Professional Experience

Compass Group, USA, Charlotte, NC 2012 - 2019

VP Culinary Innovation and Strategy, Envision Group 2015 - 2019

  • Developed new groundbreaking initiatives, facilitated training, led branded concepts development, and conducted corporate and industry presentations.

Director Culinary Innovation & Strategy, Business Excellence / Envision Group 2012 - 2015

  • Performed recipe and concept development, training, systems management, concept development, and product promotions.

Bon Appetit Management Company (BAMCO), Google Food, Compass Group 1994 - 2012

Contractor, Culinary Innovation & Strategy

  • Led over 100 new account openings, including Yahoo!, Google, Oracle, and Intel, developing and coaching chefs and managers on new food programs focusing on authentic cuisines from Southeast Asia, India, Middle East, South of Equator, and Regional America.

  • Credited with authoring new online educational programs for hourly staff, chefs, and managers, including Cooking Healthy in BAMCO Kitchen and Great Expectations (online and onsite training program for kitchen and café standards).

  • Designed training concepts for web-based and onsite programs for new brands BYOB, Chickendipity, Sono, Create, Chop’d & Wrap’d, and whole+sum, driving revenue and customer satisfaction.

  • Directed innovative recipe development initiative for Meeting Well, brand LTOs, whole+sum, and Superfoods, successfully addressing changing needs of guests for wellness foods and programs.

  • Facilitated multiple high-profile global events, including international café opening in Japan to feature American foods at corporate offices, and presentation of whole+sum groundbreaking wellness concept at Compass global company event in Spain.

Previous titles: General Manager, Executive Chef - Xerox, Claris Corporation, ROLM / Siemens, Cisco Systems

Education and Training

Culinary Arts, California Culinary Academy, affiliate of Le Cordon Bleu, San Francisco, CA

Bachelor of Science (BS), Food Systems Management and Nutrition, California State University, Long Beach, CA

Serve Safe Re-certification, Inclusion Training, Speakeasy Public Speaking, Media Training

Awards

Guinness Book of World Records, “World’s Largest Stir Fry,” Charlotte Shout, 2004

Cooking from the heart

My favorite recipe as a child was my Noni’s gnocchi - it’s simplicity at it’s best. I think back to this recipe to stay grounded, as I push towards new and innovative solutions within our modern food system. By combining the authenticity of her recipe with on-trend sustainable ingredients like lentils and carrots, we can support local farmers and biodiversity while creating deliciousness to share and satisfy the soul.

Noni’s Gnocchi with Lentil Bolognese

gnocchi.jpg

Lentil Bolognese

Serves 4 - 6

Add your choice of spiral cut zucchini and carrots or fresh cooked pasta or potato gnocchi

 

Ingredients:

  • 2 Tablespoon Olive Oil

  • 3 each cloves Garlic, chopped

  • ½ each White Onion, minced

  • 1 large Carrot, minced

  • 1 small Zucchini, minced

  • 1 28 oz. can San Marzano Tomatoes, diced or local fresh Plum Tomatoes, peeled and chopped

  • ¾ cup dry Lentils, rinsed

  • 2 to 3 cups Vegetable Stock

  • 2 Tablespoons Tomato Paste

  • 1 teaspoon dried Oregano, 1/4 teaspoon Rosemary, 1 Bay Leaf

To Taste:

  • For a little heat, start with ½ tsp. crushed Red Pepper flakes

  • For a little sweet, add in 1 Tablespoon of Sugar

  • Salt and Pepper, to taste

For Garnish:

  • ¼ cup Parmigiano Reggiano, shredded

  • ¼ cup fresh Basil or Italian Parsley, rough chopped

Directions:

Heat a large skillet or sauce pan over medium heat. Add oil, swirl around to coat. Add in garlic, onion, carrots, zucchini and sauté over medium heat to soften and lightly caramelize for 10 minutes stirring occasionally. Add lentils, tomatoes, tomato paste, broth, and herbs. Bring to a simmer and add additional broth as need to the lentils will plump and soften, about 45 minutes. Taste the sauce and add in ‘to taste’ red pepper flakes, sugar, salt and pepper. Simmer for an additional 10 minutes on low heat. Serve with freshly cooked pasta, spiral veggies or gnocchi. Garnish with fresh basil, Parmigiano Reggiano.

What people are saying:

 

“There are few people in the world who have the kind of experience Christine has amassed over her career and who have accomplished so much to make the world a better place, while advancing the business.”

— Kristie Middleton, VP Business Development Rebellyous Foods

“Her culinary skill, attention to detail and forward thinking were instrumental in delivering great programs. She is a dedicated leader who truly cares about those working with her and for her and is skilled at building constituent consensus.”

— Deanne Brandstetter, VP Nutrition & Wellness, Compass Group

“Chris would be a powerful and positive add to any organization in need of a highly skilled leader with a smile and a heart.”

— Tom Zilligen, National Director of Sales, The Jackfruit Company

“Her knowledge, experience and true passion are what definitely sets her apart. She always has the pulse of what’s next and can determine a path to integrate successfully and seamlessly.”

— Mike Panfil, Senior Corporate Chef, Compass Group