FOH + dinner service
Bring a kitchen-informed perspective to the floor: anticipate needs, communicate across the pass, and help keep service moving.
Chicago + Detroit / FOH · Operations · Consulting
Plug into your team.
Strengthen your operation.
Bringing 20+ years in hospitality into a new chapter in front-of-house operations, management, and consulting. Ready to join your team, support dinner service, solve problems, and strengthen the customer experience.
Chef and owner experience. A guest-first perspective. Ready for the front of house.
An asset to your operation
Read the room.
Support the team. Execute.
From the first welcome to the final check, good service takes clear communication, sound judgment, and a team working together.
Operations + management
Clarify responsibilities, strengthen handoffs, and help teams solve the everyday problems that affect execution.
Consulting + training
We help Hospitality + Food + Beverage businesses assess guest touchpoints, develop service standards, and put practical training to work.
20+Years in hospitality
38Largest team led
80+Small businesses supported through coaching, resources + funding
3Hospitality sectors
Food is the product.
Hospitality is the memory.
Operations make both repeatable.
Join your team / Support your business
A new chapter.
Built on real service.
Seeking FOH, operations, and management opportunities with restaurants and hotels in Chicago and Detroit.
I understand the pressure behind the swinging door. My next chapter brings that perspective to the floor—helping people work together and guests feel looked after.
Culinary experience + portfolio
The experience behind the next chapter
From the kitchen.
For the whole operation.
My background spans ownership, kitchen leadership, private dining, hotels, and nightlife. It informs how I support service, people, and daily execution.
My experience includes Champs Delicatessen + Grocery, Freda’s in the Market, Continental Dining Services, Infinity + Ovation Yacht Charters, and private dining with Gibsons Restaurant Group. Hotel and guest-facing roles include The Catalina, The Setai, and Shore Club / Skybar in Miami Beach.
As Chef & Kitchen Manager at Wolf + Company, I connect hands-on service with the standards and teamwork behind it. My policy assessment work with PwC included reviewing operations and workplace practices at McDonald’s franchise locations.
Resume + Portfolio
The work,
in practice.
The culinary foundation behind my approach to service.
