A restaurant, by nature, is an imperfect endeavor. A restaurant, like any project or business created by people to serve people, will be perpetually a work in progress. This work, this imperfection is what makes hospitality such a beautiful endeavor—it gives us character and personality and the opportunity to create excellence and real, in-person, face-to-face relationships with our guests, clients and colleagues. I take a hospitality and people first approach to coach you and your team to set, achieve and ultimately surpass your goals.
Experience, growth, knowledge and wisdom all come from putting “miles on the tires”; from creating opportunity to learn from mistakes; from spending hours and hours over days and months and years roasting meat and gently cooking fish and all of the techniques that surround those actions; and from serving both your colleagues and your guests with the skill and craft of it all. I have spent my life, even before I knew that I would spend a lifetime in restaurants, learning the craft and skills involved with cooking, dining and hospitality.
While my resume and my expertise has grown over 25+ years in the restaurant and hospitality business, I believe in my core that I never stop learning about this trade. One of the best ways to continue to learn and grow is to teach and share my acquired wisdom with you whether that means your team needs help breathing new life and energy into an existing restaurant or you are an entrepreneur with a vision and in need of guidance in developing and launching your concept.
