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Passion for identifying and implementing opportunities for improvement and growth in organizations. Brings a balanced combination of hands-on operational experience, marketing acumen, and financial rigor to every new project.

Work experience

Feb 2010Present

Dean of Culinary Arts and Hospitality Management

Stratford University

Oversee Department operations (Student advising, course scheduling, curriculum development, faculty development, and marketing strategy). Oversaw 2 year growth of Department from 2 campuses with 300 students to 4 campuses with 600 students.


Operations: Created Student Degree and Scheduling Matrices to pro-actively advise students and develop course schedules up to one year in advance. Developed processes with Student Accounts and Admissions to better serve students and increase student retention and satisfaction.

Results: + Student satisfaction in Culinary and Hospitality Department increased across all measures and at relatively greater levels than other undergraduate departments + Student retention increased 6 percentage points in first year. + reduced labor cost by 3 percentage points. Increased student/faculty ratio by 50% through minor curriculum changes and better scheduling process. Attained highest average class size of all undergraduate departments.

Faculty Development: Developed existing faculty and hired high quality new faculty members using personal network, and encouraged faculty to pursue areas of interest that also serve student needs. Implemented learning management platform (moodle) within all department courses and simplified grading schema to provide greater transparency.

Results: + Student evaluation scores of faculty members increased 5% or more for all full-time faculty members. + Approved development of University's first Student Culinary Team which has won numerous medals and awards in regional culinary competitions. + Developed high enrollment courses based on current trends: Street Foods, Culinary Competition, Social Media and Restaurant Topics, Wine Appreciation.

Marketing:Increased internal collaboration to create events which increased community visibility of Department and University as a whole. Developed partnerships with various DC area charity events to supply student volunteers. Performed analysis which identified geogrpahic areas correlated to strongest student success, and focused recruitment in those areas.  Sponsored, visited and mentored high school and military culinary and hospitality programs. Worked closely with Admissions and Outside Marketing Representatives to enroll Culinary and Hospitality Students.


+ Student retention increased 6 percentage points in first 12 Months.

+ Overall enrollment remained stable in a priod of intense industry disruption and enrollment declines in peer schools.

Jun 2009Jan 2010

Director of Culinary & Organizational Development

I.L. Creations

Broad ranging, cross-functional Director responsibilities within a $20 million Contract Food Service Operator specialized in the Corporate and Federal Government Sectors.

•Co-authored complex proposals for new federal accounts including development of sustainability and wellness strategy. Retained and managed a team of external consultants. Business development efforts resulted in award of $70+ million food service contract for the U.S. Department of State headquarters buildings.

•Leading Culinary Development efforts to centralize menu offerings, produce recipe libraries and integrated menu modules which allow streamlined, ordering preparation and promotion of I.L. Creations food offerings.

•Hands-on training of unit cooks in new menu modules through extensive multi-day training, and follow-up.

•Designed, implemented & analyzed extensive Customer Surveys at 9 of the Companies 14 units and Management Satisfaction Surveys for all Unit and Headquarters Managers. The information was presented to Executive Management and helped to form the basis for Organizational Development Strategies and Tactics.

•Planned, coordinated and led management retreat for 25+ Unit Managers and Headquarters Executives. Collaboratively developed initiatives for more efficient execution of company goals.

Oct 2007May 2009

Vice President of Retail Operations and Culinary Development

On The Fly

Culinary development and management for rapidly growing start-up food service concept specializing in high-end eco-friendly street food, healthy grab & go and quick service cafes, and catering through company-owned and partner retail outlets. Revenue: 2008, $1.3 Million; 2009 (proj.), $3+ Million.

Vice President of Retail Operations and Culinary Development

•Manage all operational and P&L aspects of five cafés located throughout downtown Washington DC. Also, responsible for designing menus, training kitchen staff in preparation techniques and assuring food safety. Implemented computerized retail management system to track inventory, waste, sales, and marketing analytics.

•Designed and presented winning bid to operate food service operations at the Corcoran Gallery of Art and The Phillips Collection.Hired for and opened outlets at these prestigious Washington, DC art institutions. Worked with client institutions to develop menu offerings and logistics which maximized efficiency of production, delivery and service using On The Fly’s Hub and Spoke model.

•Updated merchandising at three grab’n’go SmartKafes, resulting in 10% revenue increase in one month. Led market analysis to increase sales to the Corcoran’s 850 Staff and Students. Resulted in a 30% increase in overall sales.

Director of Culinary Operations, Executive Chef

•Developed menu and operational procedures, and trained staff to meet the rigorous financial, and operational constraints of On The Fly’s electric powered SmartKarts.Commissary produces food for 5 cafes, 8 food Karts, and catering serving up to 2500 customers and $23,000 in revenue per day.

•Concept launch was received with critical raves from the Washington Post, Chowhound, and other outlets.

