San Francisco Bay Area
I started as a busser at the Lagunitas tap room in 2009. I worked my way into the kitchen, learned everything I could, and spent the next seventeen years building a career in food operations from the ground up — line cook to sous chef, chef to general manager, GM to culinary director, and now Commissary Chef/Manager at Hog Island Oyster Co. I operate best inside craft-driven, values-led food businesses that are serious about quality and growth. Over the last seven years I've held director and GM-level responsibility across multi-unit café operations, production commissaries, catering programs, and wholesale channels. At Rustic Bakery I led a $19M operation across four locations and a commissary, overseeing 40 employees — and took a large hand in bringing the company to its most profitable period in its history. At Hog Island I stepped into a commissary that was without structure and without direction. I built the team hierarchy, established career pathways for entry-level employees, drove annual savings through centralized bulk purchasing, and secured approval to expand the facility. We're building something intentional — a production operation that reduces waste, supports our restaurant locations, and creates a foundation for wholesale and packaged goods growth. My work sits at the intersection of culinary craft and operational rigor. I care deeply about the people doing the work, the systems that support them, and the communities these businesses serve. I'm a boots-on-the-ground leader who builds things that last. Expertise: Multi-unit operations · Commissary & production management · Food cost & labor optimization · Team building & succession · Catering & wholesale development · Vendor relationships & bulk purchasing · SOP development · HACCP compliance · Unionized environments
Inherited a commissary in its early stages with minimal structure or hierarchy — currently building it to operate with efficiency at its fullest potential. Established team hierarchy and formal career pathways for entry-level production employees, improving retention and accountability. Drove annual savings through centralized bulk purchasing distributed across company locations. Secured approval for commissary expansion — equipment, staffing, and facility improvements currently underway. Oversee fish butchery, food production, and direct-to-consumer packaged goods in a HACCP-compliant facility. Building the operational foundation for future wholesale and CPG revenue channels
Hands down, TARTINE is one of the most organized, professional company Ive worked for. It was a fantastic experience. The Senior leadership is the best in the business and any GM or Chef would be lucky to work there. Led full day-to-day operations of one of San Francisco's most iconic and high-volume food businesses. Navigated a complex unionized labor environment — improved longstanding staff operational challenges with a focus on culture and communication helping to stabilize this location in the aftermath of covid. Collaborated directly with the Executive Chef on BOH and FOH operations and supported the kitchen on his time off. Project managed construction and equipment installation.
Held multiple roles including GM of the Novato location, & Culinary director responsibility across four café locations and a restaurant production commissary — total revenue of $19M, 40 employees. Took a large hand in driving the company to its most profitable period in its history to that point, through operational restructuring, cost discipline, and team development. Built and managed catering and wholesale delivery logistics, including fleet coordination. Led crisis operations through COVID-19 — sustained all locations, maintained team, and emerged with stronger more efficient systems.
Ran full café operations including purchasing, inventory, and personnel management. Solely responsible for a corporate catering program — daily changing menus, dietary accommodations, sourcing, and execution.
I came on for the launch of the restaurant. I developed recipes, created systems, did social media marketing, and brought growth potential to the table. Every ounce of my heart went into the opening and operation. I was extremely sad to end this project as consulting chef. However am grateful to owners of this sweet little gem of a restaurant, for the experience.