Christopher Barrett

I have been an Executive Chef for over five years and have extensive experience in fine dining and upscale banquet event venues. I have considerable experience managing large-high volume kitchen operations and expertise with optimizing labour and food costs as well as executing innovative seasonal menus. I am a results-driven Chef with a proven success record of managing high performance teams and creating unforgettable guest experiences while maintaining exceptional quality standards.

I am a creative and passionate Chef with significant leadership experience with emphasis on streamlined systems, team development and guest relations.

Executive Chef - Oliver and Bonacini, The Carlu

(2023-01)

Directed all culinary operations for the Carlu, a heritage art deco event facility with an annual revenue of over $8m. Managed a kitchen brigade with over 15, including sous chefs, cooks and porter teams. Created seasonal menu packages with emphasis on locally-sourced sustainable ingredients.

Reduced budgeted food cost and streamlined operations through inventory management and strategic vendor relationships. Implemented and maintained HACCP food, health and safety standards earning a consistent 100% inspection pass.

Chef de Cuisine - Oliver and Bonacini, The Carlu

(2017-09 - 2023-01)

Chef du Cuisine - Oliver and Bonacini, Trump Hotel Toronto

(2014-08 - 2017)

Directed all banquet operations for this five star hotel. Responsible for all staff hiring, training and development and all administrative duties associated with this position. Produced and executed very high end events with emphasis on seasonal custom menus, corporate events and weddings. Additional culinary responsibilities included special event tastings, canapés, food stations and receptions.

Senior Sous Chef - Art Gallery of Ontario

(2011-04 - 2014-08)

Oversaw daily operations for all F&B outlets including The Members Lounge, Gallery Italia and Gallery Cafe. Predominantly worked with the banquet and event teams executing receptions, weddings and special events. Developed and produced high profile events such as the David Bowie and Ai Wei Wei exhibitions.

Developed systems to streamline production, managed labour and maximize revenue streams. Managed the renovation and reconstruction of the Members Lounge and also worked directly with the AGO restaurant team for private dining and special events.

Executive Sous Chef - Oliver and Bonacini TRBOT

(2007 - 2011)

Responsibilities included but were not exclusive to managing a large kitchen brigade, all culinary production and service for receptions, banquets, weddings and private functions. Also was part of the management team that opened Maliparte in the TIFF Bell Lightbox for the Toronto Film Festival. Responsible for Film Festival and private dining events.