Christopher Laico
Washington
Summary
Dedicated culinary professional with a robust background in prestigious restaurant and hospitality environments, including transformative experiences at Michelin-starred establishments. Strong work ethic, technical expertise, and extensive industry knowledge, complemented by a hands-on approach that fosters exceptional interpersonal skills. Proven ability to manage and mentor aspiring chefs. Passionate about creating memorable dining experiences while maintaining high standards of excellence.
Overview
13
13
years of professional experience
Work History
Chef de Cuisine
Starr Restaurant Group, The Occidental
Washington, DC
12.2024 - Current
Experienced opening Chef de Cuisine with a proven track record of overseeing high-volume, revenue-driven kitchen operation for establishments generating $15–17 million annually. Skilled in menu development, cost control, team leadership, and maintaining exceptional food quality at scale. Adept at managing large-scale culinary teams, optimizing kitchen efficiency, and driving profitability while delivering an elevated dining experience. Strong background in compliance, inventory management, vendor relations, and concept development within fast-paced, high-revenue environments.
Omakase Chef
Scratch Restaurant Group
Miami, FL
01.2022 - 10.2024
Managed operations at a 10-seat omakase counter, overseeing three seating sessions nightly and ensuring use of premium Toyosu fish market products. Led fish butchery processes, ensuring skillful preparation and maintaining high standards of culinary excellence. Cultivated a welcoming atmosphere through direct interaction with guests, promoting a personalized dining experience.
Private Chef
05.2019 - 12.2021
Sous Chef
Fontainebleau, Michael Mina Stripsteak
Miami Beach, FL
10.2018 - 04.2019
Managed daily operations of high-volume steakhouse in iconic hotel, focusing on team leadership and service excellence to support annual revenue of $12 million.
Sous Chef
Eleven Madison Park Summerhouse
East Hampton, NY
05.2018 - 09.2018
Executed seasonal pop-up restaurant in historic Hampton's, delivering high-volume, whimsical interpretations of classic American summer cuisine.
Sous Chef
Mandarin Oriental, Alinea Group, The Aviary
New York, NY
10.2017 - 04.2018
Executed small bite menu to enhance world-class cocktail program at NYC union hotel.
Chef de Partie
Thomas Keller Restaurant Group
Yountville, CA
03.2014 - 08.2017
- Bouchon March 2014 – May 2016
- The French Laundry May 2016 – August 2017
- Commis, Garde Manger, Poissonnier, Saucier
Chef de Partie
David Burke, Fromagerie
Rumson, NJ
02.2013 - 02.2014
Education
BA - History, Economics
Rutgers University
Skills
- Inventory management systematization
- Develop and sustain client connections
- Oversee daily operations
- Develop and implement corporate strategies
- Large-scale team development
- Market Distributions, special promotions
- Menu development
- Event planning and execution
Timeline
Chef de Cuisine
Starr Restaurant Group, The Occidental
12.2024 - Current
Omakase Chef
Scratch Restaurant Group
01.2022 - 10.2024
Private Chef
05.2019 - 12.2021
Sous Chef
Fontainebleau, Michael Mina Stripsteak
10.2018 - 04.2019
Sous Chef
Eleven Madison Park Summerhouse
05.2018 - 09.2018
Sous Chef
Mandarin Oriental, Alinea Group, The Aviary
10.2017 - 04.2018
Chef de Partie
Thomas Keller Restaurant Group
03.2014 - 08.2017
Chef de Partie
David Burke, Fromagerie
02.2013 - 02.2014
BA - History, Economics
Rutgers University