I’ve spent the last 20 years bringing hospitality concepts to life, with a focus on building strong ideas from the start and making sure they work behind the scenes, not just on opening day.

My path into the industry started in San Francisco real estate, moved through culinary school at the French Culinary Institute in New York, and led to launching award-winning concepts as both an owner and as part of in-house hotel and development teams. In Portland, I opened Riffle NW, a critically acclaimed sustainable seafood restaurant, then directed operations at Davis Hospitality Group, where I helped launch Multnomah Whiskey Library. That project earned national press and was recognized three times as a semi-finalist by Tales of the Cocktail.

That foundation led to being named Head of Restaurant and Bar Development for Provenance Hotels, where I helped shape F&B concepts across the brand’s portfolio. From there, I founded Holler Hospitality, a five-concept restaurant group created in partnership with a one-billion-dollar real estate platform. As Managing Director, I led everything from initial concept and brand voice to systems, teams, and long-term strategy. That work included Bullard, named one of Esquire’s “50 Best Restaurants,” and Abigail Hall, featured in Time’s “100 Places to Visit in the World,” alongside a mix of full-service, family-friendly, and grab-and-go outlets.

Today, through my studio Wishwell, I focus on concept development, brand positioning, and experience strategy for restaurants, bars, and hotel F&B programs. In the past year alone, I’ve developed more than ten concepts for boutique hotels across Oregon. From the Gorge to the Willamette Valley to Bend, I often step in early to help define a project’s identity, then stay close through development to ensure the brand, systems, and guest experience are aligned and performing.

Across every project, the throughline is the same: bridging creative direction with operational clarity. I build concepts that are compelling, grounded, and built to last. They’re supported by the tools, structure, and strategy they need to stay strong over time.

Originally from the Bay Area, with time in New York and nearly 15 years in Portland, I’m now based in Bend, Oregon with my husband (a chef), our daughter, and two pups. I feel lucky to call this place home, but I’ll always travel for good food, thoughtful design, and great hospitality.