I have over 50 years of cross-functional experience in operations, marketing, business development procurement, and executive management. My career reflects a deep commitment to leadership excellence, strategic development, and operational performance at every level—from entry-level beginnings to the C-suite.

Originating in Spring Lake, New Jersey, I built my foundational education in business and hospitality at Penn State University’s School of Hotel and Restaurant Management and proudly joined the brotherhood of Alpha Tau Omega Fraternity. I began my professional journey under the mentorship of my father, a self-taught restaurateur and respected all around chef, who instilled in me the importance of hard work, integrity, and people-centered leadership.
Professional Experience:
• Marriott Food and Services Management - Chief Operating Officer, Office of the President – Western Area + Senior Project Director, Branded Products (Pizza Hut, Convenience Ingredients)
• Chevron Corporation Global Retail Marketing Team – Program Development + Marketing + Business Development & Category Management for Food Marts, ExtraMile, and Foodini’s + Category Management, Special Projects & Extended Enterprises – Global Procurement Division
• U.S. Foodservice (Rykoff/Sexton) Vice President, Chain and National Accounts
+ Regional Director of Business Development
• U.S. Rare Earth Minerals, Inc. - Board Chair + Chief Financial Officer
+ Director of Business Development
• Stouffer’s Restaurants and Inns - Specialty Restaurant Openings & Troubleshooting Team
• American Salesmasters - Marketing and Sales Representative – National Sales & Motivation Seminars

My career reflects a comprehensive understanding of business operations and growth strategy, with a unique ability to navigate both high-level strategic initiatives and operational execution. I continue to contribute as an advisor, board member, and mentor to organizations seeking seasoned insight and perspective.