Christopher A. West


TRUE WEST (COOL BEANS, LLC), Founder and Director of Culinary and Front Facing Operations 

April 2014 - June 2015 (SF Bay Area, CA) 

Managed all aspects of culinary and front of the house operations, including:

  • Menu design, development & testing
  • Vendorrelationships & procurement
  • Kitchen layout, food production, and procurement of health permits
  • Food costing & budgets
  • Customer relationships & proposal creation
  • Front of the house planning & operations, including hiring, training and management

True West is a new fast casual restaurant chain concept focused on serving REAL™ food, simply prepared, with an emphasis on resource efficient (mainly plant-based) proteins and sustainable meat proteins, paired with quality grains, leafy greens, vegetables and signature sauces.  The restaurant model is based on off-site food preparation in a centralized kitchen,  delivered to multiple small-footprint retail outlets, where final assembly is done in a “Chipotle-style” serving line. The emphasis is on affordable, quality food in an extremely quick service format with the goal of making healthy fast-food a mainstream phenomenon.


TREETOPS ESTATE, Household Manager/Kitchen Manager

January 2011 – March 2014 (Stamford, CT and Vail, CO)

  • Reported directly to the Principal.
  • Conceived of, created, and implemented a three-year household management restructuring plan after matriculating from a Kitchen Manager/Private Chef position. 
  • Directly responsible for the day-to-day management of two large households in Stamford, CT and Vail, CO.
  • Directly oversaw the Personal Assistant, Housekeeping, Childcare, and Culinary departments (9-12 staff).
  • Facilitated Human Resources: hiring, firing, payroll and bookkeeping. 
  • Charged with maintaining a strong working relationship with the Property Management staff in handling all issues that arise inside and outside the households.
  • Managed vendors, contractors, and temporary staff.
  • Identified capital improvement projects and facilitated the solicitation of bids and awarding contracts. 
  • Provided annual budgetary projections and expense reports.
  • Facilitated the creation of a Permaculture Garden for the homestead. Recruited a Permaculture Project Garden Manager to conceive of and implement the homestead vision.
  • Planned and handled oversight of a 2-acre in-ground garden with two greenhouses, root cellar and chef's kitchen garden.

Treetops Estate consisted of two properties: Treetops East & Treetops West

Treetops East is a 17-acre private estate on the Stamford/Greenwich board in CT. The estate consists of a 12,000+ sq ft main house with a permaculture garden, greenhouse,  gatekeeper's house, theater, and a bomb shelter that doubles as a root cellar. The estate is garnished with over 3-million Daffodils. Treetops West is a 8 bedroom and 8 bathroom 13,500+ sq ft estate in the Colorado mountains with sweeping views and glorious landscaping.


TREETOPS ESTATE, Kitchen Manager/Private Chef

March 2010 – January 2011 (Stamford, CT)

  • Responsible for meal planning, product procurement and inventory management, preparation, production, cleanup, and organization of the kitchen for breakfast, lunch, dinner, and snacks daily.
  • Produced menus individually and specifically targeting allergies to wheat, dairy, shellfish, fish, nuts, eggs, seeds and gluten.
  • Maintained and tracked dietary preferences and allergies for four family members.
  • Managed budget forecasting and expense tracking.
  • Plated service with varying fire times.
  • Developed working knowledge of GAPS and Specific Carbohydrate Diet.
  • Planned and handled oversight of a 2-acre in-ground garden with two greenhouses and a root cellar and chef’s herb boxes.

Garden Production: 2010 production consisted of 21 varieties of heirloom tomatoes, 8 heirloom corn varieties, 6 heirloom potato varieties, cauliflower, swiss chard, peppers, cucumbers, rhubarb, carrots, edible flowers, salad greens, 3 heirloom bean varieties, 5 heirloom squash varieties, an heirloom herb garden, strawberries, blueberries, raspberries, concord grapes, and miracle berries.

In January of 2011 I received an internal promotion from my position of Kitchen Manager/Private Chef to Household Manager of Treetops Estate.


PRIVATE CHEF CONSULTING, Freelance Chef/Culinary Educator/Cooking Coach/Private Chef/Caterer

August 2008 – March 2010 (SF Bay Area, CA)

  • Developed programs to fit a variety of client needs, including, but not limited to: 
  • Highlighting natural flavors by using local, organic and sustainably produced ingredients to create simple yet elegant meals for private events ranging from 2 to 80 people.
  • Teaching targeted cooking classes to business executives at top Silicon Valley technology companies to meet specific, company defined, goals. Some classes were geared towards introducing participants to the pleasures of healthy cooking, other classes were more advanced - from the making of kimchi and the jarring of foods, to running Iron Chef competitions for corporate team building. Each program was tailored to the interests and experience level of the participants. 
  • Meal planning and production for various private clients.


THE KITCHEN PROJECT, Founder and Chef Instructor

February 2009 – November 2009 (Redwood City, CA)

The Kitchen Project was a program that was part of a three-year grant received by Sequoia High School geared at gauging whether students were able to increase their grade point average by building a positive image of school through after school enrichment programming that was non-academically based. On average the student’s GPA increased by more than 3% if they participated in programming two days per week for the entirety of the program.

Provided the students of Sequoia High School with:

  • Basic understanding of cooking techniques, nutrition, and kitchen philosophies (ethics)
  • A safe environment for personal development
  • Team building and leadership training
  • Instruction on six basic cooking methods (baking, braising, sautéing, roasting, steaming and grilling) 
  • A basic understanding of how to use these techniques to create a tasty, wholesome and nutritionally balanced meal

Sequoia students walked away with a deeper sense of confidence in the kitchen while being able to cook basic recipes with positive results.



September 2007 – August 2008 (Redwood City, CA)

Ran a program targeted at Latino boys at risk of obesity and taught the boys cooking, nutrition, health wellness and physical activities to enrich their lives. This program was under the Youth Development Initiative and is located at Sequoia High School in San Mateo County.



THE CULINARY INSTITUTE OF AMERICA, Bachelor’s of Professional Studies Culinary Arts Management

September 2002 – December 2005 (Hyde Park, NY)

Involvement and awards: 

  • Founder and President, Chefs Sustaining Agriculture (Now Slow Food on Campus)
  • Bachelor’s Representative, Student Government Association
  • Class Graduation Speaker (Nominated and Selected)
  • Featured in Mise En Place Magazine