Scaling and Accelerating
Pushing ideas into larger scales, opening and expanding concepts
Production Facilities
Located, opened, oversaw construction and development of various production facilities, depending on the products to be manufactured. Everything from small production kitchens, restaurant kitchens, to manufacturing plants.
Required a combination of process engineering and project management to open the facilities. I prefer modularity over expensive lines, and I wont design or operate meat processing plants.
San Francisco - Central Kitchen for chocolate production
San Francisco - Production facility for plant based products
L’Hospitalet de Llobregat - Central kitchen for production of frozen, RTE meals
New York, New York - Production Facility for RTE meals
Miami, FL - Production Facility for frozen foods
Atlanta, GA - industrial Production facility for baked goods
Regulatory Compliance
I have never scored less than top marks in any health inspection, and operated and opened novel food products and systems across Europe and the United States.
6 NYC area restaurants, all A’s
First autonomous kitchen to pass inspection in NYC
HACCP/ ISO 22000 for production facilities and food processes.
NSF certification of novel food technologies and products.
FlagShip Newtree Store
In San Fransisco - Newtree’s first US cafe and shop
Managed the entire process of opening a new location. I identified and secured the site, negotiating the lease, collaborated with architects to design the layout, and handled permitting to meet all regulatory requirements.
I oversaw the construction schedule, and hired and prepared the full staff for opening day. The project combined planning, execution, and hands-on management to bring the location to life.
MOFAD LAB’s LAB
Conceptualised, created and grew a research lab in the Museum of Food and Drink.
As well as operating the culinary side of the Museum of Food and Drink I also ran a research lab in the facility that included lectures, exhibitions, internships, and publications.
Yes, that is a stock image of me giving a demo that I refuse to pay for
Cross Functional Teams
I have been lucky enough to be part of early and growth stages of projects where I have built teams as well as facilities.
Remy Robotics - R&D team; 5 people, Culinary Production team; 5 people
Museum of Food and Drink - LAB research Team, 12 people
Newtree - Food Production team - 8 people
I have also overseen mergers and acquisitions of disparate global teams into centralised teams and vice versa.