About Me

I started as a dishwasher.

That's not false modesty, it's the most important credential on this page. I didn't learn this industry from a spreadsheet or a business school case study. I learned it from every position in the building, from the bottom up, over 25 years. Dishwasher. Line cook. Server. Manager. GM of a $10M+ franchise concept. And finally, owner of my own place.

I opened during COVID, August 2021. An hour after I signed my lease, they condemned my kitchen. What followed were five years I wouldn't wish on anyone: grinding, relentless, isolating hard that only restaurant owners truly understand. Every dollar stretched past its limit. Every decision made under pressure. Every day a negotiation between what the business needed and what I had left to give.

I survived it. And when the time came, I closed on my own terms.

That experience didn't break me. It made me fluent in something most consultants will never understand: what it actually costs to keep a restaurant alive and what it takes to make it worth fighting for. I know where restaurants break down. I know what it looks like when they find their thing. And I know how to help you get from one to the other.

I'm not a consultant who learned about restaurants. I'm an operator who learned to consult. There's a difference, and every owner I've worked with has felt it within the first conversation.