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I have been in the hospitality sector for many years working and training in five different countries. Growing up in the Caribbean, studying in the USA and training in the Uk has given me exposure to understand, work, and manage different types of cultures. I have participated, placed and won many international culinary competitions between the Caribbean, USA and Puerto Rico. My style of cooking is that of a very modern/ classical infused with a hint of Caribbean flavor. I enjoy placing food on the plate that will make you say "wow" I also like to assist in helping others and coaching my team. I believe in "TEAM" effort. My passion for wines is evident as I try to pair my dishes with available wine selections.
9 years and 11 months
Sandals Resorts - Bridgetown, BarbadosF&B kitchenSeptember 2017 - Now · 2 years and 4 months
Jr Sous Chef
Ocean Reef Club, Key Largo, Florida - Key Largo, FL, United StatesF&B kitchenJuly 2016 - July 2017 · 1 year and 1 month
Line Cook 1
Jumby Bay Island - Saint John's, Antigua and BarbudaF&B kitchenMarch 2012 - August 2014 · 2 years and 7 months
Le Talbooth - Colchester, United KingdomF&B kitchenAugust 2013 - October 2013 · 3 months
Chef de partie
Sugar Ridge Hotel - Bolands, Antigua and BarbudaF&B kitchenDecember 2009 - March 2012 · 2 years and 4 months
Trade Winds Hotel - Saint John's, Antigua and BarbudaF&B kitchenDecember 2007 - August 2009 · 1 year and 9 months
WSET lvl 2
Johnson & Wales University - The Hospitality College - Providence, RI, United StatesDecember 2015 - March 2016
Culinary Arts and Foodservice Management
Johnson & Wales University - The Hospitality College - Providence, RI, United StatesSeptember 2014 - May 2016
Bachelors Degree in Culinary Arts & Foodservice Management graduated with hons.
Antigua and Barbuda Hospitality Training Institute (ABHTI)September 2007 - August 2009
Associates Degree in Culinary Arts
Native or fluent
Antiguan / Barbudan
- create recipes
- Daily inventory
- food cost
- Good in microsoft
- Plan menus
6 informations shared
Smoke Duck Salad