➪ Reviewed financial reports, corporate culture, workflow, equipment, marketing, operational framework, sales, purchasing, facility layout, analyzed trends, staff turnover, training and potential opportunities for growth.➪ Led an in-depth discovery of enterprise technology architecture recommending an upgrade to include, Salesforce, Ring Central, and Shopify in preparation for growth. ➪ Revamped organizational structure, standardizing systems and training, implemented the TopGrading methodology, and EOS business operating systems.

Oversaw the strategy implementation and growth of Culinary Capers Beijing building company from 3 staff in 2008 to 140 in 2016. Grew year over year 150%. Developed a hospitality organization with a multi-business model consisting of restaurants, contract services and innovative off-premise catering servicing Greater China.➪ Led entire operations including budgeting, contract negotiation, scheduling, hiring, training, mentoring, menu development, the front of house and back of house planning, workflow, IT infrastructure, POS, review of P & L, costs of goods, sales, financing, investor relations, strategic planning and sales forecasting.➪ Identified niche market for high end catering for corporations hosting conferences throughout in China including corporations such as Jaguar, SK11, BMW, Formula E, Tupperware, Merrill Lynch, Bentley, Embassy, Bill Gates etc.➪ Diversified business to support growth through multi-unit restaurants, and food and beverage contracts to international private’s schools private and expanded catering nationally.

➪ Created a pop-up Café on weekend setting 300 people per day Saturday and Sunday serving sit down meals. ➪ A highly successful event that within three months became booked out weeks in advance and garnered international interest by food critics as a “must do” when visiting Beijing.

Managed all aspects of the Canadian Ambassador to China’s official hospitality program including food, wine cellar and promotional activities.➪ Prepared planned and coordinated daily food and managed all dignitaries’ dinners and other celebrations for the Canadian Ambassador to China.➪ Created Canada Day celebration for 1,000 people coordinating all food preparation, including budget, menu, scheduling of staff and purchasing of food. ➪ Attended Dalian Seafood Conference representing the Canadian Trade Department. Resident guest chef for one week at Shangri-La Hotel preparing a 4-course Canadian seafood dinner for 300 people.

Oversaw two locations in Calgary and Banff. Kitchen brigade of 30.