About
Hospitality was never just a career path for me; it was a way of life long before I stepped into a professional kitchen.
I started cooking out of necessity, learning how to feed myself, my family, and the people around me with whatever was available. In those moments, I realized food had the power to do more than nourish; it could comfort, connect, and create a sense of home. That early experience sparked a passion that eventually led me to attend a culinary camp, where I developed foundational cooking skills and discovered that what began as survival could become a profession.
Shortly after, I earned the opportunity to complete an externship in the South of France, training in classical French cuisine and technique. That experience shaped my understanding of discipline, precision, and hospitality at the highest level, values that continue to influence my work today.
My career began at the ground level as a dishwasher in a local fast-casual restaurant. Over the next decade, I worked through every position in the kitchen, prep cook, line cook, sous chef, and Executive Chef, gaining experience across independent restaurants, Compass Group, luxury dining, and award-winning concepts. Those years gave me a deep understanding of culinary operations, leadership, and the importance of building strong teams and meaningful guest experiences.
After 10 years in restaurants, an opportunity to transition into hotel operations completely expanded my perspective on hospitality. Starting at the boutique Peacock Inn in Princeton, NJ, I moved into operations leadership and began learning the full ecosystem of guest experience beyond the kitchen.
Driven to deepen my knowledge, I relocated to New York City and studied Hospitality & Tourism Management at the Institute of Culinary Education. I went on to work with hospitality brands including Highgate, Hilton, and The Standard, serving in roles from Front Desk Agent to Hotel Operations Manager. During that time, I immersed myself in every aspect of hotel operations, food & beverage, housekeeping, banquets, sales, events, and guest services, developing a holistic understanding of what drives successful hospitality businesses.
Today, I work nationally and internationally across hotels, restaurants, and independent brands, specializing in hospitality consulting, food & beverage strategy, lifestyle programming, culinary experiences, and operational development.
My work sits at the intersection of food, beverage, culture, operational excellence, and experience design.
Whether I’m consulting for a hotel, curating a private dining experience, developing a restaurant concept, or creating revenue-driving activations, my focus remains the same: building thoughtful experiences that connect people, strengthen brands, and leave a lasting impression.
Because great hospitality is never just about service.
It’s about how people feel long after the experience ends.