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Chef Chris, known throughout the Detroit area-and far beyond-for his high-octane bluesmanship,is an actual foodie.  When he’s not standing like a monument on the stage screaming the blues he is cooking it up in the kitchen, Chef Chris is known for his crawfish gumbo, jambalya and smoked bbq. 






Chef Chris Cooks Up Some Raw Blues
Written by Julian Konwinski   
Sunday, 10 May 2009

The house was packed and the music was jacked.  That was the scene Saturday night at Guy Hollerins in Ann Arbor.  This gorgeous spring night was bathed in the authentic bad boy sounds of "Chef Chris and The Rumpshakers".  The dance floor was cheek to jowl as the rumps were rumbling and the tail feathers flying.

CHef Chris - STLD
Photo by Julian Konwinski
"Chef Chris and The Rumpshakers" are the perfect example of the quality and depth of metro area blues bands.  Yes, they do rearranged homage numbers to the storied greats like "Bo Diddley", "Sonny Boy Williamson", and others.  But more than half their repertoire is original gutsy gritty metro area based blues.  These cleverly written tales are neatly crafted and center around such familiar names as Woodward, Michigan Ave., and Hamtramck.  There are woeful rants of times in the auto shops and the brothels and dives that surround them.  How much of these stories are real or fabricated is a listeners decision.  They certainly sound compelling and are perfect for "rumpshaking".

 

The band is fronted and led by its namesake and founder, "Chef Chris Sirvinskis".  He is a very big man with matching appetites for food, drink, women, and especially "the blues".  Nobody is more original in performance.  His deep powerful vocals are matched with his enormous talent on harp.  He's equally comfortable playin’ between a tempting taste or torrid tempo.  The bottom of the band has newly installed Jeremy Grenier on bass and Jack Schneider on drums.  No flash or splash here, just strong solid rooted rhythm that is the bands backbone.  The wailing and sailing is supplied by lead guitarist Dylan Dunbar.  Now here is a real specimen.  He can go from raging and raw to remote and refined, from soaring and screaming to soft and subtle, with a twist of the wrist.  He gives his Gibson a complete workout every night.  His style could be called "knarly".  It is simply invigorating to watch and listen to these men play.

If you aren't familiar with this band check out their CD "Urban Decay".  It certainly captures the essence of their effort and talent.  Nothing, however, beats a live gig.

Chef Chris - STLD






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