Catering to guest cravings and business needs via thoughtful design thinking.
I championed local farmers by crafting menus showcasing seasonal bounty. When designing plates, I went beyond appetizing appeal, and considered desirability, accessibility, scalability, and profitability.
Catering to both guests and business needs via design decisions.
I championed local farmers by crafting menus showcasing seasonal bounty. When designing plates, I went beyond appetizing appeal, and considered desirability, accessibility, scalability, and profitability.
