I've been where you are.
I've run bakery operations under pressure. I've managed teams that weren't ready. I've watched talented owners burn out because the systems around them couldn't support the growth. I know what it feels like when the business depends entirely on you.
That's why I do this work. Not because I have all the answers—but because I've spent 30+ years building the systems that turn chaos into clarity, and I want to help you do the same.
The Journey
My career in the culinary world spans over three decades. I trained at the École Nationale Supérieure de Pâtisserie in France, worked as Executive Pastry Chef at Four Seasons Hotels and The Peninsula Hotel, and built bakery operations for some of the most recognized brands in the industry.
As Director of Pastry Operations for Mariano's in Chicago, I built and scaled bakery operations across a 45-store upscale grocery chain, earning the Product & Concept Innovation Award for in-store bakery innovation. I learned firsthand what it takes to make bakery operations work at scale—and what breaks when systems aren't in place.
My work on the Chicago Restaurant Pastry Competition video series earned multiple Emmy Awards. The James Beard Foundation recognized me as both a Broadcast Media Awards finalist and a semi-finalist for Outstanding Pastry Chef.
Today, through Successful Bakery, I channel this wealth of experience into helping established bakery owners transform their businesses. Not with theory or motivation—but with the actual systems, structures, and leadership frameworks that make bakeries profitable and owner-independent.
Awards & Recognition
Multi-Emmy Award Winner
Creator and producer of the Chicago Restaurant Pastry Competition video series
James Beard Foundation
Broadcast Media Awards finalist and Outstanding Pastry Chef semi-finalist
Top Ten Pastry Chef in America
Recognized among the nation's foremost pastry talents
StarChefs Rising Star
Honored for groundbreaking creativity and industry contributions
Product & Concept Innovation
Award from Mariano's Fresh Markets for bakery innovation across 45 stores
30+ Years Experience
In hospitality, food service, manufacturing, and bakery operations
What I Believe
Every established bakery has the potential to become a highly profitable, system-run business. The problem is never talent or work ethic—bakery owners have plenty of both. The problem is the absence of systems.
- Systems over chaos — Build operations that run without you
- Profit over busy — Focus on what actually drives the bottom line
- People over problems — Develop teams that perform independently
- Progress over perfection — Implement changes that compound over time
