Two people, and only two

Raised in his parents' restaurant in Scotland, an area manager in London by twenty, then four years running restaurants at sea before moving into international openings.

General Manager of Zuma London, then Opening General Manager of Zuma Miami — taking it from a building site through opening, and running it four years to roughly $28M in annual sales at a 25% bottom line.

Opened Zuma New York, joining the project fourteen months out and training a team of two hundred, then returned to Miami to co-found KYU. In its first year KYU was a James Beard Best New Restaurant semifinalist and an OpenTable Top 100 restaurant in America. It later expanded to Mexico City and exited.

Co-founded UKIAH with Michael, opening Asheville and Fort Lauderdale. His side of the work is what happens in the room: service standards, training, culture, and the first week after the doors open.

Three decades in hospitality across two continents, beginning in Houston with a large corporate restaurant group — the part of the business where volume, labor and cost control are learned before anyone hands you a concept of your own.

Founded Buya in 2016: a ramen brand built from a single location to operations in the United States, Germany and Portugal. That meant the trademark, the supply chain and the corporate structure behind it, not only the restaurants — the unglamorous work that decides whether a brand can actually cross a border.

Co-founded UKIAH Japanese Smokehouse in 2021 with Steven, opening Asheville and then Fort Lauderdale. Both are still theirs, and Asheville holds Michelin Guide recognition.

He brings brand creation, multi-market expansion and the owner's side of the P&L — the leases, the payroll, and the decisions you cannot undo. He has signed those leases himself, which is a different thing from advising on them.