I trained at Grégoire-Ferrandi Paris, where service wasn't just a skill. It was a profession.

My early years were spent working only in Michelin-starred restaurants and luxury hotels, that was where you learned what excellence actually looks like up close.

When I came to Australia, that standard came with me. Over the years I've opened venues, built teams from scratch, managed multiple sites and led a bar that won the WA Good Food Guide Best Bar award.

Good food gets people in the door. Good everything else is what brings them back.

The pattern I kept seeing in every venue I worked in was the same. Strong chefs. Good food. But the front of house was inconsistent, the bar team was an afterthought, and the managers in the middle were being set up to fail.

So I started doing it myself. Training staff, coaching managers, building the systems that let a venue run without the owner on the floor every night.

My goal has never been to become indispensable. It's to help build hospitality businesses that no longer depend on one person to succeed.

If you're a venue owner tired of being the answer to every question, or a manager who wants to actually lead rather than just survive each shift, that's exactly who I built this for.