Culinary Consulting from 35+ Years Behind the World's Best Kitchen

Menu development, concept creation, and kitchen operations from a chef who's worked across the full spectrum — from fine dining at Ritz-Carlton, Trump International, and W Hotels to scalable, high-volume systems as Executive Chef of R&D at Wonder.

Fine Dining to QSR — One Chef, the Full Spectrum

Most consultants know one side of the business. I've built menus and kitchen programs at the highest level of fine dining — Aquavit, Riingo, BLT Steak — and at food-tech scale, leading R&D at Wonder, where speed, consistency, and volume are the whole game. That range means I can bring fine-dining technique to a fast-casual concept, or bring QSR-level operational discipline to a white-tablecloth kitchen — whatever your concept actually needs.

What I Do

How I Can Help Your Kitchen

Menu & Concept Development: From opening-day menus to seasonal refreshes, I build food programs with a clear identity — rooted in technique, story, and what will actually work on your line. I've opened concept restaurants from the ground up, including co-creating Riingo with Chef Marcus Samuelsson.

Kitchen Systems & Operations: Efficient kitchens aren't accidents. Drawing on my R&D work at Wonder, I help hospitality groups build scalable prep systems, standardize recipes for consistency across locations, and streamline back-of-house workflow without losing culinary quality.

Culinary Direction & Training: Leadership development for chefs and kitchen teams, informed by three decades managing brigades in some of the country's highest-pressure kitchens.

Why Work With Me

A Career Built on Opening Kitchens That Work

I've spent over 35 years as an opening chef — building food programs and kitchen systems from scratch for some of hospitality's biggest names, including Ritz-Carlton, Trump International, and the W Hotel Group. My food and restaurants have been recognized by the New York Times, NBC's Today Show, and the James Beard House. Today, as Executive Chef of R&D at Wonder, I bring that same rigor to food-tech — building systems that scale without losing what makes food worth eating. I bring that full range, from fine dining to food-tech, to every kitchen I consult for.

Process / How It Works

What to Expect

Discovery Call — We talk through your concept, kitchen, and goals.

Kitchen Assessment / Menu Audit — I evaluate what's working, what isn't, and where the opportunity is.

Custom Plan & Implementation — You get a tailored roadmap — menu, systems, or both — with hands-on support to bring it to life.

Consulting Projects / Recent Work

Restaurant Opening — "Mexi" Led the full opening of Mexi, a Mexican restaurant concept — developing the recipe book, building out the menu, and training kitchen staff from the ground up.

Swedish Christmas Collaboration Partnered with The Wedding Collab and the catering team at Aquaolina Catering on a Swedish Christmas collaboration, bringing Scandinavian holiday food traditions to a catered event setting.

JFOODO Sake Promotion — "Unlock Your Palate" (2020) Developed a Sake × Seafood pairing promotion for JFOODO (Japan Food Product Overseas Promotion Center), exploring pairings between sake and seafood for their "Unlock Your Palate" campaign.

Let's Build Something Worth Serving

Whether you're opening a new concept or refining an existing kitchen, let's talk about what's possible.