For over a decade I've sat across the table from chefs, owners, and operators. Reviewing P&Ls. Building brand strategies. Rebuilding websites from scratch. Setting up catering inquiry systems where there were none. Running campaigns. Managing designers. Shooting Saturday night service. I know what it looks like when a kitchen is firing on all cylinders. And I know what it looks like when it isn't.

I'm not a social media manager. Not an agency. Not a vendor you hire and forget about. I'm a fractional strategy and operations partner — someone who gets into your business, figures out where the gaps are, and does the work to close them. I also happen to be a published photographer. There's no translation loss between the strategy and the shoot. I already know your brand, your story, and what you're trying to say before I pick up a camera.

When COVID hit, my restaurant clients couldn't afford marketing but needed it more than ever. I kept working pro bono. It eventually forced a pivot into Missouri's cannabis industry, where I spent several years leading marketing at Proper Brands — helping grow it from a startup to over $100M in revenue, 10+ retail stores, and 160+ wholesale accounts. I built loyalty programs, launched six brands, led a team of ten, and served as the company's lead photographer. It taught me what real scale looks like. I apply that thinking to independent operators every day.

Now I'm back — fully — where I started. Restaurants