1. CHRISTOPHER D. DARMSTAETTER
105 Brylin Drive│ Honey Brook, PA 19344 | (717) 945-2558 │ chris.d.darmstaetter@gmail.com
EXECUTIVE CHEF AND HOSPITALITY EXPERT
Culinary Master | Event Director | Workforce Leader
A dynamicculinaryvisionary,withmore thanadecade of successcontributingtostellarreputationsof renowneddining
establishments;proficientinnumerouscookingtechniquesandcuisinescomplementedbytalentforconceivingand
developingcosteffective,creative,anddeliciousmenusandrecipes.Strongleadercommittedtofosteringbestpractices
inall facetsof managementandoperations,emphasizinghealthandsafety.A passionate cookingeducatorandadvocate
of the culinaryarts.An expertincommunityengagement,businessdevelopment,costcontrol,anddeliveringaworld-
classguestexperience.Technical proficienciesinMSOffice,webdevelopmentandmodernrestauranttechnologies.
PROFICIENCIES
▪ Catering and Special Event Management
▪ New Business Development
▪ Strategic Marketing and Promotion
▪ Community Engagement
▪ Customer Service Management
▪ Web Design and Content Development
▪ Cuisine Innovation and Diversity
▪ Menu and Recipe Conception
▪ Kitchen Technology and Planning
▪ Customer Dining Experience
▪ Restaurant Performance Evaluation
▪ Purchasing and Inventory Control
▪ Financial Management
▪ Cost Control and Reduction
▪ Workforce Leadership
▪ Education and Advocacy
▪ Health and Safety Regulations
▪ Training and Development
PROFESSIONAL EXPERIENCE
Heatherwood Retirement Community, Honey Brook, PA 2010 - Present
Executive Chef; Director of Dining Services
▪ Dramatically enhances the customer diningexperience and increased residentsatisfaction through a customized training
model, which re-introduced culinary fundamentals to restaurantstaff of more than 30 employees.
▪ Achieves a perfect inspection scoreof 100 from Chester County Board of Health, a substantial increasefromprevious
evaluations,by trainingand streamliningsafety initiatives.
▪ Performs multi-functional roles,also developingand implementingmarketing initiatives and coordinatingfacility tours.
▪ Enthusiastically engages residents in events regularly drawingmore than 500 patrons.
Bistro on 10; Horsehoe Pub; Waynebrook Inn, Honey Brook, PA 2009-2010
Executive Chef
▪ Functioned as General Manager to configure,ripen, and directentire restaurantstaff,front and back of house.
▪ Reduced food cost by nearly 15% within firsttwo months; eliminated budget constraints and generated stronger revenue.
▪ Strategically accentuated uniquecuisineand more lucrativemenu items by visually augmentingthe menu presentation.
Maestros Cafe, Statesville,NC 2006-2009
General Manager; Lead Chef
▪ Created and established financial management solutions,includingcostcontrols and reportingmeasures,resultingin
stronger accountability,better revenue and profittracking,and more efficient operations.
▪ Builtand trained entire staff to meet high standards of operation and servicedelivery
▪ Enhanced marketing initiatives through fresh web design and content creation,as well development of frequently updated
newsletter to reflect menu updates, house specials,and upcomingevents.
▪ Increased overall businessthrough the expert direction of elaborate cateringevents, both on and off site, sometimes
servingparties of nearly 1000 patrons.
▪ Featured in January 2009 edition of the Lake Norman Magazine, published by the Charlotte Observer.
Fabians, Winston Salem,NC 2005-2006
Chef
▪ Streamlined operations duringlargedinner events comprisingmorethan 400 guests and ensured seamless delivery of
extensive five-course meals and wine and spiritselections.
▪ Planned and developed uniqueholiday menus

2. Christopher D. Darmstaetter
Marley’s Island Grill, Hilton Head, NC 2004-2005
Sous-Chef
▪ Spearheaded restaurantoperations as lead chef.
▪ Developed, trained and led a staff of 28 cooks, lineworkers and waitstaff.
▪ Increased profitability by restructuringmeat and fish portioningstrategies.
The Outpost, Chicago,IL 2002-2003
Chef
▪ Customized high-classseasonal fusion and winemenus to includeeclectic varieties and alternatingselectionsto
complement the venue culture, the time of year, and contemporary culinary trends.These innovativemenus were featured
in June 2003 edition of Nations Restaurant News.
▪ Developed and instructed independent cooking classoff-siteunder the kitchen label,which increased restaurantbusiness
by more than 35%.
▪ Received two stars fromthe Chicago Sun Times and Chicago Tribune.
EDUCATION & CREDENTIALS
High School Diploma – Lancaster Catholic High School
Save Serve Certified
Ramp Certified