Chris began his career in the culinary industry working under certified master chef (CMC) Ed Leonard and later studied at the Institute Paul Bocuse in Lyon, France. After cooking professionally for almost ten years, Chris decided to pursue his passion in improving health and safety in the hospitality industry.
Chris worked at DARDEN Restaurant Group where he assisted in developing and identifying key loss drivers, increasing safety awareness as well as developing and implementing safety strategies that reduce the frequency and severity of claims for guests and team members.
Chris has worked in a number of positions in the hospitality industry, which enables a deep understanding of the many layers involved in advising clients. He has previously served as a safety technician conducing marine, construction and general industry safety audits and inspections; an in-house loss prevention consultant; and senior risk control safety advisor. Throughout his career he has conducted safety seminars as well as developed and implemented specific training programs for management and regulatory compliance audits for the restaurant, hotel and catering industries.
Christopher holds a Bachelors of Science degree in Culinary Arts from Nicholls State University. He has earned his professional certification as a Certified Worker’s Compensation Professional (CWCP) along with a Walkway Audit Certificate Holder (WACH) through the National Floor Safety Institute. Chris is currently working towards completing his Certified Professional in Food Safety (CP-FS) through the National Environmental Health Association. Christopher is a CPR Certified Instructor through the American Red Cross and a professional member of the American Society of Safety Professionals, Restaurant Facility Management Association, National Association of Catering & Events (NACE) and the Louisiana Restaurant Association.
