Meet Kristopher Arguin | Executive Chef & Spearfisherman

We had the good fortune of connecting with Kristopher Arguin and we’ve shared our conversation below.

Hi Kristopher, how did you come up with the idea for your business?
My idea came from my life in Hawaii as a Chef and Spearfisherman. Sustainability plays a large role living there, so when I came to California I wanted to continue this. I took the Executive Chef position at Cal Poly Pomona University which gave me the opportunity to showcase what sustainability really means. In addition to food sustainability, I had the idea to use my experience as a spearfisherman to educate the importance of ocean sustainability.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I moved here from Hawaii in 2021 with my Wife and daughter and now currently work as one of the Executive Chefs for Cal Poly Pomona University. What sets me apart from most Chefs is my skill not only as a Chef, but as a spearfisherman and a huge advocate for sustainability. Bringing these 3 things together is what gets me most excited. I am currently working on a project on campus that includes food sustainability, spearfishing, and assistance to those with food insecurity on campus. I got to where I am today with hard work, practice, and ambition. Food and spearfishing are a passion so I’m always ambitious to do what I can with it and teach others as well. Living in Hawaii definitely gave me a lot of spearfishing experience and a broad knowledge of multiple cuisines.
The biggest thing I’ve learned over the years is that being a Chef is hard work but if you have the drive and ambition to pursue it you will posses the ability to work anywhere in the world and always continue learning.

The biggest takeaway I’d like people to know about me aside from my creativity as a Chef Woukd be my perception on sustainability, food insecurity and the importance of these topics.

Not only with food, but with people. Teaching sustainable practices is equally important as doing it. In addition I feel being a Chef gives me the resources and a sense of responsibility when it comes to helping people with food insecurity.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I would take them on an adventure for sure. We’d start by getting in the water and seeing life from a whole new perspective. We’d then move on to spearfishing (location undisclosed…those spots aren’t advertised). Once out of the water we’d go shopping to a local farmers market and pick out ingredients to create a dish with the fish we had hunted. Next, we’d head home where I’d prepare our dinner for the evening. After that my friend would be exhausted from the diving, so we’d call it a day. The next day I’d definitely want to show them where I work. We’d do a little tour of Cal Poly Pomona, eat lunch at Innovation Brew Works (our campus brewery), go see the farm and the aquaponics greenhouse, and stop over at the farm store to get some “made on campus” items like honey, and jellies to take home.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I would dedicate my shoutout first to my Wife Chloe for pushing me to take the job at Cal Poly Pomana in the first place. If I wasn’t here the opportunity to do what I’m working on wouldn’t be happening. I would also give great recognition to Cal Poly Pomona Dining services, particularly Aaron P. Neilson (Director of dining services) for giving me full support to turn my vision of what’s to come a reality. I’d also thank Spadra Farms (our campus farm) for being a part of this movement.

Website: ww.chefarguin.com

Instagram: _808waterman

Image Credits
Kris Arguin