I've spent over 25 years working at the intersection of culinary excellence and operational systems — from international hotel groups to high-growth food brands like Milk Bar. What I've learned across that time is that great food alone doesn't build a lasting business; it takes smart systems, clear cost structures, and the willingness to look honestly at the numbers.

Today I run North Table Advisory, where I work with small food businesses, cottage bakers, and meal-prep operators to move them from reactive survival to intentional growth. My focus is on operational efficiency, profitability mapping, and building the kind of SOPs that let founders actually enjoy the thing they built.