As a consulting chef for Heirloom Restaurant, I was instrumental in the creation and launch of their first dedicated vegan menu, which, at the time, was the largest in Canada.

My role extended to implementing new operational systems that significantly enhanced kitchen efficiency and optimized labor costs, thereby increasing the viability of plant-based dining.

Additionally, I developed the comprehensive juice bar menu and the "To-Go" concept, strategically designing systems that maximized utility within limited kitchen space and transformed operational constraints into opportunities for streamlined service and expanded offerings.