Michelin-trained Culinary Executive and Le Cirque New York alumni with 20+ years of operational leadership experience overseeing large-scale luxury Food & Beverage operations across integrated casino resorts, five-star international brands, and boutique hotels throughout the United States, Europe, Asia, the Middle East, and the Caribbean.

Proven track record of leading $100M+ Food & Beverage enterprises, driving profitable growth through operational excellence,  large-team leadership, pre-opening initiatives, concept development, strategic turnarounds, and collaborations with renowned celebrity chef brands—all while delivering exceptional guest experiences.

Skilled at translating senior leadership’s vision into scalable F&B strategies and operational platforms, implementing programs  that address critical business needs, strengthening organizational culture, and developing high-performing teams through 
training, coaching, clear expectations, and accountability within high-profile hospitality environments.