From Systems to Service — Let's Master it Together.

Mastery isn't about doing more — it's about doing it smarter. Whether you're running a fine dining room or high volume kitchen, the profits hide in the details: tighter systems, sharper training, menus that pull their weight, and storage that actually makes sense. That's where I come in. I help operators turn chaos into clarity, cut waste without cutting quality, and squeeze every last dollar out of the ingredients, equipment, and people you already have.

Think of it as mise en place for your entire business.

Task Force Leadership (Private Contractor)

Step in as interim Executive Chef / F&B Director to stabilize kitchens or hotel outlets.
Quickly assess labor, costs, and workflows — stabilize within days, not months.
Build structure and train teams to sustain after you hand off.
Available short-term (weeks) or medium-term (months).

Operations Optimization

Menu & Recipe Engineering: streamline prep, reduce waste, cut food costs without sacrificing quality.
Space & Storage Flow: redesign kitchens, walk-ins, and stations for speed and efficiency.
Labor Modeling: align scheduling to occupancy/volume patterns, saving $$ without burning staff.
Purchasing Integration: connect culinary and housekeeping or FOH/BOH to leverage volume rebates.

Technology & Software Integration

Translate SaaS platforms (inventory, POS, GPO, scheduling) into real-world operator workflows.
Train teams on usage — no more “we bought it but don’t use it.”
Set up dashboards for live food/labor cost tracking.
Build custom calculators (Python/Excel) for costing, rebates, and margins.

Procurement & Vendor Relations

Leverage experience with distributors, brokers, and GPOs (Sysco, US Foods, Foodbuy, etc.).
Negotiate rebates, spec gear with lower total cost of ownership.
Create perpetual inventory systems tied to purchasing and sales.
Standardize vendor-facing recipes for consistency across multi-unit groups.

Training & Development

Multilingual SOPs and systems (metric + imperial) for consistency across diverse teams.
Hands-on teaching style — breaking down complex systems into plain language.
Develop leadership pipelines: mentoring sous chefs/managers into strong leaders.
Custom workshops (systems thinking, costing, kitchen logic).

Culinary & Concept Consulting

Help brands with new restaurant openings (NROs) — kitchen design, menu rollout, training.
Develop signature dishes and concepts that balance artistry with profitability.
Specialize in connecting traditional techniques with modern tech (automation, combi ovens).
Align menus with operational reality: technique > trendy ingredients.

All of these can be offered in-person (on-site support) or virtually (systems training, software integration, menu costing, leadership coaching).