It all started with a career fair in elementary school, where I spent the entire day at the culinary arts table. The chefs that I met at six years old inspired a lifelong academic and professional journey in culinary arts. I attended a fantastic culinary academy in high school, and from there, I earned my bachelor’s in hospitality management.

I arrived in the luxury sector after spending time managing boutique hotel brands. The opportunity to lead food and beverage teams with tremendous upscale hotel brands presented itself, and the hotel philosophy differed from what I was used to. There, the rooms were obsessed over. Curated beverage menus and seasonal fresh food options were the standard. After hosting high-paying, high-expectation guests, the stakes were higher, and our team was passionate about offering nothing less than phenomenal service.

When my team and I have conversations with our clients they often extend beyond procurement. They rely on us for our operational experience and appreciate our entrepreneurial approach.  A best day for me and my Avendra team is one where our unique expertise allows us to provide “out of the box” solutions and strategies that help our clients work smarter and offer exceptional guest experiences while increasing their profits.

Recently my wife and I took a trip to Nicaragua and stayed at a luxury resort in the middle of the Nicaraguan jungle. Each cabin boasted netted screen walls, as we were among howling monkeys, birds, sloths, snakes, spiders, scorpions, and even crabs.

We enjoyed the adventure of tasting authentic fresh Nicaraguan cuisine including salpicon (mincemeat dip), nacatamal (corn dough), plantain, fresh vegetables, fruits, and queso frito. The food was farm-to-table with the option to even visit the farm and take part in the journey. Most of the items involved little preparation, and their food scene centered on being local. We also wandered into a chocolate museum where we learned a bit about the origins of Nicaraguan chocolate, ground dried cacao beans to make cocoa butter, and had samples of their chocolate-flavored cocktails.

Our next adventure might take us to the Canouan Island. I hear they, too, have an authentic food experience we should explore.