With nearly 2 decades of experience as a Forbes 5 Star and Michelin 3-star chef, 12 of which as the Chef de Cuisine at The French Laundry, I specialize in guiding restaurants and hotels toward achieving and enhancing Michelin star ratings. My services are designed to elevate existing operations while preserving their unique character and cultural integrity.


Clients I seek to serve

Independent Restaurants

Typically led by established chefs whose cuisine is pronounced and signature. These clients are aiming for their second or third Michelin stars. I provide another set of experienced eyes and a skilled hand to refine and enhance training, operational standards, and culture without altering the restaurant's culture and essence. 

If there is a desire to dive deep on philosophical, cultural and culinary development and or format conceptualization this will be done with great collaborative effort with the team to ensure ownership by the operators.

There is also great emphasis placed on service standards and cohesiveness between the teams of the dining room and kitchen. The strength and genuine care between them is felt at every moment of the guests' experience.

Larger Operations such as Hotels, Clubs, and Established Hospitality Groups

These clients often seek to gain or enhance their Michelin star accolades, often starting from scratch to align their culinary, service, and operational strategies with Michelin standards.

The approach to coaching these teams is similar to the independent restaurants, however, menu design, conceptualization, and training from both service and culinary perspectives provides the foundation. The breadth of this work is organizational and structural to provide the foundation to build upon.

This ground up approach also has a large financial training aspect through proper costing, inventory management, and food production standards. We will leverage my professional contacts to provide the best products available and cut out middlemen when possible to provide savings.