I’ve spent the last 20 years shaping guest-facing brands and creating experiences that connect, from restaurants and bars to hotel F&B programs. My journey into the industry started in San Francisco real estate, then moved through culinary school at the French Culinary Institute in New York, before leading to launching award-winning concepts as both an owner and as part of in-house hotel and development teams.

In Portland, I opened Riffle NW, a critically acclaimed sustainable seafood restaurant, and later directed operations at Davis Hospitality Group, where I helped launch Multnomah Whiskey Library. That project earned national press and was recognized three times as a semi-finalist by Tales of the Cocktail. These experiences laid the foundation for my role as Head of Restaurant and Bar Development for Provenance Hotels, where I helped shape F&B concepts across the brand’s portfolio.

From there, I founded Holler Hospitality, a five-concept restaurant group created in partnership with a one-billion-dollar real estate platform, NBP Capital. As Managing Director, I led everything from initial concept development and brand voice to systems, teams, and long-term strategy. The work included Bullard, named one of Esquire’s “50 Best Restaurants,” and Abigail Hall, featured in Time’s “100 Places to Visit in the World,” along with a mix of full-service, family-friendly, and grab-and-go outlets.

Now, through my studio, Wishwell, I focus on concept development, brand positioning, and experience strategy for guest-facing brands. I work to define a project’s identity early on, then stay closely involved through development to ensure that brand, systems, and guest experience are aligned and performing. My approach blends creativity with operational clarity, making sure every concept is compelling, grounded, and built to last.

I’m also a certified integrated health coach and fertility coach, bringing a holistic, balanced approach to my work. Originally from the Bay Area, with time in New York and nearly 15 years in Portland, I’m now based in Bend, Oregon with my husband (a chef), our daughter, and two pups. I feel so lucky to call this place home, but I’m always excited to travel for exceptional food, thoughtful design, and great hospitality.