I love food and feeding people and all things in between. But even more so, I love restaurants. I love that restaurants are the center of most communities. I love that they can be laboratories for creativity and innovation, but also be sites of historic and cultural preservation. I love that they bring together people from vastly different backgrounds and experiences to work towards a common goal. Restaurants are a part of everyone’s life, but they are more than just places to eat.
I am a cook at heart, but have worked across the food and hospitality industry in the US and globally. My experience spans from both fine and casual dining restaurants, to tackling issues of food security and gender rights with NGOs, to studying food systems and sustainable agriculture formally at Davidson College, to brokering deals with natural grocery stores like Whole Foods, and more.
I am constantly inspired by the growing potential for restaurants and chefs to be leaders both inside their own doors and beyond them. Going forward, I seek opportunities to connect with individuals who also challenge what it means for restaurants and chefs to lead and serve.