With over two decades of culinary expertise and a dynamic career journey, I have evolved from my beginnings as a Line Cook in Martha's Vineyard to leading culinary teams as an Executive Chef and beyond. My culinary journey began traveling the country to learn the industry from a diverse array of talented chefs and includes notable achievements, such as winning the MSP Magazine Critic's Choice Golden Fork Award and securing the MSP Magazine Reader's Poll Best Seafood Restaurant title for three consecutive years while Executive Chef at Smack Shack in Minneapolis, MN.Transitioning to the role of Seafood Buyer at Fortune Fish and Gourmet, I brought my skills in data analysis and responsible business operations to contribute to the company's success. In 2022, I embraced a new chapter as a Restaurant Operations Consultant at Mis En Place Consulting, becoming Director of Culinary Operations in 2024. My skill set spans culinary innovation, industry trend recognition, systems implementation, cost analysis, data programming, and effective business operations. I've successfully applied these skills not only to restaurant operations but to projects from weddings and banquets, to media appearances, to large events such as the Crayfest Block Party, serving over 2000 people annually.My ultimate goal is to make Mis En Place Consulting the go-to service for Twin Cities restaurateurs and operators, offering tailored solutions to address the hospitality challenges of today. Let's connect and explore how my rich skill set and extensive job history can bring valuable insights and success to your culinary ventures.