Chris Hastings is the owner and executive chef of Hot and Hot Fish Club, an award winning restaurant in Birmingham, Alabama, and was twice a finalist for the James Beard Award "Best Chef in the South" award. In 2012, Chef Hastings was the winner of this award.

Chris grew up in Charlotte, North Carolina. He spent family vacations in South Carolina where he gathered or caught oysters, clams, shrimp, flounder, crab, and spot tail bass for his family to cook. Chris and his wife, Idie, opened Hot and Hot Fish Club, named for the Pawleys Island, South Carolina epicurean club of which his great-great-great-great grandfather was a member!

Recently Chris and Idie opened their second restaurant in Birmingham called OvenBird, located in Pepper Place. OvenBird is a live fire, casual restaurant with a menu focusing on seasonal southern ingredients in a small plate format that takes inspiration from the live fire traditions of Spain, Portugal, Uruguay and Argentina.

OvenBird Restaurant is located on 28th Street South in Pepper Place
Hot and Hot Fish Club is located on 11th Court South in Birmingham