PlantBased Solutions is a mission-driven, award-winning, brand development, management and marketing agency for plant-based consumer product companies. We specialize in helping companies develop and execute effective strategies for product development, operational scaling, marketing, branding, fundraising and marketplace success.

Full service consulting agency focused on launching CPG companies in the natural foods industry, Turn key services from R&D, costing analysis, production solutions to logo design, website, social media support. Our specialty is also scaling your existing production operations to hit national distribution utilizing a variety of the top co-packers in the country. 2015 - Hired by Avoke to launch a new healthy food CPG concept by securing Co-Packer and HPP processor, research ingredients, secure packaging and bring to market this natural product brand.2015 - Hired to solve scaling challenges for LOLIWARE. Resulted in change of commissary production, improved process for efficiency, and secured proper manufacturing equipment.

CHEFS CLUB BY FOOD & WINE, an innovative new restaurant, will make its New York City debut this Fall. With its rotating line-up of visiting chefs, CHEFS CLUB BY FOOD & WINE allows diners to try dishes by the most talented up-and-coming cooks in America as well as by celebrity chefs from around the world.The restaurant, which opened its first location at the St. Regis Aspen Resort in 2012, showcases recipes by winners of FOOD & WINE’s prestigious Best New Chef award as well as by Culinary Director Didier Elena. FOOD & WINE Editor-in-Chief Dana Cowin, Restaurant/Project Curator and Talent Scout, has selected four extraordinary chefs for the New York City launch. All will have their signature dishes featured on the fall menu and will be making a series of scheduled appearances.CHEFS CLUB BY FOOD & WINE,The 120-seat restaurant, designed by celebrated architect David Rockwell and his firm Rockwell Group, will be located on the ground floor of the Puck Building (275 Mulberry Street) in the Nolita neighborhood of Manhattan. Rockwell Group has selected simple and organic materials in neutral hues, such as walnut, raw concrete, leather and blackened steel, complement the Puck Building’s historical elements, including cast-iron columns and exposed brick ceilings. The restaurant includes a main dining room and an intimate Chefs Studio/private dining room where guests can meet the visiting chefs on select dates or participate in cooking classes and other programmed activities.The New York City flagship will feature installations curated by Rockwell Group in collaboration with design and art authority Murray Moss – these will include permanent displays, as well as temporary ones, inspired by the creativity of the visiting chefs. For more information about CHEFS CLUB BY FOOD & WINE, please visit www.chefsclub.

Develop brand strategy for national growth of this healthy QSR soft-serve fruit concept. Develop re-branding and re-launch of concept.Market business to multi-faceted distribution paths including broad-liners such as UNFI & US Foods, direct cold freight, e-commerce.Develop and execute Wholesale Business model including: Contract Food Service & CPG.Manufacturing & Distribution B2B to corporate food service channels.Develop systems and solutions for both national and international growth.Retail CPG packaging research development and national launch. National Sales development of accounts and broker networks

Restaurant development lead and project head for two newly formed international hotel brands. Created designed, and launched F&B programs for the Aloft & Element brands. Headed up cross-functional team and oversaw creation of all menus, pilot programs, operational manuals, and presentation documents. Presented F&B program to hotel owners’ advisory board and supported openings.Directed global F&B team: Europe, Latin America, and Asia, in the creation of Le Méridien hotel’s new signature breakfast. Held key meetings in Brussels, Dubai, Las Vegas, and New York. Set direction for Jean-George Vongerichten’s involvement in creating signature breakfast menu items. Headed up research and development for the creation of proprietary retail products related to CCJG joint venture. Andrea Illy.

• Restaurant Associates - Cultural Institutions - Guggenheim Museum & National Gallery of Art.• Managed operations of multiple restaurants and catering services for internal & government clients.• Led staff training and development initiatives to enhance service quality (union & non-union).• Implemented strategic initiatives to boost revenue and operational efficiency.