Chris Devillier

Prepare smoked proteins and vegetable proteins for sale at farmers markets along with sauces, compound butters and infused vinegars. We also offer personal chef services either drop off or cooking for your family daily. Custom designed menus for all allergies and dietary restrictions.

Design daily menus for clients that include many dietary restrictions and needs
Cook Breakfast, lunch and dinner
Organize all the ordering on a daily basis
Assist with departmental budget on cost savings
Able to adhere to privacy and clients’ needs to recover as smoothly as possible

Hired and trained kitchen staff for all positions for the opening a new restaurant/brewpub concept
Managed all equipment and housewares for the opening of the restaurant
Worked on finalizing all menu items and updating final menu and plating process
Ordered and designed all products for the opening
Trained and oversaw kitchen on day to day business
Had a successful and well talked about opening in Sherman Oaks

• Oversee and effectively manage a team of 32+ people including union employees
• Service averages 1600-2300 guests per day with an on target revenue projection of $12M+
• Averaging 25% food costs, and 28% labor costs with consistent A ratings
• Strong and efficient kitchen management coupled with ongoing solid relationship management between kitchen and dining room teams to promote communication and partnership
• Responsible for ordering and maintaining every day deliveries in small storage area

• Creative menu development for café and catering service featuring local produce and seasonal recipes.
• Developed an infrastructure to support marquee catering events - serving up to 500 people in the LA area.
• Management of 12 direct reports, plus additional contract labor as required.
• Oversee all ordering and food cost management. Reduced food cost to less than 26%.
• “Face” of the LA Spice brand via live demonstrations, local media and social media.
• Product development for special events, menu items and client caterings.
• Mentored young trainee chefs in a variety of culinary techniques.

• Initiated full service private catering business focused on small to medium size events. Responsible for all elements of business development, menu design, client relationship management and staffing.
• Lead culinary consultant and food stylist to Yahoo! Food original programming division.
• Supervises Yahoo! production staff in developing menus, food costing, preparation of food for shoot and food styling.
• Offers a range of culinary classes including: Farm to Table, Farmer’s Market 101, Rustic Refinement, and Healthy Cooking = Healthy Kids!

• Produced MasterChef USA with 2 Michelin star British Chef Gary Rhodes.
• Culinary Director for Cucina Amore, a PBS series which ran for two seasons. Responsibilities included: hiring on screen talent, design of show concepts and menus, as well as management of crew and staff.
• Collaborated with award winning chefs on a variety of projects including: Jacques Pepin, Madhur Jaffrey, David Rosengarden and Jacque Torres.
• Principal contributor on the creation of Ciao Y’all, the show and book that features a compilation of my recipes.
• Chef consultant for Cucina Toscano, a bestselling cookbook.
• Directed catering projects during Food Network production. Projects included the wedding of Conan O’Brien, All Star Baseball Game, and a Formal Dinner for the Mary Gates Foundation and the Aspen Classic with Chef Jonathan Sundstrom.

• Tom Douglas is a twice winner of the James Beard Award for Best Northwest Chef and Best Restaurateur
• Successfully launched Seattle-based catering business of Tom Douglas Restaurants as Executive Catering Chef, executing offsite events as well as large functions in The Ballroom, The Paramount and Moore Theaters.
• Achieved target business growth projections of $2 million within one year, while consistently beating 29% of food cost target. Received significant media and client accolades for menu design and concepts using local, seasonal and foraged ingredients.
• Catered for visiting artists to Seattle. Designed all menus and managed hospitality for all events.
• Oversaw product development for Tom Douglas retail food products: Rub With Love Teriyaki Sauces, BBQ Sauces and Brewers Party Nut Mix.
• Key contributor to Tom’s Big Dinners and All About Crab Cakes, 2 bestselling cookbooks by Tom Douglas.
• Hired, trained and managed permanent kitchen staff of up to 40 people.

• Chef partner to Food and Wine Best New Chef winner, John Sundstrom. Dahlia Lounge is a 3.5 star rated fine dining Pan Asian restaurant with annual revenues of $5 million.
• Responsible for menu development, ordering, costing, inventory, training and management of staff.
• Consistently met food cost target of 29%.

• Chef partner to Food and Wine Best New Chef winner, John Sundstrom. Dahlia Lounge is a 3.5 star rated fine dining Pan Asian restaurant with annual revenues of $5 million.
• Responsible for menu development, ordering, costing, inventory, training and management of staff.
• Consistently met food cost target of 29%.

• Sous Chef for three award-winning Tom Douglas restaurants: Etta’s Seafood, Dahlia Lounge and Palace Kitchen which collectively represented annual revenues of $12 million.
• Successfully mastered various culinary styles, as each of these 3.5 - 5 star rated restaurants offered a distinctive cuisine: International seafood, fine dining Pan Asian, and rustic Euro-American.
• Key member of the executive team responsible for menu development on a weekly basis.

Continued Experience (1985 to 1995)
Held Sous Chef and subsequently Executive Chef positions at Cactus Restaurant, Rosebud Café, al Boccalino and Adriatica Restaurant, all located in Seattle, Washington. Achievements include: a startup venture which yielded $1 million in revenues in the first year, as well as consistently meeting food target costs of 25%. Menu design of Italian, Southwest and Fusion cuisine.