Christopher Irvin
New York,NY
Summary
Dynamic and innovative Executive Chef with over 10 years of experience in culinary management and kitchen operations. Proven track record of creating exceptional dining experiences through menu development, team leadership, and cost control. Expertise in a variety of cuisines, with a focus on seasonal and sustainable ingredients. Strong ability to train and inspire staff, drive operational efficiency, and maintain high standards of food quality and safety. Committed to delivering outstanding customer service and fostering a positive kitchen environment. Seeking to leverage culinary skills and leadership experience to elevate the dining experience at your fine establishment.
Overview
2025
2025
years of professional experience
1
1
Certification
Work History
First Cook
Calgary Stampede
- Over seeing Food fairs Preparation for banquets for 500 and up Running buffets Monitoring action station
1st Cook, Kitchen Lead
Best Western Hospitality Inn Calgary South
- Food preparation for banquets and restaurant À la carte service Food service for the restaurant Extremely busy Sunday brunch specialized on omelet station and food running Creating and serving my own menus Food service for the HIP Pub within the hotel
Corporate Chef / Food And Beverage Director
Refined Hospitality Concepts
10.2022 - Current
- Management of all aspects of the company Operation Of Multiple Units 12+ Million Dollars Operation Of Food Within A Boutique Hotel Ordering Scheduling Accounting Planning events Maintenance Private catering
Owner/Operator
Howling C Catering
04.2014 - Current
- Running this catering company has allowed me to pursue many passions including consulting for new restaurants, and helping existing establishments with any related problems
- As well as managing my own staff the company fully supports many local businesses as well.
Executive Chef/Partner
The Bartonville Store & Jeter’s Meat Shop
10.2021 - 10.2022
- Management of all aspects of the company Ordering Scheduling Accounting Planning events Operation of a food truck Maintenance Private catering Butchering Meat processing and fabrication
Executive Sous Chef
Sous Chef Windmills
04.2020 - 04.2021
- Scheduling Ordering Training staff Menu Development À la carte service Ensuring food quality Vendor Relationships Inventory
F&B Director / Executive Chef
Westridge Golf
10.2019 - 04.2020
- Scheduling Controlling food cost and labor Ordering Running Day and Night line Coding Invoices Training staff FOH &BOH Writing and costing menus Planning functions Liquor Ordering And Inventory
Executive Sous Chef
Prestonwood Country Club
11.2017 - 01.2019
- À la carte service Private Events Training staff Managing kitchen staff Menu development Food orders Controlling food and labour costs
Sous Chef
Lakeview at Josey Ranch
03.2016 - 05.2017
- À la carte service Buffet style quick service Training staff Managing kitchen staff Managing dining room Menu development Food orders Controlling food and labour cost
Kitchen Lead
George Ross Catering
09.2013 - 03.2014
- Training staff Remote location Set up and tear down of camp Producing meals for up to 1200 people 3 meals a day
Executive Chef
The Palomino Smokehouse
05.2013 - 08.2013
- Scheduling Controlling food cost and labor Ordering Running Day and Night line Coding Invoices Training staff Writing and costing menus Planning functions
First Cook and Night Lead
Ceilis Irish Pub
04.2012 - 05.2013
- Coaching closing staff Ensuring food quality Controlling labour Controlling food cost Training staff
Sous Chef/ Acting Chef
08.2010 - 01.2011
- Supervising cooks Food preparation for banquets and ala carte service Food ordering Opening the kitchen Closing the kitchen Scheduling
First Cook- Banquets
Radisson Saskatoon (Chip Hospitality)
05.2009 - 04.2010
- Organizing and executing banquets for up to 500 people Food preparation for banquets Soups, sauces, and stocks Protein preparation Vegetable preparation Preparing food for the line Working Ala carte service Garde manger Pastries
Kitchen Manager
Keo’s Kitchen
10.2008 - 05.2009
- Ordering and inventory Overseeing food preparation Supervising à la carte service Controlling labour cost and food cost
Third Cook
Radisson Hotel and Conference Center Canmore (Chip Hospitality)
07.2006 - 02.2008
- Food preparation for the restaurant and banquets À la carte service Banquet food service Catered for Olympic athletes Kitchen representative for the Success Committee
Second Cook
Fairmont Château Lake Louise
10.2005 - 06.2006
- Food preparation for banquets Preparing food for up to 800 staff members, three meals a day Provided support to all other outlets
Second Cook
Four Points by Sheraton Calgary West
10.2001 - 10.2005
- Food preparation for banquets and restaurant À la carte service Fine dining menu Action stations experience including: flambé, carving, pasta Preparation of stocks, sauces, and soups Helped the banquet kitchen department at the Sheraton Fairplex Pomona (California)
Second Cook
Calgary Marriott and Telus Convention Center
11.2004 - 01.2005
- Food preparation for banquets Garde-manger Hot side Bake shop: plate design, baskets and arrangements
- Catering banquets of 10,000 and up
Education
High school diploma -
Beiseker high
Beiseker, ABSkills
- Meat Cutting
- Leadership
- Kitchen experience
- Culinary Experience
- Banquet Experience
- Intermediate
- Purchasing
- Kitchen Management Experience
- Food Service
- Time management
- Food Production
- French
- Sanitation
- POS
- Food Safety
- Catering
- Forecasting
- English
- Inventory Control
- Computer skills
- Vendor management
- Cooking
- Payroll
- Pricing
- Hotel experience
- Restaurant Management
- Restaurant Experience
- Food Preparation
- Microsoft Office
- Supervising Experience
Certification
- TABC Certified
- ServSafe
- Food Handler Certification
Goals
My goals are to further my career and education in the culinary arts and to gain more experience in different styles of cooking.
Personal Information
Relocation: Anywhere
Timeline
Corporate Chef / Food And Beverage Director
Refined Hospitality Concepts
10.2022 - Current
Executive Chef/Partner
The Bartonville Store & Jeter’s Meat Shop
10.2021 - 10.2022
Executive Sous Chef
Sous Chef Windmills
04.2020 - 04.2021
F&B Director / Executive Chef
Westridge Golf
10.2019 - 04.2020
Executive Sous Chef
Prestonwood Country Club
11.2017 - 01.2019
Sous Chef
Lakeview at Josey Ranch
03.2016 - 05.2017
Owner/Operator
Howling C Catering
04.2014 - Current
Kitchen Lead
George Ross Catering
09.2013 - 03.2014
Executive Chef
The Palomino Smokehouse
05.2013 - 08.2013
First Cook and Night Lead
Ceilis Irish Pub
04.2012 - 05.2013
Sous Chef/ Acting Chef
08.2010 - 01.2011
First Cook- Banquets
Radisson Saskatoon (Chip Hospitality)
05.2009 - 04.2010
Kitchen Manager
Keo’s Kitchen
10.2008 - 05.2009
Third Cook
Radisson Hotel and Conference Center Canmore (Chip Hospitality)
07.2006 - 02.2008
Second Cook
Fairmont Château Lake Louise
10.2005 - 06.2006
Second Cook
Calgary Marriott and Telus Convention Center
11.2004 - 01.2005
Second Cook
Four Points by Sheraton Calgary West
10.2001 - 10.2005
High school diploma -
Beiseker high
First Cook
Calgary Stampede
1st Cook, Kitchen Lead
Best Western Hospitality Inn Calgary South
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