I ship AI tools, training, and operating systems for the kitchens that feed the rest of the building. Decades in hospitality. Years shipping software. One person who understands both sides of the pass.
Workforce-wide rollout for AI tools — designed for non-technical teams in high-volume environments. Job aids, live training, ongoing reinforcement. The kind of program that survives the lunch rush.
Recipe systems, allergen logic, prep-math copilots, kitchen signage automation — tools that look like they were made for the kitchen because they were. Discovery, design, and delivery, not a slide deck.
Half-day to multi-day intensives for culinary, ops, and leadership teams. Hands-on. Practical. No "AI strategy" theater — your chefs leave with workflows they'll run on Monday.
On-call advisor for food-tech founders, hospitality groups, and platforms building for the kitchen. Bring the chef into the room before you ship the wrong thing.
I show up. Walk the line. Understand the actual workflow, not the org chart. Find the friction.
Sketch the smallest possible thing that removes the most pain. Test it on real prep, not slides.
Deploy with the team using it. Train in their language. Adjust on the fly during real service.
Document so it survives without me. Ship to the next outlet. Repeat.
CIA-trained. Cooked at Gordon Ramsay at The London (2 ★) and The Modern at MoMA (1 ★). Ran the kitchen at the Knickerbocker Hotel in Times Square. Opened Wallflower (NYT review · Hungry City).
For the last few years I've been one of the first chefs inside Restaurant Associates to operationalize ChatGPT, Claude, and Gemini — building job aids, allergen logic, prep math, and signage automation in production kitchens.
Today I build at Shopify NYC by day and ship culinary tools — Aila, Beetoven, Emojirecipe, FoodML — in the evenings. Looking for the right team to do this at scale.