Christopher William Spreng
Blacklick
Summary
Innovative culinary leader with a focus on sustainable cuisine and farm-to-table principles. Skilled in training chefs to uphold high standards while anticipating ingredient needs for efficient kitchen operations. Committed to sourcing local, high-quality ingredients and crafting creative, seasonal menus that captivate diners.
Overview
17
17
years of professional experience
Work History
Sous Chef
holland alaska princess
Deal
05.2026 - Current
- Developed menus that met seasonal themes and guest preferences.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Trained new cooks on cooking techniques and safety protocols.
- Managed inventory and ordered supplies to maintain kitchen operations.
- Ensured cleanliness and organization of kitchen equipment and workspace.
- Collaborated with front-of-house staff to streamline service flow.
- Created a positive work environment by encouraging teamwork among staff members.
Chef
norwegian cruise line, Pride of America
Maui Meadows
09.2025 - 03.2026
- Prepared diverse dishes for large passenger and crew populations.
- Trained and supervised junior kitchen staff in food preparation techniques.
- Managed inventory and ordered supplies to maintain kitchen efficiency.
Executive Chef Manager
Giuseppes Ritrovo
07.2017 - 12.2024
- Led kitchen staff of 20, assigning tasks for efficient food production processes.
- Executed timely ordering of kitchen supplies, inventory levels, receiving, invoice settling and equipment maintenance.
- Ensured quality, presentation, and portion accuracy of plated food across line.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored kitchen area and staff of 20 to maintain overall safety and establish proper food handling techniques.
- Enhanced team performance, resulting in consistently high-quality meals prepared daily.
Executive Sous Chef
cap city fine diner and bar
06.2015 - 08.2017
- Managed kitchen staff of 40 and assigned tasks for various stages of food production.
- Coordinated ordering, inventory management, receiving, invoice processing, and equipment maintenance to ensure smooth kitchen operations.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Maintained standards for meal temperature and visual appeal to enhance dining experience.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Developed new menu items, controlled food expenses, and ensured quality standards were met to maintain culinary excellence.
Executive Chef/Owner/Operator
c.williams bistro
03.2009 - 05.2015
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for the restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Prepared meals according to customer requests, enhancing food quality and elevating customer satisfaction.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff of 15 for efficient food production, ensuring timely delivery of high-quality dishes.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Developed and implemented staff training programs to enhance culinary skills, foster teamwork, and boost overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Education
Associate of Arts - Culinary Arts
The Culinary Institute of America
Hyde Park NYSkills
- Menu planning and execution
- Menu development
- Recipes and menu planning
- Culinary techniques
- Food safety
- Cost control
- Budget management
- Labor control
- Inventory management
- Kitchen supervision
- Menu pricing
- Portion control
- Presentation standards
- Food presentation
- Customer satisfaction
- Employee training
- Staff training
- Employee mentoring
- Team collaboration
- Problem solving
Timeline
Sous Chef
holland alaska princess
05.2026 - Current
Chef
norwegian cruise line, Pride of America
09.2025 - 03.2026
Executive Chef Manager
Giuseppes Ritrovo
07.2017 - 12.2024
Executive Sous Chef
cap city fine diner and bar
06.2015 - 08.2017
Executive Chef/Owner/Operator
c.williams bistro
03.2009 - 05.2015
Associate of Arts - Culinary Arts
The Culinary Institute of America