A bit about the person behind the work.
Agricultural systems, grounded in craft.
I'm a Natural Resources student at Oregon State University, focused on bioregenerative systems, sustainable agro-aquatics, environmental science, and GIS. Before that I earned the Swiss Grand Diploma at the Culinary Arts Academy of Switzerland and cooked as a commis at a two-Michelin-star restaurant in Copenhagen, where gastronomy met science, visual art, and theater across an immersive 50+ course experience.
In between, I founded an e-commerce business, grew it to a six-figure valuation, and sold it — all in under six months. Kitchens taught me discipline; the exit taught me systems. Now I'm pointing both at agricultural systems development: designing how food gets grown, moved, and managed. I volunteer with WWOOF and I'm a member of the Society of American Foresters.
Curiosity first. Studying the foundations of agricultural systems at Oregon State — bioregenerative systems, sustainable agro-aquatics, soil science, and spatial data — after a culinary degree built around zero-waste logistics and sustainable dining.
From a 50+ course Michelin service to a six-figure e-commerce exit, I build systems that run clean: inventory, logistics, supply chains, and the analytics behind them.
the work →Kitchens teach leadership the hard way. Since 2020 I've managed staff, operations, and food pathways across restaurants, hotels, and schools in high-volume environments.
the work →