We are thrilled to highlight our next guest in our Culinary Tastemakers Series – Christina McKeough, Executive Chef of High Street.
With a deep passion for seasonal, locally sourced ingredients and a commitment to culinary excellence, Chef Christina has made a name for herself in the Philadelphia food scene. As the Executive Chef of High Street, one of the city’s most celebrated restaurants, she brings an innovative approach to modern American cuisine, honoring regional flavors while pushing creative boundaries. Her leadership at High Street Hospitality Group has helped shape some of the most dynamic dining experiences in the region.
At SIMPLi, we believe in the power of food to bring people together and tell a story—values that align perfectly with Chef Christina’s approach to hospitality and cooking. Whether she’s crafting a thoughtful, ingredient-driven menu or mentoring the next generation of chefs, Christina’s dedication to her craft is nothing short of inspiring. Be sure to visit High Street to experience her culinary vision firsthand and read on for our full interview!
Q&A WITH CHEF CHRISTINA MCKEOUGH
What inspired you to pursue a career as a chef, and how did your journey lead you to High Street?
From an early age (at my first restaurant job in high school), I found a profound connection to the people in the industry, and craved the excitement, pressure, and intensity of restaurants. I honestly never considered any other profession. I think because I was fully committed, I always did well in kitchens and took my role seriously. After culinary school, and many years in the industry, I opened and operated my own restaurant and wine bar in upstate New York. When my family and I decided to move back to Philly, High Street was my first stop! Ellen Yin and I had worked together in the past, and her dedication to hospitality, responsible sourcing and building community aligned perfectly with my passions and goals.
Is there a particular dish or meal from your past that has left a lasting impression on you?
If I had to choose one dish/meal that not only had a lasting impression, but epitomizes everything I love so dearly about being a chef, it would be a very simple chilled plate of raw Block Island clams, freshly dug from the Great Salt Pond (by my entire family), hauled back to our family’s summer house in a rusty bucket in the back of the car, scrubbed, shucked, and on the table with fresh lemon and horseradish within a matter of hours. Knowing where your food comes from, sharing an experience with loved ones, and the simplest of preparations are what inspires me in the kitchen.
How do you approach crafting menus that balance seasonality, sustainability, and creativity?
Buy local! It sounds simple, but it is so inspiring to create menus within the framework of what is growing around you seasonally, and by doing so, you are sustaining the community in which you live. I feel very fortunate to live in this region where I can regularly support the farmers, growers, producers, artisans, and craftspeople who play such a big role in the health and vibrancy of the Philadelphia restaurant community.
What advice would you give to young chefs looking to make their mark in the restaurant industry?
My advice to young chefs would be, don’t get discouraged if your journey in the industry takes time; be patient, work hard, stay focused, travel, read, and have a curious mind.
Are there any ingredients or techniques you’re currently excited about exploring?
I am currently excited about broadening my pasta-making skills, learning about the rich history of pasta-making throughout Italy and experimenting with alternative grains and flours in my pastas.
What makes the Philadelphia food scene so special?
Simply put, the people! We are fortunate enough to have a diverse community of highly opinionated/discerning diners, who keep us chefs on our toes!
From intimate dinners to bustling restaurant kitchens, food has a way of creating lasting connections. How do SIMPLi’s values align with your own approach to cooking?
Cooking for others comes naturally to me, along with sharing my love of local/quality ingredients, building community and conversation around food, and working hard to achieve my goals.
