Christopher Bennett
Fort Collins
Summary
I'm a 24 year veteran of the culinary industry. A graduate of New England Culinary Institute in 2002, I moved on to work in some of the finest restaurants in Las Vegas, and Denver, Colorado. My main area of experience began with French cuisine, and continued into Mediterranean, New American, Asian fusion, Traditional Chinese, Japanese, global street food, buffet/catering, as well as intimate events as a private chef. As a result, I've gained a well rounded knowledge of skills, techniques, and culinary philosophy from these cuisines, as well as a complex palate and flavor repertoire. I have also formed relationships with various local and organic vendors, purveyors, and artisans. From local farmers and ranchers, to grain and dry goods suppliers and cheese mongers, to acquire access to the highest quality ingredients poasible, while supporting local businesses. Authorized to work in the US for any employer.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Executive Chef Instructor
Eagle Rock School and Professional Development Center
03.2021 - Current
- One member of a 4 man chef team who executed revolving daily menus. We provided breakfast, lunch, and dinner everyday for the full staff and student body of the Eagle Rock boarding school in Estes Park, Colorado. In spite of this being a boarding high school, we were encouraged to be creative, and offer meals with high quality ingredients, as well as organic when possible. Without a static menu to adhere to, we were able to create meals that spanned multiple cultures, and required use of various techniques and disciplines, while also training interested students on how to get their bearings in a commercial kitchen.
- (Pandemic Pivot)
Executive Chef
Street Feud
05.2019 - 03.2020
- As executive chef, I worked in tandem with the owners to develop the recipes, and form the menu. Also recruited, hired, and trained the entire crew, helped set up the toast system, maintained inventory, labor and food costs, as well as scheduling and other operational tasks. Before the pandemic, the plan was for me to help expand the brand nation wide, growing to be culinary director for the entire company. Unfortunately, the pandemic forced the restaurant to close.
Sous Chef/Kitchen Manager
Ototo Den
10.2018 - 07.2019
- Learning the details of every single station from preparing ramen, working the binchotan grill, to butchering fish and slicing sashimi in the traditional Japanese style. Submitting orders for purveyors, inventory, overseeing service, greeting guests that sat at the food bar, maintaining labor, and food cost, coming up with nightly specials, and managing back of the house staff.
Executive Chef
Uncle Joe's A Hong Kong Bistro
10.2015 - 10.2018
- Thach Tran- Former Culinary Director, Nick Howard- Former Chef De Cuisine. Worked my way up the ranks quickly. Worked all stations and took control of all ordering and price negotiations between vendors. Trained new staff members, formed, typed and managed recipes. Came up with specials as well as helping develop and revamp the dessert menu. Updated and maintained all station prep sheets as well as order guides and was in charge of weekly kitchen inventory. Moved up the ranks from part-time, to full time, to sous, and most recently executive chef within the span of a year.
Chef/Partner
Crepes A' Go-Go
03.2015 - 12.2015
- Serge Patrick Kabongo- Chef/Owner. Taking on half the responsibilities for writing the menu. Creating specials, soups and developing promotions to aid in the maturation of the small business.
Line cook
Beast & Bottle
11.2014 - 05.2015
- Paul Reilly - Executive Chef/Owner. Working the line helping chef Paul Reilly on a temporary basis through the holiday season and into Spring, while waiting to begin full time work with Crepes A' Go-Go. Setting up and prepping line stations daily. Executing menu items according to specifications, maintaining daily prep and proper sanitation practices.
Sous Chef
West 29th Restaurant & Bar
06.2013 - 11.2014
- Christopher Sanchez-Executive Chef. Split the workload and responsibilities of managing and running the kitchen with the executive chef. Interviewing, hiring and training each member of the kitchen team. Managing labor cost, food cost, and specializing in cross utilization to maintain low food cost. Splitting the responsibilities of the ordering and shopping for the restaurant with the executive chef. Developing seasonal menus, including vegetarian and gluten free options, as well as making nightly specials to utilize any extra mise en place and minimize waste. Maintaining a clean work environment and keeping a 100% violation free, sanitary kitchen.
Sous Chef
Row 14 Bistro & Wine Bar
05.2012 - 05.2014
- Tim Payne-Executive Chef, Jensen Cummings -Former executive Chef. Right hand man to the executive chef, in charge of half the inventory and ordering, Managing cooks, as well as labor cost. Utilizing product, and coming up with seasonal dishes for both the static menu, as well as special events and weekly specials. Maintaining proper sanitation guidelines and leading our team of cooks before, during and after our busy dinner services.
Sous Chef
Encore on Colfax
02.2012 - 04.2012
- Paul Reilly- Executive Chef/ Owner, Aileen Reilly- General Manager/ Owner (Now Chef and Owners of Beast & Bottle). One of two Sous chefs, in charge of managing/training all line cooks, formulating daily/ weekly specials, and menu Items. Utilizing product with minimal waste, and assisting in ordering as well as overseeing the running of the restaurant in the Chef's absence. Maintaining great food quality and being sure to adhere to all sanitation guidelines.
