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

I’m very passionate about concept development and 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.