Your server’s favorite server, your chef’s most hated server.

I write about the most volatile business model in the world - i.e., the restaurant industry. On the other hand, I write about innovative and emerging food technologies globally, often focusing on the sustainability of our food systems.

I have worked at three-Michelin-star restaurants, traveled with restaurants around the world, and been a part of some of the most horrid and unhinged services that even The Bear’s producers didn’t want to touch. I have a lot of thoughts on food critics and the future of seaweed - this is probably something you want to be curious about.

~Fin~