With over three decades of hands-on experience across every level of the food industry, I bring a unique blend of culinary artistry, regulatory expertise, and leadership to every client I work with. I’ve spent my life immersed in food—from the heat of the kitchen to the policy meetings that shape how our food systems operate.

I’m originally from Columbia, Maryland, just outside of Baltimore, where I developed a deep love for both hospitality and hustle. 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 in every position across restaurants, perishable food warehousing, international kitchens, retail grocery, and raw poultry production—before diving headfirst into food safety and state-level leadership.

I’m not just someone who talks food safety—I’ve lived it, enforced it, taught it, and helped businesses thrive through it. As a Subject Matter Expert (SME) in food safety regulations and 21 CFR 117, I help operators turn compliance into profits.

Whether you're a start-up food business or a seasoned manufacturer, I offer grounded real-world guidance rooted in deep industry knowledge. I know what it’s like to be overwhelmed, and I know how to build compliant systems that prevent chaos and improve operations.

My Industry Experience Includes:

✅ Restaurant & Hospitality 15+ 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.

(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, Delta 8-9-10 etc. into human foods.