FebruaryNovember 2019 Built, owned, and operated Fourth & Olive, a farm driven concept serving Alsatian cuisine, and PigBurd, an American bistro with a focus on locally sourced ingredients. Our company also focused on hiring veterans, with an average of 85% of our staff having served in the armed forces or Coast Guard, as well as military spouses. About half of our veteran staff had VA rated disabilities greater than 50%. This was a social-entrepreneurial company. • Recognized by LA Weekly as "The Best Restaurant in Long Beach" our first year open. • Created a full menu entirely
Santa Monica College・
Business