Private households · Multiple residences
Most of what I do well happens before anyone has to ask.
For the last seven years I've run private households for UHNW families, across several homes and time zones. Today I lead resident experience at a luxury residential building in San Francisco.
The work
What I take care of
Household staff
Hiring, scheduling, and training house teams, then leading them day to day.
Vendors and property
Contractors, maintenance, and service providers held to the family's standard and budget.
More than one home
Keeping each residence ready and run the same way, whoever is in residence.
Provisioning and dining
Pantry, menus, and kitchens built around the family's preferences and dietary needs.
Guests and entertaining
House guests, arrivals, and events handled quietly from the first call to the last goodbye.
Travel and logistics
Moving principals, staff, and supplies between properties without loose ends.
Experience
Selected roles
- Private family office, Palo AltoHousehold operations and culinary coordination across multiple residences for two principals.
- Confidential private clients, North AmericaPrivate hospitality and household support, often traveling with clients between homes.
- The World, residential shipHotel operations for a private residential community at sea. Promoted from analyst to manager.
- Orange County hospitality groupOperations administration across 13 locations, including procurement and inventory systems.
- Restaurant opening, AnaheimGeneral Manager from hiring through first service.
- Disneyland ResortGuest relations leadership for one of the busiest guest operations anywhere.
- International concert toursChef on the road for artists and crews, where discretion is part of the job.
Approach
How I work
I came up through kitchens, ships, and touring productions, places where the standard is high and good work goes unnoticed. A private home asks for the same thing.
I stay calm when plans change and careful with what I'm trusted with. Principals hear from me when it matters, and the house team always knows what's expected of them. Being fluent in Spanish helps with that more than people expect.
Background
Training
Le Cordon Bleu, Culinary Arts
Former Adjunct Chef Instructor, Institute of Culinary Education
ServSafe Food Protection Manager · Responsible Beverage Service