Chase Cooper

Culinary leader with 20+ years of progressive experience driving high-performance kitchens, developing menus, and leading teams. Focused on expanding operational expertise and building toward the launch of a successful sports bar concept.

Head Chef at T-Rex Exploration Services (2026-05 – Present)

• Oversee kitchen operations, meal preparation, and daily food service
• Plan menus, manage food inventory, and control food costs
• Maintain high standards of food quality, safety, and sanitation
• Manage kitchen workflow and ensure consistent service for staff and crews

Head Chef at Fred's (2025-04 – 2025-11)

• Led full kitchen operations including staffing, inventory, and cost control
• Developed seasonal menus aligned with demand and profitability targets
• Maintained consistency, quality, and efficient service execution

Sous Chef at Tubird at Rockwater (2024-04 – 2024-10)

• Supported high-volume, upscale kitchen operations
• Contributed to menu development and execution standards
• Mentored junior team members and ensured service readiness

Culinary Operations Manager at Holy Cow Commissary (2022-03 – 2024-03)

• Oversaw multi-location production and kitchen operations
• Acted as liaison for incoming partners and members
• Led menu development, costing, and product standardization
• Improved workflow efficiency and operational systems

Head Chef at 101 Brewhouse (2021-10 – 2022-02)

• Managed team performance, ordering, and kitchen systems
• Maintained food cost targets and quality control

Head Chef at Jack Lonsdale's (2013-07 – 2018-08)

• Directed high-volume kitchen operations in a busy pub environment
• Designed elevated comfort-food menus and trained kitchen staff

Sous Chef at Rockford Wok Bar & Grill

Line Cook at Sailor Hagar's Brew Pub

Line Cook at Cactus Club Cafe

Line Cook at Red Robin

Culinary Diploma in Culinary Arts – Pacific Institute of Culinary Arts

Business Fundamentals – Capilano University