With more than 25 years of experience operating and building restaurants, I've cooked at some of the most acclaimed establishments in the country and opened nearly 20 restaurants, taking part in everything from kitchen design to menu development to training and management. After a recent personal diagnosis of Celiac Disease I have been committed to helping restaurants and hotels implement menu and system changes to satisfy guest dietary needs — from plant-based to gluten free diets, and everything in between.
My position as both a chef and diner with dietary needs allows me to develop recipes, back of house procedures and standards of service that focus on making satisfying allergen-friendly food accessible to everyone. I work to train staff and implement systems that seamlessly integrate with existing businesses, or contribute ideas and pre-opening support to new operations, and have overseen many different types of concepts, cuisines and price points, from fast-casual to fine dining.
Skills & Services
Menu & Recipe Development
Reporting Systems Implementation
Staff Training & Management
Operating & Protocol Development
Food Safety Analysis & Implementation
FF&E Analysis & Selection
OS&E Analysis & Selection
I work with restaurants and hotels on everything from business development to build outs and construction to staff management.
I also develop recipes and menus that are easy to execute, can be allergen and ‘special diet’ friendly and most importantly, that taste great.
I’m based in New York but open to work anywhere.