Short Handed? Do you have your own restaurant, and think a pair of outside eyes could help improve your establishment? The restaurant industry is always changing, and I am here to help you stay on top of industry trends or offer a hand wherever needed.

With over a decade of professional culinary experience, I’ve worked my way through every position in the kitchen — from line cook to head chef. Trained in fine dining in the heart of Washington, D.C., I became a head chef at just 23, bringing passion, precision, and creativity to every plate.

As a Task Force Chef, I specialize in:

• Food Cost Analysis: I have helped multiple restaurants bring down their food costs and improve their bottom line. Let's talk about your options!
• Inventory and Organization:Do you hate dealing with inventory? I can talk a look at your process and help simplify your day-to-day.
• Scheduling and Training: I have the experience needed to help your kitchen manager and staff learn everything needed to run a kitchen smoothly.
• Menu Planning: Has your menu gotten stale? I have helped develop many various menus for special occasions and season changes.