Sous Chef
Bistro Vendome
02.2009 - 01.2012
- Chef Jennifer Jasinski- Executive Chef, Chef Dana Rodriguez- Chef de Cuisine, Chef Matt Anderson- former Chef de Cuisine. Right hand man to the Chef de Cuisine, creating, costing and forming seasonal menus. Training and leading the line cooks, ordering and working with purveyors, and maintaining food cost. Utilizing product, making specials and maintaining quality of the food, as well as assuring the kitchen and it's staff follows all sanitation guidelines.
Line Cook
Daniel Boulud's DB Brasserie
05.2007 - 02.2009
- Daniel Boulud- Executive Chef, Chef Wes Holton- Executive Chef. Learned to work every station proficiently. Preparing and maintaining fresh mise en place daily. Working as a team with my co workers to cook fresh French food daily. Maintaining a clean station and working with the chefs to learn new techniques and food trends.
Sous Chef
Bistro Vendome
05.2006 - 02.2007
- Chef Jennifer Jasinski- Executive Chef, Chef Matt Anderson- Chef de Cuisine. Right hand man to the Chef de Cuisine, creating, costing and forming seasonal menus. training and leading the line cooks, ordering and working with purveyors, and maintaining food cost. Utilizing product, making specials and maintaining quality of the food, as well as assuring the kitchen and it's staff follows all sanitation guidelines.
Line Cook
Rioja
11.2004 - 05.2006
- Chef Jennifer Jasinski- Executive Chef. Learned to work every station proficiently. Preparing and maintaining fresh mise en place daily. Working as a team with my co workers to cook fresh French food daily. Maintaining a clean station and working with the chefs to learn new techniques and food trends, and occasionally making specials. Eventually became leading line cook, before being promoted to sous chef at bistro Vendome.
Line cook
Brasserie Rouge
09.2004 - 11.2004
- Chef John Broening. Learned to work every station proficiently. Preparing and maintaining fresh mise en place daily. Working as a team with my co workers to cook fresh French food daily. Maintaining a clean station and working with the chefs to learn new techniques and made fresh soups and pastas.
Line Cook
Pinot Brasserie, Venetian hotel
07.2003 - 08.2004
- Chef Honorio Mecinas. Learned to work every station proficiently. Preparing and maintaining fresh mise en place daily. Working as a team with my co workers to cook fresh French food daily. Maintaining a clean station and working with the chefs to learn new techniques and food trends, and occasionally making specials.
Education
Associate of occupational studies degree - culinary arts
New England Culinary Institute
Montpelier, VT03.2003
High school diploma - undefined
Heritage High School
Littleton, CO05.2000
Skills
- Catering experience
- Team management
- Sanitation standards
- Food presentation
- Teaching techniques
- Culinary expertise
- Demonstration skills
- Menu development
- Recipe creation
- Allergy awareness
- Curriculum design
- Special diets
- Nutritional advice
- Hands-on instruction
- Batch meal preparation
- Food safety knowledge
- Food safety
- Cooking methods
- Knife skills
- Sanitation practices
- Sanitation guidelines
- Curriculum development
- Grilling techniques
- Course planning
- Quality controls
- Ingredient sourcing
- Recipe development
- Nutrition
- Menu planning
- Expense tracking
- Food spoilage prevention
- Wine pairing
- Labor costs
- Food production oversight
- Dish preparation
- Teamwork
- Teamwork and collaboration
- Problem-solving
- Time management
- Attention to detail
- Problem-solving abilities
- Multitasking
- Reliability
- Excellent communication
- Organizational skills
- Team collaboration
- Active listening
- Adaptability and flexibility
- Relationship building
- Decision-making
- Professional ethics
- Leadership development
- Task prioritization
- Self motivation
- Interpersonal skills
- Professionalism
- Public speaking
- Educational research
- Student mentoring
- Professional development
- Interactive learning
- Written communication
- Problem-solving aptitude
- Training program development
Certification
ServSafe manager certified.
Timeline
Executive Chef Instructor
Eagle Rock School and Professional Development Center
03.2021 - Current
Executive Chef
Street Feud
05.2019 - 03.2020
Sous Chef/Kitchen Manager
Ototo Den
10.2018 - 07.2019
Executive Chef
Uncle Joe's A Hong Kong Bistro
10.2015 - 10.2018
Chef/Partner
Crepes A' Go-Go
03.2015 - 12.2015
Line cook
Beast & Bottle
11.2014 - 05.2015
Sous Chef
West 29th Restaurant & Bar
06.2013 - 11.2014
Sous Chef
Row 14 Bistro & Wine Bar
05.2012 - 05.2014
Sous Chef
Encore on Colfax
02.2012 - 04.2012
Sous Chef
Bistro Vendome
02.2009 - 01.2012
Line Cook
Daniel Boulud's DB Brasserie
05.2007 - 02.2009
Sous Chef
Bistro Vendome
05.2006 - 02.2007
Line Cook
Rioja
11.2004 - 05.2006
Line cook
Brasserie Rouge
09.2004 - 11.2004
Line Cook
Pinot Brasserie, Venetian hotel
07.2003 - 08.2004
High school diploma - undefined
Heritage High School
Associate of occupational studies degree - culinary arts
New England Culinary Institute