Chris Leiva

Dedicated Chef with a passion for culinary arts. Over 15 years' experience learning numerous ways to exercise creativity on a plate. Confident in my ability to stay organized with the pressure of operations. Committed to continuous improvement and impacting my team's success.

Chef de Cuisine at Derrick's Steakhouse (2025-11 – Present)

• Lead a kitchen team of 10, overseeing all aspects of daily operations.
• Develop and cost classic steakhouse dishes with contemporary technique, maintaining a 28% food cost against average food sales of $8,000.
• Monitor staff output and inventory to keep labour and food cost on target.
• Hire, train, and develop cooks toward growth within the kitchen.

Senior Sous Chef at Bluebird Woodfired Steakhouse (2023-03 – 2025-11)

• Directed a kitchen team of 30, maintaining a 22% food cost against average food sales of $25,000 while hitting labour targets.
• Guided cooks in skill development and standardized execution for the events program.
• Supported day-to-day administration to keep operations running smoothly.

Event Sous Chef at 1909 Kitchen (2022-06 – 2023-02)

• Oversaw the entirety of the culinary side of the events program.
• Developed multiple menus with assorted styles of events and a la carte.
• Trained and upheld a small team to execute the functions with quality and punctuality.
• Maintained and stocked inventory to ensure accountability on having the product.
• Mentored the team in fermentation with a focus on repurposing food waste.

Chef De Partie at 1888 Chophouse (2019-03 – 2022-05)

• Developed versatility by working all the stations in the kitchen.
• Gained leadership experience and line management skills.
• Collaborated with the Chef to create ideas for menus.
• Trained colleagues to effectively work in unison in the kitchen.

Culinary Apprentice at Fairmont Banff Springs (2015-05 – 2019-02)

• Journeyed over 10 different kitchens in the hotel while completing the apprenticeship program.
• Gaining knowledge and skills in various culinary styles.

Culinary Apprenticeship in Culinary Arts – Southern Alberta Institute of Technology (2017 – 2019)