I am excited to share a comprehensive biography that highlights my 46-year journey across operations, purchasing, international expansion, and executive leadership. From growing a startup into a global brand to advising emerging companies through consulting, my career has been shaped by innovation, scale, and a deep commitment to developing people and organizations.

The conversation around AI in restaurants has focused too narrowly on job replacement, missing a far more important opportunity: designing AI systems that elevate hospitality professionals. When built with intention, AI doesn’t replace the empathy, creativity, and intuition that define great service—it removes the operational friction that suppresses them. By offloading repetitive tasks like documentation, scheduling, and routine inquiries, AI frees teams to focus on what truly matters: creating memorable guest experiences, strengthening relationships, and exercising human judgment where it counts most. In hospitality, the future of AI isn’t substitution—it’s augmentation.