Christopher A. Moore Email & Phone Number

Knoxville, TN, US

Peninsula Hospital, Louisville, TN

Oversee the daily foodservice operations for a behavioral health hospital.

World Wide

University Of Tennesee Conference Center Proffessional & Personal Development

*Instructor for non credited professional and personal development curriculum. *Mise en Place, Seafood, Pasta, Northern Italian, French Brasserie etc...*Consistently received high evaluations from students for quality instruction. *Maintain relationships and assist with students to find employment.

Seymour, Tennessee, United States

Helped oversee the kitchen rebuild and led team to reintegrate a standard service model.

7355 Chapman Hwy

Worked with ownership to build business in all areas related to an Artisan Gluten Free Bakery. Produced marketing campaigns, FDA approved operational systems, customer relations strategies, concept development, wholesale sales campaigns. Planning, developing new menu’s and assisted in the buildout of Mama C’s Café.

Knoxville, Tennessee

*Initially contracted to consult for Regal's theatre dining concept Cinebarre.*Subsequently hired to assume the role of Regal's CEC (Corp. Exec. Chef). *Developed new menu's, tested menu items and built training materials. * Evaluate existing theaters for conversion to full service model. * Assisted in the start-up and conversion of various theaters.

Knoxville, Tennessee Area

*Train culinary team in all aspects of food production and execution. *Assist in special SMG events in various venues around the country. *Assist in the development and training of food and beverage management. *Consistently achieved industry leading numbers in food and labor costs.*Received many accolades for customer service and community efforts.

True Purpose Ministries/ Knox Area Rescue Mission

*Volunteered to Instruct classes in rudimentary culinary basics and job training.*Program helped men and women reintegrate into the workforce.*Graduates placed in many area restaurants and foodservice operations*Looked for opportunities to read and discuss God's word.*Watched God transform lives.

Sevierville Tn

*Worked directly for Mr. Stokely on all food related duties in the group. *Assisted team to revitalize catering division.*Work with general managers & staff to offer new menu items.*Improved guest experiences with positive fiscal results.

Miracle Mile BHC

*Chef owner of a western bistro and steakhouse with a second location as our catering co. *Averaged 1.5 M in sales in the restaurant and catering location. *Awarded the "Key to the City" by the Mayor. *Prepared various wine dinners, themed experiences and catered througought the region.

Created, tested and trained unit leadership in many R&D rollouts and projects. Led various menu items to be placed in many of the companies over 70 restaurants in a variety of concepts. My R&D Team was Based out of Pappas Bro. Steakhouse under Senior Executive Chef Michael Velardi and most of my primary work was done for the Pappadeaux concept as we.

Atlanta, Georgia, United States

Hired as start-up chef to develop concept with owners to include, kitchen design and equipment procurement, Menu design, all food related training and implementation. Received many favorable reviews and the restaurant was very successful.

Charleston, South Carolina Metropolitan Area

Joined Maverick Southern Kitchens to transform the food and beverage systems for the Francis Marion Hotel. Developed New menus for all foodservice outlets with all related duties. Very blessed to receive the highest review from the Charleston food critic in the companies history to date.

San Francisco Bay Area

Opening Chef for Sam Duvall. Created menus, trained staff and worked to accomplish several 2 and 2.5 star reviews from the San Francisco Chronicle and increase revanue by over 60% in the first year.

Napa Valley/San Francisco

Hired by Celebrity Chef Cindy Paulcyn and Robert Cubberly to accomplish 6 month training in 3 months. Collaborated to execute peak volume while maintaining low costs.

Chatham, MA

Worked as a rounds chef for my CIA extern. The property was transitioning culinary teams and we were called to take leadership roles and step into positions we were not trained for...it was great! Also, and most importantly, I met my wife of now 24 years during my time on the cape.

Certificate, Beef 101

Activities and Societies: Worked with Industry executives and plant managers. Learned all things Beef. From grading cattle in the field.

Associate Of Arts - Aa, Culinary Arts/Chef Training

General, General Studies

Activities and Societies: 4 yrs JROTC, Drill instructions, Marching Band. Military training Managed to get a great education in the.