Bringing more than 25 years of experience in the foodservice and hospitality industry, this foodservice and food safety expert witness provides analysis involving foodservice operations, food safety compliance, sanitation practices, nutrition management, hospitality administration, and culinary operations. His professional background includes operational leadership within healthcare facilities, retirement communities, hospitality environments, corporate foodservice operations, and multi-unit dining programs. Areas of expertise include HACCP compliance, infection control procedures, budget and cost management, operational audits, inventory controls, employee training, menu development, purchasing systems, and food and beverage administration. Culinary specialties include Creole, Cajun, French, Spanish, and Southwestern cuisine, supported by extensive nutrition experience and operational knowledge across diverse foodservice environments. Throughout a career involving healthcare foodservice management, hospitality operations, and culinary administration, this hospitality and food safety specialist has held leadership roles including executive chef, food and beverage director, district manager, general manager, project manager, administrative director of support services, and director of training and development. Professional responsibilities have included oversight of sanitation initiatives, environmental services, quality improvement programs, operational restructuring, financial performance management, customer service initiatives, and foodservice operations across institutional and hospitality settings. Additional experience includes conducting food safety audits throughout North America, operational consulting, culinary instruction, customer service training, and the development of operational procedures for restaurants and foodservice organizations.

Recognized for extensive instructional and certification-related involvement, this food safety professional is a Certified Food Safety Instructor with more than 10 years of experience instructing and proctoring national food safety certification programs. His professional involvement includes examination development, item writing, reviewer responsibilities, and validation committee participation associated with food safety certification examinations and restaurant management education programs. Instruction and certification activities have involved ServSafe, National Environmental Health Association food safety certification programs, Prometric food safety training programs, and National Restaurant Association ManageFirst educational programs. Qualifications and certifications associated with the expert’s work are accredited by the American National Standards Institute (ANSI) and the Conference for Food Protection. In addition to his operational and instructional work, this culinary and foodservice consultant has contributed to healthcare and hospitality support services involving food and nutrition management, environmental services oversight, operational auditing, and quality improvement initiatives. His background also includes the development of commercial kitchen operational manuals focused on food safety and sanitation practices, as well as culinary and nutrition instruction within community outreach settings. Professional organization involvement includes leadership and committee roles with the Association of Nutrition & Foodservice Professionals, including service as State President, President Elect, Membership Chair, Education Chair, and National Education-Professional Development Committee Member. Professional credentials include Certified Culinary Administrator (CCA) through the American Culinary Federation, Certified Dietary Manager/Certified Food Protection Professional (CDM-CFPP), Foodservice Management Professional (FMP), Certified Healthcare Environmental Services Professional (CHESP), Certified Professional – Food Safety (CP-FS), Certified ServSafe Instructor and Proctor, and Certified Trainer-Proctor for National Environmental Health Association food safety programs. The expert holds Bachelor’s and Associate degrees in Business Management and Human Resource Management, along with a culinary arts certificate. Additional professional affiliations include the American Culinary Federation, National Restaurant Association, American Hospital Association, and Association for the Healthcare Environment.