Services

I work with three types of clients:

CPG brands and food startups that need recipes developed for commercial production, products scaled from test kitchen to manufacturing, or operational expertise to launch successfully.

Restaurants and hospitality groups that are opening new concepts, building kitchen systems, or need menu development and cost optimization.

Institutions and specialty food service operations (senior living, universities, corporate food service) that want to improve their food quality while staying operationally sound.

I also maintain a small private chef practice and continue writing and photographing recipes for national and regional publications.

If you're working on something where food operations meet real-world constraints, let's talk.

  • For food brands and startups taking products from concept to market.

    What I do:

    • Recipe development for commercial production

    • Scaling recipes from test kitchen to manufacturing

    • Ingredient sourcing and cost analysis

    • Product testing and quality control protocols

    • Shelf-life and packaging consultation

    • Co-packer liaison and production oversight

    Ideal for: Early-stage CPG brands, food manufacturers launching new products, meal kit companies, food tech startups.

    Past clients: Hu Kitchen/Hu Products (product development), Tomanetti Foods (process optimization), Mic's health food retail concepts.

  • What I do:

    • Full concept development (menu, kitchen design, workflow)

    • Menu engineering and cost optimization

    • Kitchen equipment specification and layout

    • Recipe development and standardization

    • Staff training and operational systems

    • Pre-opening consultation

    Ideal for: New restaurant concepts, existing restaurants pivoting or expanding, event spaces adding food service, hotels upgrading F&B programs.

    Past clients: TRYP Hotel (multi-concept opening), Spirit (music venue kitchen buildout), MIC'S (health food emporium), NIED'S Hotel (concept development), Scratch Food & Beverage (operational transformation).

  • For senior living, healthcare, universities, and corporate food service operations improving food quality while maintaining operational efficiency.

    What I do:

    • Menu redesign for dietary restrictions and preferences

    • Kitchen equipment evaluation and recommendations

    • Recipe development for institutional scale

    • Cost analysis and budget optimization

    • Staff training and workflow improvement

    • Food safety and HACCP plan development

    Ideal for: Senior living facilities, hospital food service, university dining programs, corporate cafeterias, regional food systems initiatives.

    Past clients: Vincentian (senior living facility transformation), CRAFT at Chatham University (institutional food systems consulting).

  • I also work with publications, brands, and content creators on recipe development, food writing, and photography.

    Published work: Culture: The Word on Cheese Magazine, Pittsburgh Post-Gazette.

    Available for: Recipe development, food styling, photography, brand content creation

  • I maintain a small private chef practice for select clients who want personalized weekly meal preparation.

    This is limited availability and typically requires a minimum commitment.