Restaurant Consulting Services


  •  Menu and food quality upgrades, menu and recipe writing  

  • ‚ÄčCatering and banquet operations with limited resources

  • Wine program creation and staff training

  • Improving kitchen operations, kitchen management and training

  • Purveyor and supplier choices 

  • Restaurant opening assistance

  • Strong knowledge of global cuisine

  • Understanding of the challenges small business owners face

My culinary background ranges from high-volume banquet production and catering to Michelin-starred fine dining and QSR operations. I focus on implementing measures that produce the highest quality food possible given your staff, clientele, finances and aspirations.


My goal is to enhance your restaurant's     niche while running a precise and lean kitchen and exploring revenue-enhancing techniques. We can assess front of house needs, service upgrades, staff training, and menu design possibilities. I can also assist in creating a marketing plan and realistic budgets that are key elements in any restaurant opening.

Wine Consulting Services


  • Picking and sorting decisions

  • Fermentation decisions 

  • √Člevage options

  • Blending (and when not to)

  • Unfiltered practices

  • Bottling protocols


  • Planting and trellising decisions

  • Irrigation tuning

  • Canopy management and crop assessment for intended wine styles

  • Rootstock and clonal decisions - specializing in Italian cultivars

  • Picking decisions


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