I'm a hands-on food and beverage (F&B) expert with years of real-world experience managing restaurants and kitchens. I specialize in practical inventory control, cost reduction, and efficient day-to-day operations — especially for small to medium-sized restaurants.

My background includes a wide range of cuisines, from Middle Eastern and Thai food to popular fast food like fried chicken, burgers, and pizza. I also have deep experience in menu building, portion control, and food costing strategies that actually work.

In addition to cooking and restaurant operations, I’m skilled in repairing commercial kitchen equipment — a valuable asset in keeping a business running smoothly.

My teaching style is simple, direct, and based on reality. I use whiteboards, checklists, and printable templates to help you take action immediately — no fluff, just results.

Whether you're launching a new food business or trying to improve your existing restaurant, I’m here to help you save money, stay organized, and succeed with confidence.