Christophe Pellier

Executive Chef with 30+ years of experience in the culinary industry and exceptional ability to lead and motivate staff in fast-paced and driven environments. Strong organizational skills and experience working with high-volume food production in restaurants, catering, banquets, healthcare, senior living, and luxury hospitality while delivering results under pressure. Expertise in menu design and development, staffing and training, event planning and catering, inventory, purchasing, cost control, and customer service/guest relations.

EXECUTIVE CHEF - AMERICAN EXPRESS CENTURION LOUNGE / COMPASS GROUP - FLIK HOSPITALITY - Miami International Airport, FL

(2026-03)

• Lead culinary operations for a high-volume luxury airport lounge serving a diverse international clientele.
• Manage, train, and develop a culinary team including 4 Sous Chefs and 20 cooks, ensuring consistency, quality, and efficiency.
• Oversee daily production, menu execution, food presentation, and premium brand standards.
• Manage inventory, purchasing, food cost control, sanitation, and vendor relations while maintaining operational excellence.
• Ensure compliance with HACCP, food safety, airport standards, and company policies in a fast-paced environment.

EXECUTIVE CHEF - LEMON TREE - Coral Gables, FL

(2024-12 - 2026-02)

• Directs and manages all kitchen operations, including menu planning, food preparation, and presentation, ensuring compliance with hospital nutrition guidelines and food safety regulations.
• Supervises, trains, and schedules culinary staff, fostering a collaborative kitchen environment focused on quality, efficiency, and adherence to healthcare dietary standards.
• Develops and manages food service budgets, controls costs, and maintains inventory systems to ensure the availability of fresh, high-quality ingredients while minimizing waste.

EXECUTIVE CHEF - COMPASS GROUP - Coral Gables, FL

(2022-01 - 2024-12)

• Led all culinary operations at Coral Gables Hospital ensuring food quality, safety, and dietary compliance.
• Responsible for retail restaurant and patient operations of 245-bed facility with a CSAT of 99%.
• Managed the kitchen staff, developed menus tailored to patient needs, and adhered to strict food safety regulations while considering the specific dietary requirements of patients.

EXECUTIVE CHEF - THE HORIZON CLUB, LUXURIOUS SENIOR LIVING COMMUNITY - Deerfield Beach, FL

(2017-09 - 2021-12)

• Managed all aspects of the culinary operations for club members.
• Directed procurement, food preparation, and all operations of food items.
• Scrutinized culinary group members by training, instructing, and mentoring, and performed periodic inventory and other functions such as labor staffing and schedule.

EXECUTIVE CHEF - THE PALACE GROUP, LUXURIOUS SENIOR LIVING COMMUNITY - Miami, FL

(2012-11 - 2017-06)

• Responsible for designing and monitoring food preparation while providing culinary leadership and employee training.
• Managed budget and cost control. Ensured quality production standards were followed and maintained.
• Maintained safe and secure environment by establishing standards and procedures, complying with sanitation and local regulations.

EXECUTIVE CHEF - LE CORDON BLEU - Miami, FL

(2009-05 - 2012-10)

• Responsible for managing LCB Technique Restaurant foodservice operation, supervising menu development, preparation, presentation, inventory, and financial aspects of the food operation.
• Responsible for teaching sanitation, nutrition, and culinary skills to students pursuing a career in the culinary arts in conformity with LCB lesson plans.
• Conducted in-classroom demonstrations of techniques and concepts as required by the curriculum.

EXECUTIVE SOUS CHEF - THE LANGHAM HUNTINGTON HOTEL & SPA - Los Angeles, CA

(2008-06 - 2009-04)

• Responsible for overlooking and supervising 5 Food & Beverage outlets, including a One Michelin Star fine dining restaurant.
• Supervised and continuously trained 60 cooks.
• Managed inventory, food cost control, budgeting, and all other financial aspects.

EXECUTIVE SOUS CHEF - WINDOWS CATERING COMPANY - Alexandria, VA

(2007-07 - 2008-06)

• Responsible for training a staff of 50 people.
• In charge of food preparation and delivery for functions with up to 1,000 people.
• Prepared and executed tasting menus.

EXECUTIVE SOUS CHEF - RITZ-CARLTON HOTEL - Key Biscayne, FL

(2005-09 - 2007-06)

• Reported directly to the Executive Chef and F&B; Director.
• Direct supervision of 6 Sous Chefs and responsible for 80 cooks.
• Managed and supervised banquet kitchen, Garde Manger, main kitchen, and two restaurants at a 490-room hotel.
• Responsible for on-going training to continuously achieve highest standards, ensuring all menus, recipes, and methods are followed.

Chef Tournant - RITZ-CARLTON HOTEL - Lisbon, Portugal

(2004-05 - 2005-09)

• Trained and developed the existing staff according to the standards of the company.
• During this period had assignments as Task Force at the Ritz-Carlton Spain and Ritz-Carlton Dubai.

Banquet Chef - RITZ-CARLTON HOTEL - Key Biscayne, FL

(2002-03 - 2004-05)

• Successfully managed the banquet kitchen maintaining high levels of food quality and service.
• Maintained expenses below budget through accurate purchasing planning and waste reduction.

Garde Manger Chef - RITZ-CARLTON HOTEL - Marina del Rey, CA

(2000-10 - 2002-03)

• Responsible for all banqueting events for up to 700 people.
• Successfully managed and supervised all the parties in the kitchen.

Dining Room Chef de Partie - RITZ-CARLTON HOTEL - Atlanta, GA

(1996-05 - 2000-10)

• In charge of the restaurant menu and creating new plates, combining French food with a Thai touch.
• Worked under the direction of Michelin Chef Joel Antunes.

Garde Manger as Lead Cook - RITZ-CARLTON HOTEL - Aspen, CO

(1995-05 - 1996-03)

RESTAURANT SOUS CHEF, RESTAURANT LE CYGNE - NOGA HILTON - Geneva, Switzerland

(1990-04 - 1995-04)

• Supervised 12 line cooks of French cuisine menus.

DEGREE IN HOTELLERIE CUISINE - RESTAURANT - Culinary Arts - Thonon-les-Bains, France

FRENCH ARMY - Chambery, France