I started at the bottom of the restaurant industry—no degree, just a grind that took me from the kitchen line to General Manager. By my mid-20s, I was opening bakeries and private establishments, eventually leading the club to be voted #1 in the nation by my peers in 2007.

After successfully turning a failing Italian restaurant into a profitable venture and selling it, I was recruited to troubleshoot struggling venues across the country. I spent years moving from city to city, fixing broken systems until the 2020 shutdown changed everything.Through every kitchen, club, and consult, I’ve learned one truth that the modern industry has forgotten: The numbers don’t matter if the person in front of you isn’t satisfied. While looking for work I wrote a book detailing my views. I founded STL Tidy Yards on that exact principle. We provide a service, but more importantly, we provide a standard. If our clients aren’t completely satisfied with the work we do, then we will return within 24 hours to make it right.

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