In 2023, I was involved in the opening of the Sushi by Scratch Healdsburg location in California. Using my previous experience I was able to set up preparation protocols, and help influence a succcessful team of chefs.

With the guidance of Julian Tham, West Coast Director of Operations, for a month we developed standard operating procedures for kitchen operations, service, and customer experience.

https://www.pressdemocrat.com/article/lifestyle/sushi-by-scratch-in-healdsburg-is-superb/

In 2020, I was a part of the opening team at Nobu Chicago's dining experience. As a part of the sushi team, I was fortunate enough to have my voice heard and started implementing kitchen efficiency.

With the direct supervision of Toshiyuki Shiramizu, Nobu's regional corporate sushi chef, I was able to get a good grasp on legacy stations that were seperately implemented by other chefs throughout the 56 Nobus worldwide.

Using that knowledge I optimized this workflow with my team; leading to fresher ingredients, enhanced productivity with shorter hours, and reduced wait times for guests.

In 2019, I joined the opening service team for Kumiko. Here, I honed my attention to detail through my experience in the hospitality industry. Having access to a limited but optimized workspace allowed us to thoughtfully organize to ensure optimal workflow.

Led by the insight of Julia Momose, an internationally renowned mixologist and a savant at attention to detail, familiarizing myself with Michelin service standards became second nature to me with her expertise.

In 2018 I was coming to the end of my year tenure at Fair Grounds Bakery and Coffeehouse.

In collaboration with Lou Krieger-Coen, an experienced baker, we executed a comprehensive redesign of our visual aesthetics: rebranding via social media, designing signage, and general ambiance. This also included a refinement of our current menu, keeping guest favorites, adding rotating selections, ultimately expanding our profits.

In 2016, I contributed to a campus led initiative that fundraised for the United Nations Children's Fund.

Coordinated by Matea Julia, a seasoned activist, UNICEF was one of the first organizations to respond to the outbreak of war in her country.

By spreading awareness we worked to provide funds to children in harms way due to war conflict, exploitation, and famine.

In 2015, I became Vice President of the Vegetarian Education Group on the NIU campus. Through our group we advocated for animals by organizing educational campaigns, social media outreach, community involvement, communal gatherings featuring nutritious alternatives, and collaborations with health professionals.

Led by Professor Mylan Engel, an awarded faculty member; his advanced understanding of ethical implications of the treatment of animals led me to my philosophy: Animals do not have the freedom to express their own explicit needs and it is our responsibility to speak and take care of them.

In 2012 and 2013, I joined Elevarte Community Studios in hosting their 6th annual We Are Hip Hop Festival. WRHH is a not-for-profit driven by community, centered around the five elements of hip hop.

Aided by Lizette Garza, a motivated program director, I was able to reach out to local restaurants to add vendors to our festival itinerary within the Pilsen community at the age of 17.

https://abc7chicago.com/archive/9201303/