Professional food consultant for restaurant groups, hotels, food trucks, and pop-up food events.

Over 35 years of experience in the food, hospitality and concept building industry, offering consulting services in concept design, menu development, private labeling and rollout, plant forward thinking, management, staff training and retainment.

Expertise

• Classic French base with highlights on California, worldly, and fusion cuisines

• Pop-Up event planning and implementation

• Managing multi-million-dollar revenue operations from design to inception

• Development and implementation of new concepts and trends

• New food product evolution and rollout

• Implementation of sustainable food streams and locally sourced

• Creation of farm-to-table and plant forward projects

• Staff training, management, budgeting, and cost analysis

Education

Culinary Institute of America, Hyde Park, NY | 1997
Associate Degree in Culinary Arts

Kemper Military School, Boonville, MO | 1992

Press

• American Airlines Magazine

• Bon Appetite Magazine

• Best Fusion Food, Condé Nast, Caribbean

• HBO

• Iron Chef Caribbean

• Into my Kitchen Radio Show

• Omaha World Herald

• Wall Street Journal

• Radio and TV appearances around the globe

• Judge for cooking competitions