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Work Background
The Hood Kitchen SpaceCOO, Partner
Oct. 2019Costa Mesa, CAChief Operating Officer at The Hood Kitchen, a Southern California-based co-manufacturing, shared kitchen space and culinary production company helping emerging food brands scale from concept to production. Overseeing operations, product development, manufacturing systems, client relations, and growth strategy in a fast-moving entrepreneurial environment. My background in kitchens, food entrepreneurship, and unconventional real-world experiences heavily influences my work as a novelist and storyteller.
Death, Discovery & Carne AsadaAuthor, Trans-Continental Walker
Feb. 2019Costa Mesa, California, United StatesIn 2019, I walked 3,235 miles across America, raised $21k for pediatric cancer research and wrote a murder mystery - Death, Discovery & Carne Asada. Can you dig it? Publishing April 28 on Amazon, IngramSpark. Paperback and Kindle
Dime Store Hitman and Death, Discovery and Carne AsadaNovelist
Feb. 2019Los Angeles, CAAuthor of the novels Dime Store Hitman and Death, Discovery and Carne Asada. Co-author of Across America on Foot - 27 Stories of Adventure, Endurance, and Inspiration My works of fiction blend dark comedy, crime fiction, satire, and real-world experience. Themes often include obsession, reinvention, ambition, internet culture, and people making increasingly terrible decisions under pressure. Currently finishing the Dime Store Hitman trilogy
Moving on WestTrans-Continental Walker/Professional Wanderer/Fundraiser
Feb. 2019 - Sep. 2019All Across AmericaIn 2019, just after turning 50, I walked away from 27 year career as a chef, jumped in my car, and drove down to a dusty little town near the Mexico border… where he found a one year old pup, his future walking and life companion. He was a scrappy street pup trying to survive in Tijuana. I scooped him up, named me Wink (cute, right?), and told him we were going on an adventure. What I didn’t tell him was that we were headed clear across the country—starting at the Atlantic Ocean and walking 3,235 miles back to the Pacific. Yep. Paw by paw, day by day, we crossed 12 states, averaging 21 miles a day for 231 days. By the end, we’d taken over 7.68 million steps and dove triumphantly into the Pacific at Newport Beach, California. I cried. Wink wagged. Every night—whether we were in a cheap motel or curled up in our leaky tent—I wrote our story. And woven into it was a raw, not-so-fairytale tale of love, loss, and murder. Death, Disovery and Carne Asada is our story and it's mostly true.
Moving on WestTrans-Continental Walker/Pro Hobo?
Nov. 2018All Across America
Taco BratChef and Owner
Sep. 2016 - Sep. 2018Costa Mesa, CAWe make and eat a lot of tacos. We make and eat a lot of sausages. We like beer and wine. A lot. Welcome to Taco Brat. A new, original concept from Chef Thomas Curran. All that fun stuff under one roof…and in a garden. Coming Soon to Costa Mesa, CA. Head over to our website and leave us your details...we'll keep you posted... www.tacobrat.com
Fins Poke FusionVice President of Operations
Jan. 2016 - Sep. 2016Mission Viejo and Fullerton, CAFins is a QSR Fresh Poke concept that started in August, 2015. Within 3 weeks lines were formed out the door during both major day parts and it hasn't slowed down since. I started as a consultant in September to help bring some operational structure to the restaurant and prepare the company for capital investment and growth. In January, 2016 I became VP Operations. We've since contracted a design firm to help us create our brand, remodeled the Mission Viejo location and are set to open in Fullerton July 10. We are currently looking at 3 additional spaces in the So CA area and building a model for non traditional operations with expansion plans in airports and universities nationwide. As VP Ops I oversaw all aspects of the restaurants business and growth as the owners focus on capital expansion.
Umami Restaurant Group, LLCDirector of Culinary Innovation, Culinary Operations, Procurement
Sep. 2013 - Aug. 2015Los AngelesResponsible for all culinary objectives for Umami Burger’s 24 unit chain
California Pizza KitchenSr. Mgr of Menu Development
Oct. 2012 - Sep. 2013Redondo Beach, CAResponsible for leading operations from the moment recipes are approved from innovation to the time they are rolled out in 200 domestic restaurants
● Work with field operators and innovation team to maximize efficiencies in the kitchen.
● All cross functional communication post innovation: procurement, training, marketing, financial planning, technical infrastructure and regional field support
● Design, coordinate and execute all visual graphics: videography for online training documents and professional photographers/post production directors for marketing materials/menus
● Lead new program initiatives that require innovation cross functionality
● Lead internal training at the innovation kitchen for domestic chefs and partners
● Work with procurement to source and approve food and equipment requirements for all menu roll outs and our new “green” packaging initiative
● Lead on three initiative teams for the future CPK 2.0 – the rebranding and repositioning of CPK. Teams leading: Master 2.0 Project Initiative, Menu Development, Beverage Program
Pinkberry Ventures, IncArea Manager
Mar. 2008 - Sep. 2012Greater Los Angeles AreaDirect oversight of 64 units over a 4 year period (8 corporate, 24 franchise, 32 non-traditional license partners) Hired to bring corporate structure to operations.
● Assisted with the quick company growth to 150+ locations. Handled franchise development including operations compliance and new market openings.
● Decreased Corporate Store COGS by 17% by creating and implementing new systems including inventory, waste management, portion control, and weekly progress reports.
● 2011- Maintained year-over-year sales in corporate stores in a depressed economy.
● Presented to the Board of Directors and given approval to initiate a new “clean cycle” plan that resulted in $1.12M in annual savings.
● High tenure and succession at all company stores. Promoted several team members to Management, and Franchise and Corporate positions. Advanced 4 stores to Certified Training Stores.
Champagne French Bakery CafeDirector of Food and Beverage
Feb. 2006 - Mar. 2008CaliforniaResponsible for 16 fast casual bakeries and restaurants specializing in modern and traditional French cuisine with $18M in annual sales. ● Decreased COGS by 4% and increased Café business by 10.9% in 2006 and 11.5% in 2007.
● Developed Back of the House procedures and systemized line set up leading to greater ease of operation in each store. Oversaw 100 BOH team members.
● Led weekly product development meetings at the parent company’s commissary for items sold in the café’s. The commissary also produced items sold in retail stores including Costco, Trader Joe’s, Starbuck’s and PF Chang’s.
Laguna Culinary ArtsChef Instructor
Jan. 2004 - Mar. 2008
Dish Cooking School and CafeOwner, Chef
Jan. 2000 - Jan. 2004
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