David Ryan Brister
Corpus Christi
Summary
Motivated Executive Chef with 17 years of experience managing high-quality food and beverage creation with culinary and craft driven ideas in order to foster the best customer experience. Looking to bring my skills and knowledge to a company where I can continue to grow as a professional within the Hospitality industry. I am a strong professional operations manager with the ability to oversee, inspire, and lead a culinary team with a results-orientated focus on maximum efficiency and top food quality.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Personal Chef
Sarah Katherine and Charles Schuetz
09.2024 - Current
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
- Received consistently positive feedback from clients for exceptional taste and presentation of prepared meals.
- Reduced food waste through effective menu planning, sourcing local ingredients, and utilizing seasonal produce.
- Demonstrated flexibility in accommodating last-minute changes to menus or guest numbers while still delivering high-quality results.
- Conducted comprehensive nutritional analyses of dishes to accommodate clients'' specific health goals or dietary restrictions.
Brand Ambassador
Austin Provisions
11.2023 - 05.2024
- Traveled to local HEBs and other local businesses to sell Boar’s Head products
- Provided trainings to patrons and staff regarding menu ideas and food prep for samples
- Assisted in counting and delivering inventory and anticipated needs for each store
- Built and maintained relationships with managers and patrons
Executive Chef
1417 French Bistro
11.2022 - 03.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Sou Chef at Maie Day
South Congress Hotel
05.2022 - 10.2022
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Co-Owner & Chef de Cuisine
Heavenly Pies LLC
08.2020 - 03.2022
- Company Overview: Co-Owner with renown Chef Luciano Pellegrini
- Managed day-to-day operations efficiently, ensuring smooth workflow and timely completion of tasks.
- Negotiated favorable contracts with suppliers, resulting in reduced costs and improved product quality.
- Participated in regular menu tastings to evaluate dishes for flavor balance, presentation, and ingredient quality and then made immediate changes where needed while preparing and cooking for patrons.
- Developed marketing materials and campaigns to boost brand awareness and customer engagement.
- Managed purchasing, sales, marketing and customer account operations efficiently.
Executive Chef
Hudson House Restaurant and Raw Bar
05.2018 - 08.2020
- Opening Chef for all new units
- R&D Chef for Concept
- Scheduling
- Order/ Inventory
- Staff and Management Training
- Menu Development
- Cost Analysis
Executive Chef
Flavor Hook Restaurant Group
07.2016 - 05.2018
- Company Overview: Chef Nick Badovinus’ Flagship Store and Top Restaurant in Dallas
- Worked one-on-one with Chef Badovinus daily
- Declining Budget Management
- Food Cost and Labor Control
- P&L Analysis
- Scheduling
- Ordering/Inventory
- Staff Development/Training
- Chef Nick Badovinus’ Flagship Store and Top Restaurant in Dallas
Executive Sous Chef
Front Burner Restaurant Group
03.2015 - 07.2016
- Modern southern cuisine with influences from all over the world
- Worked one-on-one with the Chef de Cuisine
- Managed payroll, inventory and ordering
- Kept food and labor cost at standards
- Interviewed and trained potential line cooks and sous chefs
Education
Associates in Applied Science -
Le Cordon Bleu
Las Vegas, NV01.2014
Bachelor of Science - Biology
Incarnate Word Academy
San Antonio, TX05-2008
Skills
- James Beard nominated Chef
- Specifically trained in Italian cuisine
- Able to forecast and plan using an efficient food cost analysis
- Specializes in food and wine pairings
- Excels in team building and problem solving
Certification
Team Manager Certification
Languages
Spanish
Professional Working
Italian
Professional Working
Timeline
Personal Chef
Sarah Katherine and Charles Schuetz
09.2024 - Current
Brand Ambassador
Austin Provisions
11.2023 - 05.2024
Executive Chef
1417 French Bistro
11.2022 - 03.2023
Sou Chef at Maie Day
South Congress Hotel
05.2022 - 10.2022
Co-Owner & Chef de Cuisine
Heavenly Pies LLC
08.2020 - 03.2022
Executive Chef
Hudson House Restaurant and Raw Bar
05.2018 - 08.2020
Executive Chef
Flavor Hook Restaurant Group
07.2016 - 05.2018
Executive Sous Chef
Front Burner Restaurant Group
03.2015 - 07.2016
Associates in Applied Science -
Le Cordon Bleu
Bachelor of Science - Biology
Incarnate Word Academy
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