catering, high volume production, efficiency, quality control, slow cooking
human resource management, sales
public relations, marketing, bookkeeping, business planning and forecasting, financial projections, capital funding, lease negotiations, licensing and permitting, commercial build-outs, purchasing, social media, branding, advocacy, information technology. production planning, menu development, cost analysis, floor plans, event production-design-coordination, retail food distribution, event inspections, vendor management, customer satisfaction and retention, employee retention, new american cuisine, seasonal restaurant culture, recipe cataloguing, food costing and nutritional analysis.

A chef, teacher and student of the New American technique.  Fostering sustainable, “slow” cooking practices with a direct from farm ethos.  A master of high quality, high volume service and catering food production with extremely tight turnarounds.  Strong emphasis on a controlled, efficient and educational working environment producing seasonal fare with sustainable product:  Restaurant, private and remote cooking expertise and availability.