From craft cocktail bars and award-winning chef-driven restaurants in Los Angeles to 30 high-end restaurants under a single national portfolio, the range of experience is deliberate. Each chapter built skills the next one demanded.

Director-level operations across multiple markets means nothing gets treated like a first time. With an inherent eye for aesthetics, whether on the plate, in the glass, or across venue design materials, every engagement is approached with the same standard: innovative by design, profitable by intention, and built to last.

Work recognized across national publications including Imbibe, Los Angeles Times, San Francisco Chronicle, Robb Report, Wine Spectator, Food & Wine, Esquire, GQ, Eater, and Zagat.