Shape culinary innovation and growth initiatives for 3 brands across 11 locations: Green & Tonic; Supr Food Kitchen; Supr Food Drive-Thru.Build out 2 new revenue streams: meal delivery program + drive-through.Collaborate with commissary kitchen operations to deliver strategic leadership to existing team, and strategize build-out of new commissary kitchen and onboarding of new team of 8-10.Shape and oversee multiple R&D projects simultaneously, ensuring alignment with strategic goals and brand values. Collaborate with marketing, operations and production departments to successfully integrate R&D outcomes into commercial products and restaurant brands.Develop, cost and implement a seasonally rotating menu for meal delivery program, including measuring nutritional information, writing copy, and overseeing photoshoots and food styling. Responsible for successful packaging and execution of meals, as well as recipe consistency, ingredient sourcing, vendor management, food safety and quality control.

Develop and advise on product design and strategy. Consult on menus and build templates. Participate in development sprints.Previous clients include: Shef

Developed curriculum and led instruction for spring Service Management course, an introduction to the basic principles of F&B hospitality with a focus on FOH training​ and development.Prepared innovative presentation materials and creative hands-on technical exercises for class of 14 students.Served on accreditation advisory committee of American Culinary Federation (ACF).

• Chef-in-Residence (2020-2021) for Lighthouse Works artist retreat, providing daily meals for and designing menus around dietary restrictions of 6 artists-in-residence at a time.• Created outdoor food market, selling 100+ organic prepared meals weekly to remote island residents during Covid lockdown.• Coordinate all aspects of event planning and catering for weddings and fundraisers.

• Create highly specific meal plans across all cuisines in consultation with dietitians and medical advisors around various chronic diseases and/or dietary restrictions (low FOD-MAP, low-microbial, gluten/dairy/sugar-free, elimination diets, keto, paleo).• Design and execute 8-12 unique menus per week across up to 5 households at a time, leveraging expertise on current health and food trends to generate restaurant-quality meals that comply with preferences and health restrictions.

Tested recipes and designed event menus for corporate clients; assisted with cookbook food styling.

Ran food program at remote Patagonian fly fishing lodge specializing in French-American bistro fare, coordinating service across 4 lodges and outcamps and collaborating with local farms to source ingredients tailored to needs of UNHW guests.

(fka Culinary Concepts by Jean-Georges)• Provided support in all aspects of management of 17 properties licensed by chef Jean-Georges Vongerichten & Starwood Hotels.• Built universal end-to-end operations manuals for all 17 properties, coordinating with heads of departments to compile and organize all documentation.• Standardized recipes across all properties and maintained database of 600+ proprietary recipes; translated restaurant recipes into more user-friendly versions for the home cook.

• Assisted in all aspects of concert booking (drafting contracts, collecting deposits and handling booking requests) for major media talent agency; maintained an extremely organized file system of contracts, records, contacts and correspondence