Senior luxury hospitality executive specializing in ultra-luxury resort food and beverage operations, with a distinguished career leading award-winning dining programs and large-scale resort experiences across North America, the Hawaiian Islands, Micronesia, Bermuda, and premier mountain destinations including Aspen and Lake Tahoe.

I have directed food and beverage strategy and operations for Forbes-rated and AAA Four- and Five-Diamond resorts, with deep experience in pre-opening luxury properties, repositioning legacy resorts, and overseeing complex multi-outlet operations including restaurants, bars, banquets, and large-scale event programming serving an international and high-net-worth clientele.

My leadership is defined by integrity, meticulous attention to detail, and a strategic mindset that balances creativity with operational precision. I specialize in designing immersive resort experiences that reflect each destination’s unique sense of place—enriching the guest journey while delivering exceptional service rooted in authenticity, warmth, and meaningful connection.

Throughout my career, I have been entrusted with transforming food and beverage operations into both a defining element of the guest experience and a primary driver of revenue performance. From pre-opening flagship resorts to re-imagining established destinations, I focus on building high-performing teams, developing future leaders, and creating service cultures aligned with Forbes Travel Guide, LQA, and AAA standards.

I thrive in both branded and independent environments, leading diverse, multicultural teams and navigating highly seasonal luxury resort operations with precision and adaptability. My approach blends visionary innovation with disciplined execution, ensuring both exceptional guest experiences and sustained financial performance