I started working in hospitality at 13 in my family’s restaurant in Belgium.

I moved to the U.S. in my twenties with very little money and built from there.

In 2007, I opened Blush Wine Bar in San Francisco and ran it for 14 years.

Through economic downturns, changing neighborhoods, staffing challenges, and all the usual chaos of small business.

After that, I moved into launching and fixing businesses across industries:

automotive, healthcare, hospitality, and service-based businesses.

What connects all of it is simple:

good businesses are built on clear systems, realistic planning, and people who actually execute.

That’s what I help with.

WHY I DO THIS

Most business owners are great at their craft.

What hurts them is the business side no one teaches you: 

systems, structure, positioning, and decision-making.

I help bridge that gap so people can build something sustainable instead of constantly putting out fires.

HOW I WORK

Direct. Practical. Focused on results.

Some projects are short and intensive.

Some are ongoing support while you build.

Remote-friendly, with in-person sessions when needed.