Chanelle

Beaumont

I have proudly worked within hospitality for the past ten years, and the most recent years being within fine dining here in NYC. I have served almost every FOH position, from Head Server, Maître d’, to General Manager. I credit my Fine Arts education as the means to incorporate design and creativity into any position I may hold. I thrive amongst the hustle and ever-changing nature of the restaurant, and do so with poise, proactiveness, and professionalism. I am seeking a partnership with like-minded innovators who foster creativity, collaboration, and community within the hospitality industry.

MISSION

CONTACT

beaumont.c3@gmail.com
(601) 566 - 3630
@nappynelle

EXPERIENCE

  • A five-star, New American, ‘destination spot’ tucked away on a quiet street in Bushwick. Although the food is unmatched, we’re known for our one-of-a-kind cocktails and superb service. Here, I have evolved from Head Server, to Maître D’, to General Manager. 

    I’ve orchestrated handfuls of rehearsal dinners, bridal showers, guest chef pop-ups, and holiday parties. I prioritized keeping the work space up-to-date with resources and tools that would enhance the team's experience and performance. I was responsible for hiring, on-boarding, and training new hires.

    During the lockdown, I volunteered to deliver meals on bikes to our community and help plate and transport meals to our local hospitals. I also took the initiative to decorate our outdoor dining space by hand-painting paper lanterns and hanging them myself. I was also commissioned to paint a mural in our outdoor lounge.

    August 2019 - August 2023

  • An Italian and French restaurant located in Manchester, Connecticut, with an impressive 86 year history. Cavey’s Italian restaurant was located upstairs while the much more exclusive and ornate French restaurant was downstairs with its own extensive wine cellar. I had the honor of being chosen to serve Jacques Pépin and his wife here.

    July 2018 - May 2019

  • A lively establishment focused on ‘wowing’ the guests with their varieties of small plates, extensive spanish wine selection, and superb hospitality. I interviewed and was hired the week I moved from Mississippi to Connecticut. I really hit the ground running.

    July 2018 - May 2019

  • Italian fine dining restaurant in downtown Jackson, Mississippi. PM was the rebel restaurant of Jackson’s fine dining scene and made sure to highlight up-and-coming chefs of the south and plating works of art. I began as a hostess for a year and was promoted to server.

    January 2016 – June 2018

  • Located in the artsy district of Jackson, Mississippi, Babalu is a popular tacos and tapas hangout for all ages. I began as a hostess, worked my way up to server assistant, and was quickly promoted to server.

    January 2014 – March 2015

WORKING HANDS

Working Hands
Eats & Pours

I assisted Chef Amer Cheema of Jinn & Co. and award winning curator Raq Vo, throw the Otis party of the summer.

Apparel Commission

I commissioned New Orleans artist, FACE (Jonathan Faulkner), to design a custom graphic for Otis’ first team apparel. The graphic represents staple elements of the company that make Otis one of a kind.

Nura Crawfish Boil

Greenpoint's renown dinner experience, Nura, hosted a crawfish boil pop-up hosted by chefs Nick Griffo and Sam Short.

Rémy Martin BTA

The Williamsburg neighborhood hotspot, Lighthouse, commissioned me to illustrate a cocktail menu for the 2021 National Finals for the Rémy Martin Bartender Talent Academy.

Otis Mural

I was commissioned by the owners of Otis, to paint a mural in the outside lounge. The, once, bare back-wall was the first thing you saw when approaching our outside garden lounge. Now, it is an inviting space that highlights the restaurant’s garden-grown herbs and vegetables.

Painted Paper Lanterns

During the initial lockdown of NYC during Covid, the one thing that kept Otis afloat was leasing the vacant lot next door. It use to be home to ‘burners’ who would park their travel party buses/homes. Once they ran for the hills, we made it into our Otis oasis.