Chef Consultant with over 25 years of food service operations experience. Experience in restaurant development, recipe innovation, food execution, training & development, research & development, virtual learning & training, restaurant design, and more. With experience from pizza and beer concepts, to white tablecloth steakhouse, and premium whiskey and burger bars, I can support your brand and vision.
- With extensive knowledge of the food service space and how operations work, I can take a hands-on approach and boots on the ground view of what I can do to support operations. Able to execute all live and virtual tasting, product development, and more.
- With an extensive knowledge or Research & Development, I can analyze current menus and look at what food trends are happening and how the clients brand fits and can excel in their space.
- Working in operations, understanding the flow of business and the training that is needed by operators to run safe and successful business is key. Focusing on team member execution and manager understanding.
- Taking the knowledge from over 25 years in the industry and being able to apply that to your brand and bring insight from a single unit all the way through multiunit operations and concepts with over 200 locations. Working with the simple menu to white tablecloth execution is key to operational success.
- Location preferences: Able to travel to all key locations in the United States, international travel considered.
- Compensation will be considered on a per project base.