Tailored strategies for luxury catering businesses
I understand the pressures of an industry with a constant demand for creativity and bespoke customization. This aspect of the luxury catering world allows Sales to outstrip the ability of Operations to execute events in a sound manner and hinder business growth to the next desired level.
My unique skill lies in my ability to recognize each company’s individual brand objectives and design a plan for optimization that will meet these needs. While I maintain focus on back-of-house operations, I always approach opportunities from a global perspective. Knowledge of the front of the train, where creatively curated menu proposals are generated and sales strategies are executed, directly informs how the rest of the train runs, where culinary operations and BOH logistics make up the foundation of a catering business.
My services include developing custom catering systems, selecting and implementing software platforms, as well as creating comprehensive SOPs and training materials.
Key objectives include:
Provide solutions that optimize workflow
Improve operational efficiency and reduce variable labor
Reduce the reliance on institutional knowledge and individual memory
Protect against human error, exposure, and risk
Increase transparency and accountability
I also offer a holistic approach to targeted menu development that will engage your clients and stimulate sales. Furthermore, I provide ongoing support throughout the process with an emphasis on efficiency and effectiveness to ensure your business is running optimally. My ultimate goal is to enable creative catering companies to expand sustainably while harnessing the latest technology, to rapidly level up.
I moved to NYC in 2003, leaving behind a successful career at a biotech company in Seattle to pursue my long-held passion for cooking. Using the brisk program at French Culinary Institute as a springboard, I jumped right into the local restaurant scene. I worked under chef David Bouley at Danube, with David Chang at the original Momofuku, and then spent several years cooking alongside Marco Canora at Hearth and Insieme. I also led the kitchen at Gotham Bar and Grill and later opened the restaurant Vitae with chef Edwin Bellanco.
In 2012, I moved into the world of luxury off-premise catering. As the Executive Chef at Sonnier & Castle, I designed and executed events from intimate private dinners to large galas and even larger television upfronts. I crafted innovative menus for some of NYCs most demanding clients. With knowledge drawn from my time spent working in laboratory science, I began creating detailed systems and procedures for catering operations. In the years that followed, I have applied this expertise at other companies, both as an Executive Chef and as a Consultant. Riviera Caterers, Constellation Culinary Group, Michael Scott Events, Abigail Kirsch, and Acquolina Catering are some examples of companies where I have honed my craft for creating unique culinary experiences as well as developing and implementing catering management systems.
