About Me
With over 30 years of hands-on experience as a Chef and Restaurant General Manager, I bring a rare combination of culinary creativity, operational leadership, and financial discipline to the hospitality industry. My career has been built on developing successful food concepts, building strong teams, and driving sustainable profitability while maintaining exceptional guest experiences.
I have worked across diverse restaurant environments, leading both back-of-house and front-of-house operations, and understand how every decision—from menu design to staffing—impacts the bottom line.
Areas of Expertise
Recipe Creation & Menu Development
I specialize in creating and refining recipes that balance flavor, presentation, consistency, and cost control. My approach to menu development aligns culinary vision with brand identity, customer demand, and operational feasibility.
Food Cost Control & Menu Engineering
Through accurate recipe costing, portion control, waste reduction, and supplier management, I help restaurants maintain strong margins without compromising quality. I analyze menu performance to improve profitability and efficiency.
Inventory & Purchasing Management
I implement structured inventory systems that ensure proper forecasting, ordering, stock rotation, and loss prevention—reducing waste while maintaining freshness and availability.
Recruitment, Hiring & Team Development
I recruit, train, and retain high-performing kitchen and front-of-house teams. My leadership style emphasizes clear standards, accountability, mentoring, and professional growth.
Customer Service & Hospitality Leadership
I believe exceptional hospitality is the foundation of long-term success. I train teams to deliver consistent, guest-focused service, handle challenges professionally, and create memorable dining experiences.
P&L & Financial Management
I have full profit-and-loss management experience, including budgeting, labor control, cost analysis, and performance reporting. I focus on making data-driven decisions that improve operational efficiency and profitability.
My Approach
I combine real-world operational experience with a practical, results-driven mindset. Whether working with independent restaurants or growing concepts, my goal is to streamline operations, strengthen teams, and increase financial performance—without losing the soul of the food or the guest experience.
Let’s Work Together
If you’re looking to improve your menu, control costs, build stronger teams, or gain better control of your restaurant’s financial performance, I bring decades of experience to help you achieve measurable results.
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