Culinary Guide Shop is the premier food and beverage consultancy in the Southeast. Start up, simplify, profit and grow. Culinary Guide Shop is designed to be a partner in your culinary journey. Whether it’s a new brand or an existing business, we help navigate the waters – from sourcing to recipe and menu development, costing and plating, to developing unique flavor profiles for your brand.

Culinary Director of James Beard Award nominated restaurant (Best New Restaurant in America-2017)We provide year-round support on seasonal F&B strategy and development, creative, training, cost-optimization, supply chain. We helped defined the food narrative, flavor profile and brand vision before opening through a series of pizza R&D trips and pop ups.

Collaborated in concept creation, recipe and menu development, flavor/food narratives. Provided start-up support with implementation of recipe database, inventory system, fully costed recipes and menu pricing guidance.

Retained by MMI Hotel Group, we created a comp set analysis of Overton Square to determine current market conditions and discover untapped business opportunities for two restaurant concepts with in the Hotel. We developed F&B concepts, recipes, menus and supply chains for Tiger and Peacock (rooftop bar) and Complicated Pilgrim (lobby restaurant(). We also assisted with kitchen design and master fixtures and equipment packages. Concepts opened in June 2021.

Fast casual, chef driven, seasonal, grass-fed burger concept with locations in the Southeast and California. Culinary Director • Responsible for the opening and operations of 4 company units• Implemented recipe database to facilitate a reduction of food cost by 2%• Managed the company’s regional grass-fed beef supply from farm to unit

Authentic Italian eatery located in a university town, specializing in the traditional foods of Italy, with a special emphasis on house-cured meats and Italian wines.Chef/Owner • Designed and developed entire concept. Coordinated all aspects of new business from financing to construction and recruiting. Grew concept to $1.5M in annual revenues• Recognized by Gourmet Magazine as one the top 10 best Farm to Table Restaurants in 2009• Noted for food excellence - Food & Wine Magazine, NY Times, Garden & Gun and Bon Appetite • James Beard Nominee, Best Chef Southeast 2009

• TV Food Network – Emeril Live, Molto Mario, Sara Moulton Live, Barefoot Contessa, Bobby Flay Chillin’ & Grillin’ • Po | New York City• Studio del Gusto | New York, NY• Charcuterie Maker for Babbo | New York, NY• Charcuterie Apprentice Armandino Batali | New York, NY