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.
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.
Why operators hire me
10+
Years in real estate
The deal experience, landlord relationships, and negotiation depth that most operators never get access to on their own.
⚖
Tenant Focused
I represent operators and chefs - not landlords. My interests are entirely aligned with yours at the table.
SF
Bay Area specialist
Neighborhood trends, restaurant corridors, emerging blocks, and off-market opportunities - I track it all, constantly.
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Hospitality-focused
Every search I run is for a restaurant, café, wine bar, or food concept. This isn't a sideline - it's the entire practice.
★
Michelin kitchen trained
I've worked behind the line. I understand prep flow, kitchen infrastructure, and what a space actually needs to operate at a high level.
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Invested beyond the lease
Architect introductions, contractor referrals, permitting guidance, expansion planning.
How I work
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.
01
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.
02
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.
03
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.
04
Network
My work is backed by the resources and relationships of The Agency - a global boutique brokerage with 130+ offices across 13 countries and one connected network.
For hotel acquisitions, hospitality transactions, and cross-market opportunities, I work alongside trusted partners including Ron Chaquica and the team at Fine Hotels International, specialists in hotel and hospitality commercial real estate with a international footprint.