I didn’t come into hospitality through consulting, business school, or corporate playbooks — I started on the floor. I learned by serving tables, running food, talking to guests, and listening to what made people feel taken care of. Over the years, I worked my way into leadership roles, not because I was the loudest voice in the room, but because I cared — about the details, the experience, and the people I worked alongside.

Working in a high-volume fine dining environment taught me more than any course ever could. I saw what happens when teams are supported, when systems make sense, and when service feels personal rather than mechanical. I also saw the frustration that comes when those things are missing.

The Second Pour grew out of those experiences. It’s my way of helping restaurants create the kind of hospitality I’ve always believed in — thoughtful, consistent, and rooted in genuine care. Not perfect. Not performative. Just honest work done with intention.

If there’s one thing I’ve learned, it’s that the smallest changes often create the biggest impact. And that great hospitality is not about grand gestures — it’s about the quiet moments that make people feel seen.