Christophe De Lellis
Dallas,Texas
Summary
Passionate and innovative Executive Chef with extensive experience leading operations in Michelin-starred restaurants, seeking to leverage culinary expertise, leadership skills, and a commitment to excellence in a culinary role. Aims to contribute to and elevate the culinary standards of a prestigious hospitality establishment, using a deep understanding of diverse culinary techniques, menu development, and team management. Eager to foster an environment of creativity, excellence, and continuous improvement, inspiring teams to achieve and surpass organizational goals.
Overview
19
19
years of professional experience
Work History
Culinary Director
FLHO
01.2024 - Current
- Currently leading the development and launch of a restaurant and bakery, both set to open by the end of Q1 2025.
- Introduced new culinary techniques and equipment to the kitchen team, elevating the overall skill set and capabilities of staff members.
- Streamlined kitchen operations for improved efficiency through effective staff training and process improvements.
- Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations.
ASSISTANT EXECUTIVE CHEF PROPERTY
MGM Grand
06.2020 - 12.2023
- Assisted in managing the entire hotel's $90 million annual food and beverage operations, contributing to strategic oversight and operational excellence across all venues
- Directly managed and led culinary operations for the property's luxury venues: Joel Robuchon, L'Atelier de Joel Robuchon, and The Mansion (private villas), ensuring top-tier culinary experiences
- Achieved food and labor cost efficiency targets, optimizing financial performance without compromising on the quality of dining experiences
- Led menu development efforts across luxury venues, introducing innovative culinary concepts that significantly enhanced guest satisfaction
- Implemented stringent compliance measures and standards to maintain the highest levels of safety and quality, aligning with the property's prestigious reputation
- Actively engaged in finance meetings, offering strategic insights and budgetary recommendations to sustain and grow the operation's financial health
EXECUTIVE CHEF
Joël Robuchon Restaurant
01.2016 - 03.2020
- Led the esteemed Joel Robuchon Restaurant to maintain its Three Michelin Star status, emphasizing impeccable culinary standards, innovation, and guest satisfaction
- Directed a team of highly skilled culinary professionals, fostering a culture of excellence, creativity, and continuous improvement
- Innovatively designed and executed seasonal menus, earning acclaim for culinary excellence and enhancing the dining experience for guests
- Managed comprehensive kitchen operations, including ingredient sourcing, menu planning, and execution, ensuring each dish met the restaurant's renowned quality standards
- Implemented rigorous training programs for kitchen staff, significantly improving culinary skills, efficiency, and teamwork
- Played a key role in financial management, including budgeting, cost control, and profitability, ensuring the restaurant's financial health and sustainability
- Collaborated closely with the front-of-house team to ensure seamless service delivery, contributing to an exceptional dining experience that garnered numerous industry accolades
CHEF DE CUISINE
Joël Robuchon Restaurant
01.2015 - 01.2016
- Supported the Executive Chef in leading Joel Robuchon Restaurant, contributing to its achievement of Three Michelin Stars and maintaining its status as a premier dining destination
- Assisted in the development and execution of innovative seasonal menus, enhancing the culinary experience for guests
- Played a crucial role in kitchen operations, from ingredient sourcing and menu planning to overseeing culinary standards and staff training
- Contributed to financial management tasks, including budgeting and cost control, aiding in the restaurant's operational efficiency and financial success
- Collaborated with the kitchen and front-of-house teams to ensure exceptional service delivery and guest satisfaction
CHEF DE CUISINE
Sage Restaurants by Shawn Mcclain
01.2014 - 01.2015
- Worked under the guidance of James Beard Foundation Award-winning Chef Shawn McClain
- Directed and trained culinary team in all aspects of kitchen operations and food safety
- Developed and executed innovative menus showcasing seasonal ingredients and global flavors
- Managed food costs and budgets, ensuring profitability while maintaining high quality standards
- Gained comprehensive experience by rotating through all key stations in the kitchen, including Entremet, Prep, Poisson, Viande, and Garde Manger, mastering a diverse range of culinary techniques and dishes
ASSISTANT CHEF
Joël Robuchon Restaurant
01.2010 - 01.2014
- Contributed to maintaining the restaurant's high standards of quality and excellence, supporting the seamless operation of one of the world's most renowned culinary establishments
MASTER COOK
Renaissance The Marriot Hotel
01.2007 - 01.2010
COOK
Le Cardinale Brasserie
01.2006 - 01.2007
Education
BACHELOR'S DEGREE - ACCOUNTING AND MANAGEMENT IN COMMUNICATIONS
Lycée Epin
THE FRENCH SCHOOL OF CULINARY ARTS -
Ecole Gregoire Ferrandi
01.2008
Skills
- Food safety
- Team management
- Budgeting
- Culinary techniques
- Menu development
Publications
- Eater video 'How a master chef runs the only Las Vegas restaurant awarded 3 Michelin stars' - 17 million views on Youtube
- Leaders Performance Institute 'What A Three-Starred Michelin Restaurant Can Teach Us About Talent Development'
- Millennial Magazine 'Joël Robuchon Debuts the New Faces of Las Vegas Cuisine'
- Just Luxe 'Four Under 40: The New Generation of Las Vegas Celebrity Chefs'
- Weekly Las Vegas 'CHEF CHRISTOPHE DE LELLIS AIMS HIGH AT JOËL ROBUCHON'
References
- Sean Christopher, General Manager at Joel Robuchon, 702-610-8171
- William Hurry, Executive Chef at MGM Grand, 702-860-2101, whurry@lv.mgmgrand.com
- Stewart Patchefsky, General Manager at The Mansion, 702-533-2088
- Jimmy Lisnard, Director Food and Beverage at Aria Hotel, 312-772-0376
Awards
- Forbes 5-Star Award, 2017, 2018, 2019, 2020, 2021, 2022, 2023
- AAA 5-Diamond Award, 2017, 2018, 2019, 2020, 2021, 2022, 2023
Languages
French
Native or Bilingual
English
Native or Bilingual
Timeline
Culinary Director
FLHO
01.2024 - Current
ASSISTANT EXECUTIVE CHEF PROPERTY
MGM Grand
06.2020 - 12.2023
EXECUTIVE CHEF
Joël Robuchon Restaurant
01.2016 - 03.2020
CHEF DE CUISINE
Joël Robuchon Restaurant
01.2015 - 01.2016
CHEF DE CUISINE
Sage Restaurants by Shawn Mcclain
01.2014 - 01.2015
ASSISTANT CHEF
Joël Robuchon Restaurant
01.2010 - 01.2014
MASTER COOK
Renaissance The Marriot Hotel
01.2007 - 01.2010
COOK
Le Cardinale Brasserie
01.2006 - 01.2007
THE FRENCH SCHOOL OF CULINARY ARTS -
Ecole Gregoire Ferrandi
BACHELOR'S DEGREE - ACCOUNTING AND MANAGEMENT IN COMMUNICATIONS
Lycée Epin
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