Contact
If you’re considering a collaboration or would like to discuss a specific challenge, you’re welcome to reach out below. I review all inquiries personally and follow up when there’s a strong fit.
A brief note on your business, what you’re working through, and what kind of support you’re looking for is more than enough.
Frequently Asked Questions
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"I work primarily with restaurants, hospitality groups, and food and beverage operators in the Washington DC area and nationally."
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"Yes. I enjoy working with early-stage restaurant concepts and pre-revenue hospitality ventures, particularly when there is a clear vision, strong intent, and a desire to build systems correctly from the beginning."
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“Successful engagements are collaborative and decisive. I work best with founders and leaders who are hands-on, open to reflection, and ready to act. My role is to help sharpen thinking, prioritize correctly, and move forward with confidence.”
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"My work is grounded in lived experience. I've led Michelin-recognized kitchens at Rose's Luxury in Washington DC, scaled complex catering and events operations, and built a food and beverage concept from the ground up as a founder."
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"Every hospitality operation is different — a fine dining restaurant, a catering company, and an emerging concept each require a different kind of engagement."
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"If you're a restaurant owner, hospitality operator, or food and beverage leader in the DC area or beyond, I'm happy to start there."