I am a detail oriented, scientifically minded Chef with a love of systems, organization and training. With 15 years of experience in the restaurant industry, I bring a depth of knowledge covering both Front and Back of House operations from Wine, Spirits and Service to Pastry, Sourdough Bread and Butchery.

The goal of my service is to elevate individual business personalities through organizational insight while simultaneously alleviating challenges.

As each space is unique, I operate on a case-by-case basis. Look below for examples of my most recent clients.

SERVICES

Sourdough Bread / Naturally leavened dough

  • After discussing your desired products, production levels and schedule, we will create a routine with training to maintain an effective system.

  • All recipes created during this process will be yours to keep (pdf and excel) as they’ll be formulated to your specific pars and timeline.

Pastry & Desserts

  • We will discuss the dessert and pastry needs of your restaurant, then develop a curated menu (static or seasonally rotational) along with tested recipes scaled to appropriate pars and a full team training on their creation.

Kitchen Management & Organization

  • Inventory: Creation of a personalized and organized system for maintaining, managing and tracking goods.

  • Sustainability: We will investigate areas of your business where waste occurs, and identify what that ‘waste’ is. There are numerous methods for turning normally discarded items into secondary products through fermentation, substitutions in recipes, or incorporating elsewhere.

CLIENT PROJECTS

Rancho Santana Resort (Popoyo, Nicaragua) and Harvest (Managua, Nicaragua)

I have worked with RS over the past 4 years on the following programs:

  • developed systems of recipe management

  • restructuring production schedules

  • provide training in pastry to advance menu development

  • creation of a sourdough bread program and production schedule, personalized for ingredients and environment

  • advise on cheese-making and charcuterie (both cooked and dry-cured) procedures

  • Recipe writing and training have all been conducted in Spanish.

Bywater (Warren, Rhode Island)

  • Developed recipes for naturally leavened breads (sourdough) and viennoisserie

  • Created an in-depth system of inventory and procurement of supplies for a new bakery space.

  • Led trainings to educate staff.

The Civic Kitchen Culinary School (San Francisco, CA)

  • Updated and redefined their operational manuals and class structures

  • Refined procurement and inventory management

Oliveto Restaurant (Oakland, CA)

  • Restructured sourdough pizza recipe and production schedule to improve quality and consistency

  • Aided in adding new sourdough items to the menu

  • Led staff training on maintaining sourdough starter and dough for a healthy and vibrant collection of cultures

The Finch (Brooklyn, NY)

  • Developed a dessert menu of high quality taste and presentation that was easily maintained by cooks not dedicated to the world of pastry.

  • The Finch was awarded a Michelin Star within its first year of service.