Executive Chef - Japanese & Pan-Asian Culinary Leader

Christopher R. Traynor

630-***-**** • ********@*****.*** • Aurora, IL

Culinary professional with years of progressive Executive Chef experience in Japanese omakase and kaiseki, modern and traditional Chinese, classic French technique and American cuisine. Curates memorable experiences with his upbeat and guest centric attitude. Highly knowledgeable and comfortable around high end ingredients such as caviar, truffles, and Kobe beef. highly proficient at breaking down meats and fish such as bluefin tuna and eel as well as working with primal cuts of beef, pork, and chicken. Regularly work with and cut all types of protein such as but not limited to Kinmadai, Buri, and Itori as well as filet, ribeye and whole chicken daily. Highly enjoy creating specialty dishes with artistic presentation. Well versed at menu development for seasonal changes and keeping up with current trends. Afrer spending a few years in Japan I currently am seeking my next Chef role where I can bring my expertise and experience to help bring my next endever to the next level.

Professional Experience

Contract Executive Chef

April 21- current

Sake a gogo- Louisville Kentucky

Help support Sake a gogo while in there transition phase of re-establishing there place in the market.

Executive Chef

September 2022 - November 2024

Marriott Orion’s- Virginia Beach Oceanfront

A corporate pan-asian concept with attached hotels and multiple outlets. Controlled line checks, portion accuracy, and preparation standards. Created menus for seasnal changes as well as holiday events, weekly specials, and private wine dinners. Oversee a high-volume kitchen with team of 35 associates consisting of a full hot line, garde manger, sushi bar, in house scratch preperation team. While at Orions, I increased revenue from 9.5 million annual to 11.5 million in just two years. When i took this role, Orions was ranked the number 7 restaurant in Virginia Beach. In my time there i was able to move them to the number 1 restaurant on not only trip advisor but also on open table while mantainig a 28% food cost and an 18% labor cost.

•Performing daily preparation list for anywhere between 500-650 covers for lunch and dinner service

•Train staff to rotate through stations and learn Asian meal preperation and cooking procedures

•Write weekly schedule in accordance with monthly labor and flex budgets – managing payroll hours including OT and teams position in the kitchen

•Educate front of house staff on weekly menus and upcoming changes and modifications to menu or alcohol pairings

•Supervise bi-weekly inventory count and maintain 24%-26% food cost (Complete program / EDI Invoicing)

•Train on holiday menu roll outs and seasonal menu changes

•Make build cards with product cost and procedures.

•Teach and train staff on sushi and hot kitchen items

•Stay current on restaurant trends

Executive Chef February 2022- September 2022

The One Group- Kona Grill (Oakbrook, IL)

Joined a corporate company concept and trained in their $10 million outlet to perform line checks, portion control, and prepare for each shift before running current Kona Grill location as Executive Chef. Within current restaurant I oversee a high-volume kitchen with team of 16 associates and $6 million in revenue.

•Preforming daily preparation list for anywhere between 250-350 covers for dinner service

•Train staff to rotate through stations and learn Asian meal prep

•Schedule team weekly within 177 hours labor budget to earn monthly payroll bonus – incentive through The One Group – including OT

•Educate front of house staff weekly on upcoming changes and modifications to menu or alcohol pairings

•Head up twice monthly inventory count and maintain 24%-26% food cost (Compete program / EDI Invoicing)

•Train on holiday menu roll outs

•Teach and train staff on sushi and hot kitchen items

Executive Sous Chef 2019 / 2021-2022

Simple Venue, Chicago, IL

Spent time during days off from PL8 and after COVID helping open 3 restaurants under Simple Venue: Sushi Boutique, Sushi Suite 202, and Sushi by Chef Bou. Restaurants are high end Omakaze and use top ingredients from Japan. Stayed current on all food trends with owner to create new menus- weekly. Owner has locations in NY and FL and asked for help and guidance to open these 3 locations inside of 2 hotels – Carriage House and boutique Lincoln Hotel. Tasked with creating tastings for new menus and concept – training new hires as well.

