Chris Bowers

I have been working in the culinary industry since 2006, gaining experience across a variety of different settings, including hotels, nursing homes, fast food and Universities. I have many skills in supervisory roles, managing teams, and ensuring that food is prepared and served to the highest standards. Knowledge of food safety practices and I have successfully completed the ServSafe certitication.

 I began my culinary career in a retirement community, starting as a part-time server and progressively advancing to the position of Kitchen Manager. Throughout this time, I gained comprehensive experience, working in every role within the kitchen, from dishwasher to cook, as well as handling office tasks such as payroll, scheduling, and inventory management.

I then transitioned to the University of Dayton, where I worked in the Banquet Department. This role involved mass production cooking for special events, classroom functions, and sporting events, including basketball games. Additionally, I had the opportunity to expand my skill set working on the campus food truck, providing me with a dynamic and fast-paced cooking environment.

Most recently, I joined the Hyatt Regency Columbus, where I worked closely with both the Executive Chef and Restaurant Chef. In this role, I supervised a team in daily restaurant service operations, as well as larger events and conventions, allowing me to further develop my leadership and organizational skills in a high-volume, high-stakes setting.

This diverse range of experiences has provided me with a well-rounded foundation in both culinary arts and team management, preparing me for leadership roles in the industry.

My most relevant education is the yearly online classes for the Hyatt Regency Columbus