Food & Beverage is where I began my hospitality career and has been my passion ever since. I love good food, good wine, and everything else that goes with it. I strive to ensure that every guest experience is an exceptional one and that it creates memories that last forever. When I started in the restaurant business, and to this day, I always went to work with the attitude that there was a party at my place, that everyone was welcome, and that everyone would leave happy.

 

From bussing tables to washing dishes to cooking to serving to bartending, and then into management, I've experienced every aspect of the food and beverage operation. I've worked in both corporate and independent operations, experiences that have served me well during my career. In college, I worked for the longest-running 5-Star Forbes Guide restaurant in the United States at the time, The Maisonette, an amazing French fine-dining restaurant. After college, I worked at 2 restaurants in Vail, Colorado that were named as 2 of the Top 5 restaurants in the entire Vail Valley by Bon Appetit Magazine. I cooked for 2 summers in the Greek Islands, and have always enjoyed being in the kitchen, filling in throughout my career whenever needed. I'm as comfortable in the back of the house as I am in the front of the house, and enjoy everything there is about the business.

 

I've worked in high-volume steakhouses, and I've overseen banquet and catering operations for groups from 10 to 500+. I thrive in a fast-paced, high-volume, high-quality environment, and take great pride in the product and service my team and I provide.​