David Landrigan

Strategic Culinary Professional with 20+ years of experience in high-volume fine dining, boutique hospitality, and large-scale banquet operations. Proven track record in driving profitability through meticulous COGS management, menu innovation, and team development. Expert in classic French techniques, Southern regional cuisine, and sustainable sourcing.

Executive Chef - Cohen's Retreat - Savannah, GA

(2023-03 - 2026-01)

• Operational Excellence: Directed culinary operations for dining room, onsite/offsite catering, and large-scale banquets, ensuring seamless execution even during understaffed periods.
• Financial Control: Managed labor costs, food waste, and operating expenses to maximize profitability and hit COGS targets.
• Menu Innovation: Designed and executed diverse menus focusing on high-quality flavor profiles and local sourcing.
• Facility Optimization: Redesigned food preparation and receiving areas to enhance workflow efficiency and safety standards.
• Team Leadership: Recruited, trained, and mentored kitchen staff; educated front-of-house teams on technical cooking methods and regional ingredients.

Executive Chef - Lucky Rooster Kitchen + Bar - Hilton Head Island, SC

(2021-03 - 2022-07)

• Post-Pandemic Relaunch: Led the successful reopening with a new American Bistro concept, blending classic French techniques with traditional Southern ingredients.
• Strategic Expansion: Oversaw the culinary development of a sister property, including kitchen layout design, equipment selection, and operational workflow.
• Curated Experiences: Developed specialized menus with beverage pairings for high-end events and local food festivals.

Executive Chef - Circa 1875 French Bistro - Savannah, GA

(2010-06 - 2021-01)

• Opening Leadership: Launched the bistro from the ground up, establishing all signature menus, purveyor relationships, and standardized recipes.
• Consistent Excellence: Maintained a 100% Health Department inspection score for 7 consecutive years and earned "Best French Restaurant" honors for 4 years.
• Efficiency & Analytics: Developed custom Excel-based cost sheets, inventory guides, and order systems to streamline high-volume operations and minimize waste.
• Community Engagement: Managed culinary execution for major events including the Savannah Food and Wine Festival and various charity fundraisers.

Sous Chef - The Mansion on Forsyth Park (700 Drayton) - Savannah, GA

(2008-03 - 2010-06)

• Cost Reduction: Successfully decreased F&B food costs by 5.7% within 5 months through menu engineering and inventory management.
• Sustainability Pioneer: Implemented "green" standards by partnering with local farmers for waste-to-compost barter programs.
• VIP Relations: Developed bespoke tasting menus for VIP guests and weddings in a luxury fine-dining environment.

Associate in Science - Culinary Arts - The Culinary Institute of America (CIA)