I think like a chef, but I act like a business owner. When I step into your operation, I look at reality: how your line moves, where you're bleeding money, and if your dough is actually manageable for your team.
From stabilizing complex pre-ferments for high volume, to auditing your menu to stop waste, I build practical systems that survive a Friday night rush.
No academic theories—just better product, consistent execution, and protected margins.
F&B Strategy & Operational Setup
PRE-OPENING SETUP & CONCEPT LAUNCH
F&B OPERATIONS CONSULTING | RECIPE & MENU R&D
2025
CANADA PIZZA CHEF OF THE YEAR
West Coast Winner
TOP 4
INTERNATIONAL DIV. PIZZA CHALLENGE
Las Vegas Global Stage
PROVEN
F&B OPERATOR &
FOUNDER
Systems Setup & Production R&D
BEHIND THE LINE & BEHIND THE NUMBERS
From Massive Events to Precision Audits:
I Know What It Means to Get Hands-On.
A lot of consultants hand you generic spreadsheets from behind a desk. I spent the last decade doing what you do: launching brands from scratch, dialing in food cost to the penny, and handling the heat of massive live events—pushing thousands of pizzas at breakneck speed with zero room for error.
Winning 2025 Canadian Pizza Chef of the Year and hitting the global stage in Las Vegas proved the product works. But my real obsession is making the numbers work. No academic theories, no corporate fluff: just battle-tested systems from someone who lives the reality of the floor, engineered to protect your margins and scale your operation.
BEHIND THE LINE & BEHIND THE NUMBERS
From Massive Events to Precision Audits:
I Know What It Means to Get Hands-On.
A lot of consultants hand you spreadsheets from behind a desk. I spent the last decade doing what you do: launching brands, dialing in food cost, and handling the heat of massive live events.
Winning 2025 Canadian Pizza Chef of the Year proved the product works. My real obsession is making your numbers work with battle-tested systems.
HOW I WORK
"Incredible hospitality is about soul, tradition, and a relentless pursuit of perfection.
I bring that same obsession to every operation I optimize and every menu I scale."
Core Services
Scalable systems, margin protection, and high-volume operational execution.
Concept & Pre-Opening Support
Launching a brand requires more than a good recipe. I build the operational foundation—from kitchen layout to staff training—ensuring your new concept is profitable and scalable from day one.
Food Cost & Workflow Audits
I find where you are bleeding money. By reverse-engineering your menu, streamlining prep lines, and auditing your supply chain, I build practical systems that protect your margins without sacrificing quality.
Recipe & Menu R&D
Artisan quality for industrial efficiency. I specialize in high-hydration doughs, pre-ferments, and menu optimization designed specifically for consistent, high-volume execution.
High-Volume Event Operations
When executing massive live events, failure isn’t an option. As excellent problem solver I step in as your on-call Operations Manager or Assistant to handle logistics, staff coordination, and high-speed execution for large-scale operations.