Summary
Overview
Work History
Education
Skills
Timeline
Generic

Christopher Callow

Ann Arbor

Summary

Dynamic Chef with a proven track record at several high profile restaurant groups, excelling in menu development and cost control. Expert in optimizing kitchen operations and inventory management, leading to significant waste reduction. Renowned for fostering healthy financial success with monitoring menu construction, cost, inventory, and team.

Overview

19
19
years of professional experience

Work History

Executive Sous Chef

The Pulpo Group
04.2023 - Current
  • Supervised kitchen operations to ensure timely and high-quality meal preparation.
  • Developed and implemented new menu items based on seasonal ingredients and customer feedback.
  • Conducted inventory management to optimize ingredient usage and reduce waste effectively.
  • Streamlined kitchen workflows, enhancing productivity while maintaining strict quality standards.
  • Led cost control measures by analyzing food costs and minimizing excess inventory.

Executive Chef Partner

Hannon's Block
01.2021 - 04.2023
  • Opened Restaurant from construction to opening and through first years of opertation.
  • Successfully expanded into more space and a new bar concept.
  • Implemented management processes, Food & Beverage menu, Training & Operating systems that has the Restaurant still operating and healthy.

Chef

Cascabel Ventures
02.2017 - 04.2020
  • Developed and executed innovative seasonal menus at all 3 restaurant locations.
  • Managed and maintained kitchen staff and culinary standards across 3 different restaurant concepts
  • Led the restaurant group to 2 years of highest margins, and sales revenues since company opened in 2009.


Sous Chef

Hogsalt Hospitality
01.2011 - 01.2017
  • Helped lead several of the groups restaurants to national recognition and awards.
  • Led revamp of Prep and Kitchen procedures at Bavette's Bar & Boeuf to get food costs consistently under 30%
  • On opening team at several new concepts including, Small Cheval, 3 Arts Club Cafe, 4 Charles Prime Rib, Sawada Coffee and others.


Commis Chef

Grace
01.2013 - 11.2013
  • Prepared high-quality food for Chefs and Line Cooks in service
  • Received inventory and ensured quality and organization upon putting product away.
  • Awarded 2 Michelin Stars in 2012-2014 and 3 Michelin Stars in 2015-2017.


Lead Line Cook/Kitchen Supervisor

Native Foods
09.2009 - 01.2011
  • Supervised kitchen operations, ensuring high-quality food preparation and presentation standards.
  • Trained junior cooks, fostering skill development and teamwork within the kitchen staff.
  • Streamlined inventory management processes to minimize waste and optimize ingredient usage.
  • Collaborated with front-of-house staff to ensure seamless service during peak hours and special events.

Line Cook

Porto Bella Italian Restaurant
09.2006 - 07.2009
  • Prepared and cooked high-quality dishes in fast-paced kitchen environment.
  • Maintained cleanliness and organization of workstations to ensure food safety compliance.
  • Collaborated with team members to streamline meal preparation processes.


Education

Bachelor of Science - Biology

University of Wisconsin
WI
05-2009

Skills

  • Kitchen management
  • Menu development
  • Food presentation
  • Cost control
  • Recipe creation
  • Menu pricing
  • Inventory management
  • Fine-dining experience
  • Inventory control

Timeline

Executive Sous Chef

The Pulpo Group
04.2023 - Current

Executive Chef Partner

Hannon's Block
01.2021 - 04.2023

Chef

Cascabel Ventures
02.2017 - 04.2020

Commis Chef

Grace
01.2013 - 11.2013

Sous Chef

Hogsalt Hospitality
01.2011 - 01.2017

Lead Line Cook/Kitchen Supervisor

Native Foods
09.2009 - 01.2011

Line Cook

Porto Bella Italian Restaurant
09.2006 - 07.2009

Bachelor of Science - Biology

University of Wisconsin

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