Christophe Santos
Branford,CT
Summary
Dynamic Executive Chef with more than 25 years of progressive culinary leadership in luxury hotels, award-winning restaurants, and independently owned businesses throughout the United States and France. Proven success leading diverse culinary teams, overseeing multiple food service operations, developing innovative menus, managing budgets, controlling food and labor costs, and delivering exceptional guest experiences. ServSafe Manager Certified with extensive experience in fine dining, banquet operations, catering, high-volume production, and luxury hospitality. Recognized for mentoring culinary professionals, fostering collaborative work environments, and maintaining the highest standards of food quality, safety, and operational excellence.
Overview
3
3
Languages
1
1
Certification
5
5
years of post-secondary education
13
13
years of professional experience
Work History
Executive Chef
Madison Beach Hotel
Madison, Connecticut
07.2025 - Current
- Lead culinary operations for a premier luxury waterfront hotel serving restaurant guests, private events, weddings, and banquets.
- Directed kitchen leadership, developed menus, managed purchasing, staffing, scheduling, and operational performance.
- Collaborated with hotel leadership to enhance guest experiences across multiple food service outlets.
- Maintained strict food safety, sanitation, and quality standards while overseeing labor and food costs.
Executive Chef
The Copper Beech Inn
Ivoryton, Connecticut
04.2024 - 07.2025
- Led kitchen operations, developed menus, coordinated purchasing, staffed, scheduled, and optimized operational performance.
- Maintained food safety, sanitation, and quality standards while overseeing labor and food cost management.
- Designed seasonal menus highlighting local ingredients and culinary trends.
- Managed kitchen staff, providing training and guidance to ensure quality.
- Oversaw food preparation processes to maintain high hygiene standards.
Chef Owner
ÔToulouse Restaurant
Branford, Connecticut
05.2022 - 05.2024
- Own and operate an award-winning French restaurant overseeing all culinary and business operations.
- Managed budgeting, purchasing, staffing, inventory, and vendor relationships to optimize financial performance.
- Developed seasonal menus featuring local Connecticut farms and sustainable ingredients to enhance dining experience.
- Built and mentored high-performing culinary team to ensure consistency and elevate guest satisfaction.
Chef de Cuisine
Bar Bouchée
Madison, Connecticut
02.2017 - 03.2022
- Supervised culinary staff while maintaining exceptional food quality and operational efficiency.
- Supervised culinary staff to uphold high standards of food quality and streamline kitchen operations.
- Managed inventory, purchasing, scheduling, and food costs to ensure seamless menu execution.
Executive Chef
Bistro du Marché
San Diego, California
01.2014 - 12.2016
- Directed culinary operations, led staff, planned menus, and managed financial performance.
- Developed seasonal menus reflecting local flavors and culinary trends.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Maintained high standards of cleanliness and safety in the kitchen environment.
Executive Chef
L'Aéroplane
Toulouse, France
Chef de Cuisine
Café du Parc
, France
Chef de Cuisine
AKA Bistro
Lincoln, MA
Chef de Cuisine / Sous Chef
La Voile
Boston
Chef de Partie
Union League Café
New Haven
Premier Commis
Alain Ducasse
, Monaco
- Monte Carlo Michelin
Professional Training
Jacques Chibois
, France
- Michelin
Education
Bachelor of Arts - Hospitality And Culinary Arts
LPP Bahuet France
Brive la gaillarde 09.2001 - 05.2004
Bachelor of Arts - Culinary Arts
Baccalauréat Professionnel France
Montauban 09.1995 - 06.1998
Skills
- Multi-Unit Culinary Operations
- Executive Kitchen Leadership
- Hotel & Hospitality Operations
- High-Volume Food Production
- Catering & Special Events
- Banquet Operations
- Staff Recruitment & Development
- Employee Coaching & Mentoring
- Budget Administration
- Food & Labor Cost Management
- Purchasing & Vendor Relations
- Inventory Control
- Menu Engineering
- HACCP & Food Safety
- ServSafe Manager Certified
- Sustainable & Local Sourcing
- Cross-Functional Leadership
- Guest Experience Management
- Cost management
- Culinary innovation
- Customer service
- Vendor relations
- Operational efficiency
- Team building
- Event planning
- Quality assurance
- Problem resolution
- Performance assessment
- Kitchen equipment operation and maintenance
- Attention to detail
- Forecasting and planning
- Nutrition
- Fine dining
- Menu supervision
- Recipe management
- Recipes and menu planning
- Menu pricing
- Culinary techniques
- Waste reduction
- Staff scheduling
- Allergy awareness
- Policy development
- Restaurant operations
- Special events
- Customer retention
- Dietary restrictions
- Purchasing
- Order delivery practices
- Signature dish creation
- Food spoilage prevention
- Kitchen management
- Food and beverage pairing
- Safe food handling
- Ingredients selection
- Decision-making
- Hospitality service expertise
- Performance review
- Meal preparation
- Inventory management
- Food service safety training
- BOH operations
- Fine-dining expertise
- Coaching and mentoring
- Menu planning
- Creative thinking
- Delegating work
- Catering and events
Languages
French
Native/ Bilingual
A1
Spanish
Full Professional
A1
English
Full Professional
A1
Certification
ServSafe Manager Certified, 2024
Languages
- French, Native
- English, Fluent
- Spanish, Fluent
Previous Leadership Experience
- French, Native
- English, Fluent
- Spanish, Fluent
Timeline
Executive Chef
Madison Beach Hotel
07.2025 - Current
Executive Chef
The Copper Beech Inn
04.2024 - 07.2025
Chef Owner
ÔToulouse Restaurant
05.2022 - 05.2024
Chef de Cuisine
Bar Bouchée
02.2017 - 03.2022
Executive Chef
Bistro du Marché
01.2014 - 12.2016
Bachelor of Arts - Hospitality And Culinary Arts
LPP Bahuet France
09.2001 - 05.2004
Bachelor of Arts - Culinary Arts
Baccalauréat Professionnel France
09.1995 - 06.1998
Professional Training
Jacques Chibois
Premier Commis
Alain Ducasse
Chef de Partie
Union League Café
Chef de Cuisine / Sous Chef
La Voile
Chef de Cuisine
AKA Bistro
Chef de Cuisine
Café du Parc
Executive Chef
L'Aéroplane