NativeAdVantage 10-Q2BA:

(10 Questions 2B Answered)

What do you do best?
What makes you the best?
Biggest success?
What are your aspirations?
Most challenging moment?
Favorite Motto?
Favorite People?
Favorite Places?
Favorite Products?
Current Passions?

Featured NativeAdVantage:

Andy Weir: Author of "The Martian"

John Philipson: VP, Six Senses Resorts

Tom Sito: Chair of Animation, USC Film School

Elizabeth Wynn: Broker, Sotheby's RE

Leonard Greenhalgh: Professor, Tuck-Darmouth)

Ryan Blair: NY Times Best Selling Author/Entrepreneur


Featured NativeAdVice:

Shai Reshef: Founder of University of the People

Paul D'Arcy: SVP of Indeed

Susan Hatje: GM of Mandarin Oriental, NY

Dan Laufer: Co-Founder of RentLingo

Hilary Laney: President of Tri-Digital

Greg Marsh: Co-Founder of onefinestay

Omar Qari: Co-Founder of Abacus

Gabriell Weinberg: Founder of DuckDuckGo

Stacy Rauen: E-I-C of Hospitality Design Mag

Jon Gray: CRO of HomeAway

Joe Speiser: Co-Founder of

Ben McKean: Co-Founder of HungryRoot

John Boiler: Founder/CEO of 72andSunny

Wayne Pacelle: CEO of The Humane Society of the US

Tom Guay: GM at The Sagamore Resort

Dr. Alejandro Junger: Founder of The Clean Program

Rob Flaherty: CEO of Ketchum

Neil Thanedar: Founder/CEO of LabDoor

Andy Grinsfelder: VP of Sales/Marketing, Delaware North Resorts

Laura Frerer-Schmidt: VP/Publisher of Women's Health

Avi Steinlauf: CEO of

Kathy Bloomgarden: CEO of Ruder Finn

Gabriel Flateman: Co-Founder/CTO of Casper

Mark Bartels: CEO of StumbleUpon

Bill Hagelstein: President/CEO of RPA

Adam Singolda: Founder/CEO of Taboola

Jonathan Plutzik: Proprietor of The Betsy-South Beach

Jessica Scorpio: Founder/VP of Marketing at GetAround

Ralph McRae: CEO of Leading Brands

Warren Berger: Bestselling Author

Liz Kaplow: Founder/CEO of Kaplow Communications

Dave Girouard: Founder/CEO of UpStart

Dave Asprey: Founder of BullectProof Executive

Douglas C. Smith: President of EDSA

Val Difebo: CEO of Deutsch NY

Guido Polito: CEO of Baglioni Hotels

Doyle Graham, Jr.: CEO of Valencia Group

Oscar Farinetti: Founder of Eataly

Angelo Sotira: CEO of DeviantART

Ali Khwaja: CFO of Safecharge

Zach Erdem: Proprietor of 75 Main

Jim Beley: GM of The Umstead Hotel

Alexis Gelburd-Kimler: Proprietor of West Bridge

Elie Georges: Proprietor of Hotel San Regis

Kalen Caughey: Founder o VOKE Tab

Michael Friedenberg: CEO of IDG

Donna Karan: Founder of DKNY

Edward Nardoza: Editor-in-Chief of WWD

Scott Dadich: Editor-in-Chief of Wired

Rhona Murphy: Former CEO of The Daily Beast

David J. Pecker: CEO of American Media

Lilian Roten: VP of Swissotel Hotels

Kenny Dichter: Founder/CEO of Wheels Up

Joshua Tetrick: Founder/CEO of Hampton Creek

Paul James: Global Brand Leader of The Luxury Collection

Dr. James Wagner: President of Emory University

Amy Thompson: President of ATM Artists & Management

Neil Gillis: President of Round Hill Music

Brett Matteson: President of Columbia Hospitality

Jonathan Reckford: CEO of Habitat For Humanity

Phil Harrison: President/CEO of Perkins+Will

Chef Bill Telepan

Tony Horton: Founder of P90X

Beth Weissenberger: Co-Founder of The Handel Group

Michael Fertik: Founder/CEO of

Dana Cowin: Editor-in-Chief of Food & Wine

Bob Proctor: Chairman of Proctor/Gallagher Institute

Dennis Turcinovic: Owner of Delmonicos

Vittorio Assaf: Co-Founder of Serafina Restaurant Group

Shafqat Islam: Co-Founder of Newscred

Matt Williams: CEO of The Martin Agency

Bruce Rogers: Executive Chef at Hale & Hearty

Caleb Merkl: Co-Founder of Maple

Candy Argondizza: VP of Culinary at ICC

Neil Sazant: President of The Sagamore

Matt Straz: Founder/CEO of Namely

Terry Couglin: Managing Partner of Marta/Maialino

Andrei Cherny: Co-Founder/CEO of Aspiration

Ronen Nissenbaum: Managing Director of Waldorf Astoria NY

Patrick Godfrey: President of Godfrey Q

Sarah Berman: Founder/President of The Berman Group

Michael Schwartz: Owner of Genuine Hospitality Group

Stephan Aarstol: Founder/CEO of Tower Paddle Boards

Peter Shaindlin: COO of Halekulani Corp.

August Cardona: Founder/CEO of Epicurean Group

Nick Kenner: Co-Founder of Just Salad

« Chef Sarah Pliner: Owner, Aviary | Main | Chef Jason Williams: The Well at Jordan's Farm »

Chef Chris Gould: Owner, Central Provisions / Tipo Restaurant

Chef Chris Gould began his culinary career at the age of 15 as a summer dishwasher and prep cook at the Bethel Inn in Bethel, ME.  When asked to return the following summer, he said yes, but only as a cook on the line. He spent the following summer on the line working sauté and when it came to deciding where to go for collage his chef Steve Stone pointed him toward The Balsams Hotel in Northern New Hampshire.  The Balsams, had an accredited ACF (American Culinary Foundation) apprenticeship program where chef Chris trained under several Certified Master Chefs and Bakers such as Chef Roland Henin, Chef Phil Learned and Chef Steve James. After graduating from The Balsams Chris landed in Boston in 2006 and started working at Clio Restaurant as a Garde Manager cook; within a year he was chef tournant including taking on the position of sashimi assistant at Uni Sashimi Bar. In 2009, he helped Chef Ken Oringer and Chef Jamie Bissonnette open Coppa Enoteca as the opening sous chef. Later that year Chef Oringer had Chris return to Uni Sashimi Bar as his chef de cusine where he spent the next three years. He also met his wife and business partner, Paige Gould at Clio and in October 2012 the two  moved to Portland,ME.  Chris and Paige spent two years making Central Provisions a reality, and in February 2014 they opened the doors to national acclaim. Three years later they opened another Portland restaurant specializing in Neapolitan pizzas, pasta and small plates called Tipo.

What do you love most about Portland?

I love that there are so many great restaurants, farms, fish mongers etc for such a small city.  It really has big city food options with a great small town feel.

Favorite Meal?

A really good Italian grinder, with a cucumber and tomato salad

What are you doing at:

6:00 AM getting up and getting my kids ready for school

10:00 AM - meeting with my chefs to talk about new dishes, staff, etc

12:00 PM - butchering whole animals or fish

Teaching my chefs how to fabricate meats properly

7:00 PM -  expediting or observing service

11:00 PM – ordering and organizing

Favorite Drink?

Summer: Peyrassol cote de provence Rose

Winter: Blantons Bourbon neat

Where do you enjoy getting lost?

Off the beaten path in foreign cities (Naples especially)