I’ve worked in top kitchens around the world—from Michelin‑starred restaurants in New York to three‑hat venues in Australia—with training across Tokyo, Switzerland, and Canada. I use precision, discipline, and clear systems to turn kitchen operations into profitable, sustainable businesses.

​

I’ve opened restaurants globally, supported award‑winning venues, scaled multi‑unit operations, built commissaries, and negotiated with suppliers to protect margins and consistency.

My focus is strengthening prime costs—food, beverage, and labor—through practical systems for menus, inventory, scheduling, and kitchen operations. Behind every successful restaurant is a supported team, a kitchen that runs with clarity, and an operation that doesn’t rely on constant firefighting.

​

Let’s set you up to run your business with confidence, create breathing room beyond day‑to‑day survival, and get you back to actually enjoying running your restaurant again.