● Develop meal kits for Ivan Orkin, Michael Symon, Stephanie Izard, Francis Mallmann, Carla Hall, and other A-list chefs by adapting their culinary vision for nationwide distribution. ● Create R&D process to scale recipes, train staff for fine dining-level execution, develop packaging solutions, food style product for photoshoots, pitch design concepts, write customer-facing instructions, and edit products in response to customer feedback. ● Identify and onboard 3rd party co-packers and vendors to provide private label production and source unique ingredients, resulting in the empowerment of Goldbelly merchants to diversify their revenue streams and securing reliable production facilities for meal kits. ● Lead 4 cook-along livestream experiences for customers featuring celebrity chefs in 2022. Develop unique kits for these one-off events and support operationally during the stream.

● Launched restaurant-quality pizza and beverage concept from my apartment during the COVID-19 pandemic, amassing a 1,100-customer waitlist and generating coverage in The New Yorker, The Infatuation, and Insider.● Orchestrated partnership with Ipsa Provisions to expand Pies Upstairs into the local frozen delivery market. Scaled production from 24 pizzas/week to 300 pizzas/day, trained production team, and consulted on design and social media messaging. Sold 5,000+ pies in the summer of 2022 and generated coverage in The New York Times.● Built brand and social media following by showcasing local artists’ creative menu executions and partnering with other pop-up operators for cross-promotional campaigns, resulting in 2,000+ social media followers in the first 9 months of operating, and a 100% sell-out rate.

● Spearheaded restaurant’s pivot mid pandemic to contact-free pickup, delivery, and outdoor dining, by creating new menu for reduced staff environment and communicating with suppliers. ● Managed the business operations via Toast POS system and trained 6 cooks to execute a new menu.

● Senior most line-cook responsible for upholding Michelin Guide 1 Star standards by managing a team of 9 cooks through daily service. ● Managed the flow of the most expensive protein products across departments throughout the restaurant, resulting in minimal animal waste and meeting food-cost goals.● Coordinated daily staff-meal for 60+ people, including delegation of accompaniments to line-cooks and ensuring components were thematically consistent, healthy, and conscious of dietary restrictions.

● Designed dishes for production outside of traditional restaurant setting. Troubleshoot challenges such as long-term heat retention, vibrancy of components, and appropriate packaging for high end delivery-only concept.

● Supported Executive Chef Suzanne Cupps through restaurant opening and multiple critique processes resulting in positive and revenue generating reviews in Eater, Grubstreet, and other publications.

● Promoted from entry-level cold station to senior hot stations based on organizational and time-management skills as well as the ability to multitask and work collaboratively in a high-pressure environment.● Facilitated new cook orientation and training in addition to daily station prep and service.

● Provided one-on-one public benefits advocacy to homeless women and men.● Founded and facilitated weekly group sessions focused on member's creative expression, emotional processing, and forging social connections.