Concept
Design

My experience spans across international hotel and restaurant projects, where I've presented concepts, led investor project meetings, and translated creative vision into scopes that are budget-aligned, and operationally executable. I've led end-to-end deliverables across guestrooms and F&B environments, coordinating with construction, operations, procurement, and design teams.

On a $100M luxury hotel development in Miami, I led the design scope for 251 guestrooms and F&B spaces, while managing 100+ suppliers. Working closely with F&B teams to align front-of-house and back-of-house requirements, service flow, and brand standards ensuring deliveries were on track and opening-ready. From pre-opening readiness through delivery, I've assessed large budgets, quantified trade-offs, and advised investor stakeholders, balancing design intent with compliance, cost discipline, and real operational needs.