CHRISTOPHER A. IPANIS CEC

*** ******** *****, **** ******, IL

H: 636-***-**** E-mail address: Christopheripanis@acwl64@r.postjobfree.com

Professional Experience

**** (Feb) – Current Sr. Regional Executive Chef

Sprig on Demand (www.sprig.com),

Saint Louis, MO - Chicago, IL, - San Francisco, CA

Sprig is an on demand meal delivery service based out of San Francisco, funded by venture capitalist. Sprig is focused on organic, healthy, nutritional, vegetarian, and paleo offerings, delivered to you in fifteen minutes, “hot”, with a click of your app. Daily offerings of eight different meal options are ever changing, with over 200 rotating meal options.

Responsible for multiple kitchen operations, and locations, producing 10,000 meals daily, $30M annually.

Launched the Midwest market in serving 4,000 meals daily, $10M annually, with a week over week growth rate of 18%

Responsible for all products created by R&D,

Directly responsible for all USDA regulated nutritional label information.

Created over 40 individual items with secondary partners for white label use on the sprig platform.

Manage contracted production and manufacturing of USDA- Kosher, facilities to align brand standards under stringent HACCP guidelines in multiple cities.

Drove profitable unit economics in less than one year.

Developed purchasing and organic volume distribution in emerging markets.

Senior manager over all Chicago operations including hub operations, delivery drivers, and customer service.

Drove grassroots marketing principles with city teams marketing managers.

2002 - 2015 Executive Chef 2009-2015

Ameristar Casinos, Saint Charles, Missouri

Ameristar Saint Charles is a nine restaurant operation with eleven kitchens, generating 48 million in annual food and beverage sales. Restaurants including a 530 seat buffet, 320 seat 24 hour diner, 125 seat oyster bar, 260 seat upscale Italian steak house, 400 seat sports bar, 325 seat elite room, casino deli, team member dining room, full production bake shop, and banquet pavilion generating 7 million. Responsible for all kitchen operations, and menu development testing. Point person for all construction to food facilities, and yearly capital expansion budget close to $4M, Full P&L responsibilities linked directly to property EBTIDA results. Culinary Executive Chef Coordinator for all BOH training for the companies 12 properties. Culinary Executive Chef Coordinator for all new menu promotions for the companies 12 properties. Supported and developed 19 salary chefs with 320 hourly team members.

2014 Bacon Fest Grand Champion

2014 River Front Times Saint Louis Best Chef Nominee

2014 Saint Louis Dispatch Readers Choice Best Buffet

2009 & 2014 State Health Department Golden Carrot Award Winner

2012 Craig H Neilson Company Director Of The Year Award Winner

2007 American Culinary Federation Colorado Chef of the Year.

American Culinary Federation Board Member.

2005 General Manager Award Winner.

Board of directors for Easter Seals nonprofit charities.

American Culinary Federation Member, Certified Executive Chef 2007.

2006 Ameristar Casino’s Corporate Food & Beverage Property of the year and .buffet department of the year award winners.

Executive Chef 2004-2009

Ameristar Casinos, Black Hawk, Colorado

Ameristar Black Hawk is a six restaurant operation, with 16 million in yearly food and beverage sales. Restaurants including a 250 seat buffet, 180 seat 24 hour diner, 125 seat steak house, 85 satellite elite room, casino deli, team member dining room, full production bake shop, banquet pavilion. Responsible for daily operations and development of 14 salary chefs and 120 hourly team members.

Assistant Executive Chef 2003-2004

Ameristar Casinos, Kansas City, Missouri

Ameristar Kansas City is a twelve restaurant operation, with 28 million in yearly food and beverage sales. Restaurants including a 650 seat buffet, 320 seat 24 hour diner, 125 seat oyster bar, 375 seat steak house, 225 seat upscale Italian venue, 300 seat sports bar, 175 seat elite room, casino deli, team member dining room, full production bake shop, banquet pavilion & three participating

Restaurant Chef 2002-2003

Ameristar Casinos, St. Charles, Missouri

Responsible for opening four outlets, in a $360 million dollar property grand opening in 2002.

Achievements:

Directly responsible for leading kitchen operations and development of

70 new Team Members for grand opening of St. Charles property in August Of 2002.

Landmark Buffet named “Best Buffet” by Casino Player "Best of

Gaming" Magazine 2003.

Team Leader of the Month, December 2002.

2002- 2002 NBA City, Orlando, Florida

Executive Chef/ Chef

Responsible for a 320-seat multi unit themed restaurant grossing $7 million annually.

Achievements:

Created HACCP program.

Implemented food inventory and recipe control systems.

Developed extensive culinary and manager in training programs.

Developed company recipe program with multi-unit purchasing contracts.

2000-2002 Waterford Corporation, Minneapolis, Minnesota

Executive Chef, Brasserie Zinc- Downtown Nicollet Mall

Directed operations for a 278-seat facility, servicing the downtown Minneapolis area, grossing $4 million dollars annually.

Directly responsible for conceptual development, opening organization, casual French menu development, ordering and receiving, point of sales analysis, budget formatting and controls, Safety and Sanitation programs and on-going development of Culinary Team.

1998-2000 Walt Disney World Company, Lake Buena Vista, Florida

Sci-Fi Dine In Theatre- MGM Studios

Restaurant Chef

Responsible for daily operations of a 396- seat facility grossing 15.5 million annually with an average daily guest count of 2700. Accountable for all food safety programs, scheduling, food cost and control, variance justification, training, and new menu development.

1997-1998 The Wild Mushroom Grill and Wine Room, Bingen, Washington

Executive Chef / Owner

Responsible for menu design and development, kitchen remodel and opening, monthly rotating menu, food cost and control, development of culinary team, safety and sanitation programs and scheduling with an annual sales of $800,000.

1994-1997 Walt Disney World Company, Lake Buena Vista, Florida

Prep Chef and Student

Completed extensive training and development programs in the following concepts and departments:

Grand Floridian Beach Resort and Spa – Ranking third in North America

oThe Grand Floridian Café, Citrus Coast – participated as a New Opening Team Member, Flaglers, Commissary, Grand Floridian Banquet Department, Narcoissies on the Water, Grand Floridian Bakery Department.

Epcot International

oThe Garden Grill, Coral Reef, Farmers Market, Germany – participated as a New Opening Team Member, Norway, Epcot Catering.

EDUCATION

Lean Six Sigma, 2013 Green Belt Certification

Serve Safe Certified

Certified Executive Chef, 2005 American Culinary Federation

Disney Culinary Academy, 1997 Lake Buena Vista, Florida

Disney Development Program, Lake Buena Vista, Florida

Received certification in the following areas:

Cast Excellence, Microsoft Word, Lotus 1-2-3, Time Management, Florida State and Disney World Sanitation Certification, Coping with Impossible People, CPR, HACCP, Nutrition, Stress Management, Disney Trainers, Productivity, Safety for Leaders, Violence Free Workplace, Finance Matters and Managing Conflict.

Academy of the Holy Angels High School, 1994, Richfield, Minnesota

Contact this candidate