Christopher Duffield
Roseburg
Summary
Accomplished Chef with extensive experience in fine dining and luxury hospitality, including Michelin Star establishments. Proven ability to manage large-scale food production and humanitarian projects while maintaining high standards of quality and safety. Skilled in training culinary teams, optimizing kitchen operations, and minimizing waste through efficient procedures. Strong communicator and leader, adept at thriving in fast-paced environments and delivering exceptional customer service.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Chef de Partie
Ræst
03.2024 - 09.2025
- Company Overview: Ræst is the premier fine dining restaurant in the Faroe Islands, and it is rated #10 in Denmark, specializing in a mix of Mexican and traditional Faroe fermentation techniques.
- My responsibility ranged from overseeing the cold section mise en place as well as running the hot and cold pass during service.
- In addition to the kitchen service I also worked front of house assisting in food running and dish presentation.
- Ræst is the premier fine dining restaurant in the Faroe Islands and rated #10 in Denmark specializing in a mix of Mexican and traditional Faroe fermentation techniques.
Stagiaire
Under
08.2023 - 11.2023
- Company Overview: Under is the world’s largest and Europe’s first underwater restaurant that currently holds 1 Michelin star.
- I started in the test / production lab and was quickly moved to the main restaurant where I was cross-trained to learn all the stations as well as assisting our executive chef on the pass during service.
- Under is the world’s largest and Europe’s first underwater restaurant that currently holds 1 Michelin star.
Chef
Fort Bliss Unaccompanied Minor Immigrant Relocation Facility
El Paso
08.2022 - 08.2023
- I worked in the catering department feeding minors without parents seeking asylum from Central and South America.
- My day-to-day tasks consisted of meal planning, coordinating task and preparation, ensuring food and hygiene safety, training of proper cooking methods among fellow employees in our catering department, daily inventory logs and cost control.
Sous Chef kids Ski school
NorthStar ski resort
11.2023 - 03.2023
- I oversaw menu planning, controlling food cost and making modifications to daily menu plan based of allergies and dietary restrictions.
Sautee Cook
Eska
Prague
03.2022 - 07.2022
- Company Overview: Eska is a Michelin Bib awarded farm to table restaurant that only uses local grow ingredients produced in the Czech Republic.
- I worked the sauté station for breakfast, lunch and dinner.
- The sauté station provides the main vegetable dishes and sides to the main protein dishes.
- Eska is a Michelin Bib awarded farm to table restaurant that only uses local grow ingredients produced in the Czech Republic.
Lead Chef
Fort Dix Afghanistan refugee relocation program
New Jersey
09.2021 - 03.2022
- My day-to-day duties consisted of helping assist the other chefs in food production for our village as well as the other DFAC buildings on base with guest numbers at times totaling over 14,000, heating food at a timely manner for our guest three meals a day with numbers in our village exceeding over 7,000.
- My other job duties were to oversee the proper food chilling, wrapping and labeling of all outgoing and holding food production for the project, keeping daily inventory for all food production in our holding areas, product rotation and assisting our shipping crew in filling and sending daily order request for other village DFAC’s.
- In my time during this project, I also received my ServSafe Management Certification.
- Managed kitchen operations to ensure food safety and cleanliness protocols.
Lead cook
Four Seasons Hotel
Jackson Hole
05.2021 - 09.2021
- Company Overview: Four Seasons Jackson Hole is a Forbes 5 star awarded hotel as well as a AAA 5 diamond hotel.
- I mainly worked the p.m. sauté station as well as working with fellow cook to help them develop new skills to grow in the culinary field.
- Four Seasons Jackson Hole is a Forbes 5 star awarded hotel as well as a AAA 5 diamond hotel.
Advanced cook
Beano’s Cabin
Avon
11.2020 - 03.2021
- Company Overview: Beano’s cabin is a AAA four diamond restaurant.
- My main station I was tasked with was the grill station.
- In conjunction with that I worked in the appetizers and garde manger stations to help relieve the other cooks on their days off.
- Other duties I was tasked with included daily and holiday special menu planning, 1 on 1’s with my fellow cooks to ensure our team could comfortably address any issues that might have surfaced, helping keep our restaurant up to code on current COVID-19 requirements and assisting our chef with inventory.
- Beano’s cabin is a AAA four diamond restaurant.
