At Noms,
I am dedicated to making daily, good food accessible to the masses.
We foster culinary literacy, break down the barriers to better nutrition and empower individuals to take charge of their plate.

As a consultant,
I create restaurant concepts as agile, unique and creative in problem-solving as startups are and combine
culinary artistry with financial acumen, strategic thinking and comprehensive business development.
Through my research,
I am committed to supporting and valuing the talented individuals behind the scenes of our industry,
striving to improve the pay-to-work-hour ratio.