Chris McLaughlin
Los Angeles,CA
Summary
Dynamic Executive Chef with formal training in classic French cuisine from The French Culinary Institute and a Bachelor of Arts degree from Gordon College. Proven expertise in managing diverse restaurant operations, including catering for both public and private events, a la carte service, and large-scale stadium functions. Recognized for innovative menu creation and exceptional artist hospitality that elevate dining experiences. Committed to enhancing culinary excellence while exploring new gastronomic trends.
Overview
18
18
years of professional experience
Work History
Executive Chef
Framework
Los Angeles, CA
11.2024 - 01.2025
- Created multiple brands and internalized the entire food program for Framework as a whole, including two venues and all off-site festivals (18).
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Curated the entire VIP food program for the Veranda at Coachella.
- Built an entire in-house craft cocktail program at The Spotlight. Pre-batched all cocktails to allow for speed of service and achieve consistency.
- Utilized local, fresh food products to support local economies and showcase community support.
- Coordinated comprehensive in-house artist dining experiences, varying from basic platters to full-scale steakhouse dinners.
Executive Chef
Avant-Gardner / Brooklyn MIrage
Brooklyn, NY
04.2019 - 11.2024
- Hired to create fully in house food program (10,000+ event space) inclusive of catering, artist hospitality and concessions. Went from zero equipment and staff to fully operational for opening night.
- Controlled and responsible for entire program including hiring, training and development of kitchen employees, cashiers, and artist hospitality staff.
- In first year drove food sales alone to over $1,000,000.
- Provided above restaurant quality service and food in a concessions style food court.
- Private full service dinner parties and/or catering for artists, talent and staff.
- Managed food and labor costs while maintaining highest quality in product.
- Analyzed P&L statements with CFO to reduce food and labor costs by 10%.
Executive Chef / Owner
A Whole Different Beast
Garden City, NY
04.2007 - 11.2024
- Owner operator and Executive Chef of a private catering and consulting company.
- Specializing in outdoor BBQ events.
- Featuring whole roasted pigs, smoked ribs and brisket, rotisserie chickens, and in house dry aged prime beef.
- Consulting for all restaurants and event based venues, such as stadiums, night clubs and amphitheaters.
Executive Sous Chef
Good Pal Ravel Corp
Long Island City, NY
01.2021 - 06.2021
- Adjusted seasonal plans to source local ingredients and align special dishes with area events.
- Negotiated with food suppliers to cut costs by buying in bulk.
- Performed financial analysis and recommended effective methods to cut costs.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Executive Chef
Legends Hospitality @ Kitchen 21/Ford Amphitheater
Coney Island, NY
04.2017 - 04.2019
- Ran every aspect of Kitchen operations for the 300+ seat restaurant as well as the concessions for the 5000 seat amphitheater; Staffing, Scheduling, Health Dept, Purchasing, Inventory, Kitchen Design, Staff Management, Quality Control
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Performed financial analysis and recommended effective methods to cut costs.
- Handled all artists food riders and hospitality.
- Managed kitchen staff team of 50+ and assigned various stages of food production.
- For Amphitheater, adjusted staffing to correspond with ticket sales for every event.
- Executed large scale catering events such as weddings, bar mitvahs, and high end corporate events.
Sous Chef
Legends Hospitality @Yankee Stadium
Bronx, NY
01.2013 - 04.2017
- Wrote menus for suites seasonally, and for Legends Club and Audi Club daily.
- Effectively managed and assisted kitchen staff in producing food for banquets, catered events, member dining areas, luxury suites, as well as over seeing food production for Yankee ownership.
- Handled all ordering for suites, ownership, and catering events.
- Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
- Promoted to Executive Chef of Kitchen 21/Ford Amphitheater.
Executive Chef
Verboten
Brooklyn, NY
04.2014 - 03.2016
- Ran every aspect of the kitchen from staffing, purchasing, scheduling, food costing, and catering proposals.
- Concepts and design of catering menus, dinner menus, and brunch menus.
- Consistently produced exceptional menu and specialty items that regularly garnered diners' praise.
- Handled all artists food riders and hospitality.
- Executed large scale catering events such as weddings, music festivals, and high end corporate events.
Executive Chef
Z Hotel
Long Island City, NY
02.2010 - 11.2012
- Promoted from Sous Chef to Executive Chef after only 3 months of employment.
- Ran every aspect of the kitchen from staffing, purchasing, scheduling, food costing, and catering proposals.
- Revamped menu and designed daily specials.
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
Education
Bachelor of Arts - History
Gordon College
2010
Culinary Arts
French Culinary Institute
2002
Skills
- Skilled in kitchen builds and layouts
- High volume production capability
- Menu design and dish creation
- Well versed in multiple cuisines
- Inventory, costing, and budgeting specialist
- Vendor relationships
- Customer service oriented
- Held costumer facing positions of server, bartender, manager
Accomplishments
- Curated entire VIP food program for the Veranda @ Coachella.
- Created, built and oversaw food program for Avant-Gardner. Everything from storage areas, food court concessions build and layout, and complete in house artist hospitality program.
- Through my leadership, I was able to develop my team to further their career through servant style leadership that lead to promotions throughout the organization at Legends.
- Built entire restaurant and concessions plan for Kitchen 21 / Ford Amphitheater from scratch. Successfully ran and operated.
- Successfully ran the luxury suites level and ownership boxes at Yankee Stadium while also operating as Executive Chef of a full time restaurant in Brooklyn, New York.
- Personally over saw and independently operated large scale catering events for outdoor music festivals such as Dirty Bird BBQ, StageONE, and Mysteryland.
Timeline
Executive Chef
Framework
11.2024 - 01.2025
Executive Sous Chef
Good Pal Ravel Corp
01.2021 - 06.2021
Executive Chef
Avant-Gardner / Brooklyn MIrage
04.2019 - 11.2024
Executive Chef
Legends Hospitality @ Kitchen 21/Ford Amphitheater
04.2017 - 04.2019
Executive Chef
Verboten
04.2014 - 03.2016
Sous Chef
Legends Hospitality @Yankee Stadium
01.2013 - 04.2017
Executive Chef
Z Hotel
02.2010 - 11.2012
Executive Chef / Owner
A Whole Different Beast
04.2007 - 11.2024
Bachelor of Arts - History
Gordon College
Culinary Arts
French Culinary Institute
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