I grew up in the food industry. From age 7 on, I tagged along with my father as he managed and built restaurants. At age 12, I entered a five-year chef apprenticeship. After graduation, I managed restaurants and worked my way up to area training manager over 9 units. I use a TQM training method that focuses on TLMD | 3A’s | HQSC to assure excellence. I really enjoy teaching and inspiring foodservice teams.

After the military and college, I managed operations ranging from large healthcare foodservice departments to rapid prototyping laboratories. I have constructed restaurants and USDA & FDA inspected processing plants. I have setup nationwide broker distributor sales networks. I have managed digital and traditional marketing campaigns to expand sales.

As a consultant, I have developed commercial product formulations, trade dress and related ip, cycle menus, helped negotiate leases, prime vendor contracts, onboarded key clients and expanded online sales systems.

My experience includes:

– Providing high-quality, dependable client-focused technical foodservice solutions under NDAs.

– Rapid prototyping of new food products and manufacturing systems.

– Meat Analog Recipe Formulation

– Performing data-driven analysis for clients to project bottlenecks in production and performance flows.

– Restaurant Systems Evaluation and Implementation 

– Providing systems training to foodservice clients.

– Quickly translating concepts into viable finished products and/or processes.

– Troubleshooting of technical issues.

– Team Training.

– Lean Six Sigma evaluations and proposed solutions.

– Recipe Formulation and Menu Development

– Sales and Marketing Training

– USDA & FDA Better Process Control Assistance

– FEMA Mass Feeding Disaster Assistance

I have a diverse professional skillset to help you grow and expand your food operation. I look forward to helping you with your next culinary project. Your project confidentiality is important. I will gladly work under an NDA (Non Disclosure Agreement)