Walk the operation.
Start with your goals, your guests, and what the team encounters every shift.
HIGH-END CULINARY & CASINO CHEF CONSULTING
A chef’s eye.
An operator’s instinct.
Hands-on food and beverage consulting for casinos and hospitality businesses. Clear priorities, practical tools, and experienced leadership.
Discuss your operationBASED IN LAKE CHARLES, LOUISIANA · MIDWEST & SOUTH
Experience built
on the floor.
12Signature & specialty restaurants
led at Golden Nugget
led at Golden Nugget
50+Menus authored & designed
across dining concepts
across dining concepts
4Grand Casinos openings
as part of my career
as part of my career
HOW I CAN HELP
Big-picture thinking.
Hands-on execution.
I work where the menu, the numbers, and the guest experience meet—with tools your team can use every day.
Tell me what you’re working on ↗01Operations & profitability
Bring clarity to food cost, labor, purchasing, and how work moves through your operation.
- Recipe costing & buffet cost per cover
- Labor planning & staffing tools
- Inventory, ordering & purchasing systems
02Menus & dining concepts
Build food programs that fit your guests, equipment, and team’s ability to execute consistently.
- Menu development & engineering
- Standard recipes & plating guides
- QSR, restaurant & beverage concept planning
03Openings, systems & teams
Turn a plan into a working operation, with clear responsibilities and usable standards.
- Opening plans & equipment review
- Front- and back-of-house SOPs
- Training guides, checklists & guest flow
04Interim F&B leadership
Experienced leadership through a transition, an opening, or the search for a permanent director.
- Day-to-day operational direction
- Support for leads & supervisors
- Priorities, accountability & an organized handoff
SELECTED ENGAGEMENT / HINTON, OKLAHOMA
Sugar Creek Casino.
The details matter.
Consulting work spanning QSR planning, culinary standards, team guidance, and the operating tools behind a consistent guest experience.
CULINARY & FOOD AND BEVERAGE CONSULTING
Connect the food,
the team, and
the operation.
Translate a culinary idea into repeatable steps, practical portions, and organized information. Bring the tradeoffs into view before committing people, space, and resources.
Culinary
Clear standards. Consistent execution.
- Standard recipes & production guidance
- Plating references & menu development
- Costing tools & purchasing masters
People & service
Give the team a clear way forward.
- FOH & BOH operating procedures
- Training guides & daily checklists
- Leadership structure & queue planning
Planning
Make the next decision clearer.
- Equipment & coffee program comparisons
- Smallwares & ordering requirements
- Labor schedules & operating forecasts
WORKING TOGETHER
Clear priorities.
Practical progress.
Build the right tools.
Focus on menus, staffing, systems, and standards that address the actual need.
Put it into practice.
Work alongside leadership to make the plan usable and the handoff clear.
THE NEXT STEP
Let’s talk about your operation.
A fresh perspective, a new dining concept, or leadership through a transition. Start with a conversation.