Culinary leader with more than 25 years of experience shaping kitchens across luxury resorts, iconic destinations, and premier hotels. A graduate of the California Culinary Academy in San Francisco .Chris blends the flavors of his Southern California upbringing with inspiration gathered from kitchens around the world.

His career began in the vibrant, high-energy environments of Club Med and Royalton Antigua, where he developed a deep appreciation for global cuisine and the discipline required to execute excellence in large-scale resort operations. These early experiences set the foundation for a career defined by creativity, precision, and an unwavering commitment to quality.

As Chris progressed through roles in respected culinary programs—including leading Four Diamond operations such as the Hyatt Regency Sonoma Wine Country—he became known for transforming kitchens into high‑performance environments. His leadership approach emphasizes mentorship, scratch cooking, and building cohesive teams capable of delivering exceptional guest experiences.

At Oaks on the River Luxury Resort & Spa, Chris elevated the property into a true scratch kitchen, revitalizing its culinary identity and crafting menus that celebrated coastal Georgia’s ingredients and charm. His expertise also made him a sought‑after member of corporate Culinary Task Force teams, where he was deployed to strengthen operations, rebuild teams, and reestablish quality standards across major hotel brands.

Today, Chris serves as the Executive Chef at Embassy Suites by Hilton in Charlotte, NC. He oversees a 250-seat restaurant and more than 12,000 square feet of meeting and catering space, leading all culinary operations with a focus on authenticity, profitability, and guest-centered creativity. His menus reflect a global perspective executed through refined technique and Southern hospitality.

Embassy Suites by Hilton - Charlotte, NC  

Executive Chef | October 2024 – Present

All-suite hotel with 170 rooms, 12,000 sq. ft. of meeting space and on-site Restaurant & Bar.

I oversee day-to-day culinary operations, ensuring quality standards are maintained and customer expectations are exceeded.

Lead crew of 15 Kitchen Staff, coordinate the activities of team members engaged in food preparation and Hands on Leaderships for all Banquet Events.

Created new seasonal dinner menus and 2026 banquet menus. 

Responsible for Purchasing, daily food cost tracking and managing controllable expenses, including food costs, supplies, and equipment.

Oaks on the River Luxury Boutique Resort - Darien, GA

Executive Chef | January 2023 – August 2024

Led Culinary operations for new 52 room luxury boutique resort with on-site restaurant, poolside bar & grill, spa, and riverfront ballroom. 

Managed crew of 10 kitchen staff, ensuring efficient workflow and resource allocation.

Culinary Support for sunset wine tours, tours of barrier islands, kayak tours, bike rentals, and golf! Designed innovative menus for all meal periods, banquet programs, Monthly wine dinners and club events.

Managed Food cost tracking, budgets, purchasing, and full kitchen financial performances

Culinary Task Force - Interim Chef 

Executive Chef | July 2017 - January 2023

Streamlined kitchen operations by eliminating inefficiencies and optimizing scheduling. Developed training guides, station checklists, and order guides to support new menu rollouts. Conducted audits, inspections, and food & labor cost optimization strategies. Recruited, trained, and supervised high-performing culinary teams across multiple properties. Established strong vendor relationships, reducing inventory expenses and improving product quality.

Task Force Properties: 

*Sea Palms Resort - Saint Simons Island, GA * Mission Inn Resort & Club - Howey-in the Hills, FL *Equinox Golf Resort & Spa - Manchester, VT *Marriott Syracuse Downtown (AAA Four Diamond) *Sheraton Parsippany Hotel * Sheraton Cocoa Beach Surf Company *DoubleTree by Hilton - Hollywood Beach, FL * Radisson Resort at the Port - Cape Canaveral, FL *Drift Kitchen & Bar, Holiday Inn Orlando Airport 

La Cita Country Club Golf & Tennis Resort - Titusville, FL 

Executive Chef | June 2016 - July 2017 

Club Reopening, Culinary consultant with new ownership for semi-private club. Responsible for completing kitchen design and renovation, updating banquet menus, and developing restaurant menus to align with culinary and market trends 

Cultivated a culture of culinary excellence by driving continuous improvement, delivering exceptional dining experiences

Trained new management staff on financial controls to develop profit center for food and beverage department.

Hyatt Regency Sonoma Wine Country - Sonoma, CA 

Executive Chef | February 2011 - June 2016

Directed culinary operations for onsite restaurants and 40,000 sq. ft. Meeting space for AAA Four Diamond resort with 153 rooms. $4.8 million F&B revenue 

Development of innovative menu selections for banquet events while aligning with client budgets and expectations.

Responsible for full culinary P&L: revenue, COGS, payroll, and operating expenses

Focus on Banquet production, timely execution, quality standards, and operational priorities are achieved.

Reduced food cost percentages through strategic forecasting and cost management. 

Corporate Taskforce assignments; Eilan Resort & Spa San Antonio – Hamilton Hotel Historic Hotel, Washington DC