•Responsible for inventory and cost control (done on paper & managed whole fish for 17 course meal)

•Responsible for opening and closing the restaurant

•Helped hire, train and direct staff along with educating front of house staff

•Continued guest interaction and stayed involved with local news to draw in new guests

Executive Chef 2021

Mansion on Rush, Chicago, IL

As an executive chef, i consulted on the build out and opening of restaurant with colleagues to head up all menu aspects and specials. Restaurant was built from the ground up and it included 2 kitchen designs to properly position and staff areas for sushi kitchen and hot kitchen. Assisted in organizing labor, contractors, and vendors during pre-opening phase. Met with food vendors and purveyor to get the best prices on fish and produce. Decided to leave after owner overextended on budget.

•Responsible for inventory and cost controls- food cost at 30% (higher end ingredients)

•Opened and closed restaurant weekly

•Helped hire, train, and direct staff along with continued education for front of house team

•Created menu and weekly specials

•Maintained guest rapport and stayed involved in local marketing

Executive Chef / Managing Partner

2011- 2021

PL8, Barrington, IL

Joined this restaurant as an Executive Sushi Chef and was tasked with redeveloping the sushi program for 90 seats with 350 covers daily. After the Sushi program restarted and began generating consistent revenue, the owner promoted my position to Executive Chef within 18 months. Oversaw entire restaurant of 20 associates (front/back of house).

.

•Responsible for inventory and cost controls – food cost at 28%

•Grew revenue from specials- we were known as the place who did everything new – monthly and weekly specials

•Created drink menu from scratch with 8 new house cocktails collaborating with front of house manager and advertised promotional items for Chinese New Year and holidays

•Created weekly and monthly content for social media distribution along with paid advertising to draw in local customers and build relationships with guests

•Responsible for prepping, opening, and closing the restaurant

•Helped hire and train entire team of associates

•Created seasonal and weekly specials

•Educated front of house staff and was heavily involved in FOH training

•Paid bills and managed payroll for entire restaurant

Sous Chef 2008-2011

Sushi Kushi, Vernon Hills,IL

Worked with Executive Chef (Owner) to produce top quality sushi and learn traditional menu. Many of the clientele for this restaurant were Japanese so understanding and learning deep Japanese traditional styles was the key to success in this role.

•

•Refined knowledge in Japanese cuisine

•Learned more traditional Japanese techniques from Master Sushi Chef

•Assisted the Head Chef with daily operations

•Created new specials for menu

•Prepared and cut fish as well as cooked rice daily

Sous Chef 2007-2008

Joy-Yee Plus, Chicago, IL

•Assisted the Head Chef with daily operations

•Prepared and cut fish as well as cooking sushi rice with technique

•Oversaw all food quality associated with sushi bar

Operator/Sushi Chef 2006-2007

Bento Zushi, Aurora & Hawthorne, IL

•Responsible for preparing sushi bar and establishing par levels

•Cooked rice and ensured fresh fish be used for making Sashimi Sushi, Maki, and Teka Maki handroll.

•Opened and closed two sushi bars in busy and fast paced food court

•Overall responsibility for costs, controls, and daily systems

Sushi Assistant 2004-2006

Domo 77, Aurora, IL

•Responsible for creating Maki, Nigiri, and Sashimi

•Assisted Head Chefs in preparation of daily dinner service

•Taught how to properly cut fish and cook sushi rice using special technique

ASSOCATED WORK SKILL KNOWLAGE

- EXCEL

- MICROSOFT WORD

- POWER POINT

- TOAST POS

- ALOHA POS

- OPEN TABLE

- HOT SCHEDULES

- COMPEATE ADVANTAGE INVENTORY CONTROL

- BIRCHSTREET INVENTORY CONTROL

ADDITIONAL BACKGROUND

- Guest Instructor: Asian Immersion Course

- Taught Sushi twice a year for 5 years at the College of DuPage, Hospitality Department

HIGHLIGHTS

•Modern Luxury Feature: Mansion on Rush

•Chinese New Year Feature: WGN

•Mention in Eater Chicago: New Gold Coast Fusion Lounge

•Chicago Sun Times: Chicago Sun Times - Twisting and Rolling

•Chicago Food Magazine: Gold Coast Article

•3 Stem Wine award

•Visit Virgina beach: https://youtu.be/2jFCvtOu6Gg?si=h-pIrH8pN6m7ta2S

Coastal Virgina Magazine: https://coastalvirginiamag.com/article/the-2024-coastal-virginia-culinary-awards/

Contact this candidate