For nearly three decades, I worked as a chef and operational leader in fine dining and executive-level multi-unit restaurant operations across the United States. In 2019, I stepped away from the industry for a year and walked across America, traveling ocean to ocean entirely on foot. During that journey, I wrote and later published a bestselling novel inspired by the experience, launching an ongoing passion for writing, editing, design, and independent publishing.
Today, I serve as Co-Owner and COO of The Hood Kitchen Space in Southern California. Our company helps food entrepreneurs bring their ideas to life by providing health department-approved commercial kitchens and operational support for emerging culinary businesses. We also specialize in small-batch co-manufacturing, helping growing brands scale their products into the retail and distribution pipeline.
My professional strengths are rooted in leadership, operations, mentorship, and creative problem-solving. While my career has centered around food and business development, I remain deeply passionate about storytelling, publishing, and creative work.More...