Before I was your broker, I was in the kitchen.
A decade in real estate and time in a Michelin–starred kitchen – I bring both to every search.
Most brokers will show you a space and tell you it works. What they won't tell you is whether the sightlines kill the dining room energy, whether the kitchen footprint can actually support your menu, or whether that corner location looks great on paper but dies at dinner service.
I know the difference — because I've been on the other side of it.
I trained at SF Cooking School, staged at Mister Jiu's, and hosted my own pop-up dinners. I understand the operational intensity behind a successful hospitality concept — not from reading about it, but from living it.
I also spent more than a decade in real estate — building the relationships, market knowledge, and negotiation experience that most operators never get access to until it's too late.
That's the combination I bring to every search. Someone who won't waste your time on spaces that look right but aren't. Someone who understands what a bad lease can do to an otherwise great concept. And someone who will tell you the truth.
Because finding the right space isn't just a real estate decision. It's one of the most important decisions your business will ever make.
How I help you
Advocacy over transactions
Your landlord has a lawyer. Their broker has done this a hundred times. You deserve someone at the table who is entirely, unambiguously on your side.
The right neighborhood, not just available space
The right neighborhood, not just available space The best concepts belong somewhere specific. I help you find the block, the foot traffic, the community that fits what you're building — not just what's available.
Numbers that actually work
A space isn't a good deal because the rent feels manageable. It's a good deal when the economics support how your business actually operates — through slow seasons, build-out costs, and year three.
Hospitality first
Real estate decisions in this industry are also design decisions, operational decisions, brand decisions. I evaluate spaces the way a hospitality operator would.