Thirty years from the kitchen at Blue Hill at Stone Barns to scaling Blue Apron to an IPO. I help food, hospitality and consumer brands build what they serve and how they make it, and I still cook for food lovers.
Whether it's the business behind the food, a new concept, or dinner at your table, I bring the same standards to each.
Operations and food systems for food, hospitality and DTC or CPG businesses that need to grow without losing quality.
From the idea to opening day: new food concepts, menus and products, developed and built to run.
Let your kitchen come alive. I love cooking for passionate food lovers who know a meal is more than what's on the plate.
Helped scale one of the most complex direct-to-consumer food systems in the U.S. from early stage to $850M+ in revenue and an IPO. Led culinary, quality and food systems across five facilities and a ~$25M monthly food budget; developed 750+ menu items.
Rebuilt operations for a fast-growing plant-based meal company: revenue from $5M to $15M, production capacity up 200% and labor costs down 60%, with new sourcing and more sustainable packaging.
Ran the kitchens across a multi-site private estate: residences, yachts and corporate settings, with produce sourced from local farms.
A culinary and operations advisory practice for food, hospitality and consumer brands: product development, supply chain and go-to-market.
I started as a teenager in a neighborhood brasserie and trained at the Culinary Institute of America. Blue Hill at Stone Barns and Raymond Blanc's Le Manoir aux Quat'Saisons taught me what happens when farmers, producers and chefs work as one, and years cooking in France, Italy and Spain deepened it.
My cooking is vegetable-forward, not strictly vegetarian, and always seasonal. The same belief runs through my operations work: the best food systems are built backwards from the ingredient, then made to run at scale.
Today I advise food, hospitality and consumer businesses on how to grow without losing what makes their food good, and I still cook for food lovers.
Advisory, a new concept, or a private dinner. I reply personally, usually within two days.