Partner with CEO to guide the strategic direction of the organization, regularly partnering with Board Chair, Executive Committee, and Trustees to support revenue growth, partnership development, and real estate expansion. Responsible for all Foundation revenue, property assets, and special projects.

Lead Foundation's revenue, operations, and property functions, and related strategic planning efforts. Member of Executive Committee and Senior Leadership Team. Manage twelve-person team and external consultants. Work closely with cross-functional colleagues and Board of Trustees.

Lead JBF’s Impact, Scholarship, and Sponsorship programs, Development function, and related strategic planning efforts. Executive Committee member. Manage nine-person team and external consultants. Work closely with cross-functional colleagues. Report to President. • Led strategic planning for creation of the Impact Programs, a formalization and evolution of JBF’s food systems advocacy work. Worked closely with the Board, staff, and consultants to clarify JBF’s role, identify initiatives, set priorities, and develop funding and communications plans. Set stage for JBF to deliver on its mission at a higher level.• Facilitated integration of the previously standalone Chef Action Network (CAN) into JBF’s Impact Programs. CAN members most recently made significant contributions to state and federal legislation on food waste reduction and sustainable fisheries.• Exceeded fundraising goals for Impact Programs by 51% in 2017 and 28% in 2016. The Development team also met/exceeded JBF’s broader fundraising goals. • Developed and funded the JBF National Scholars Program, ten annual awards of $20,000 to diverse individuals who show potential to have a profound, beneficial impact on the food system. Scholars include students in agriculture, culinary arts, dietetics, food systems, gastronomy, hospitality, journalism, law, media, and sustainable food production.• Spearheaded production of the James Beard Foundation 30th Anniversary Television Special with partner Intersport, which will premiere on ABC-TV on November 26, 2017.• Played key role in connecting JBF to stakeholder communities via media interaction, public speaking engagements and participation/attendance at national, regional, and local events, including conferences, trainings, galas, benefits, dinners, etc. Travel 130 days/year.• Expanded personal, integrated perspective and understanding of JBF’s vision, mission, values, and operations through ExecCom membership and participation in the Vistage network.

Rejoined JBF to build a Development and Partnership function. Subsequently promoted (2013) to lead early-stage strategic exercises to explore how JBF might further operationalize the sustainability and diversity elements of its mission. Reported to President. • Reviewed existing and potential funding sources, prioritized high-potential channels and opportunities, engaged key Board members, and built trust with donor community. Increased annual contributions 63% from $1.51 million in 2011 to $2.47 million in 2015. • Grew scholarship funding 238% from $122,000 in FY12 to $412,000 in FY16. Significantly increased the gender and ethnic diversity of award recipients. • Started building and testing Impact programs. Adopted a concept/test/pilot approach to initiate and develop JBF’s consensus-building processes for strategic change and to generate hard data on JBF’s collective interests and appetite for broadening its societal role. • Partnered with the Pew and Osprey Foundations to pilot/institutionalize the Chefs Boot Camp for Policy & Change (CBC), a food policy advocacy training program. • Managed JBF’s role in the subsequent creation of the Chef Action Network (CAN), a 501(c)3 organization formed to build on the CBC and partner with chefs on research, awareness, and action training/projects. Developed a diverse cadre of 400+ CAN members who wielded significant influence in fast-tracking new FDA regulations on antibiotics in meat. • Collaborated with event teams on strategy, audiences, programs, education/experiential food/entertainment content, and production values for community, regional, and national JBF events. Increased JBF’s visibility and fundraising opportunities and contributed to 135% growth in related sponsorship income — from $1.65 million in FY12 to $3.87 million in FY16.

Produced 100+ dinners per year in collaboration with visiting chefs, sponsors, and 25-person kitchen and wait staff. Managed facility, including renovations, maintenance, cleaning, safety, and licensing. Ensured positive experience/JBF image for all participants. Reported to President.

Produced amFAR’s first event in Brazil, a $1+ million gala in Sao Paulo that featured Marc Jacobs, Clare Danes, and Jennifer Hudson. Managed $600,000 budget and five-person event team comprised of staff, consultants, and volunteers. Opened Brazil to AIDS philanthropy. Event has subsequently grown to $3+ million gross. Reported to Director, Special Events.

Produced events ranging from dinner for twelve to 400-person parties. Worked with Chef Patricia Yeo. Managed 30-person staff. Reported to the General Manager.