Christophe Jalbert

Sous Chef

Location 15h@2xNewport, RI

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Work Experience
  • Sous Chef
    Stoneacre PantryNewport, RI, US
    May. 2016 to Present (2 years)

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    Role & Tasks:

    Was hired to run the future charcuterie department at an up and coming location. Slow progress on the buildout has made the position unavailable within a reasonable waiting period. I have over the last several months, prepared and banked an inventory of pates, terrines, dried hams, salami, etc... My salary was too much to carry through the off season. We remain friends and split on great terms.

    We were invited to cook at the James Beard House and were featured on NBC's "The Chew
  • Executive Chef
    Preservation SocietyGreat Barrington, MA, US
    Apr. 2011 to Apr. 2015 (4 years)

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    Role & Tasks:

    I was the Chef/Partner of this and its sister restaurant Route 7 Grill on the same property. I lead a creative team with two different Farm to Table concepts. The main focus was to develop excellent food from locally sourced, sustainable ingredients. We used the freshest in season ingredients and preserved the spring, summer and fall harvest so we were able to serve local food in the middle of winter. Tasks included menu development, training, execution of all services, inventory, ordering.

    3 place among NYC restaurants at the Hudson Valley Ramp Fest
  • Personal Chef
    Goelet Corperation NYC
    Jun. 2004 to Apr. 2011 (6 years and 10 months)

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    Role & Tasks:

    I was responsible for maintaining the kitchens at my employer's many addresses. I prepared daily multi course dinner menus and catered special events. Other tasks included staff training, leadership, food sourcing and organizing events with the family.

  • Executive Chef
    Mache BistroBar Harbor, ME, US
    Oct. 1999 to Apr. 2004 (4 years and 6 months)

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    Role & Tasks:

    I was the original chef/owner of a favorite restaurant, now in its 17th year. After leaving Fore Street, I was ready to go on my own. My ex wife and I were responsible for the over all operation of this 40 seat French Bistro.

    Recognized by the "New York Times" as the place to get creative lobster in Maine
  • General/culinary
    Windham High SchoolWindham, ME, US
    Sep. 1989 to Jun. 1993

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    Diploma Degree


Advanced Knife Handling

Molecular gastronomy


Off-site Event Management

Cheese course

On-site Special Events


Ordering / Purchasing


Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance



Purveyor/Local Farmer Relationships

Family Meal


Fish Cookery

Sauce Development

Fish butchery


Food / Beverage Pairing


Food Budgeting

Servesafe Certified

Food Cost Optimization

Show Piece Work

Food Handlers Certificate


Food Safety Knowledge


Food Styling

Staff education / motivation


General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night


Up to 200 covers a night


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Bread making

Pastry Plating

Pastry Production

Pastry Program Management

Petit Fours/Mignardises

Servsafe Certified

Cost Optimization

Show Piece Work

Food / Beverage Pairing

Staff Education / Motivation


Time Management

Ice Cream/Sorbet

Menu / Recipe Development

Wood Fire

Pastry Menu Development

Ability To Lift 40+ Lbs

Organizations & Volunteer Activity
  • Member • May. 2014 to Present

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    I am also a co-director of the 501c3 Floodstockvt. We formed to help raise funds to support local businesses in Wilmington, VT after tropical storm Irene wiped the town's business district out in 2011. I have volunteered with Greenagers which is a Berkshire based agricultural organization for teenagers. And my restaurant hosted the Railroad Street Youth project which is an organization in Great Barrington, Massachusetts that offers creative activities and events to troubled young people.
Visual arts, music, cycling, fishing, hunting, entertaining through food and beverage
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