We listen to your vision and ground it in sound operations, brining ideas to life in ways that are thoughtful and built to last.
event programming | full-service production
Sand Valley Golf resort
Developed and produced Friends of James Beard Chef Invitational, a winter culinary retreat, in Central Wisconsin for five consecutive years during the golf course’s off-season, activating the property in support of the James Beard Foundation.
The multi-day experience brings together chef-led dining and demonstrations, wine tastings and seasonal programming, creating a destination event that extends the property’s reach beyond peak season.
Operations analysis | concept & menu development
University of Notre Dame
Conducted a comprehensive audit of the university’s hospitality system, evaluating operations across dining, catering and events.
Delivered strategic recommendations to identify areas of loss and opportunity, restructure departments and overhaul the catering program including menus, sales processes and operational workflows. We reduced redundancies, improved internal collaboration and elevated the overall guest experience.
Developed recommendations to restructure departments, identify areas of loss and opportunity, and overhaul the catering program—from menus to sales processes and operational flow. The result is a more aligned, efficient system that reduces redundancy and improves both internal collaboration and guest experience.
Event concept | production
Theaster gates studio
Partnered with Theaster Gates Studio to concept and produce events in support of exhibition openings, bringing together collectors, patrons and the broader arts community.
Working closely with the studio, we developed programming that intertwined food and art, creating experiences that reflected the work itself while fostering meaningful connection among guests.
Concept | menu development | on-going operations assessment
Rohr’s at the Morris Inn
Led the repositioning of Rohr’s at the Morris Inn at the University of Notre Dame, shaping a modern tavern that better serves the university’s diverse audiences.
Work included concept development, menu and beverage redesign, service model, team structure, training and interior design. The result is a focused restaurant concept that drove increased profitability and improved guest feedback while maintaining the existing team.
Concept | design | opening support
The Fish guy
Partnered with The Fish Guy, a thirty-year-old seafood market, to design and launch a restaurant concept that complements its existing retail model, bring both experiences into alignment.
Led concept development, restaurant and kitchen design, hiring and hands-on support through opening. The result is a cohesive, high-functioning space that supports both retail and full service operations, built to evolve with the business