Chef & Restaurateur for 6 years with front of house and back of house experience. Servsafe certified. 

Notable Restaurants:

Chris’s first endeavor into the hospitality business began as a founding partner of REM nightlife entertainment.  REM Nightlife Entertainment is a nightlife promotions and management company. REM is locally based in Las Vegas, Nevada and catered to 21+ venues throughout the Las Vegas Metropolitan area and specialized in Contracted Promotions, Internal Event/Venue Hosting and planning.With only $10,000 to start, the company generated approximately $200,000 in revenue in their first year of operations and was sold to PURE nightclub for for $85,000. 


After selling the company Chris moved to New York eager to learn the restaurant business. He joined CB5 hospitality consulting group to help launch Chinawhite in Purchase, NY, a pilot restaurant established to test out the brand for franchising. He started as a bus boy and worked his way up to general manager where he managed twenty-five front and back of house employees. The restaurant generated 1.5 million dollars per year in revenue. Additional Management responsibilities included payroll, profit and loss reports, costs, employee scheduling, food and beverage inventory, COGS establishment sheets, making sure the restaurant was up to par with health department standards, daily reports, hiring and training employees, marketing, and much more.


Chris went on to help out at another restaurant, Lolita (Greenwich CT) and shortly after that moved to Maui, HI to help the group with Starwood hotels to open a restaurant in the Westin Resort and Spa. Job responsibilities included training a staff of twenty front of the house employees and setting up proper systems and operations. 


Once Chris’s contract was finished at the Westin he wanted to focus on his cooking skills. Chris then started working on what would soon be the best food truck in Hawaii. His exceptional customer service skills, creativity, and passion for food aided in the success  of “the shark pit maui” food truck in Lahaina, Hawaii by increasing sales by 35% in one year and improving customer satisfaction by generating 200 five star reviews, which recently helped land the truck the #6 spot on Yelp’s Top 100 Places to Eat in the U.S. for 2015. He learned the essentials of operating a food truck and about Hawaiian cuisine and culture. Daily Management responsibilities included: Opening and closing daily, making sure product is always up to standard, purchasing and checking inventory to sufficient amount to maximize profits, health department and cleaning program standards were met.


Chris then decided to move back to New York to peruse his own dreams.  He is currently a Sous chef at Washington prime, in South Norwalk, CT which was just voted best new restaurant by CT magazine. He attended a Food truck 101 course at the Institute of Culinary education with David Weber, whom is the founder and president of the NYC food truck association and author of “the food truck handbook”.  He is ServSafe certified by the National Restaurant Association. Growing up in the Philippines his Mom owned a restaurant and his grandmother worked in the hotel business, hospitality is defiantly in his blood.   While spending time in Hawaii Adrian developed true connection and understanding of the “farm to table” concept and experienced firsthand the importance of using locally sourced ingredients.  Hawaii regional cuisine inspired his vision for HAPA