On this episode of The Sauce podcast, host Lauren sits down with Chef Chris Anderson, who now leads the culinary team at The Inns at St. Albans — a hidden-gem hotel, event venue, and vineyard destination about 45 minutes west of St. Louis. Chris walks us through the property, from the lodge, chateau, and cottages to the historic Head’s Store, a general store reimagined with barbecue, dry-aged steaks, a full butcher case, farm-fresh eggs, and penny candy (that’s no longer a penny).
Chris also shares his vision for the Old Barn Inn, the former Malmaison restaurant, which is being redeveloped into a fine dining destination slated for spring 2027. His focus: letting American cuisine shine — celebrating the melting pot of cultures that gave us barbecue, jambalaya, red beans and rice, and andouille, instead of defaulting to French or Spanish menus.
The conversation also covers Chris’s path from his first job at Jersey Mike’s to culinary school, a year at a two-Michelin-star restaurant in Lyon, France, and kitchens like Alinea, L2O, and Moto in Chicago — plus consulting work, time in New Orleans at Restaurant R’evolution, and how it all led him to rural Missouri. And yes, his oldest daughter will tell you she’s the reason he went after Michelin.
Plus, Chris previews upcoming events like Tequila & Tacos at Head’s Store and the sell-out Studio Hill Vineyard dinners, shares his early St. Louis barbecue favorites, and explains why he thinks St. Louis deserves a lot more national attention.
In this episode:
Inside The Inns at St. Albans and the revamped Head’s Store
The vision for the Old Barn Inn and letting American cuisine shine
From Lyon and Chicago’s Michelin kitchens to rural Missouri
Vineyard dinners, Tequila & Tacos, and what’s coming in 2027
Over the hill and through the woods — to a Michelin-trained chef’s kitchen.
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Thank you to our sponsors SWADE Dispensary and LHM.
