Director of Operations and Hospitality
What was your first job in the restaurant industry?
My first restaurant job was during college in Champaign-Urbana, where I started off as a host. The camaraderie of getting through the ups and downs of service together with a team was the aspect that really got me hooked. That convivial environment is something that I look to recreate every day, no matter what role I am in.
What are you inspired by outside of restaurants? How do you channel that inspiration at work?
I am always on the lookout for visual inspirations, and I love finding simple beauty in many forms - cut flowers, design, furniture etc. Its exciting for me to take the same critical eye to the details of service!
What's one ingredient you can't live without?
Favorite comfort food/meal/snack?
Baguette + butter.
Strongest trivia category?
How do you find your "calm'?
Sticking with a daily routine as much as possible. Even 30 minutes of morning rituals (making a cappuccino, working out) sets me up to be more intentional with my day.
How do you manage stress?
It’s a work in progress. Identifying and isolating sources of stress is a big one. So is figuring out how to communicate them.