I grew up thinking I was going to be a professional drummer and travel the world. My journey to the restaurant industry began in high school when I started working in restaurants.

My first job was working for a little sub shop called Frank’s Place. The owner knew every guest and most of their orders, so I began to learn their orders, too.

I like to say I’ve seen this business from every angle.

This is the greatest industry in America. It took me a little longer to find it than some.

We had a family business in pet products; my dad had invented the rawhide dog treats.

My past experience wasn’t in foodservice; I spent 10–15 years in infomercials.

I was studying economics and wanted to work in the restaurant business for a couple of summers, so I interned at Lettuce Entertain You.

There was no point where I thought: Foodservice is the place for me.

I spent the first 15 years of my career in CPG with the Kellogg Company in Latin America, then the global market, and finally in the U.S.

I started when I was 13, just working fries, cash register, janitorial work. I did that for summers on and off as a kid.