“Mary came on as a consultant when we were six weeks out from opening our boutique hotel in Los Altos and the F&B program was a mess. She redesigned the breakfast and dinner concepts, restructured how we were thinking about staffing the kitchen, and got us to opening day without the chaos we were heading toward. Guests comment on the food constantly. She didn’t just fix problems — she gave us something we’re actually proud of.”
— Marcus Leland, Founder & Managing Partner, Leland Hospitality Group

“We brought Mary in to build out the culinary program for our corporate campus in Menlo Park and she delivered something I didn’t expect — a system that actually scales. She mapped our team’s schedules, eating patterns, and dietary needs, and designed a kitchen operation around all of it. Turnover in our kitchen staff dropped significantly after her training protocols went in. The food is excellent but the infrastructure is what really changed things.”
— Priya Nambiar, Head of People Operations, Series C Tech Company

“I’ve worked with chefs who can cook and operators who can manage but finding both in one person is genuinely rare. Mary consulted on our restaurant concept from menu development through soft open and her instincts were right every single time. She also has a way of communicating with ownership, investors, and kitchen staff all in the same day without anything getting lost. That’s a skill set you can’t fake.”
— Derek Sung, General Manager, San Francisco Independent Restaurant Group

“We hired Mary for a private dinner for twelve that was really a business dinner — the kind where everything needs to be flawless because the stakes are high. The food was stunning, the pacing was perfect, and she was invisible in exactly the right way. But what I noticed afterward was how thoroughly she had thought through every detail in advance. Nothing was improvised. It ran like a well-managed project.”
— Carolyn Voss, Venture Partner, Sandhill Road VC Firm

“Mary helped us develop the culinary concept for a wellness retreat we were launching in Marin and she brought a level of strategic thinking I wasn’t expecting from a chef. She asked about our brand positioning before she asked about the menu. She understood that the food had to tell a story consistent with everything else we were building. The result was a program that our guests talk about as a core part of the experience, not an afterthought.”
— Jonah Prescott, Co-Founder, Integrative Wellness Retreat & Spa