Chris Rauhauser

With over 10 years of experience in the hospitality industry, I have held diverse roles across cooking, management, and service. My background includes working within Michelin-starred and James Beard Award-winning restaurants, where I developed a deep understanding of high-level culinary standards. I am now looking to leverage this experience to help develop food programs and recipes that bring restaurant-quality dining experiences to broader audiences.

I welcome the opportunity to discuss how my experience and skills could support your mission.

Chef & Culinary program lead - Bloom Farm - Oley, PA

(2025-07)

• Develop and maintain food programming at Bloom Farm.
• Source and execute tailored meal experiences for our private stays and larger corporate off-sites.
• Work closely with our farmhouse manager and hospitality manager to utilize ingredients grown on-site, and to tailor each guest experience.
• Help to build food partnerships with local farms and producers to integrate their products into our programming and to collaborate on ticketed events hosted at Bloom Farm.
• Working closely with our in-house photographer and team to design food and recipes for our marketing materials, including weekly newsletters and social media content.

Server - Zahav - Philadelphia, PA

(2022-06 - 2026-01)

• Greet guests and provide a thoughtful dining experience during their time at the restaurant.
• Lead/ manage a section of the dining room, anticipate and maintain all guest needs.
• Work closely with the chef/ executive sous chef/FOH management to ensure all dietary restrictions/ aversion needs are met.
• Work closely with the beverage manager and bar team to assist guests with beverage needs (wine BTG/BTB, cocktails, beer, NA beverages, coffee, tea).

Kitchen Liaison/ Captain - Birdsong - San Francisco, CA

(2018-02 - 2021-10)

• Opened the restaurant as CDP for the first year. In this role, I helped with the creation/ documentation of the restaurant's recipes.
• Kitchen Liaison duties included an assortment of kitchen duties, farmer's market pick-up ( daily/ weekly), and documentation of dietary menu items, farms, markets, and beverages.
• Assisted in training service staff the standards of service and dietary needs of the guests each night.
• Worked alongside service manager during service while assisting sommelier and service staff as needed.
• Assisted the chefs with the execution of dishes and expedited service.
• Oversaw the majority of private parties at the restaurant.

CDP - Cotogna - San Francisco, CA

(2016-10 - 2017-10)

• CDP on both the live fire grill and pasta station. Worked both AM/PM shifts primarily working lunch service stations into prep for dinner service and assisted the sous chefs/ CDC for the first few hours of dinner service.
• I worked off-site in private residences for some regular guests of the restaurant.

Tournant - Batard - Tribeca, NYC

(2015-06 - 2016-06)

• Worked on veg, meat, fish and sauce stations. Being a Tournant at this restaurant meant working multiple stations a week, finishing the night on the pass after the chef stepped off and calling in orders for the next day, checking stations before CDP's leave for the night.