Chris Leonard

Food, nutrition, and culinary professional with a Master's degree in Food, Health, and Nutrition and a Bachelor of Arts in Culinary Arts. Brings a multidisciplinary background in nutrition-focused menu planning, food safety, food service operations, and culinary leadership across corporate, private, and head chef roles, complemented by sales leadership experience. Skilled in developing quality-driven menus, managing food service operations, promoting healthy food choices, and engaging diverse customers.

Passionate about applying culinary expertise and nutrition knowledge to support healthier eating habits, enhance food quality, and improve the overall food service experience.

Private Chef - Happy plates - Vancouver, BC

(2026-09)

• Planned customized menus for Happy plates clients and household preferences.
• Accommodated dietary restrictions, allergies, and special nutrition requests.
• Managed meal timing and coordinated service for daily family schedules.
• Prepared private meals using fresh ingredients and seasonal produce.

Corporate Chef - Deloitte - Vancouver, Canada

(2023-06)

• Developed innovative menus for corporate events and client meetings to align with client preferences and enhance engagement.
• Upheld highest food safety standards in kitchen and trained employees in food preparations for patrons with allergies.
• Trained culinary staff on food preparation techniques and presentation skills to enhance dining experience.
• Oversaw inventory management to minimize waste and optimize resource allocation.

Chef - ST George's private Junior School - Vancouver, Canada

(2023-10 - 2023-06)

• Prepared nutritious meals following dietary guidelines and student preferences.
• Collaborated in menu planning to align nutritional requirements with student preferences.
• Facilitated communication between kitchen team and school administration to enhance food service operations.
• Contributed to catering services for special events, ensuring quality food delivery and presentation.

Fresh Food and Sales Manager - Dunnes Stores - Dublin, Ireland

(2022-06 - 2023-09)

• Led sales team to consistently meet monthly targets by providing targeted coaching and support.
• Developed strategic merchandising plans to enhance product visibility and sales performance.
• Implemented innovative sales techniques to enhance customer engagement on the sales floor.
• Managed inventory levels to maintain optimal stock availability, aligning with customer demand.

Assistant Sales Manager - Dok Cookware - Den Haag, Netherlands

(2022-08 - 2023-05)

• Engaged customers to identify needs and recommend tailored product solutions.
• Resolved customer inquiries and issues to improve overall satisfaction.
• Managed inventory levels and organized merchandise displays for optimal presentation.
• Conducted stock checks to maintain product availability and reduce potential loss.

Head chef - Musgrave Retail Partners - Kilcock, Ireland

(2019-09 - 2021-07)

• Created seasonal menus that emphasized local ingredients and aligned with culinary trends to attract diverse clientele.
• Trained and mentored kitchen staff in cooking techniques and safety practices, fostering a skilled and compliant team.
• Evaluated financial data on labor costs, inventory expenses, and menu pricing changes, recommending strategic adjustments to optimize profitability.

Master's Level 9 - Food Health and Nutrition - Nationlal University College of Dublin (2021-06)

Bachelor of Arts - Culinary Arts - Dublin Institute of Technologu (2018-06)