• led culinary consulting projects that improved operational efficiency, achieving up to 15% reduction in costs for clients• developed CPG (consumer packaged goods) for food startups and high-end manufacturing • created scalable food concepts, resulting in faster product launches and increased customer satisfaction• collaborated with cross-functional teams to implement culinary strategies that drove revenue growth by 10-20%• clients have included: Mother Bees, Kitchenette, Munchery, Fresh N’ Lean, Trifecta, more is more, Cloud Kitchens, New School Consulting

• directed food and beverage operations across multiple venues, achieving a 25% increase in total revenue• overhauled menu design and kitchen systems, improving service efficiency / guest satisfaction • implemented financial reporting and cost control measures, reducing food costs by 30% and labor costs by 8%• executed full kitchen design and build for both a high-end saloon and a full service restaurant

• development of multiple product lines (including Whole Foods), making a significant contribution to the organization’s annual revenue• optimized manufacturing processes, resulting in reduction of production time leading to significant cost savings• led market tests that informed strategic decisions, scaling Home Meal Replacement products nationwide

• managed R&D chef team and high-volume production in multiple cities, delivering up to 15,000 meals daily while maintaining a 4.5/5-star customer rating• innovated over 1,000 recipes, focusing on special diets (keto, vegan, vegetarian, whole 30, under 500, etc.), driving a 20% increase in sales• streamlined SOPs, improving operational efficiency across four cities / reducing waste by 10%

• led BOH operations / financial management for six cities, reducing operational costs by 12%• expanded brand presence through strategic partnerships, increasing event attendance by 20% • established regional prep kitchens, optimizing supply chains / reducing inventory loss by 15%

• conceptualized and executed market-inspired pop-up restaurants nationwide, generating $250K in annual gross sales• managed all aspects of operations, achieving a 25% operational profit for venue owners • enhanced brand visibility through targeted marketing and PR efforts, increasing event bookings by 15%

• designed and executed dynamic daily menus, increasing customer retention by 25%• oversaw kitchen design and operational setup for Playground 2.0, enhancing kitchen workflow • butchered all proteins and maintained inventory systems, reducing food waste by 10%

• increased event sales by $400K and boosted restaurant sales by 8.9% through menu innovation• reduced food costs from 39% to 27% and labor costs from 14% to 10% by implementing standardized procedures• designed and launched new menu concepts, driving a 12% increase in repeat customer visits

• directed culinary operations for a fine dining venue, generating $2.6M in annual gross sales • managed private events for up to 700 guests, achieving a 95% satisfaction rate• optimized inventory and staff management, reducing overall costs by 10%

• worked across multiple stations in a high-volume Wine Country restaurant• played a key role in the grand opening of this award-winning fine dining restaurant• assisted in developing seasonal menus, contributing to an increase in customer engagement • maintained high standards for HACCP compliance and inventory management

• led a 25-member culinary team, ensuring consistent quality and operational efficiency• developed menus for multiple areas of the business which increased customer satisfaction • executed high-volume service in a fine dining environment

• worked across multiple stations in a high-volume Wine Country restaurant• played a key role in the grand opening of this award-winning fine dining restaurant• assisted in developing seasonal menus, contributing to an increase in customer engagement • maintained high standards for HACCP compliance and inventory management

• worked across multiple stations in a high-volume Pacific Rim fusion restaurant• managed banquet preparation and execution for large-scale hotel events, enhancing guest experience