Christopher D'ambrosio

• Led two ground-up restaurant openings within the Sonesta hotel brand.
• Built full culinary operations from zero, hiring and training 30+ BOH staff and implementing menus, kitchen systems, and SOPs.
• Directed high-volume, multi-outlet operations including: Vintage Green — 150+ seat rooftop restaurant focused on vintage New York classics. Take Care — casual, health-forward all-day bistro concept. Full in-room dining program.
• Owned daily culinary execution across staffing, purchasing, training, and cost controls, maintaining food cost at approximately 26%.
• Oversaw all hotel food operations including à la carte dining, rooftop service, room service, banquets, and private events.

• Opening culinary leader for a luxury hotel with two restaurant concepts. Awarded Two Michelin keys
• Led Fouquet’s New York (upscale French brasserie) and Café Parisi (all-day café).
• Assumed full executive chef responsibilities post-opening.
• Managed 30+ culinary staff across multiple outlets and room service.
• Oversaw menus, scheduling, purchasing, inventory, food safety, and training.
• Primary on-site culinary lead ensuring consistency and brand standards.

• Executive Chef for the ground-up opening of Juniper, an upscale American restaurant within a luxury residential/hotel property, launched post-COVID.
• Full ownership from concept through stabilization: menu creation, culinary identity, systems, staffing, and service standards.
• Reopened and repositioned a newly renovated American grill within a luxury rental/hotel building.
• Built, hired, and developed full BOH teams; implemented scheduling via 7shifts.
• Developed seasonal and weekly rotating menus; partnered closely with private events teams for in-house and off-site events.
• Maintained disciplined financial control with consistently low food and labor costs, achieving sub-26% food cost using high-quality ingredients.
• Served as a group-level executive resource, supporting Civetta Hospitality properties in the Hamptons during peak season.
• Recognition included Long Island Press mentions for Best New Restaurant and 1st Place “Favorite Restaurant” at Oheka Castle’s Taste the Greats event..

· Managed end-to-end culinary execution for private events across multiple venue spaces, coordinating production flow, staffing, and timing from prep through breakdown.

· Executed diverse formats including passed hors d’oeuvres, stations, cocktail receptions, and plated service, adapting menus and staffing to the room and run-of-show.

· Delivered consistent, high-quality food for events ranging from intimate gatherings to large-format functions of up to 500 guests.

· Played a key operational role during the COVID-19 period, adapting menus, staffing models, and production workflows to support takeout, reduced-capacity service, and private dining formats under evolving regulations.

· Helped stabilize operations through rapid menu pivots, cost discipline, and execution consistency during shifting public health requirements.

· Led service recovery and real-time decision-making under tight timelines, last-minute changes, and high guest expectations.

• Led two restaurant concepts at a Relais & Châteaux destination property.
• Oversaw The Farmhouse, an upscale, tablecloth restaurant with seasonal menus and wood-burning oven and grill service.
• Managed The Barn, a casual, health-forward concept featuring breakfast, brunch, lunch, fresh juices, and house-made baked goods.
• Executed a farm-to-table program in partnership with local farmers, emphasizing regional produce, proteins, and whole-animal cookery.
• Applied fermentation, smoking, curing, and live-fire techniques to menu development and execution.
• Created menus, hired and scheduled staff, managed inventory, and maintained kitchen systems.
• Executed weddings and private events within the property’s dedicated event spaces.

• Advanced through the ranking from chef de partie to sous chef
• Proficient in numerous cooking techniques and cuisines
• Proven leadership skills with a track record of training, developing, and fostering a strong team whose mission was focused on excellence
• Utilized skills and expertise to establish Bouley’s second restaurant called “Bouley at Home.” Holding the title of chef de cuisine and garnering one Michelin star in our first year.

• Interned at L'aperge, a distinguished 3 Michelin star restaurant in Paris, France, experiencing the epitome of French gastronomy.
• Worked closely with the culinary team at to learn and apply classical French cooking techniques, emphasizing precision and artistry.
• Immersed in the rich culinary traditions of contributing to the meticulous preparation and presentation of dishes that define the restaurant's exceptional reputation.

• Immersed in the nuances of Italian gastronomy, learning and assisting in the preparation of exquisite dishes under the guidance of experienced chefs.
• Gained valuable culinary experience as an intern at Da Vittorio, a renowned 3 Michelin star restaurant in Brusaporto, Italy.
• Contributed to the restaurant's commitment to culinary excellence through dedicated internship, gaining insights into Michelin-starred kitchen operations.

• Executed precise culinary techniques at Steirereck, a 2 Michelin star restaurant in Vienna, Austria.
• Contributed to the development and execution of innovative dishes, specializing in Austrian and international cuisine.
• Maintained a focus on cleanliness, organization, and adherence to safety protocols, consistently meeting the restaurant's high standards.

• Showcased culinary expertise as a chef at Kikunoi, a renowned 3 Michelin star restaurant in Kyoto, Japan.
• Specialized in traditional Kaiseki cuisine, demonstrating proficiency in intricate Japanese cooking techniques.
• Contributed to the restaurant's prestigious reputation by maintaining high standards in dish preparation, presentation, and adherence to Michelin-level culinary excellence.

• Member of the opening culinary team for a Japanese kaiseki restaurant developed through a partnership between Bouley and the Tsukiji Cooking School.
• Supported the opening while concurrently working at the flagship Bouley, balancing responsibilities across both kitchens.
• Restaurant awarded 1 Michelin Star and 3 Stars from The New York Times.
• Trained under Yoshihiro Yamada in traditional kaiseki cuisine, emphasizing seasonality, precision, restraint, and technique.
• Executed daily prep and service within a Michelin-level brigade, including knife work, mise en place, and station responsibilities.

• Trained in a three-Michelin-star French fine-dining kitchen, supporting daily mise en place and service execution.
• Assisted across stations with prep, canapés, garnishes, and plating support while adhering to exacting standards of organization, sanitation, and technique..