Food is our passion, equity is our mission. At CommonWealth Kitchen, we believe in the power of inclusive entrepreneurship to change the world. In fact, we prove every day what is possible when we level the playing field: talented, passionate entrepreneurs prosper and move society to be more equitable and just. Our powerful network shares a passion for people, a hunger for equity, and a love of food. Together, we are unstoppable.

Product development consultant for culinary development for this clean label, health driven and sustainable QSR. Works Bakery Cafe has been named a 2022 top 40 chains by "QSR Magazine" and is opening several new locations within five Northeastern states.

I oversaw the food operations for the Restaurant, Foundation Room, Catering Events and Music Production. This includes national tour catering for bands playing other venues such as Fenway Park. Menu development, purchasing and food safety & quality were my specific responsibilities in that role.

As Director of Food Operations, I oversaw daily operation of this "Best of Boston Hall of Fame" caterer with a specific supervision on menu development, food safety, training and retention and sales growth. During my tenure Bakers' Best saw a 17% growth of sales and a path to further expansion in commissary and delivery operations.

Greencore USA, had been rapidly growing its food business in the US over the last few years, following its first acquisition there in 2008. Two more acquisitions were completed in 2012 and the business now has 7 manufacturing facilities based across the states of Massachusetts, Rhode Island, Virginia, Minnesota, Illinois, Florida and Utah. I directed a team of skilled Research and Development Chefs that created new products, for our clients. In 2014, I managed the development and launch, of over 70 new products for clients including 7 Eleven, Starbucks, Delhaize, Cumberland farms and Circle K.Greencore saw tremendous growth during my tenure, having acquired one new business, expanding our Jacksonville plant, and building a new state of the art plant in Rhode Island. New Product Development was moved to this new facility, out of state.Greencore USA was sold in 2018.

I worked, doing events for the culinary department of Gillette Stadium.My duties included working V.I.P. Patriots functions and concerts.I worked under Executive Chef Brad Ozerdem.

I served in dual roles for National Amusements. I was on the opening management team for the Luxury full service dining theater concept that opened in June 2013My new role was to oversee the hiring and training of Theater side culinary staff.I also continued as Executive Chef at Showcase Live, New England's premier dining and entertainment venue. It boasts state of the art, stage and audio/ visual production, which feature national acts, playing in a club sized venue.Showcase Live offers world class full service fine dining, in a "Vegas" style dinner theater setting. I came on board, as part of the original Management Team, prior to the opening in 2008. My position allowed me to manage the back of the house, and oversee daily food service operations, as well as hospitality for talent, and events.After five years, I decided to move on to transition into product development work with creating more nutritious, preservative free dining options for a wider consumer base.

Restaurant Chef of the three in-house restaurants and the culinary team of the historic hotel. Those operations were, the 100 seat fine dining Parker’s restaurant, Parker’s Bat and the Last Hurrah Bar.I also oversaw Room Service, and some Banquet functions, in the busy 551 room Downtown Hotel.

I built this through construction and got it up and running, it got great reviews, from Newspapers such as the Boston Globe, Globe Magazine and The Boston Herald.Mandrake closed its doors in 2012 after six successful years.