How did you get into the food industry?
I worked with a company called Cipriani for about 12 years as director of operations, involved in events and social operations. I helped them open a few places in Abu Dhabi and Los Angeles. So I started more on the macro scale than on the micro scale. It was more about the bigger details than the more finite ones, which I’ve now come to understand and love more. Once I’d helped opened a couple of places I started wanting to take things out of Midtown Manhattan. I had always lived in Brooklyn and wanted to bring things home. I wanted to do something that seemed a little more sustainable, for me and my own life.
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