My path to hospitality wasn't a straight line — and that's exactly what makes me good at it.
I studied environmental engineering at the University of Vermont, with a minor in mathematics. That training gave me something most service professionals don't have: a systems mind. I see an event the way an engineer sees a structure — the load points, the timing, the places where things break if no one's paying attention. On a busy floor, that translates into calm. I've already mapped what's coming next.
But the numbers were only ever half of me. I've always been drawn to the table — to the craft of feeding people well and making a room feel warm. Over the years I've built a career across both worlds: private chef dinners and intimate gatherings, upscale weddings and large catered events of 150-plus guests, fine-dining service, and operations leadership — directing a café and production team through high-volume seasons, and coordinating vendors and logistics behind the scenes.
Why local matters
I live in Basalt, minutes from Aspen and the Valley's best venues. For the teams I work with, that's not a small thing: no flights, no lodging, no per-diem, and someone who already knows the rooms, the drive times, and how the season moves. I'm the low-risk hire — the one who shows up early, pressed and ready, and makes your event day calmer the moment I arrive.
What I bring to your event
An eye for design and craft, so service looks as composed as it feels. Discretion and poise around high-end guests and visiting talent. And the willingness to step up — to lead a station or captain a section, not just staff it. I'm fully certified, I bring my own kit, and I'll always try to make room for the events that matter, even on short notice.
If you're planning something that has to be flawless, I'd love to hear about it.