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I help startups and food brands bridge the gap between vision and execution. With a background spanning operations, finance, investor relations, culinary expertise, and writing, I bring a multidimensional approach to building and scaling businesses. Over the past six years, I launched and helped grow a consumer packaged food brand with a thriving subscription base, a strong retail presence, and established partnerships with prominent grocery stores and restaurants. From permits and product labeling to sales processes and order workflows, I understand the details that turn an idea into a functioning business. My efforts led to a 139% increase in wholesale sales and a 340% rise in new accounts. Meanwhile, strategic partnerships led to a 27% reduction in shipping expenses and a 30% decrease in raw food costs. Alongside operations and scaling, I bring over 11 years of experience as a plant-based chef, with expertise in disease-reversal cooking, raw foods, desserts, and commercial production. My work encompasses recipe development, product testing, nutrition coaching, menu curation, and culinary instruction, providing a unique insight into product innovation and culinary consulting. In addition, I’m a published food and travel blogger with 13+ years of SEO experience. I specialize in writing blogs and articles that rank while sounding human — including editing and humanizing AI-generated drafts. My work combines storytelling, cultural insight, and technical SEO to deliver content that connects with readers and performs in search. Think of me as your go-to problem solver. Whether it’s strategy, systems, or creative development, I bring the expertise, energy, and follow-through to help your venture succeed. Since I’m new to Upwork, I’m happy to provide professional references upon request.

I am a hardworking professional who has been consistently praised by my coworkers and employees. Over the course of my 25 year career as an Executive Chef I have developed a specific skill set directly correlating to recipe construction and menu development. I have also been involved in many cooking demos and worked as an instructor for several cooking classes. Additionally, during my last position, I was in charge of running a well known local venue. Not only was I the Executive Chef, but also the General manager and production manager. Day-to-day responsibilities of running the business included many tasks. Bookkeeping, Marketing, Talent Outsourcing and Production Management was the majority of my responsibility. The Crown Uptown Theater was a dying business (from my predecessor) with a deficit of $4.7 million over a 3 1/2 year spread with an average loss of $150,000 in overhead costs and $300,000 in expenses every month. From the beginning, I managed to turn a $15,000 profit (after expenses and overhead) each month. I worked 110 hours a week and sacrificed everything until after 2 years I refused to continue due to insufficient time with my wife and kids and extremely low compensation. Shortly after I left, the business (Crown Uptown Theatre) was sold and is now in the final stages of restructuring. I not only learned but succeeded in completing any and every task that was thrown at me whether I was experienced or not. This occupation was the hardest thing I have ever had to do and I did not fail. I believe that there is nothing that I am not capable of accomplishing. For the past three years I have been working on the Upwork platform for many different clients. I have completed many jobs successfully such as restaurant consultant, recipe developer, culinary instructor, macro-nutrient meal planner, ghostwriter and published writer. I have a very wide skill set and am willing to always try new projects. I hope that I am the type of competent and competitive candidate you are looking for. I look forward to elaborating on how my skills and abilities will benefit you. If you have questions please do not hesitate to contact me.

I’m a Food Safety & Food Business Consultant with a PCQI certification and decades of real life restaurant, retail, and manufacturing experience. I assist All Kinds of people with All Kinds of food businesses. I build systems that improve efficiency, pass inspection, protect your brand, and actually make sense in the real world. I can explain the "why" behind the regulatory interpretation of Local, State, and Federal food code, and show you how your business can benefit from foundational food safety standards built into your processes. After decades in kitchens, manufacturing facilities, retail food facilities, and performing regulatory food safety inspections at the State & Federal level. I am completely comfortable in this arena and my passion is to be a successful part of your overall vision. You can see all of my information and experience at: ConsultProfessorChef. com (please do not contact me through my website as it is against upwork policies). What I Offer: Food Business Consulting - All Aspects Food Safety & Compliance Writing (HACCP, SOPs, Training Manuals, Audit review) Food Label Compliance- Local, State, Federal Food Label Panel Review- Nutrition Facts, Ingredients, Allergens, Claims Culinary Content (Recipe Book, Menu Review/Creation, Marketing) Food Critique (Tastings, Pairings, R&D, NPD, Sourcing) Food Business Audits (Mock Inspections, Internal Standards, Customer Service, Secret Shopper) *** Clients choose me for my attention to detail, engaging style, and adaptability to fit their brand or audience. I take pride in producing work that is polished, impactful, and delivered on time.

I have been an outpatient pediatrician for over 25 years, providing guidance to parents, and medical care to newborns to 21 year olds. In addition to my medical career, I pursued my culinary interests with study at the French Culinary Institute. This inspired me to own and become the executive chef of a small event catering company for six years. I found my passion for medical writing and editing in 2018, and have assisted many clients with pediatric fact-checking, blog articles, and book topics. Most recently, I have enjoyed consulting projects such as providing input for patient-friendly educational videos and products designed for infants and children.

EXECUTIVE CHEF, Experienced and creative Executive Chef with over 10 years leading high-performing culinary teams in fast-paced, high-volume kitchens. Skilled in menu development, cost control, and delivering exceptional dining experiences through innovative, seasonal cuisine. Committed to excellence in food quality, kitchen efficiency, and team leadership. EXPERIENCE Culinary Operations Leadership Team Development & Mentorship Food Safety & Compliance Menu Development & Execution Operational Assessments & Action Planning Budgeting & Cost Control Adaptability & Flexibility

I've been in the Los Angeles food service industry for over 20 years. I've enjoyed my time creating dishes and managing kitchen and service teams. Now I want to help you succeed. Thriving in the world of food and serving the public is a balancing act. Labor codes, health codes, OSHA, training programs, when do you get to create tasty food? Throw in the pandemic and, yikes. That's where I come in. I'm the weird kitchen nerd who also loves diving into OSHA regulations, standardizing recipes, and other tasks that keep you tied to a desk. I'll take care of updating your yield percentages, first aid safety procedures, and implementing new health code regulations into your training materials. Opening a new restaurant and need training materials? I can help you build manuals that your team will actually use. Because you're busy, here's a quick list of my qualifications: -Experience in various food service styles: fine dining, upscale casual, quick-service -Recipes published in several cookbooks and other periodicals -Kitchen and front of house management -Certified Food Protection Manager -Built OSHA mandated Injury and Illness Programs, including COVID Protection -Manual copywriting and proofreading including safety, team building, service, operations, labor management -Recipe standardization -Copywriting menu descriptions, newsletters, website copy -Recipe/inventory/nutritional information platforms (Meez, Craftable, ChefTec) My priorities for my clients: -Quick turnaround without compromising quality. -Open communication, based on your needs. -Positive response to feedback: this is your project. -A respectful and fruitful working relationship. I've been an asset for other successful food service entrepreneurs, let's discuss how I can help your project come to fruition.