CHRISTOPHER FARRELL
Greenville,RI
Summary
Creative and results-driven hospitality executive with 15+ years of leadership experience guiding high-performing culinary and operational teams across hotels, restaurants, and consulting projects. Known for transforming concepts into profitable, systematized operations through hands-on mentorship, innovative menu design, and disciplined cost management.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Area Executive Chef
Renaissance Hotel Patriot Place
02.2022 - Current
- Oversee multi-outlet culinary operations for Renaissance and Hilton Garden Inn properties. Drive profitability, consistency, and guest satisfaction through structured systems and team development.
- Achieved 24.5% food cost and 19.8% labor cost across properties through menu engineering and staffing optimization.
- Developed and implemented SOPs in alignment with Renaissance brand standards, improving efficiency and compliance.
- Mentored emerging chefs and line staff, fostering career growth and lowering turnover.
- Designed and executed banquet and a la carte menus tailored to event and guest demographics.
Consultant
Strategic Hospitality Solutions
Providence, Rhode Island
12.2013 - Current
- Strategic advisor to restaurant owners and investors on concept creation, menu development, and operational recovery.
- Spearheaded the openings and closings of multiple establishments, including cost analysis, equipment sales, and liquidation.
- Built sustainable menu systems that improved consistency and reduced waste.
- Delivered operational turnaround support to underperforming venues.
Chef de Cuisine
The Bluefin Grille, Providence Marriott Downtown
Providence, USA
12.2013 - 02.2022
- Directed daily operations for three outlets - Bluefin Grille, Aqua, and Room Service - generating $1.5M+ annually.
- Managed all aspects of culinary production, purchasing, and labor, maintaining 26% food cost and 20% labor cost.
- Implemented standardized recipes, training manuals, and cross-departmental systems.
- Supported banquet production for events exceeding $3M annually.
- Consistently upheld Marriott brand and BSA audit standards.
Executive Chef
Café Luna
08.2011 - 09.2013
- Revitalized a local restaurant through menu innovation, redesign, and team restructuring.
- Created daily specials and seasonal menus that boosted repeat business and profitability.
- Led full kitchen and dining room redesign, improving workflow and service delivery.
- Championed training culture that emphasized culinary precision and customer engagement.
Education
Associate of Arts (A.A.) - Culinary Arts
Johnson & Wales University
06-1997
Skills
- Menu and concept development
- Operations optimization
- Team leadership and mentorship
- Cost control and P&L management
- Multi-unit oversight
- Training and standardization
- Food safety compliance
- Strategic planning
- Client and vendor relations
Certification
- ServSafe Certified
- CPR Certified
Timeline
Area Executive Chef
Renaissance Hotel Patriot Place
02.2022 - Current
Consultant
Strategic Hospitality Solutions
12.2013 - Current
Chef de Cuisine
The Bluefin Grille, Providence Marriott Downtown
12.2013 - 02.2022
Executive Chef
Café Luna
08.2011 - 09.2013
Associate of Arts (A.A.) - Culinary Arts
Johnson & Wales University