I entered the restaurant world as a teenager and understood early how demanding real kitchen operations can be. That foundation led me into the United States Army as a cook, where I became a Certified Culinarian and managed large scale food operations under pressure and tight timelines. The military taught me discipline, precision, workflow design, and the importance of executing consistently every single day.

After serving, I transitioned into leadership roles across foodservice, operations, and supply chain. I managed teams, controlled major departments, and improved complex workflows. At Walmart I served as an Operations Coach responsible for large front end, food, and consumables divisions. I worked directly with more than one hundred associates, fixed failing performance, and built systems that improved productivity and execution.

Eventually I moved into restaurant development full time as a Project Manager with Concept Services. I supported national brands and multi unit operators on new builds and remodels, coordinating architects, general contractors, subcontractors, equipment vendors, inspectors, and operators across the entire timeline. My role involved preventing delays, identifying workflow issues early, managing equipment logistics, and ensuring every department stayed aligned.

This is where the Blueprint took shape.