EXCEEDING EXPECTATIONS

• MENU DESIGN

• RECIPE CREATION

• STAFF TRAINING

• KITCHEN PROCEDURES

• COSTING & SOURCING

• BOH BUDGETING

For over 25 years, Trish has led restaurants on both coasts including executive chef stints at Bay Area groundbreakers like MoMo’s, Home and Thirsty Bear Brewing Company; as well as for prominent California hospitality organizations like the Kimpton Group and Real Restaurants Group. From 2015-2021, she was chef/owner of the popular Mission hot spot Myriad Gastro Pub; gaining a unique business management perspective that enables her to easily connect with her consulting clients.

Trish’s abilities to create cost effective menus of all kinds, motivate staff, write easy-to-digest manuals and operating procedures and negotiate with vendors can be directly traced to her experience in the day-to-day operations of running several profitable kitchens and businesses. Highly respected in the San Francisco/Bay Area Restaurant food community for her enthusiasm, love of food, and ability to get the job done in a cost-effective way, successful consulting clients over the past 15+ years include 21st Amendment, Magnolia Brewing Company, and North Beach Restaurant in San Francisco, Velo Pizzeria (Napa), The Cooperage (Walnut Creek), and several East Coast spots. In addition to brick and mortar venues, in 2021 Trish opened a wine country, special event focused mobile bar business (The Sip Rig) which garnered 5 star ratings and provided her with a hands-on understanding of food truck needs and off site specialty catering. 

As a teenager, Trish began cooking at home with her large, close-knit family in New Jersey; discovering a deep love for food and creating  a shared experience. Those memories still inspire her today and shape the dedication and joy she brings to all the businesses she works with.