I’m a chef, operator, and hospitality leader with over twenty years of experience working inside restaurants, catering operations, and hospitality groups at different stages of growth.

My career has been shaped by time on the line, responsibility for teams and budgets, and the reality of making decisions that affect both people and performance. I’ve seen firsthand how fragile quality can be as operations scale and how much discipline it takes to preserve it.

Most recently, I served as Culinary Director for Rose’s Restaurant Group, helping lead culinary and operational strategy across Rose’s Luxury*, Little Pearl*, Pineapple and Pearls**, and Extra Fancy. Following the COVID-19 shutdown, I was part of the leadership team responsible for reopening Pineapple and Pearls, successfully retaining its two Michelin stars in a dramatically changed operating environment.

During that same period, I played a central role in scaling Extra Fancy, the group’s Michelin-class catering and events operation - translating fine-dining standards into systems that could perform at scale across off-site events, private dining, and complex service environments without compromising quality or identity.

More recently, I founded Snow Crane, a minimalist Japanese ice cream concept in Hyattsville, Maryland. Building it from the ground up required stepping fully into the founder role - shaping the brand, developing products, building operations, and navigating marketing, community engagement, and crowdfunding firsthand.

Today, my consulting work draws on all of these perspectives. I partner with restaurant and hospitality operators at moments of transition - launch, reopening, growth, or recalibration - helping them clarify what they’re building, strengthen execution, and put systems in place that support both quality and longevity.

I consult selectively. The goal is not volume, but impact.