Across two decades, I’ve worked with restaurants, hotels, food brands, and culinary teams to create meaningful impact. My journey has taken me across the world—including London, Riyadh, Dubai, Bangkok, Pattaya, Taipei, Milan, and Reggio Emilia—exploring diverse cuisines and hospitality cultures.
From menu development and consulting to audits, mentorship, and new openings, I bring expertise that transforms ideas into successful food and hospitality experiences.