•Success of menu concepts and execution attributable for partnership with Smithsonian Institution and Restaurant Associates. OTF became the exclusive outdoor foodservice provider for the Smithsonian Institution on the National Mall, representing over $1,500,000 in projected 2009 revenues.

•Trained, supervised, and motivated culinary staff, Kart Managers, and Kafe Staff. Worked cross functionally with all members of the Executive Team to meet the needs of customers and stakeholders in a rapidly growing and extremely dynamic environment.

•Invited to be first Guest Chef at Google DC headquarters. Presented cooking and wine class on healthy cooking to Google employees, friends and family. Represented On The Fly at the Capital Area Food Bank’s Blue Jeans Ball.

Director of Catering & SmartKart Operations

•Developed new accounts, including DC Public Schools which resulted in over $60,000 in revenue in first 4 months. Developed new accounts for lunch and event catering business, quickly captured recurring customer orders from DC law firms, government agencies, and art galleries.

•      Orchestrated preparation and distribution of Thanksgiving meals for 2500 disadvantaged DC Public School Children at 16 High Schools over 2 days. 

Aug 2006May 2009


Sunscreen Mist, LLC

Founded and managed all aspects of innovative, start-up, sun care vending technology

•Developed business plan, raised funding, and formed strategic partnerships to launch and distribute the first spray-on sun protection booth.

•Led development of marketing strategy including: market analysis, lead generation, sales tactics, print collateral, web design, trade show management, communication and promotions. Within 18 months of market launch Sunscreen Mist has earned over $300,000 in revenue, established accounts with major brands including Westin, Ritz-Carlton, Royal Caribbean Cruise Lines, MGM/Mirage, as well as timeshares, all-inclusive resorts, and water parks. Established strategic partnerships with established sun care brand, charities, and exclusive distributors and resellers.

•Performed all administrative, financial, technical and training roles. Supervised installation and training of Hotel/Resort/Cruise engineering, F&B, Spa, Recreation and/or guest services staff in the promotion, use and maintenance of Sunscreen Mist Application systems.

Aug 2005Jun 2006


New Markets Growth Fund
MBA Associate on $20 million early-stage venture Capital Fund. Responsibilites include: new deal sourcing, due diligence, and ad hoc projects for portfolio companies.
Aug 2005May 2006


Dingman Center for Entrepreneurship

Coordinator, Capital Access Network: Assist in mentorship of start-up technology companies. Promote these companies to Dingman Center's network of angel and early-stage venture capitlists. Grow the network of mentors and investors.

Aug 2002Nov 2003

Chef de Partie

Inn at Little Washington

Promoted into leadership role at one of only two U.S. properties with Mobil Five Star  and AAA Five Diamond rating for both food & lodging.


Executive Chef

The Opera House Restaurant and Wine Bar

Led the complete operational overhaul of a distressed upscale restaurant with $1 million in revenues.

•Received the highest critical rating (Four Stars) in the restaurant’s history.

•Determined financial benchmarks and created a system of accountability through implementation of cost control software, employee training and empowerment, flexible scheduling, and vendor negotiation tactics.

•Reduced variable costs by 21% ($120,000), significantly increased EBITDA. 

Apr 2000Aug 2000

Chef Intern

Harmony Valley Farms

Spent summer as Chef Intern at Harmony Valley Farm. Worked in the fields, cooked meals for the family and staff, wrote recipes for the CSA Newsletter, and sold directly to restaurants in Southern Wisconsin.


Special Events Chef

University of Wisconsin, School of Business

Led preparation of meals for large groups and VIP visitors. Trained waitstaff in requirements for high-end service. Provided initial design and equipment specifications for kitchen at new Executive Educationand Conference Center.


Winery Manager

Riverview Winery

Managed production, retail, and sales functions of a distressed boutique winery.

·Reduced labor costs by 30% through leadership efforts and changes in the manufacturing process. Recovered 60% ($3000) of past due receivables thought to be uncollectible.

·Led all aspects of a high-profile promotion that resulted in feature articles in the New York Times and the Wine Spectator and an East Coast distribution contract. This new channel resulted in a substantial increase in sales.

Apr 1996Aug 1996

Culinary Intern

Chateau du Sureau

Chef Intern at the Mobil Five Star, AAA Five Diamond, Erna's Elderberry House Restaurant. Under the tutelage of Chef James Overbaugh (currently Executive Chef of the Penninsula Beverly Hills) learned and worked every station at this boutique property which features a daily changing menu based on seasonal ingredients.


Gabe Klein

Former CEO of On The Fly

Peter Barcher

Hired and Supervised my work at the University of Wisconsin, School of Business.

On The Fly Feature in Flavor Mag

Culinary Consulting

New Venture Creation

What is Sunscreen Mist?

Business Development

Academic Leadership

Organic Farming




University of Maryland - Robert H. Smith School of Business
  • Dean’s Scholar   
  • Dingman Center for Entrepreneurship Scholar
  • New Markets Growth Fund: Associate for $20 million early-stage venture capital fund


Culinary Institute of America


University of California, Berkeley