Founder / Sr. Consultant
About Me
My journey into the culinary world began with humble roots in my family’s kitchen, where food was not just a means of nourishment, but a language of love and tradition. Growing up in an Italian household, I spent countless hours by my grandmother’s side, learning the secrets of authentic cuisine and the joy of creating meals that brought people together. These early experiences ignited a lifelong passion for food and hospitality, inspiring me to dedicate my career to the culinary arts.
As I absorbed the art of cooking from my grandmother, I was captivated by the blend of flavors and the meticulous attention to detail required to perfect each dish. Her passion for cooking was infectious, and it was through her guidance that I learned the importance of using fresh, quality ingredients and the joy of sharing meals with loved ones. Each family gathering became a culinary event, and I found myself increasingly drawn to the idea of creating similar experiences for others.
Driven by a deep commitment to culinary excellence and innovative strategic planning, I have spent my career mastering the art of food service management and delivering exceptional dining experiences. Over the years, I have honed my skills in orchestrating seamless operations, leading both front-of-house and heart-of-house teams, and crafting menus that delight and inspire. My experiences have taught me that the dining experience extends far beyond the plate—it involves every detail, from the ambiance of the dining room to the professionalism of the staff.
My love for food extends beyond the kitchen, as I continuously seek new ways to elevate the dining experience and foster a culture of quality and service. I am passionate about training and mentoring the next generation of culinary professionals, sharing my knowledge, and instilling the same love for the craft that my grandmother instilled in me. Whether it’s through developing innovative menus or implementing efficient kitchen practices, I strive to create environments where culinary creativity can flourish.
Food has always been more than just sustenance for me. It’s a way to connect with people, evoke memories, and create joy. Throughout my career, I’ve been driven by a passion for culinary innovation and a dedication to excellence. From my early days in my grandmother’s kitchen to my roles as a Director and Corporate chef, I’ve strived to share my love for food and hospitality with everyone I meet. This journey has been as much about personal growth as it has been about professional achievements, and I continue to be inspired by the endless possibilities within the culinary arts.
Professional Experience:
Food Service Solutions Consulting, Chicago, IL Founder / Sir. Consultant
As the owner and operator of Food Service Solutions Consulting, I leverage my extensive experience to help various establishments achieve culinary excellence. From revamping menus to optimizing kitchen operations, I work closely with kitchen staff to streamline processes, reduce waste, and enhance overall efficiency. My consulting services have benefited a diverse range of clients, Healthy Organic Kids, Inc., Chicago, IL Executive Chef & Operations Consultant Revitalizing the daily catering operations for a farm-to-table school lunch program was a deeply fulfilling project. Serving five thousand children daily, I implemented SOPs to ensure food safety and quality, upholding stringent HACCP protocols. By optimizing vendor relationships, I improved supply chain management, resulting in more favorable terms and better-quality ingredients.
Intrepid IAP, Cape Canaveral, FL International Executive Chef
My role at Intrepid IAP has allowed me to combine my love for food with my commitment to excellence in a global setting. Supporting the U.S. State Department, I oversee food service operations worldwide, ensuring that every meal meets the highest culinary and safety standards. Leading both FOH and BOH operations, I strive to provide outstanding culinary experiences and train staff to uphold our stringent quality measures.
Healthy Organic Kids, Inc., Chicago, IL Executive Chef & Operations Consultant
Revitalizing the daily catering operations for a farm-to-table school lunch program was a deeply fulfilling project. Serving five thousand children daily, I implemented SOPs to ensure food safety and quality, upholding stringent HACCP protocols. By optimizing vendor relationships, I improved supply chain management, resulting in more favorable terms and better-quality ingredients.
McCormick Place & Wintrust Areana, ASM Global, Savor, Chicago, IL Director of Kitchen Operations
I directed kitchen operations, ensuring high-quality output and seamless coordination of culinary areas and staff. Collaborating with the Director of Culinary, I developed and implemented menus and integrated new culinary concepts across various outlets. My efforts contributed to generating over $50M in food and beverage revenue, and I championed food safety initiatives to elevate our standards and practices.
Compass Group USA, O’Hare International Airport, Chicago, IL Executive Chef/General Manager
I spearheaded FOH and BOH operations, integrating culinary services and financial management. I collaborated with Corporate Chefs across multiple markets to develop menus and execute rollouts, enhancing client satisfaction through high-profile VIP catering. My focus on food safety and sanitation resulted in zero violations during my tenure.
Valli International Fresh Market, Glendale Heights, IL Corporate Executive Chef
I orchestrated culinary operations across six outlets, enhancing food quality and managing purchasing initiatives. My strategic menu development and effective promotion of weekly Ad specials led to increased annual sales. I also improved financial reporting accuracy by creating PLUs with associated costs for all value-added items.
Angelo Caputo’s Fresh Markets, Carol Stream, IL Corporate Chef, Director of LBR Production
Overseeing culinary operations across nine outlets, I delivered excellence in international cuisine production, hot foods, and catering services. I managed purchasing for all locations, established new vendor relationships, and maintained cost control through strategic inventory management. My efforts in designing and launching a commissary production kitchen and three new store concepts broadened Hot Food Café’s offerings.
Additional Experience:
- Chef Partner, AGM, Culinary Trainer, Buca Di Beppo, Las Vegas, NV
- Sous Chef, The Orleans Hotel & Casino, Las Vegas, NV
- Owner / Operator, Roma Pizza, Las Vegas, NV
- Owner / Operator, Dominick’s Pizza, Villa Park, IL
Education & Certifications
- Professional Cooking, The Cooking and Hospitality Institute of Chicago
- Business Consulting
- Catering
- Personal Chef
- International HACCP, Development and Implementation
- National Restaurant Association SERV Safe
- Allergens & Celiac Awareness