Christophe Blatz
English Harbour,St.Paul
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
35
35
years of professional experience
Work History
Executive Chef
Curtain Bluff
StJohn,s, Antigua And Barbuda
10.2001 - Current
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Adjusted seasonal plans to source local ingredients and align special dishes with area events.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Incorporated customer recommendations and feedback to experiment with new dishes.
- Performed financial analysis and recommended effective methods to cut costs.
- Supervised 40 staff members and delivered mentorship to strengthen kitchen skills.
- Negotiated with food suppliers to cut costs by buying in bulk.
- Performed mise en place daily to efficiently prepare signature dishes.
Creator and Owner
Villa Touloulou
English Harbour, St Paul, Antigua, Www.villatouloulou.com
01.2014 - Current
- Developed strategies to maximize guest satisfaction and revenue.
- Ensured smooth functioning of the villa by managing and coordinating daily operations.
- Coordinated with housekeeping staff, maintenance personnel, and other departments to ensure a high standard of service delivery.
- Conducted regular inspections of all areas of the villa to ensure compliance with safety regulations and standards.
- Implemented new procedures for cost control and enhanced operational efficiencies.
- Inspected hotel rooms and public spaces to determine cleanliness and need for room updates.
- Managed budget and expenditures, supplies and renovations and drove operations to meet sales and profit margins.
- Evaluated current and planned occupancy levels, seasonal trends and upcoming special events to determine room pricing and availability
- Reviewed legal documents related to business operations.
Executive Sous Chef
Curtain Bluff
St Mary, Antigua And Barbuda
10.1994 - 05.2001
- Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
- Purchased ingredients from local farms to benefit environment and reduce costs 20%.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
Chef De Partie
Residence de la Pinede (*Michelin)
Saint Tropez , South France
03.1994 - 10.1994
- Abided by company standards in terms of portion and serving sizes.
- Collaborated with head chef to create banquet menu for 150 wedding guests.
- Performed mise en place daily to efficiently prepare signature dishes.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Created exciting dishes at competitive prices to attract clientele and increase revenue.
Chef De Partie Restaurant Aubergine
Chef Eckart Witzigmann 3* Michelin
MUNICH , Bavaria Germany
09.1992 - 01.1993
- Performed mise en place daily to efficiently prepare signature dishes.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Abided by company standards in terms of portion and serving sizes.
Commis De Cuisine
Hotel du Crillon Paris 2* Michelin
Paris , Paris France
09.1991 - 10.1992
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Partnered with restaurant owners to create new menu items using locally sourced ingredients.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
Commis De Cuisine
Hotel de Paris Monaco Alain Ducasse 3 * michelin
Monaco, Monaco
03.1989 - 09.1991
- Adjusted seasonal plans to source local ingredients and align special dishes with area events.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Education
Associate of Arts - Lycee Hotelier Alexandre Dumas
Cooking Apprentice
Strasbourg Illkirch France Skills
- Budgeting and cost control
- Banquets and catering
- Customer service oriented
- Food and beverage pairing
- Purchasing
- Regulatory compliance
- Resource management
- Dish preparation
- Food procurement
- Menu development
- Portion and cost control
- Recipe creation
- Team training
Additional Information
March 1988-March 1989
French Airforce Military Service
Chef for the military's officers
Base Areienne 124 Strasbourg Entzeim
February 2001
one Week Caribbean cruise
Culinary Demo on Constellation Cruise Ship
December 2003
Member Jury of the Culinary Contest of the Antigua Boat Show
Timeline
Creator and Owner
Villa Touloulou
01.2014 - Current
Executive Chef
Curtain Bluff
10.2001 - Current
Executive Sous Chef
Curtain Bluff
10.1994 - 05.2001
Chef De Partie
Residence de la Pinede (*Michelin)
03.1994 - 10.1994
Chef De Partie Restaurant Aubergine
Chef Eckart Witzigmann 3* Michelin
09.1992 - 01.1993
Commis De Cuisine
Hotel du Crillon Paris 2* Michelin
09.1991 - 10.1992
Commis De Cuisine
Hotel de Paris Monaco Alain Ducasse 3 * michelin
03.1989 - 09.1991
Associate of Arts - Lycee Hotelier Alexandre Dumas
Cooking Apprentice
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