With just under twenty years in hospitality, as a founder, operator and owner, I created Wishwell to change the game in hospitality consulting and coaching. It's about using everything I have learned, from failures to successes, as a way to help others make their mark and turn vibrant concepts into community staples. At Wishwell, it's about genuine connections, guiding projects with a blend of personal insight and strategic smarts to ensure success and growth. And with a network of industry pros—from chefs to designers—we're ready to tackle any challenge, ensuring every project shines. Through Wishwell, I'm pouring my experience and heart into creating spaces that matter, together.

Heading up the Food & Beverage Marketing division at WLCR, I led all strategic marketing for several distinguished food & beverage brands, collectively generating over $60M in annual revenue. This primarily Pacific Northwest portfolio included prominent names like Bamboo Sushi, Ava Gene's, Mr. West, and Tusk.My role was multifaceted, involving the development of customized growth initiatives, leading cross-functional teams for effective campaign execution, and harnessing advanced analytics for strategic insights. I fostered a culture of continuous learning and innovation, aligned marketing strategies with business objectives, and implemented comprehensive social media and email marketing strategies to enhance brand engagement and ROI. My focus was on creating experiences that genuinely resonated across all guest touchpoints, driving both digital and overall brand growth.Key Highlights:• Innovated brand positioning and guest engagement strategies in direct collaboration with the portfolio's COO, executing targeted direct response marketing initiatives that significantly enhanced brand perception and guest conversion rates.• Championed a content-led growth strategy, increasing monthly content output across all channels. Achieved an 8% growth in social media following, totaling 122K followers, and a 10% increase in email subscribers.• Led the creation and distribution of engaging, brand-consistent content resulting in a 46.8% increase in conversion rates for targeted campaigns for our largest brand.• Created new revenue streams by leveraging longstanding industry partnerships for community-driven events and holiday quarterly campaigns, further enriching brand engagement and diversifying income sources.• Managed PR and crisis communications, effectively navigating and mitigating potential impacts on brand reputation.• Initiated my role as the sole member of the marketing team and expanded it to a team of 5 within the first five months.

As Co-Founder & Managing Partner, I established and directed all aspects of Holler Hospitality, the hospitality arm of NBP Capital, a real estate investment platform with a $1B+ portfolio market value, overseeing entities of Woodlark Hotel's Bullard Tavern, Abigail Hall, and Good Coffee, along with standalone restaurants, Holler & Holler Treats. During this time, I spearheaded the development of all operations and programming, following the conceptualization and management of build-outs for all outlets, with allocated budgets of up to $8M to launch spaces. At the heart of this work, I prioritized cultivating a healthy, innovative culture, leading successful management teams and fostering talent.Key Highlights:• Oversaw critical elements of restaurant design, brand development, equipment procurement andmarketing operations for the development of all five successful establishments.• Brought Bullard and Abigail Hall at Woodlark Hotel to profitability within their first year of business. • Cultivated investor relationships, while providing monthly reports on growth, areas of improvement and business opportunities.• Trained and supervised 80 staff across FOH and BOH divisions, leading regular performance reviews and directly mentoring a Senior Management team of 12-15.• Identified and nurtured chef talent to achieve necessary food costs and brand consistency.• Consulted on food & beverage programming for additional NBP Capital hospitality investments.• Earned international recognition from prominent outlets including Vogue, Esquire & Time.• Oversaw and programmed events, generating more than $600,000 in channel revenue each year.• Established strategic partnerships with regional food and beverage brands.• Managed relationships with PR firms and creative agencies, expanding brand reach and engagement.• Oversaw social media accounts and content creators to further develop brands, while capturing over20,000 new followers company wide in a six month period.

