Welcome to my website.
You can’t have a great hospitality business without a great culture.
More about me
I spent the first half of my career in kitchens and the second half in front of people. My academic background is in food science and nutrition, and I’ve worked in restaurants, hotels, fine wine, craft cocktails, and corporate environments.
These days I run a company called Sutcliff & Brammer with my chef partner Josh Sutcliff, focused on increasing access to local food quality food experiences in DFW. In 2019 we launched a natural wine bar pop-up called Skin Contact, and a farm–to–table pop–up dinner series called Vetiver.
In my spare time I host educational workshops and events for the industry, focused on improving access to relevant and modern continuing education for hospitality professionals.
Earlier this year I accepted a position as adjunct faculty at El Centro’s Hospitality college, teaching the Beverage Management course and working to redevelop and modernize the curriculum for future students.
In June of this year I kicked off the Farmtender series of events— the first organized farm tour for bartenders — aimed at localizing our cocktail culture by increasing access to great local ingredients.
My work has been featured in The Dallas Morning News, D Magazine, The Dallas Observer, Modern Luxury Dallas, and Vogue Magazine. In 2016, I was recognized as one of Zagat’s top 30–under–30 influential restaurant professionals in Dallas, TX.
Got a big idea? E-mail me.