GM at Tender Greens running multimillion-dollar P&Ls with 7% sales growth. CIA-trained chef with a decade of kitchen leadership behind the numbers.
I help hospitality leaders build the systems — financial, operational, and cultural — that turn a good restaurant into a consistently profitable one
CIA-trained chef turned General Manager. 7+ years in restaurant leadership, now overseeing multimillion-dollar P&Ls at Tender Greens. Drove 7% net sales growth through product launches, revenue forecasting, and operational discipline. I help hospitality leaders turn chaos into predictable profit.
