Christopher Robert

• Trained at Lucky Cat London, supported Lucky Cat Manchester opening
• Led kitchen layout and workflow design, equipment selection, and staff training
• Collaborated with designers, emphasizing craftsmanship
• Responsible for replicating "lucky cat" brand's essence and culinary standards for US market
• Demonstrated flexibility to incorporate and create signature dishes while maintaining "lucky cat" brand's identity
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

Served as the personal chef for the CEO of the company and his family, catering to their needs both at home and while traveling to their house in the Bahamas, and managing large parties

• Efficiently sourced fresh, local ingredients to optimize budget.
• Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.

• Developed vegan, vegetarian, and healthy dishes in alignment with 1 Hotel's vision
• Implemented inventory control measures, ensuring seamless hotel operations.

• Expanded expertise in traditional Japanese cuisine
• Created administrative workbooks and seasonal menus
• Maintained food and labor costs through strategic management.

• Managed main kitchen operations for 400-600 guests
• Introduced training programs to enhance team productivity and quality standards.

• Directed high-volume food preparation, emphasizing food safety and quality
• Oversaw scheduling and inventory management to optimize kitchen efficiency.

• Managed day-to-day operations of a family-owned culinary enterprise
• Conducted customer consultations and provided personalized service
• Enhanced operational efficiency through budget management and staff training
• Sourced daily groceries to procure the best available ingredients
• Prepared for 2 outlets in the food hall, showcasing adaptability and versatility in culinary execution.

• Designed menus and implemented cross-marketing strategies
• Supervised kitchen staff and maintained high-quality standards.

My culinary skills at a prestigious establishment in Lyon, under the mentorship of a demanding chef renowned for exacting standards. This experience ingrained in me a profound respect for ingredients, unwavering discipline, and a commitment to meeting and exceeding high culinary expectations

Alternating school and work with the restaurant "Le Sequoia" Student and Apprentice

As a 15-year-old apprentice, my French culinary training instilled in me a deep appreciation for precision and technique, laying the foundation for my culinary journey and enhancing my ability to create dishes with finesse and flavor balance