Experience, Consulting, & Business Inquires

My decade-long journey as a cook began in the back of the house at Angelini Osteria where I worked my way from apprentice to Sous Chef. In the years following I acted as Sous Chef at Forage, Trattoria Neapolis, and Bestia. I also had the privilege of working at La Terza, Taverna Righi, Lucques, Solbar, and Sotto. Most recently I have enjoyed developing the pasta program at Bestia and look forward to more opportunities to share the joy of fresh, handmade pastas.


Consulting Services

New or Established Restaurants & Concepts

Product and Recipe Development

  • Create new products to fit concept or market

  • Create seasonal specials

  • Recreate existing recipes 

  • Create menus and recipes based on client’s vision 

Seasonal Menu Templates 

Back of House Staff Training 

  • hands-on training for project-specific scenarios 

  • broad, intensive training for complete kitchen operations

Kitchen Operations Analysis /Work Flow Solutions 

Food Costing / Food Cost Analysis 

Menus

Health Code Compliance Analysis and Training

New Restaurant / Restaurant Openings

  • Establish purveyor relationships

  • Create Product Specs

  • Create Order Guides

  • Create customized Prep Guides & Station Maps in order to streamline kitchen operations

  • Back-of-House Operating Manuals

  • Photo Guides for Standard Operating Procedures

Rates and estimates are formulated for each client and are dependent on the time and tasks required.  Contact me for more information.