Christopher Was

About

Culinary professional with experience across Michelin-starred restaurants, luxury cruising, and hospitality operations. Specialises in classical French gastronomy, menu development, kitchen leadership, cost control, and high-standard guest-focused service.

Experience

• Executive Chef
  BELLAVINO · Belgium
  2026 – Present

  Independently manage the full kitchen operation, from seasonal menu development and purchasing to refined à la carte service and cost control. Deliver ingredient-driven French cuisine with consistent standards, efficient organization, and attention to individual guest preferences.

• Executive Chef
  HOTEL MARDAGA · Belgium
  2022 – 2025

  Directed culinary operations across two dining concepts, room service, and private events, leading a five-person brigade. Developed distinct menus and managed suppliers, purchasing, food costs, and operational efficiency. Planned and delivered private events for up to 300 guests, coordinating production and service.

• Executive Sous-Chef
  ELAISA ENERGETIC WELLNESS · Belgium
  2022 – 2022

  Supported daily operations and supervised a five-person team in a high-volume wellness kitchen. Created health-conscious menus and tailored dining packages for varied dietary preferences. Developed and launched a dedicated sushi outlet, from concept and setup to training and service.

• Chef de Cuisine
  BARNABA · Belgium
  2018 – 2020

  Led culinary operations across restaurant dining, private functions, and events for up to 300 guests. Created versatile French, Italian, and international menus tailored to different occasions and guest preferences. Managed purchasing, production planning, and coordinated kitchen service.

• Chef de Partie
  LA SOURCE — LA BUTTE AUX BOIS · Belgium
  2016 – 2018

  Refined contemporary French haute cuisine techniques in a two-Michelin-star kitchen. Executed technically demanding preparations with precision in flavour, texture, and presentation.

• Outlet Chef · Entremetier · Garde Manger · Crew Cook
  HAPAG-LLOYD CRUISES — MS EUROPA 2
  2014 – 2015

  Led Tarragon, the ship’s French specialty restaurant, delivering refined à la carte dining for up to 50 guests. Worked across multiple culinary departments, maintaining exacting standards of service, consistency, and hygiene.

• Chef de Partie — Saucier & Rôtisseur
  ’T FORNUIS · Belgium
  2013 – 2014

  Specialized in classical sauce-making, roasting, and precision cooking within a one-Michelin-star kitchen. Adapted to daily-changing menus, strengthening product knowledge, technical versatility, and meticulous execution.

• Commis Chef
  HILTON HOTELS & RESORTS · Antwerp / Paris
  2011 – 2013

  Built a strong classical foundation through rotations across hotel restaurants, à la carte service, and banqueting. Developed technical discipline and precision under experienced culinary mentors, including a Bocuse d’Or bronze medalist.

Education

• SH
  Culinary Arts & Restaurant Management

  Syntra Hasselt

Skills

Languages

Courses & certifications

• Continuing Professional Development · Horeca Forma
• First Aid Training
• SOLAS · Maritime Safety Training
• HACCP · Food Safety Training