Summary
Overview
Work History
Education
Skills
Timeline
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Chris Fagan

Metairie,LA

Summary

Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.

Overview

26
26
years of professional experience

Work History

Executive Chef

Broussard's Restaurant
New Orleans, LA
02.2024 - 06.2025
  • Negotiated contracts with suppliers to secure competitive prices for ingredients.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Analyzed customer feedback data to improve existing recipes or create new ones.

Chef De Cuisine

Tchefuncte's Restaurant
Madisonville, LA
02.2023 - 02.2024
  • Developed strategies to increase efficiency in the kitchen.
  • Monitored inventory levels and placed orders as needed.
  • Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
  • Conducted regular tastings to evaluate flavor profiles of dishes.
  • Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Tasted and modified recipes for menu at establishment.

Chef De Cuisine

Emeril's Restaurants
New Orleans, LA
07.2021 - 02.2023
  • Worked closely with other chefs and cooks and provided hands-on training and teaching.
  • Tracked kitchen's inventory and ordered new food and supplies when needed.
  • Managed budget, labor and direct operating expenses.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Managed all kitchen employees, including bussers, dishwashers and waitstaff.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Trained kitchen workers on culinary techniques.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Chef/Proprietor

The Filet House
Ponchatoula, LA
03.2016 - 02.2020
  • Set pricing structures according to market analytics and emerging trends.
  • Conferred with customers to understand needs and finalize purchase orders.
  • Kept building areas organized and functional to promote business productivity and deliver professional appeal to customers.
  • Coached and encouraged staff to achieve aggressive business goals.
  • Prepared weekly schedules to verify proper floor coverage within fiscal guidelines.
  • Researched similar businesses to determine competitive advantages.
  • Supervised company social media and marketing efforts to expand brand awareness and attract new customers.
  • Reviewed sales reports and adjusted sales activities or expenses to better meet budgets.
  • Trained, coached and mentored employees to facilitate safety and consistent quality of work.

Executive Sous Chef

Emerils Restaurants
New Orleans, LA
12.1999 - 08.2016
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Supervised BOH staff members and delivered mentorship to strengthen kitchen skills.

Education

Associate of Arts - Guitar

Musicians Institute
Los Angeles, CA
05.2008

High School Diploma -

Hammond High Magnet School
Hammond, LA
05.1993

Skills

  • Budgeting and Cost Control
  • Supply Estimates
  • Staff Recruiting and Hiring
  • Quality Assurance
  • Team Collaboration
  • Team Leadership
  • Verbal and Written Communication
  • Standards Compliance
  • Current in Culinary Trends
  • Recordkeeping and Documentation
  • Hiring, Training and Development

Timeline

Executive Chef

Broussard's Restaurant
02.2024 - 06.2025

Chef De Cuisine

Tchefuncte's Restaurant
02.2023 - 02.2024

Chef De Cuisine

Emeril's Restaurants
07.2021 - 02.2023

Chef/Proprietor

The Filet House
03.2016 - 02.2020

Executive Sous Chef

Emerils Restaurants
12.1999 - 08.2016

Associate of Arts - Guitar

Musicians Institute

High School Diploma -

Hammond High Magnet School

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Chris Fagan