Christopher Hessler
Overview
38
38
years of professional experience
Work History
Executive Chef
Mclaren Hospital
Port Huron, Mi
02.2025 - 06.2026
- Responsible for all aspects of patient’s Culinary needs.
- Adhered to specific diets and dietary restrictions.
- Implemented higher standards for food service and food quality.
- Maintain food and product order pars to budget.
- Labor management week cafeteria operation & off premise catering as well.
Licensed Life Insurance Agent
American Income Life/ Globe Life
01.2024 - 03.2025
- Protected and provided a quality insurance product in a virtual sales atmosphere.
Executive Chef
Regency on the Lake
Fort Gratiot, Mi
03.2021 - 01.2024
- Responsible for all aspects of resident’s Culinary needs.
- Adhered to specific diets and restrictions.
- Implementing higher standards for food service and food quality.
- Responsible for all food and product ordering and labor management.
Culinary Services Director
Vista Springs Trillium Circle
Clarkston, Mi
07.2019 - 01.2021
- Trained at Howell Vista Springs property, then opened Clarkston location.
- Responsible for all aspects of resident’s Culinary needs.
- Adhered to specific diets and restrictions.
- Implemented higher standards for food service and food quality.
Executive Chef
Station Square Kitchen & Bar
Troy, Mi
04.2018 - 07.2019
- Responsible for hiring and training staff.
- Created and implemented creative menu achieving budgeted food cost goals.
- Responsible for ordering product and maintaining inventory system.
- Developed off premise catering as well as in house carry out menus.
- Managed all sanitation standards in kitchen operations.
- Opened new restaurant with the Mid-Towne Tavern Group.
Owner/Executive Chef
Chef Chris Consulting/Catering
Lapeer, Mi
02.2018 - Current
- Provide a variety of catering options at your home or business – dinner parties, graduations, work functions, etc.
Corporate Chef
Kruse & Muer Restaurants
Rochester, Mi
11.2002 - 02.2018
- Responsible for kitchens functions of restaurant group.
- Maintained operations of multi-unit budgeted food and labor cost levels.
- Developed personnel through timely training programs.
- Selected purveyors based on quality and pricing.
- Established profitable vendor rebate program.
- Developed all food items for successful execution.
- Standardized recipes for restaurant group to achieve targeted food cost goals.
- Performed successful off premise caterings for restaurant group.
- Managed all holiday and promotional food executions.
- Maintained high sanitation standards.
Food / Recipe Development Consultant
Vimax Publications
Southfield, Mi
10.2006 - 09.2019
- Develop recipes based on theme and seasonality and consult on food articles for various publications.
Managing Chef
Bahama Breeze
Troy, Mi
08.2001 - 11.2002
- Responsibilities including: maintaining targeted food and labor cost goals, executing high food quality standards, maintaining kitchen personnel, upholding sanitation of operation, establishing food ordering levels.
- Opened progressive restaurant.
Executive Chef/FOH Manager
Macaroni Grill
Metropolitan Detroit area, Mi
09.1998 - 08.2001
- Maintained established food and labor cost levels.
- Scheduled kitchen to budgeted levels.
- Developed functional and organizational systems to make operations more functional.
- Transitioned into dining room operations to pursue General Manager position.
Executive Chef
The Huntsman Hunt Club
Dryden, Mi
08.1996 - 09.1998
- Responsible for hands-on food service in small, exclusive private club.
- Planned and executed private parties, developed profitable pricing structure, ordering and inventory systems.
Executive Chef
Schuler’s Restaurant
Marshall, Mi
03.1994 - 07.1996
- Supervised kitchen and utility staff of 50.
- Instituted recipe standardization program, new menu implementation, elevated quality standards, lowered food and labor cost percentages.
Executive Chef
Lochmoor Club
Grosse Pointe Woods, Mi
02.1988 - 03.1994
- Supervised kitchen and utility staff of 30.
- Responsible for ordering and scheduling, new menu & special creation, inventory control, maintained food and labor costs to budget, banquet food service.
Timeline
Executive Chef
Mclaren Hospital
02.2025 - 06.2026
Licensed Life Insurance Agent
American Income Life/ Globe Life
01.2024 - 03.2025
Executive Chef
Regency on the Lake
03.2021 - 01.2024
Culinary Services Director
Vista Springs Trillium Circle
07.2019 - 01.2021
Executive Chef
Station Square Kitchen & Bar
04.2018 - 07.2019
Owner/Executive Chef
Chef Chris Consulting/Catering
02.2018 - Current
Food / Recipe Development Consultant
Vimax Publications
10.2006 - 09.2019
Corporate Chef
Kruse & Muer Restaurants
11.2002 - 02.2018
Managing Chef
Bahama Breeze
08.2001 - 11.2002
Executive Chef/FOH Manager
Macaroni Grill
09.1998 - 08.2001
Executive Chef
The Huntsman Hunt Club
08.1996 - 09.1998
Executive Chef
Schuler’s Restaurant
03.1994 - 07.1996
Executive Chef
Lochmoor Club
02.1988 - 03.1994