With deep experience in hospitality, business and entrepreneurship, I enjoy working at the intersection of food, health, people and problem solving. My background as a management consultant, food entrepreneur, and business owner positions me to contribute to organizations across a range of functions including business planning, food production, operations, performance management and value creation through innovative partnerships and collaboration.
How did this happen? In 2008, I turned in my top secret clearance and management consulting job to enroll at Natural Gourmet Institute in New York City. After positions on the line, in catering, and at a spa, I landed as a chef at a gourmet market. In 2012, I went out on my own and started baking for a coffee company out of a rented commercial kitchen. By 2014, I had opened a healthy, fast casual retail concept at Santa Barbara Public Market, expanded my wholesale business, and, well, it all took off from there.