Pastry-trained executive chef and three-time founder, helping people turn their food ideas into real careers.
I've built food businesses, from a New York City ice cream company to a restaurant and wine bar in the Finger Lakes—I know what it takes to get a concept up and running, and to turn it into a business that stays open.
Have a business idea you'd like to discuss?
Or... just interested in working / eating / drinking / thinking / playing together?
Want to chat about ice cream design, woodworking, food, or photography?
Drop a line!
I do my best to respond within 2 - 183 business days.