With over 20 years of hands-on experience across multiple sectors of the food industry, I bring a practical blend of operational leadership, regulatory expertise, and culinary experience to every client engagement. My career has spanned from high-volume kitchens and retail operations to food manufacturing, distribution, and state-level regulatory leadership — providing a comprehensive understanding of how food businesses operate in real-world environments.

Originally from Columbia, Maryland, just outside of Baltimore, I developed an early appreciation for hospitality, operations, and the pace of the food industry. After studying at UMass Amherst and earning a Bachelor of Science in Management Communications from Towson University, I built my career from the ground up — working across restaurants, perishable food warehousing, international kitchens, retail grocery, and raw poultry production before transitioning into food safety and regulatory leadership.

I don’t just advise on food safety — I’ve implemented it, enforced it, trained teams on it, and helped businesses grow through it. As a Subject Matter Expert (SME) in food safety regulations and 21 CFR 117, I help operators transform compliance from a regulatory obligation into a practical operational advantage.

Whether you're a startup food business or an established manufacturer, I provide practical guidance grounded in real industry experience. I understand the operational demands food businesses face and design compliant systems that reduce complexity, improve efficiency, and support sustainable growth.

My Industry Experience Includes:

✅ Restaurant & Hospitality 10 yrs(Regulated by County Health Department)

• Full range of Front and Back of House roles

• Restaurant Manager and General Manager for fast-casual and full-service restaurants, including fine dining.

• Kitchen Manager at Pei Wei Asian Diner, specializing in high-volume wok cooking and food preparation.

• Manager at DoubleTree Hotel, overseeing restaurant, wine bar, sushi bar, and room service operations.

✅ Culinary Training (International Standards & Practices)

• Culinary Internship in Positano, Italy, focused on traditional Italian and Mediterranean cuisine and global kitchen discipline.

• Trained under the brigade system of Chef Alberto Citterio di Milano.

✅ Retail Grocery Operations 5 yrs (Regulated by State of TN)

• Asst. Deli Manager at Publix, managing cold chain logistics, food handling, and face to face customer service.

• Hands-on experience with perishable inventory, ordering, rotation, sanitation, and front-end store operations

✅ Manufacturing & Food Production 5 yrs (Regulated by USDA)

• Production Manager at Holly Poultry, overseeing raw poultry processing, injection, grading, QA, and MAP packaging.

• Managed receiving, inventory, storage, routing, and shipping in a high-volume production environment.

6 yrs (State & FDA-Regulated)

• State Food Inspector for Tennessee, performing regulatory inspections and food safety education for food retail & manufacturing establishments.

• Regional Supervisor for Middle TN, managing teams of inspectors and delivering statewide training for Food, Dairy, & Produce facilities

• Manufactured Foods Program Coordinator State of TN, overseeing regulatory compliance for all human food processors within the state, including hemp based products infusing CBD into human foods, Kombucha and other specialized processes.