My journey in the restaurant industry began as a dishwasher in a cozy Vermont kitchen. I worked my way up from washing dishes to the garde-manger station, mastering desserts and salads, and eventually to a line chef, where I learned the art of meal preparation, ingredient ordering, inventory tracking, and waste management while creating delicoious dishes guests love. It was in the kitchen that I worked my way through college, understanding firsthand the challenges that chefs face daily.

After graduating, I transitioned to the corporate world, where I spent the next 10 years in Finance and Strategy roles with some of the largest Fortune 500 companies. In these roles, I specialized in driving profitability, optimizing costs, and using data to provide clear insights for executive teams on how to achieve sustainable growth.

I founded Profit Menu to bring that same expertise to the heart of what makes your restaurant thrive—its MENU. As a chef or restaurant owner, you know the pressure of managing both the front and back of the house, juggling a busy kitchen while ensuring each guest has a memorable dining experience. My mission is to empower you with strategic Menu Analysis and Engineering, so you can make informed, data-driven decisions that elevate YOUR MENU. I focus on optimizing your offerings, cutting unnecessary costs, and showcasing your best dishes—creating menus that not only impress your customers but also significantly boost your bottom line.