Atlanta, Georgia · Veteran-Owned
Catering and private dining across metro Atlanta — plus interim executive chef work and kitchen operations consulting for operators who need the numbers to work as hard as the food does.
Three ways to work together
Every job comes through the same window. Pick the one that fits, and I'll come back with a real number — not a brochure.
Drop-off trays, staffed buffets, plated dinners, and in-home private chef service.
Starting at $18 / guest
Executive chef coverage when you're short, opening, or rebuilding.
Day rates & short contracts
The Sage Intelligence side: making the back of house pay for itself.
Project & retainer
The Work
Seafood-forward, sauce-driven, built on the food people in Atlanta actually want to eat. Every plate below came out of a working kitchen — not a photo studio.
Ticket 01 · Catering
Hotel pans, chafing lines, and holding temps done right. I cook for volume the same way I cook for one plate — the difference is logistics, not care.
Tell me the room and the headcount and I'll tell you what actually works.
Ticket 02 · Hire Me
Short-handed, opening a concept, or trying to fix a kitchen that's bleeding money? I take interim and contract work across metro Atlanta and travel for the right project.
Executive Chef. U.S. Army veteran — ten years running food safety and quality assurance from Fort Carson to Kuwait, including two deployments. Morehouse College, Class of 2009. Auguste Escoffier culinary arts. Founder of Sage Intelligence LLC, where I bring the same discipline to the numbers that I bring to the pass.
Everything from scratch
Vinaigrettes, pan sauces, and emulsions built from raw ingredients — not opened from a jar.
Rates
$650 / day · 10-hour day, 3-day minimum
$375 half day · $2,950 per week · $175/hr strategic & menu work
Next-day and holiday coverage +25%. Travel beyond 30 miles billed at cost.
Ticket 03 · Sage Intelligence
Most small operators are sitting on data they never read — POS exports, invoices, schedules. I read it, and then I tell you what to change on Monday. No dashboards nobody opens.
01 / COST
Item-level margin analysis. What to reprice, what to re-spec, what to kill.
02 / LABOR
Schedules built against real sales curves. Prep lists that stop the 4pm scramble.
03 / GROWTH
For independents who want a second set of eyes from someone who's run the line.
How it works
Date, headcount, and what kind of room it is. Two minutes on the form below.
I reply the same day with a menu and a firm per-guest number. No mystery pricing.
A 50% deposit holds your date. Balance is due the day of service.
Request a Quote
Catering, a chef for your kitchen, or a consulting conversation — it all comes through here. I answer every inquiry the same day.