Executive Chef Sales

T. CHRIS JONES

*** *. **** **. ** New York, NY **001

415-***-**** / *******@*****.***

THE CLIFT HOTEL San Francisco, CA Executive Chef

**/****-*/****

Michael Pace, General Manager

Temporary EC hired to improve systems while reducing waste & costs. Redesigned menu offerings for the Hotel’s Redwood & Velvet Rooms in the historic 280 room Union Square Hotel during the acquisition transfer between the Morgans Hotel Group and SBE Hotels, while maintaining room service and event standards.

AU BON REPAS RESTAURANTS San Francisco, CA Culinary Director

8/2015-8/2016

Franck Leclerc, Au Bon Repas Restaurants

Responsible for the culinary direction, staffing, systems, operations and BOH financials of the three restaurants in the group. Gaspar Brasserie, Gitane & Café Claude.

GASPAR BRASSERIE San Francisco, CA Executive Chef

7/2013-8/2016

Franck Leclerc, Au Bon Repas Restaurants

Opening Executive Chef for 110 seat Parisian inspired Financial District restaurant.

Wrote all restaurant menus, private dining & Galleria Park Hotel banquet and room service menus.

Designed and implemented all BOH systems, hired and trained all BOH staff and helped set up and train Galleria Park Hotel employees and banquet staff.

Worked as Chef Tournant for all of the company’s existing restaurants while simultaneously preparing for Gaspar’s opening including Gitane, Claudine, Café Claude and Café Claude Marina. Continued to support the other restaurants BOH operations as needed as the senior Executive Chef in the company.

Maintained labor goals between 10-12% and food cost between 25-27%.

BRIX Napa, CA Executive Chef

5/2011-6/2013

Kelleher Family, Proprietors

Responsible for frequently changing seasonal wine country menu drawing inspiration from the restaurants extensive gardens with $4.7M annual sales & $1M in banquet sales.

Implemented cost controls that reduced BOH labor by 2.26% and food cost by 3.95% to 28.5% in 2011 vs. 2010.

Grew restaurant food sales by 2.27% in 2012 over 2011 while maintaining an average 27.02 % food cost.

Regularly participated in culinary & charity events throughout wine country and the Bay Area and has hosted multiple wine-pairing dinners and culinary classes at the restaurant and at off-site culinary school locations.

Designed seasonal planting schedule for Brix’s greenhouse & gardens for use in the restaurant.

THE GIRL & THE FIG Sonoma, CA Executive Chef

5/2007-5/2011

Sondra Bernstein, Proprietor

Became Executive Chef at both Estate and The Girl & the Fig in December 2008.

Responsible for weekly seasonal and tasting menus for a French bistro concept with $4M in annual sales.

Implemented cost controls that resulted in 27% average food cost and 12% average labor cost.

Led the kitchen team resulting in a consistently quality product, earning The Girl & the Fig awards such as the Michelin Guide Bib Gourmand.

Increased kitchen dynamics by adding and enhancing cheese, garden, butchering, charcuterie & externship programs.

Regularly participated in culinary & charity events throughout the Bay Area and in teaching wine-pairing dinner classes.

ESTATE Sonoma, CA Executive Chef

12/2008 – 5/2011

Sondra Bernstein, Proprietor

Maintained quality product, food and cost controls as at The Girl and the Fig, but with a focus on Italian regional cuisine.

Assisted the ownership in developing and defining Estate’s restaurant presence in Sonoma through tasting menus, wine dinners & special events.

BIN 36 Chicago, IL Chef de Cuisine

3/2004-1/2007

Executive Chef John Caputo

Bin 36 is a nationally recognized, wine focused restaurant with multiple revenue sources; restaurant dining, private dining, retail and hotel banquet and room service dining.

Assisted the Executive Chef in menu creations and maintaining costs in a $6M annual sales environment.

ADDITIONAL EXPERIENCE

MOD. Chicago, IL

Sous-Chef

Chef Susannah Walker

OVAL ROOM Washington, DC

Sous-Chef

Chef Frank Morales III

MARCEL’S Washington, DC

Sous-Chef

Chef Robert Wiedmaier

BISTRO BIS Washington, DC

Sous-Chef

Executive Chef Jeffrey Buben

Chef de Cuisine Cathal Armstrong

CULINARY EDUCATION

CALIFORNIA CULINARY ACADEMY San Francisco, CA

FOUR SEASONS HOTEL Milan, Italy

Chef Sergio Mei

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