I live for great food and great food experiences

I’ve developed and headed up great F&B concepts from the opening of Quattro in Whistler in my early days, to being Merv Griffins private chef on his luxury yacht,  to the opening of the Gansevoort Hotel in New York, Mix Restaurant for Alain Ducasse, and Strip Steak for Michael Mina, amongst many others, to opening and running small cafes and Starbucks franchises, and ultimately to the total re-concepting of the entire Culinary program and in both Mandalay Bay, Las Vegas, and most recently, the trend-setting Fairmont Pacific Rim in Vancouver.

I’m very passionate about concept development and the creative process, but I’m equally excited and driven by the logistics, analytics and financial side of the F&B equation. I’ve spent decades developing proprietary software that’s served me to run multi million dollar operations to small cafes with great effectiveness, and those systems are part of what I share in the concept development process.

Vision

Chefdbrown Consulting specializes in guiding their partners  to develop amazing, authentic, passionate food experiences, where our name evokes associations of quality, integrity, and thriving business. With reaches into management consulting, product development, retail, education, and representing good businesses as a brand ambassador, we will be the critical element in small- and medium-sized business success.

Mission

Working with passionate entrepreneurs to develop and deliver amazing food experiences; to be the advocate for great producers and the catalyst for new ideas…

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