As a 5th generation summer kid in Leelanau, my family’s annual excitement was fueled by what was coming next in the roadside stands.
Leelanau peaches, warmed by the sun hitting the weathered board of the farm stand, are life affirming. The best way to eat them is at the beach, where the juice dripping down your arm prompts your next swim.
Positive imprints of gathering around local food and reverence for it’s quality and deliciousness unwittingly fueled my path.
Through the years I have worked in just about every facet of the catering & event industry, both front of house and back of house.
From orchestrating corporate events and weddings, to print and film production shoots, styling and table decor, working in private service, as a private chef and as freelance event staff, my curiosity and willingness to jump into all sorts of projects has provided me with a unique project management skillset and a deep network of industry colleagues around the country.
My ability to see moving parts and loose ends from the perspective of all stakeholders and to build a successful strategy is what sets me apart.
I am based in Traverse City, MI, where I live with my partner Tyler and our pup named Pip. In our free time we like to garden, fly fish, hike and of course cook and entertain.
·Venue Operations
·Staff Handbook Creation & Training
·Event Production
·Regulations Compliance
·Wedding Catering Consulting
·Culinary Admin & Compliance
·Private Chef Services
·Event Sales
·Venue Operations ·Staff Handbook Creation & Training ·Event Production ·Regulations Compliance ·Wedding Catering Consulting ·Culinary Admin & Compliance ·Private Chef Services ·Event Sales
Hospitality Project Management & Operations Support
-
Zero-Waste Catering: Operations & Logistics
My career in off site catering was focused on catering weddings at challenging outdoor locations, using locally produced food and zero waste processes. These ideals became part of our brand and a selling point which clients sought out. I can help you implement these practices for your catering operation.
-
Event Venue Management: SOP's to Staff Training
For our award winning venue, Cherry Basket Farm, I handled all phases of management from client facing sales and marketing pieces to internal processes such as SOP’s, handbook creation and staff training. Defining your objective can be a journey all it’s own when your brand is involved. I’m here to help.
-
Event Production
In owning a catering business, managing a venue, and working with varied non-profit partners, I have produced many events over the course of my career. I strive to produce events which minimize waste without sacrificing the guest experience. Sound hospitality is paramount to any successful event, and the basis of my production strategy.
-
Food & Beverage Focused Trip Director
I love working as part of a well oiled team and look forward to assisting you in the execution of your BEO’s during your next program.
My trip director experience includes programs from all over Michigan to Tucson to New Orleans to London and back.
My Process
Please contact me via e mail
We will meet to discuss the scope of your project and to better understand your expectations
I will create a custom proposal which outlines next steps and includes specifics like timelines, rates for requested service, etc.
Once you accept the contract terms and provide the retainer, we will begin in earnest the work to move your project or event forward
Community Involvement
-
Northern MI Women in Hospitality Co-Founder
A networking group for women in the food, beverage, and event industry in northern Michigan
-
Leelanau Conservancy - Board President
The Leelanau Conservancy’s mission is to preserve the land, water, and scenic character of Leelanau County.
-
5Loaves2Fish - Consultant
5Loaves2Fish provides community meals and supports people experiencing food insecurity and homelessness.
-
Chetcuti-Evans Foundation - Events Director
The Chetcuti-Evans Foundation produces events that promote visibility, awareness, and inclusion for the LGBTQ community.