Cook 2
Four Seasons Hotel
Prague
07.2019 - 07.2020
- Company Overview: Four Seasons Cotto Crudo is the city’s primer Italian restaurant offering a mix of Southern and Northern Italian cuisine.
- I worked in the starter station.
- In our hotel we ran three different restaurants as well as the breakfast buffet and room service out of a single kitchen.
- Four Seasons was awarded a Michelin plate award in 2020.
- Four Seasons Cotto Crudo is the city’s primer Italian restaurant offering a mix of Southern and Northern Italian cuisine.
- Reason for leaving – Due to the COVID 19 pandemic my contract was not renewed.
Cook
Levitate
Prague
09.2018 - 06.2020
- Company Overview: Levitate is a fine dining Asian/Nordic fusion restaurant that serves fifteen course chefs tasting menu that changes seasonally.
- I worked the Garde Manger station where I prepare the cold items and desserts, as well as assist in the rest of the courses plating.
- Levitate is a fine dining Asian/Nordic fusion restaurant that serves fifteen course chefs tasting menu that changes seasonally.
- Awarded The Michelin 2019 'The Plate'.
Advanced cook
Beano’s Cabin
Avon
01.2018 - 10.2018
- Company Overview: Beano’s Cabin is a five course fine dining restaurant in the Beaver Creek ski resort (voted top luxury family ski resort by Forbes magazine).
- I started as a a.m. Garde Manger cook then soon was being cross trained for pm Grade Manger, am/pm hot appetizers as well as am/pm sauté stations.
- During summer months we hosted private corporate buy out events and private weddings during the weekends.
- Beano’s Cabin is a five course fine dining restaurant in the Beaver Creek ski resort (voted top luxury family ski resort by Forbes magazine).
- Reason for leaving Beano’s Cabin - I left Beano’s Cabin to attend school in Prague, Czech Republic.
Various Positions
Lodge at Bryce Canyon, Forever Resorts
Bryce
03.2014 - 09.2017
- Company Overview: The Lodge at Bryce Canyon is a fast pace high volume restaurant inside Bryce Canyon National Park in Southern Utah.
- I started my cooking career here as a prep cook and quickly moved up positions during the three seasons I was with this company.
- As employee dining room supervisor, I over saw a crew of three cooks and two dining room attendants to execute three buffet style meals a day to a staff of around 200 employees.
- Other roles as employee dining room supervisor included schedule planning, meal planning, working with our kitchen manager on ordering inventory, helping train my staff on proper time management and food preparation as well as keeping a clean and organized work station.
- As Kitchen supervisor some but not all my tasks included shipping and receiving, inventory, product rotation, overseeing daily prep, assisting our cooks and dish washers during service, keeping in communication with the kitchen manager and other supervisors on kitchen situations, temp logs and ensuring quality control and proper food handling procedures.
- The Lodge at Bryce Canyon is a fast pace high volume restaurant inside Bryce Canyon National Park in Southern Utah.
Education
Institute For Hospitality Management
Prague, Czech RepublicUmpqua Community College
General Education Development certificate -
ServSafe Management Certification -
Skills
- Menu planning and inventory management
- Cost control strategies
- Staff training and development
- Kitchen operations management
- Time management skills
- Effective communication techniques
Certification
ServSafe Management Certification
Affiliations
- sustainable food practices
- dietary knawaged
Timeline
Chef de Partie
Ræst
03.2024 - 09.2025
Sous Chef kids Ski school
NorthStar ski resort
11.2023 - 03.2023
Stagiaire
Under
08.2023 - 11.2023
Chef
Fort Bliss Unaccompanied Minor Immigrant Relocation Facility
08.2022 - 08.2023
Sautee Cook
Eska
03.2022 - 07.2022
Lead Chef
Fort Dix Afghanistan refugee relocation program
09.2021 - 03.2022
Lead cook
Four Seasons Hotel
05.2021 - 09.2021
Advanced cook
Beano’s Cabin
11.2020 - 03.2021
Cook 2
Four Seasons Hotel
07.2019 - 07.2020
Cook
Levitate
09.2018 - 06.2020
Advanced cook
Beano’s Cabin
01.2018 - 10.2018
Various Positions
Lodge at Bryce Canyon, Forever Resorts
03.2014 - 09.2017
Institute For Hospitality Management
Umpqua Community College
General Education Development certificate -
ServSafe Management Certification -
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