Christopher Tibbs is a native Washingtonian who studied Culinary Arts in high school at M.M. Washington. During high school, he participated and won a full scholarship to the Culinary Institute of America (CIA) through the C-Cap program, Careers Through Culinary Arts Program. In 2005, he obtained an Associates in Baking and Pastries then a Bachelors in Baking and Pastry Arts Management while at CIA.
After graduating, Chris returned to Washington DC in the summer of 2008 and has worked hard at creating amazing opportunities for himself. He has had the privilege of working with amazing chefs and great companies such as  Chef Jeffery Buben at Bistro Bis, Chef Jeff Tunks at Ten Phen, and Amy Brandwein at Casa Nonna. While honing his own craft and style, he has been able to use his skills by creating custom cakes and desserts for friends and family.