Strategy Development and Implementation: Operational leader of recently acquired and rapidly growingcorporate catering facility based on commissary production and delivery logistics. Redesigned organization for rapid scale. Within the first 8 months, reduced both food and labor cost by 10 percentage points each, while developing capabilities in production planning, product development, safety, and quality.● Logistics/Lean Expertise: Redesigned production and delivery methods based on lean six sigmamanufacturing principles, which improved food quality, reduced defects, and increased retention.● Retail/Client Operations Improvement: Worked directly with clients and client site managers to address food and service quality concerns. Results included rapidly meeting client goals of increased participation by offering innovative solutions to unique client challenges.

Thought leader engaged in strategic program design and implementation of production efficiency within the Bay Area Google Food Program. Partners with client and fellow leaders to design a resilient and scalable culinary program featuring safe, delicious, and healthy experiences for the tens of thousands of Googlers who eat in their cafes each day.● Strategy Development and Implementation: Primary thought leader engaged with client on howto move this $400 million account from a decentralized set of 80 cafes in the Bay Area to a 2-4x scalable system using centralized processes and commissaries to provide the right strategic mix of delicious experiences, safety, and food, labor and space utilization.● Logistics/Lean Expertise: Provide cross-functional leadership as a subject matter expert intechnology enabled, centralized production systems. Applied Lean Manufacturing and Six Sigmamethods to commissary and food truck operations resulting in an average of 50% improvements in labor productivity and 100s of square feet of improved production space utilization. Work also included developing a regon wide Make vs Buy System for procurement and production teams● Global Sustainability: Developed tools and definitions as part of the global culinary strategy committee tasked with reducing the food program’s carbon footprint by 50% before 2025.

● Business Operations: Pre-COVID: Responsible for $50m (2020 annualized) Operating Budget and logistics covering 17+ service locations, 16,000 meals per day, 45 Food Trucks, centralized commissary and 180 employees. Designed mobile food operations strategy for rapid 2020 growth and improved performance. Implemented data-based management system to improve employee and financial performance. Reduced overtime and missed breaks to <0.1% of total hours, while steadily increasing guests served and meals per guest throughout 2020.● Strategy Development: Co-developed a flexible, resilient post-COVID operational model that allowed OTG to become the main food service provider in the Bay Area through Q4 2020● Employee Experience: Oversaw Training Department development and implementation of completely virtual daily workshops and training programs for 160 front-line, hourly, multi-lingual culinary staff and supervisors.● Continuous Improvement: Committee-member which refined and improved menu offerings and assets from the ground up. Facilitated organization wide move to Lean Manufacturing principles, including individual leadership of Kaizen Events and CI initiatives across multiple departments.

Sr. Management Team member at one of the highest revenue, most logistically complex, airlinecatering facilities in the Western Hemisphere. Oversee $125m in material and labor activitiesincluding food & equipment warehouse, food, dispatch, and material & labor planning processesusing SAP ERP system, serving 14,000,000 passengers per year.● Business Operations: In the first 18 months, reduced material cost by $3m/3 percentage points vs. budget. Substantial YoY increase in EBITDA (amount confidential). “On the ground” operational efforts, using Lean Manufacturing principles, led to sustained inventory reduction of $400,000, or 2 days of on-hand inventory. Unit had its best performance in 5 years with a 66% reduction in annual customer delays.● Compliance: Improved supply chain compliance results against corporate standards and across 7 separate government auditing agencies and multiple international 3rd party safety/hygiene/quality auditors.● Employee Experience: Management improvements led to greater collaboration, accountability, and measurable job satisfaction among predominantly union staff.● Strategy: Led project to map and align complex cross-functional business processes involving dispatch/logistics, finance, and production departments.

Oversee Dining operations of historic 600 person resident hall and event center on UC Berkeley Campus. Oversee $3 million in volume and 60 full and part-time staff in the production of up to 1400 meals and 800 guests of catered events each day. Residents hail from nearly 80 countries and include undergraduates, graduate students, and visiting scholars. Guest-centric efforts have included elaborate international cuisine theme meals, social media presence, and collaboration with resident and campus student groups. Accomplishments include:+ Dining volume increased over 30% and outside sales increased 300% between 2016/17 and 2017/18 academic years.+ Guest complaints decreased to less than one per 16,000 dining experiences (.006%) while simultaneously increasing channels for guest comments (online, social media, in-person, anonymous comment box).+ Recognized by Board of Directors and Resident Council for turning the dining experience from a primary source of resident complaints to being acclaimed by diners as the "best food on campus."

Position and responsibilities have evolved as University's Culinary and Hospitality Programs have grown from 2 campuses with 250 students to 6 campuses with 1100 students. Work across functions and in the community (Career Services, Student Services, Financial Accounts, Academics, Operations, etc.) to create the programs of choice for Culinary and Hospitality students and employers.Accomplishments:+ Compliance: Exemplary ACF Accreditation (7 year Grant, 2015), ACICS: No Departmental Citations across three visits and two campuses (2011, 2014).+ Increased average class size by over 2 students per class through development of proactive scheduling and advising systems. Average class size is a key metric for driving efficiency and student engagement.+ Increased student retention 16% from 2010-2012 from 62.8% - 73.5%.+ Student satisfaction in Culinary and Hospitality Department increased across all measures and at relatively greater levels than other undergraduate departments.+ Student evaluation scores of faculty members increased 5% or more for all full-time faculty members.+ Increased Career Placement (+7%) and employer satisfaction with Stratford Graduates. Worked closely with Career Services to develop and nurture relationships with key regional employers. Stratford Students are now regularly placed at top properties such as Ritz-Carlton, Four Seasons, and top independent and chain hotels and restaurants.+ Developed existing faculty and staff and hired and retained high quality new faculty members.+ Created high enrollment courses based on current trends, student interest and employer need: Street Foods, Culinary Competition, Social Media and Restaurant Topics, Modernist Cuisine, Wine Appreciation.+ Advised executive team on kitchen design and equipment for new campuses including Richmond, VA, Newport News, VA, and Virginia Beach, VA.

