Meet the Inventor

WORK HISTORY

2014- Present Semi-retired, foodservice consultant, inventor/patent holder of “Allergen Shield” (designed to mitigate cross contact at the point of service)

2002-2014 Director of Food and Nutrition Services, Kamehameha Schools, Honolulu, HI

Responsible for all aspects of the foodservice program at this private school for 3,100 ethnic Hawaiians, day and boarding students, grades Preschool thru12. Established the first USDA inspected HACCP program in a private school. I was the primary trainer of my staff of fifty-five in all phases of sanitation, food preparation, food safety, HACCP, and allergen protection. Responsible for consultation in all new equipment, layout and design, including design of a major facility renovation and a new kitchen and dining facility for the Middle School.

1991-2002 Owner/Operator: Free Spirit Sailing Associates, Honolulu, HI

As owner/operator I provided vision and direction to this private sailing and ocean adventure Club positioning it as the premier, “one of a kind” sailing organization in Hawaii. I was holder of a Master’s License (100 Ton Captain), taught sailing principles. Founded “Captain’s Club”, (non-profit to teach Foster Children to sail).

1988-1991 Sales Manager: S.E. Rykoff & Company, Honolulu, HI

Transitioned Rykoff’s Hawaii Branch from its small local presence to second largest food distributor and food service equipment supplier in the state. I developed an effective sales team that increased our client base by 85% and sales from $13 to $36 million receiving the President’s Aware for exceeding sales goals for 3 consecutive years 1988-90.

1978-1988 District Manager and Regional Sales Director, ARA Services, Inc., Honolulu, HI.

Responsible for sale and management of the institutional food service contracts for some of Hawaii’s most prestigious private schools, colleges, healthcare, retirement, and leisure facilities, increasing the number of corporate accounts from 4 to 18, dollar volume from $1.6 to11.7 million, and annualized revenues from $28,000 to $197,000. Responsible for the hiring, training, and supervision of over 250 Managers, Dietitians, and all levels of operational foodservice staff.

1870-1978 Entrepreneur: The Brokerage House, Sarasota, Fl., Bit O Sweden Smorgasbord, Pomona, CA, O’Reilly’s Buffet Burger, Ontario, CA, and Corky’s Camp Cuisine, Los Angeles, CA.

The Brokerage House: As Operating Partner, I was recruited by this high profile, 250-seat, fine dining restaurant and nightclub to spearhead change. I renovated dining rooms, altered staffing, menus, and reporting, resulting in increased sales and reduced costs, converting annual losses of $340,000 to profits of $220,000.

Bit ‘O Sweden Smorgasbord: This was a local, family-oriented, 150-seat (dinner only), “all you can eat” style smorgasbord that my wife and I purchased, renovated and ran in conjunction with the other facilities of this period.

O’Reilly’s Buffet Burger, a “high-end” fast food, 180 seat, lunch and dinner theme restaurant featuring quality steaks, burgers, broasted chicken and home baked pie.

Corky’s Camp Cuisine, was a contract foodservice management company that provided summer camps on Catalina Island and the Angeles Crest Forest around Los Angeles with complete summer foodservice programs serving over 2700 children and staff per week in 18 of our company managed camp kitchens.

1965-1970 Food Service Director, ARA Services, Inc. , Philadelphia, PA (Headquartered)

Oneonta State Teachers College, Oneonta, NY, I served 850 board students. I improved student/client relation through “Adventures in Dining” events. I was promoted to LeMoyne College, Syracuse, NY, where I served 1,900 boarding and day students in 2 cafeterias plus an on-campus “Ratskeller”. I was credited with restoring fiscal accountability and enhancing student and client relations. I was promoted to U.C. Santa Cruz where I served 2600 students in 5 locations. I pioneered America’s first “Natural Foods” dining facility, feeding 500 students in one of the 5 dining halls. Promoted to Scripps College, Claremont, CA. where I served 1,050 students, waitress service in 5 separate dormitory dining rooms.

1964-1965 Restaurant Management: Fillmore Recreation Inc., Moravia, NY.

At age 20, I designed, supervised construction, opened and managed this 80-seat family restaurant. Completed construction ahead of schedule and exceeded operational and financial goals.