Christopher Harris

Accomplished culinary leader with 30+ years of experience in executive roles, renowned for innovative seasonal menu development and precise cost control. Demonstrated expertise in kitchen operations, food safety, and team mentoring, consistently enhancing dining experiences and operational efficiency. Adept at fostering collaborative environments and driving creative culinary initiatives, ensuring high standards and exceptional guest satisfaction.

Executive Chef at Town Brewing (2024-07 – 2025-04)

Led kitchen operations, ensuring exceptional food quality, creative menu development, and consistent plating presentations.

• Led kitchen operations, ensuring exceptional food quality, creative menu development, and consistent plating presentations.
• Managed inventory, ordering, and cost control initiatives to achieve labor and food cost goals.
• Maintained high sanitation standards and compliance with health department regulations.
• Trained, mentored, and evaluated kitchen staff to foster professional growth and a collaborative team environment.
• Developed and implemented seasonal menu items reflecting market trends and customer preferences.

Food Prep Chef / Confectionery Specialist at Middle James Brewing (2022-05 – 2024-07)

Executed prep for catering events and daily dessert production, ensuring high standards of food quality and presentation.

• Executed prep for catering events and daily dessert production, ensuring high standards of food quality and presentation.
• Maintained strict kitchen sanitation and food safety protocols.
• Developed cost-effective, creative recipes to maximize quality and profit margins.
• Conducted regular quality checks to ensure consistency and excellence in finished products.

Sous Chef at River Hills Country Club-Lake (2018-06 – 2022-04)

Managed kitchen staff and ensured efficient workflow, quality standards, and positive team environment.

• Managed kitchen staff and ensured efficient workflow, quality standards, and positive team environment.
• Developed daily specials using seasonal ingredients to enhance menu creativity and customer satisfaction.
• Maintained kitchen cleanliness and adhered to health and safety regulations.
• Trained new staff on food handling, cooking techniques, and safety protocols.
• Controlled food costs through accurate portioning and waste reduction.

Executive Chef / Owner at D-licious Vinyl Catering and Sound (2013-11 – 2018-04)

Oversaw all culinary operations for upscale catering, including menu planning and execution for diverse events.

• Oversaw all culinary operations for upscale catering, including menu planning and execution for diverse events.
• Developed custom menus and packages, negotiating with clients to meet event needs and budget goals.
• Maintained high standards of food safety, sanitation, and presentation.
• Managed financial aspects, ensuring cost-effective practices and fiscal responsibility.
• Delivered exceptional customer service and unique dining experiences to retain and grow clientele.

Private Executive Chef at Sagebrush Treatment (2015-11 – 2017-03)

Led all culinary operations, menu planning, and quality control for a treatment community.

• Led all culinary operations, menu planning, and quality control for a treatment community.
• Implemented cost-effective purchasing and menu strategies to ensure high-quality cuisine and client satisfaction.
• Raised sanitation standards and established kitchen organization and policies.
• Developed standardized recipes to ensure consistent quality and minimize waste.
• Developed specialized dietary programs tailored to clients in recovery, focusing on "brain food" and nutrient-dense ingredients to support physical detoxification and mental health stabilization.

Executive Chef at Volcano Hot Stone (2012-06 – 2015-09)

Led the launch of Volcano Hot Stone Grill, a contemporary restaurant featuring a unique, exotic dining experience.

• Led the launch of Volcano Hot Stone Grill, a contemporary restaurant featuring a unique, exotic dining experience.
• Managed planning and execution of the launch, including selecting purveyors, hiring, training kitchen associates, conceptualizing the menu, and purchasing equipment.
• Established a training program for exotic meat fabrication, including Elk, Kangaroo, Wild Boar, Ahi Tuna, and Bison.
• Developed global-themed specials utilizing Ostrich, Alligator, Venison, and smoked game proteins.
• Negotiated with purveyors (US Foods, Sysco) and wine companies for competitive pricing and upscale wine pairings.
• Established organization and sanitation systems to meet company standards.

Executive Chef / Director of Dining Services at Spring Hills (2008-01 – 2011-09)

Overhauled an inefficient dining program at Spring Hills Mount Vernon Assisted Living by implementing a Three Course Dining Program that reduced costs while increasing variety on a $5.25 per diem rate.

• Overhauled an inefficient dining program at Spring Hills Mount Vernon Assisted Living by implementing a Three Course Dining Program that reduced costs while increasing variety on a $5.25 per diem rate.
• Selected by the Corporate Board to implement this program across six additional facilities in Ohio, Florida, and New Jersey.
• Served as Traveling Chef and Corporate Consultant, training community chefs and managing program rollout.
• Introduced healthy-conscious menu items that improved quality of life for residents.
• Consistently scored 98-100% on Corporate Audits and County Inspections.

Executive Sous Chef at Primo (2002-01 – 2008-01)

Assisted the Executive Chef in daily kitchen operations, workflow management, and quality control.

• Assisted the Executive Chef in daily kitchen operations, workflow management, and quality control.
• Collaborated on innovative menu items using seasonal ingredients and food trends.
• Managed inventory and optimized stock levels to reduce waste.
• Implemented new recipes for appetizers, entrees, and desserts.
• Enforced sanitation guidelines and coordinated with suppliers for fresh deliveries.

Liberal Arts – University of Tennessee (1980 – 1983)