I.L. Creations is a rapidly growing provider of contracted food service primarily to large federal government accounts in the DC Metro Area. I.L. Creation’s 14 units and 300 employees currently serve 16,000 guests per day producing approximately $20 Million in annual revenue.Director responsible for wide ranging projects including:+ Developed strategy for and co-authored new business proposals, including menu, wellness and sustainability strategies. Efforts led to award of 14 year, $70 million food service contract for the U.S. Department of State Headquarters. Identified and contracted with third party service providers/consultants as necessary to supplement organizational strengths.+ Customer/Management survey design, collection and analysis: guided direction for menu and structural improvements+ Design and update of menus across multiple units, early efforts resulted in 10% increase in Revenue. Responsible for training managers and front line empoyees in menu items and techniques.+ Organize, develop content and facilitate Management Retreats and employee training. + Analyze and present business cases for special projects including pricing, leadership pipelines, training initiatives, and implementing eco-friendly practices.

Managed all aspects of innovative start-up sun care vending technology Developed successful business plan, raised funding, and formed strategic partnerships to launch and distribute the first spray-on sun protection booth. Lead development of marketing strategy including: market analysis, lead generation, sales tactics, print collateral, web design, trade show management, communication and promotions. Within 18 months of market launch Sunscreen Mist has earned over $300,000 in Revenue, established accounts with Hospitality brands including Westin, Ritz-Carlton, Royal Caribbean Cruise Lines, MGM/Mirage, as well as timeshares all inclusive resorts and water parks. Negotiated and established partnerships with established sun care brands, charities, and exclusive distributors and resellers. Responsible for all administrative, financial, technical and training roles. Supervised installation and training of Hotel/Resort/Cruise engineering, F&B, Spa, Recreation and/or guest services staff in the promotion, use and maintenance of Sunscreen Mist Application systems.Awarded $7500 by Under Armour CEO, Kevin Plank, in University of Maryland, Smith School of Business, 2007 Cupid's Cup Competition.

Managed all operational and P&L aspects of five cafés in downtown Washington DC. Also, responsible for designing menus, training kitchen staff in preparation and food safety. Implemented computerized retail management system to track inventory, waste, sales, and marketing analytics. Designed and presented winning bids to operate food service operations at two prestigious DC Art institutions. Hired staff and developed menu offerings and logistics which maximized efficiency of production, delivery and service. Quick service point of sale system using guest pager system consistently exceeds guest expectations for quality of food and speed of service. As Director of Catering & SmartKart Operations developed new accounts, including DC Public Schools which resulted in over $60,000 in revenue in first 4 months. Developed new accounts for lunch and event catering business including DC law firms, government agencies, and art galleries. Introduced credit card processing system to Mobile Vending Karts. Led to increased sales, higher check average, and increased guest convenience. Developed menu and operational procedures, and trained staff to meet the rigorous financial, and operational constraints of On The Fly’s electric powered SmartKarts. Commissary produces food for 5 cafes, 8 food Karts, and catering serving up to 2500 customers and $23000 in revenue per day. Concept Launch was received with critical raves from the Washington Post, Chowhound, and various broadcast and print publications. Success of menu concepts and execution attributable for partnership with Smithsonian Institution and Restaurant Associates. OTF is now the exclusive outdoor foodservice provider for the Smithsonian Institution on the National Mall, representing over $1,500,000 in projected 2009 revenues. Trained, supervised, and motivated culinary staff, Kart Managers, and Kafe Staff. Worked cross functionally in a rapidly growing and extremely dynamic environment.

MBA Associate on $20 million early-stage venture Capital Fund. Responsibilites include: new deal sourcing, due diligence, and ad hoc projects for portfolio companies.

Coordinator, Capital Access Network: Assist in mentorship of start-up technology companies. Promote these companies to Dingman Center's network of angel and early-stage venture capitlists. Grow the network of mentors and investors.

Chef at one of only two properties in the U.S. with a Mobil Five Star Rating for BOTH Food and Lodging.

Line Cook in Willard Room at DC's most historic luxury hotel.

+ Earned restaurants First 4 star (of 4 Star) review from the Capital Times. Recognized as Madison, WI's Best New Chef 2001.+ Reduced food and labor costs to meet company goals.+ Produced seasonally changing menus based on locally sourced products. Avg. Sales per guest of $55.

Managed production, business development, and retail tasting room for boutique winery in New York's Hudson Valley, while a full-time student at the Culinary Institute of America. Earned Riverview PR in the New York Times and Wine Spectator magazine.

Worked each kitchen station at Relais & Chateau, Forbes Five Star, AAA Five Diamond Award winning restaurant and inn just outside Yosemite National Park.