Combining 18 years of Forbes Five Star, AAA Five Diamond, Michelin Star experience, today Chris is a successful real estate professional representing Buyers, Sellers, Investors, and Flippers. Furthermore, he provides advice, guidance, ideas, and philosophical direction to anyone in the hospitality industry seeking to find their place and make their mark. Speaking hope to struggling hospitality concepts through leadership paradigms such as:Five Stages of DiningF.A.T. People Who Change the WorldFour A’s of World’s Best Customer ServiceRoadmap to Five Stars

Overseeing the food and beverage operations of the re-imagined Grande Dame on the Hill, the 85 room, $85M reinvention historic Cavalier Hotel, Autograph Collection. Merging the past and the present in luxury and exquisite repose, the Cavalier has hosted 10 US Presidents and every luminaire of the 20th century. Emerging as one of VIrginia’s finest and most iconic destinations with indoor/outdoor dining and craft cocktail outlets, with ocean views and gardens.

Oversaw 4 Diamond Becca Restaurant, the Raleigh Room Bar, Banquets, Kitchen team, In-Room Dining, and served as a member of the Executive Committee

I like to help fix what's broken, whether its people, processes, or products. Let me help you see the world of service differently in your restaurant, hotel, upscale retail store, winery, or any guest obsessed operation that wants to be better than good enough.

What title do you give to someone who does it all? Ringmaster. Responsibilities include guest relations, Hotel and Dining Room management, staff training, SOP design and implementation, and Special Event development at the 5 Star, 5 Diamond, Relais & Chateaux country-house hotel and fine dining restaurant. Experienced in expert wine service with our Grand Award winning wine list, bar/cocktail development, 5 star hotel service standards and techniques, I am the Winston Wolf of the hospitality realm: they call me when a job has to get done and failure is not an option. High stakes are what I eat every day, and they are not rare but always well done.

Capitalizing on branding opportunities and cultivating unique streams of revenue development, the Rainmaker is a subsequent role where I use my talent for selling and creativity to uncover "Blue Ocean" opportunities for Patrick O'Connell and his great American success story. My mission is to unleash Patrick O'Connell to the entire world to show his triumph and against-all-odds accomplishments as Top Chef, Entrepreneur, Master, Innovator, Healer and World Hospitality Leader as North American President of the prestigious Relais & Chateaux organization. Brand specialty includes television/media streams, public speaking and consultation services, highly customized events at the 5 Star/5 Diamond Inn at Litttle Washington, retail products such as food, beverage, furniture and home decor.

Acted as the Sales Agent for all private and specialty events. Wrote more than 200 contracts, designed menus, trained the service team, and oversaw each ultra premium private event (average of $500 pp) including weddings, board of directors meetings, private dinners and themed celebrations at the world famous Inn at Little Washington. Responsible for sales and marketing of special events. Initiated the Special Events department under the direction of Patrick O'Connell and created hundreds of successful events.

Oversaw The Inn's upscale retail space which included an art gallery, textiles, wine, books, and food products. Also functioned as a defacto purchasing agent for many of the Inn's consumables, china, glassware, silverware and other dining room products. Established relationships with vendors, artists, as well as product development such as the Inn's signature cookie box and other iconic products.

Ascension from Waiters Assistant to Back Waiter to Table Captain ("Full Cut") in less than 10 months. Included mastery of wine service, cocktail/beer service, 5 star/5 diamond service standards, Front Desk operations and more. Much more.

Corporate Trainer for new servers introducing various service aspects and promoting company standards

Junior high students:Goofy, gullible, literal, impressionable, unsure, out of sync between body and mind; clever, cliquish. A great challenge and filled with some of my best memories. This was a short term role while attending graduate classes do e synonymous to working in a restaurant as a waiter.

2,000 members, 100 students, 200 parents, 20 volunteers, teaching a message that cuts cross grain against a post-Christian culture. Requires vision, philosophical grid, mastering the culture of today with the culture of the first century Christianity to create a message that is believable, integral, vibrant and vulnerable to growth and change. Yeah, it was hard.

My responsibilities included teaching Physical Education, Religion, as well as Coach of Varsity Girls Basketball. I designed my own curriculum for students in grades seven through twelve. I served as Senior Class advisor.

led the Boys Varsity Soccer team to the TISA State Championship