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Christian Dischler

Writer & Editor

Food & Health
Christian Dischler
33 years old
Covington (70433) United States (Louisiana)
Professional Status
About Me
Imaginative, punctual, and charismatic writer with a versatile skillset looking to provide valuable content, editing, and creative consulting to clients. An experienced leader who communicates well and integrates innovation into the mundane. Has been published in magazines and was an accredited chef.
  • Edit entire magazines in AP style at each stage of production. Collaborate with design team to streamline appearance and flow. Subject matter includes healthy living, senior lifestyle, home and garden, and holidays.
  • Research and compose articles for publications, such as research-based pieces and interview-focused, journalistic articles; includes cover stories and recipes.
  • Managed local advertising accounts within Inspire Health magazine. Organized sale of ad agreement, produced copy for advertisements, dictated layout of ad design.
  • Designed, outlined and targeted digital advertising campaigns.
Company Description
A full-spectrum marketing and publishing service producing four niche magazines for nationwide distribution, and comprehensive marketing campaigns for a diverse clientele.

Writer & Creative Consultant

Michael Mauti/Iron Lion
Since November 2020
  • Writing and developing a full-scale website for Michael Mauti, former NFL player, philanthropist, and CBD pioneer.
  • Portions include biography, mission, future projects, and integrative medical alternatives.
  • Contributing to creative process and design of site as it is being built.
  • Write freelance content for Creatibly and their clients, including articles, resume summaries, and additional projects as needed.
  • Work and collaborate remotely
Company Description
Full-stack creative design company.
Company website

Chef & Specialist

Multiple restaurants
2010 to 2019
New Orleans
United States - Louisiana
  • Created and contributed full-scale menus for several restaurants in New Orleans, including Atchafalaya, The Franklin, and Gautreau's.
  • Operated in a leadership role to help employees learn while maintaining an organized environment and leading by example.
  • Ordered and managed comprehensive inventories from perishable items to storage and dry goods. Oversaw weekly budget of $25k for Whole Foods prepared foods department.
  • Founded a pop-up brunch and established a local presence and following on social media. Appeared in local publications.
  • Worked abroad in Cabo Pulmo, Mexico as the sole chef and server of a small restaurant. Accomplished seasonal work in Alaska as lead cook and catering specialist.