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I bring to the restaurant and food-related retail space a level of discipline and methodology typically reserved for the office brokerage sector.    


My career as a broker started after earning my BS from Georgia Tech and MBA from Emory.  


Commercial real estate scratched every itch for me.  Each day comprised a little sales, a little marketing, a little finance, a little accounting, a little psychology. 


In total, I spent 25 years helping tenants find office space and owners find tenants--all for global companies like Cushman & Wakefield, Hines, Equity Office Properties, Transwestern, and Vantage.  


Research and data have informed much of my work, from locating spaces to negotiation to property repositioning to marketing.   


Today, as a lifelong student of all things food, I enjoy using my commercial expertise to match restaurateurs and food retailers to locations that express their unique visions.  


My clients tend to be well-respected by their peers---and their concepts are usually chef-driven.  They engage with their communities. They like to give back.  


My very first job was, in fact, in a restaurant.  Since that time, almost all of my friends have been chefs or restaurateurs or food stylists or cookbook authors or food philanthropists. 


I currently serve on the Board of the Southern Foodways Alliance and Wholesome Wave Georgia--and I served as a past Board Member of the Hospitality Business Network.  I'm also past co-Chair of the High Museum Wine Auction. 


I'm thrilled to have found a way to combine my passion for restaurants with my experience in brokerage.  Working for myself allows me to conduct brokerage in personalized, creative ways that aren't strictly driven by the bottom line. 


Combine that with my native Atlantan's knowledge of the metro area--its ever-expanding landscape, cultural and otherwise--and clients get much more than a broker.  They get an ambassador for their needs, brands, and businesses.


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