I’ve always been drawn to the places people gather.

I'm a seasoned real estate professional with a foundation in both commercial real estate and the culinary world. I bring more than a decade of experience in Bay Area real estate and years of real-time kitchen experience to every search, negotiation, and deal.

No stranger to the culinary world, I trained at San Francisco Cooking School, staged at Mister Jiu's, a multi–Michelin-starred restaurant in San Francisco's Chinatown, and hosted my own pop-up dinners. I understand the operational intensity behind a successful hospitality concept not because I've read about it, but because I've lived it.

Most brokers will show you a space and tell you it works. I dig deeper, analyzing each element. I notice when the layout obstructs the dining room's energy, I assess if the kitchen footprint can actually support your menu, and I flag whether that corner location that looks perfect on paper goes quiet during dinner service. I know all the ingredients necessary for a successful hospitality venture, because I've sat on both sides of the table.

In my time at Compass and at The Agency, I monitored market shifts, collaborated with top-producing agents, and identified the unique needs of hospitality operators. I deepened my understanding of how landlords think, how leases get structured, and where deals fall short for commercial clients. I understand the nuances of both the kitchen and the contract.

My clients can rely on me to walk into a space like a chef, a restauranteur or owner and negotiate like a broker. Because finding the right space is one of the most important decisions your business will ever make. Let’s get cooking.