Consultant, Chef & Designer
Bachelors of Science - Culinary Management
The International Culinary School at
The Art Institute of Pittsburgh, PA
High School Diploma
Freedom High School - Bethlehem, PA
Certifications & Affiliations
ServSafe- Food Service Manager
ServSafe- Alcohol Safety
ManageFirst - Controlling Food Service Costs
Bethlehem Area Vo-Tech School
Member, Occupational Advisory Board
Bethlehem Food Cooperative
Member, Board of Directors
Portuguese American Club of Bethlehem
Treasurer, Board of Directors
A Bit About Me
From a very young age I fell in love with restaurants and the hospitality industry. I knew I was destined to be a part of it and throughout my life I worked very hard to excel in it.
Everyday after Kindergarten class I used to join my mom in the kitchen of the Catholic school she ran the hot lunch program at. On the weekends, I used to beg her to allow me to help with catering events she ran. I could not get enough of being in the kitchen. As soon as I could legally work, I knew the food industry is where I belonged. Throughout high school I worked in a few different restaurants and pizza shops, counting down the days to graduation so I could move on to culinary school.
The summer of my senior year, I moved to Pittsburgh to attend the Art Institute of Pittsburgh to study Culinary Management. I absolutely loved everything about college and quickly became a standout student. The great part about being a culinary student is the ability to cook large amounts of food in class. I used this food as currency for knowledge from starving college students in the other design programs at my college. Not only did I graduate at the top of my culinary class, but also with hands-on knowledge in interior design, graphic design, and industrial design.
After a fundraised trip to Europe to work in restaurants and attend The World Culinary Olympics, I decided to move back to Pittsburgh to start my own business. My best friend and I started "Street Foods PGH" a mobile food vending business serving street food from around the world. After our first winter of pretty much no opportunities to vend in snowy Pittsburgh, we decided to start a mobile catering company. We cooked fresh food out of our mobile kitchen with amazing hospitality and a eye for detail. After a year of various events, we quickly became a success. From catering countless weddings, to large scale film productions, I created very strong and meaningful relationships and lasting memories by serving high quality food and providing detail oriented hospitality.
Life had other plans for me. My father had a terrible accident and I decided to sell my business in Pittsburgh and move back to Bethlehem, PA to be with my family. The Lehigh Valley was always a special place to me and I was excited to be back. I tossed around the idea of opening a restaurant and went down that path or a few months until COVID19 put an end to that. I took a pause in my life to figure out whats next...
It clicked! I love helping people and want to open restaurants, why not do both! Curated Hospitality Consulting was born..
Jan 2023 - Present
Jan 2020 - Present
May 2013 - Jan 2018
Sept 2013 - May 2014
April 2012 - Oct 2012
Jan 2012 - May 2012
Nov 2011 - June 2013
June 2008 - Dec 2011
Adjunct Professor, Northampton Community College
Professor of HOSP111- Food & Beverage Management
Owner, Curated Hospitality Consulting
Provide business owners with services such as FOH & BOH design, brand/concept development, project management & systems implementation.
Chef/Owner, Innovate Mobile Catering
Owned and operated a successful mobile catering company in Western Pennsylvania that focused on film production catering, weddings, and custom large scale events for clients such as UMPC, Dick’sSporting Goods, Lyft, HBO, CBS, VISA, Chicago Cubs,Budweiser, and BuzzFeed.
Catering Supervisor, Aramark
Managed catering operations of events in private suites, press/staff areas & conference rooms at Consul Energy Center (PPG Paints Arena)
Owner, Sweet & Savory Crepes
Built and operated a mobile food cart in Pittsburgh's Strip District and sold crepes to raise funds for a trip to The World Culinary Olympics in Erfurt, Germany.
Student Manager, A Taste of Art Restaurant
Assisted instructor with student training and daily restaurant operations.
Catering Assistant, The Epicures Pallet
Assisted Chef/owner Frank Imbarlina with both front of the house responsibilities as well as back of the house prep.
Server, Valenca Restaurant
Fine dinning server at an upscale Portuguese restaurant.