Where ideas meet execution.

From Washington, DC to the world, my journey in the food and hospitality industry has been anything but conventional. After earning a communications degree, I quickly discovered my true passion for cooking. With little to no knife skills and no restaurant willing to hire me, I took matters into my own hands and launched my own food truck.

What started in the streets of Washington, DC soon grew into a global career. From working at a modern Indian fine dining restaurant in Tokyo to collaborating with renowned chefs and restaurateurs across three continents, I’ve gained invaluable experience in the world of hospitality consulting and food and beverage writing.

Today, I leverage this diverse background to help restaurants, hospitality brands, and food entrepreneurs create memorable guest experiences, refine their culinary concepts, and stay ahead of the latest industry trends. Whether consulting on restaurant design, crafting bespoke menus, or writing about the future of food, I’m driven by one simple belief: everybody eats.

Everybody Eats.

From working with hotel leaders across the EMEA region to consulting on a concept story for an Italian-American restaurant in New York, my global experience shows that no matter where you are, everyone eats. This universal connection, combined with deep immersion in diverse culinary cultures, allows me to understand how each specific community comes together to create unique food and beverage experiences. My ultimate goal is to tailor moments that resonate with the local audience, blending cultural relevance with exceptional service, and helping brands craft meaningful connections through hospitality.

Frequently Asked Questions

  • Description Creative Agencies: Crown Creative, Avroko, Steetsense

    Hotel Brands: Le Meridian, Renaissance Hotels, St. Regis, ALOFT, Marriott International, Waldorf Astoria, LXR, Sheraton Hotels, Marriott Hotels CALA, Fours Seasons

    Non-Profit: The Arcadia Center for Sustainable Food & Agriculture, The American Experience Foundation, Human Right’s Campaign Chef’s for Equality text goes here

  • Not exactly — at least not professionally.

    I’m an avid home cook and a keen recipe developer. Professionally, I work with chefs on everything from menu development and kitchen operations to storytelling that captures the soul of a dish.

    However, if a chef needs help making 100+ Indian-style bento boxes at 4AM? I’ll be the first to roll up my sleeves and grab an apron.

    Just ask Tejas from Spice Lab Tokyo.

  • Yes!

    Quite a bit of my published work is done as a ghost writer for major hotel brands and large restaurant groups.

    I have had a few articles published under my name and am always looking for more opportunities to write about F&B and travel!

  • I’m currently based in New Delhi, India. Before this, I lived and worked in Tokyo, and before that, Washington, DC.

    Over the past 8 years, my consulting work has taken me across three continents. Some projects require me on-site, but much of the work happens virtually — from wherever in the world I happen to be.

    Of course, I’m always open to travel — especially when good food is involved.