I spent over a decade helping hospitality businesses connect strategy with execution — from major openings and international brand rollouts to training, kitchen systems, and team development.

With a background as a trained chef and years spent leading teams on the ground, I bring a deep understanding of how restaurants really work — and what it takes to make them work better. My consulting approach is shaped by practical, operational experience and a focus on long-term performance, not quick fixes.

I also teach professional cooking, am a Champagne Academy Scholar (and Golden Magnum winner), and lead Armature’s work on healthy eating and food education. I advocate for a return to confident home cooking and a balanced, wholefood-based diet — without losing sight of the joy in eating.