In my tenure at Provenance Hotels, I orchestrated the evolution of restaurant & bar experiences across key locations: Portland, Seattle, Nashville, and New Orleans. My role demanded a blend of strategic insight, inventive thinking, and meticulous operational oversight, aimed at elevating each property's culinary offerings to mirror the hotel management company's esteemed brand essence.Key Highlights:• Strategic Leadership & Culinary Innovation: Spearheaded the creation and launch of 15 groundbreaking concepts, delving deeply into local and national trends to ensure cohesion with Provenance's mission and goals.• Collaborative Concept Development & Market Penetration: Forged strong partnerships with executives, property owners, and cross-functional teams to develop 12 distinct dining initiatives, markedly broadening our market footprint. Contributed strategic insights on acquisitions, marrying inventive strategies with robust commercial acumen to foster market distinction and growth.• Chef Recruitment & Culinary Excellence: My proactive recruitment and management of elite culinary professionals were pivotal, aligning with our brand's principles and upholding our commitment to unparalleled culinary artistry.• Revenue Amplification & Innovative Offerings: Launched bespoke services, including a unique afternoon tea, triggering a 45% revenue surge in its debut month, underscoring my capacity to tap into novel market niches for expansion.• Efficient Multi-Locale F&B Operations: Mastered the complexities of multi-regional F&B management, promoting operational coherence and brand uniformity through decisive leadership, pioneering initiatives, and transparent communication.

Opened and oversaw all aspects of operations for iconic establishments generating over $6.5 million in revenue, sustaining consistently high product quality and customer experiences. Notably, I secured high-profile placements in media outlets including Imbibe, The New York Times, Food & Wine and Vice. I also helped to build out and establish Multnomah Whiskey Library's Membership Program, driving over $500,000 in annual revenue, while finding additional revenue opportunities within the program’s 2000+ waitlist.Key Highlights:• Concepted and managed build out of sister waiting bar, The Green Room, in the second year of business as a response to daily overflow of members and visiting guests.• Established systems and operational handbook to ensure consistency with a seated, tableside cocktail building experience, while providing a exceptional hospitality and educational-based experiences• Managed spirit lists and cocktail menus, developed around a 1500 bottle, guest-facing spirit inventory.• Deepened membership offerings to include incremental event activity, which drove more than $450,000in channel revenue.• Successfully secured high-profile placements in media outlets including The New York Times, Food &Wine, Imbibe and Vice.• Maintained security of restaurant assets, overseeing $300,000 in spirits inventory while consistentlycomplying with local, state, and federal regulatory requirements.• Managed company-wide marketing, PR and social media strategies, positioning restaurants as among top destinations for global travelers and cultural influencers.• Supervised staff of 35, while recruiting and retaining talented leadership team.

In my earlier role as Founder & Director of Operations, I led the conceptualization and launch of multiple successful culinary establishments generating up to $3 million in annual revenue, earning recognition in Food & Wine, Sunset, Portland Monthly and Eater PDX. During this time, I oversaw development and marketing for a sustainably sourced seafood restaurant with a 70-seat capacity, surpassing initial targets by achieving more than $1.5 million in first year of opening. I also negotiated lease agreements for commercial spaces spanning up to 3,000 square feet, ensuring timely completion of buildouts and adhering to budgets of up to $550,000.Key Highlights:• Performed extensive analysis of financial operations for multiple locations throughout Portland metropolitan area, achieving substantial improvements in food and labor expenditures and obtaining 15% overall cost reduction.• Supervised operational processes across HR, accounts payables, sales reporting and POS channels, initiating full restructuring of accounting and reporting practices to achieve improved efficiencies across all locations.• Managed entire team of 30 employees including managerial staff, developing training manuals outlining guest service policies, menu items and safety regulations while cultivating a culture of dedication and professionalism.

As Catering Chef de Partie for Saks Fifth Avenue’s flagship location, I oversaw planning and execution of all catering events, managing more than 3,000 events each year and serving over 100,000 attendees annually. I spearheaded an in-house pastry program which led to a significant revenue increase. I also worked to procure equipment, developing recipes and partnering with marketing department to ensure a successful launch.Key Highlights:• Directed culinary team throughout 30+ weekly events reaching up to 2,500 attendees, establishing catering division as leader in profitability for entire Food & Beverage division.• Worked closely with purchasing manager to source sustainable local products, creatively showcasing seasonal ingredients.

I worked closely with clients throughout the listing and sale of properties valued at up to $6 million, overseeing marketing and closing processes for upscale residences throughout the San Francisco and Bay Area region. During this time, I surpassed $10 million in yearly sales, earning recognition as top-selling agent and receiving a competitive award.