Director of Development specializing in launching and scaling hospitality and retail concepts. Leveraging 15+ years of experience in real estate strategy, brand development, design vision, and multi-site execution. Proven record of driving rapid growth and store openings. Expertise includes end-to-end concept development, national program management, design & construction and integrating technology to optimize the operational experience.

DEVELOPMENT

Wonder
Director of Restaurant Development & Programming

  • Significantly accelerated new store openings, achieving a 100% year-over-year growth rate (scaling from 10 to 90 open locations, with 110 in the pipeline).

  • Spearheaded the entire lifecycle of concept development and archetype creation for new restaurant ventures.

  • Achieved a 60% reduction in millwork costs and a 40% reduction in national sign program costs through strategic vendor partnerships and aggressive negotiations.

  • Directed the site readiness and location compatibility strategy, concurrently establishing the New Store Opening (NSO) team and processes that successfully executed the launch of 35 locations.

  • Standardized and commoditized architectural details by developing a comprehensive design standards catalog for in-store elements, and led the national rollout of the standardized millwork program.

  • Managed a high-volume portfolio of 20–40 active sign projects concurrently, overseeing installation of 100+ signs in 28 months.

  • Instituted and led the internal change log process and managed a team of 3 development professionals, overseeing the full cycle from initial concept through substantial completion. 

  • Directed site-specific design and retrofit initiatives, expertly adapting standardized prototypes to meet the unique architectural and operational constraints of non-traditional settings. 

Wings Over
Director of Development & New Store Openings | Wings Over

  • Led the full brand and physical vision revitalization for Wings Over, directing the new 2.0 prototype design, including FFE, kitchen equipment, and digital displays.

  • Opened 6 new corporate locations and renovated 4 legacy locations to the new 2.0 standards.

  • Developed the food delivery strategy incorporating emerging technology and third-party partners.

CONSULTING & TECHNOLOGY

Sesame
Vice President, Operations & Founding Team Leader | Sesame

  • Founding Team Member responsible for defining and executing the operational and product vision for a new delivery marketplace.

  • Established the entire operational foundation including SOPs, onboarding materials, vendor outreach, and logistics to ensure platform scalability and successful market launch.

  • Developed and refined investor strategy and pitch decks, enhancing narrative and language to support capital raising efforts.

Service Physics
Client & Engagement Lead | Service Physics (Consulting Firm) 

  • Drove Operational Excellence (OpEx): Identified a $100M efficiency opportunity for a 400+ unit restaurant group utilizing proprietary Operational Engineering studies (labor utilization, delay studies).

  • Accelerated Digital Product Adoption: Product managed and launched 12 native channel platforms (Android, iOS, desktop), resulting in a 50% shift in customer ordering behavior.

  • Consulting Strategy: Served as a Subject Matter Expert (SME) in restaurant technology, employing frameworks including Agile, Scrum, Lean Manufacturing, Kaizen, and Customer Journey Mapping across diverse client industries.

OPERATIONS

Wework
WeLive Project Manager & Logistics Lead | WeWork (Real Estate & Tech)

  • Operations Manager for WeLive launch, a $100+ million-dollar residential/co-living startup within WeWork.

  • Procurement Manager for a $2M+ budget for goods (OS&E, FF&E, F&B).

  • Drafted all Standard Operating Procedures (SOPs) and created the operations engine/building guidelines for procurement, warehousing, distribution, and staffing.

Cannonball Productions
Food and Beverage Director | Cannonball Productions (Event Production)

  • Executed simultaneous multi-market large-scale food festivals (1,000–15,000 attendees, 50+ vendors).

  • Reduced operating budget by 25% while increasing production, streamlining onboarding, and reducing cross-department redundancies.

Silver Spoon Hospitality
Director of Operations- Little Sal’s | Silver Spoon Hospitality 

  • Pre-opening team leader for renovation and relaunch of a 5,000 sq ft Union Square restaurant, managing all pre-opening elements (construction, staffing, systems).

IB Cooking
Private Chef & Caterer | (Self Employed) 

  • Owner & Operator of Private Chef NYC-based business. Clients included private residences, families, corporate firms, churches & schools

EDUCATION & CERTIFICATIONS 

Master of Arts, Food Studies & Systems, Steinhart School, New York University
Bachelor of Art, History, University of Denver
Culinary Degree, Classic Culinary Arts, French Culinary Institute
Six Sigma Green Belt

Software: Design & Visualization: Figma, Adobe Suite (Photoshop, InDesign), SketchUp Construction Management: Procore, Bluebeam, AutoCAD  Business & Productivity: Microsoft Office Suite, Excel proficient