Logo of the TV channel 'HBO.'
A diagram showing the levels of biological classification, from domain at the top to species at the bottom. The levels listed, starting from the top, are: Domain, Kingdom, Phylum, Class, Order, Family, Genus, Species. The diagram includes a blue upward arrow through the center.
Empty kitchen counter with stainless steel shelves, a small refrigerated display case with glasses inside, a point of sale terminal, and numerous yellow sticky notes attached to surfaces and shelves.
Four chefs and staff in a restaurant kitchen watching a pizza cook in a large wood-fired oven.

Restaurant Openings

Restaurant openings engineered for success. From concept to first service, every detail is built for consistency, efficiency, and a flawless guest experience.

A group of people sitting at tables in a restaurant or cafe, engaged in writing or reviewing documents, with framed black and white photographs on the dark wooden wall behind them.

Team Training & Development

Exceptional service starts with exceptional teams. Customized F&B training and leadership development build confident staff who perform under pressure and deliver hospitality that lasts.

Bowl of granola with strawberries and mango cubes, glass of red drink with lemon wedge, wooden sugar bowl, bottles of orange and red sauce, and napkin on a textured table.
A restaurant menu titled 'Brunch' placed on a table with a fork and a napkin, featuring various breakfast and brunch dishes such as warm pastries, fresh fruit, grilled asparagus, green salad, eggs, and breakfast sandwiches.

Food & Beverage Programs

Food & beverage programs designed to perform. From curated menus to upsell training, every element is built to boost revenue and elevate the guest experience.

Elegant dining table setup with floral napkins, gold chargers, potted plants, and wine glasses in a rustic setting.

Execution & Elevated Service

From private dinners to large-scale events, every detail is orchestrated for seamless flow, precise timing, and an effortless, inpsired guest experience.

Person working on or repairing electrical or plumbing valves with various hoses and tools on a wall-mounted panel, in a messy environment with debris on the floor.
Multiple stainless steel food pans with lids on a cafeteria counter, some stacked and some open.

Operations & Compliance

Operational excellence from back to front. Logistics, cost control, and compliance are managed with precision to keep every service clean, efficient, and profitable.

REACH OUT
HOSPITALITY RESUME

Philadelphia - New York City - Los Angeles Tucson - Washington D.C.

“Excellence in hospitality comes from knowing that no two people are the same. Meet each guest where they are and give each of them what they didn’t even know they needed.”

A collage of various dishes, including salads, sandwiches, desserts, and cooked meals.
A collage of various dishes, including salads, sandwiches, desserts, and cooked meals.

Dear Friend,

I started this because I saw something simple but profound: a shared meal, a great moment, a well-designed experience. These things bring people together. They spark real connection. They matter.

I stayed because I genuinely enjoy watching people feel good. Seeing someone relax, feel seen, and know they're in capable hands. That's the whole thing for me.

Whether I'm working the floor or managing a tour, my job is straightforward: make people happy, build real connections, and make sure every moment counts. I've spent years learning how people move through spaces, what they need, what they're looking for, sometimes what they don't even know they want yet. That kind of awareness only comes from genuinely caring about people.

Here's what I believe: everyone deserves to feel respected and valued. A VIP, an employee, a guest. Each person brings something to the table and each person matters. They all get the same genuine care and attention from me. And I think that's not soft; that's smart. When people feel respected, they relax. When they relax, the best version of themselves shows up.

I chase excellence, but I also believe you have to stay calm and enjoy the process. Panicking doesn't solve problems. Clarity, collaboration, and staying grounded, that's what gets results. That's what makes work actually enjoyable.

From concept to execution, I've learned that great hospitality is really just this: understand what someone needs, deliver it in the way they prefer, and do it before they have to ask. Do that, stay genuine, treat people well, and everything else follows.

I look forward to being a part of great things with you.

Cheers,
J