“She had me at ‘it’s all about the food’! Michele has the deep expertise of the food business we had been craving. She is passionate, creative and has an understanding of the big picture while focusing on every detail. Amazing!”

“Michele is a classy blend of professional, creative, and fun. As a project manager for Luke’s Lobster, she brought experience and structure that enabled us to achieve timely and delicious culinary results.”

“I can’t speak highly enough of Michele. She is the perfect blend of culinary innovation mixed with a high commercial and financial acumen. I hope to continue working with her for many years to come.”

“Collaboration with Michele is a treat! Be it R&D work on new products or fine-tuning recipes for co-packing, Michele always brings a high degree of professionalism and innovation to every project. Her rich skill set with years of experience also makes consulting with Michele educational with delicious results!”

“Michele has driven a transformation in our food. From giving us a clear understanding of our strengths and weaknesses, to showing us a clear path forward in how to develop our food, she has brought our food programming forward, and improved it immeasurably. Michele has a fantastic balance of creativity and operational understanding.”

“It’s easy to find R&D chefs. But finding one who can then develop ideas into programs that can be successfully implemented in retail is very rare. Michele has culinary passion and knowledge, but more importantly, she is able to collaborate with all stakeholders to ensure projects move forward and stay true to brand standards and visions.”

“Michele’s experience in culinary development, as well as her dedication to hands-on staff training – resulted in a wide range of successful programs for our stores – from Middle Eastern to Latin to New England-style seafood, just to name a few. She is a true visionary who brings an unparalleled enthusiasm and passion to every project she pursues.”

“Michele provides nuanced, bottom-line-focused services that address the real challenges of running successful, sustainable food businesses and fast-casual/QSR operations: costing; sourcing; packaging; logistics; and overseeing a venue launch from inception to execution in a way that covers all the bases – financial and creative.”