Oversaw the creative direction for all branding, designing most myself. I wanted to create an in-store experience like no other, a transportive, vintage feeling space with the details to match, including hand printed paper objects, custom made lightening and other fixtures, and an unparalleled approach to customer service. Also oversaw the design of our attached e-comm venture.Lutine was born out of a need for a bottle shop in southeast Michigan that shared our taste and approach to clean, terroir-driven wines. We are excited to share these delicious and exciting wines with you and, more importantly, tell the stories of the people that made them.We love wine, we love drinking it, and we love being a little drunk. We love sharing food and wine and moments with friends and family and we believe no dinner table is complete without two or three bottles of wine to go with it. We want people to enjoy new wines in new ways and new spaces. We can’t wait to show you our favorite ways to enjoy our favorite wines.

Coffeehaus is a coffee consultancy, providing industry-leading insight into an ever-changing market. we help homes, restaurants, hotels, and cafes alike in crafting meaningful beverage experiences by offering turnkey programs in design, training, product curation, and of course - coffee - with one goal: to instill a sense of confidence within our customers. as the market shifts, we want to remain on top of the ever-changing product lists by offering a place of referent opinion - an uncompromising search for coffee excellence.We prioritize providing an increased level of transparency over anything. The everlasting search for the perfect coffee will never be achieved, but it is our goal to showcase some of the best we have found along the journey. Beyond, we carry with us an obsession for uncompromising quality based on research, functionality, and testing. Every product in our store is tried and tested by both ourselves and the industry it supports.

Very high volume cafe / restaurant in Birmingham with their own roasting operation, where I work part time. Rigorously organised coffee program striving towards zero waste and peak efficiency without sacrificing any quality.

High volume, full service cafe with cake and pastry offerings with locations in Rochester, Royal Oak, and Detroit. Focused on the precision of the methods used to roast and prepare coffee, with a considerable focus on latte art to showcase ideal milk texture.

In charge of complete operation of Shinola’s two cafes in Michigan: their Detroit flagship store as well as their Ann Arbor location. Responsibilities include day to day operation of both shops, traveling between the two several times a week, doing schedules for the collective dozen employees who work in the cafes, training/retraining employees, managing supplies, creating new seasonal drinks, making reports, and above all ensuring an overall extreme quality of product and customer experience. The cafes are a very integral part of the overall customer experience at the Shinola stores, with complimentary beverages being a large factor in our sales.During my time as manager, I took measures to immensely elevate the quality of beverages, making at times drastic changes in their equipment in order to modernize the process to meet the highest standards of specialty coffee today: introducing tools such as scales and a VST Refractometer, as well as moving from ordering dark blends roasted in across the country in San Francisco to light, single origin beans roasted locally. I also had to transform the health standards of the cafe that I arrived to, which were substandard to say the least.

Hired by Will Leather Goods for expertise in the coffee field to set up a high-end specialty coffee shop and completely oversaw the set up of The Coffee Station, choosing equipment, suppliers, and designing the layout of the space, in order for it to serve as both an independent business and to serve Will Leather clients complimentary coffee to enhance customer service. Managed day-to-day operations of the store, as well as overseeing all private events the café took part in. Implemented a rigorous system of weighing dose and yield for all espressos as part of the workflow for employees.During my time there, I became very familiar with our Mahlkonig EK43, which I have repaired/cleaned several times, as well as the K30 Twin grinders. I also began my experience with quality control, using tools such as a VST refractometer to ensure that pour overs and espresso are of the best extraction and taste as possible, using actual scientific data on top of instinct, and have become very well acquainted with VST’s accompanying program for calculating extraction.