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I was fortunate to have worked during the high energy days of the CAD/CAM business. The hours were long, but my wife and I loved the technology. We enjoyed going out to dinner and in retrospect, it was our training ground for the impulsive career change into the restaurant business. Observing what worked and what didn't left us open to trying anything and everything without preconceived scripts. We purchased a full service 20-room country inn with a 100-seat restaurant in the Berkshires in Massachusetts and opened for business Labor Day Weekend, 1994.

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14 years later, we sold the Inn, moved east and opened a small café in a Boston suburb. During those 24 years of hospitality ownership, we worked the business every day and learned to appreciate its complexities and the simple answers that made it work.​​ In both cases, we took them apart, put them back together with balance for others to notice.

And as the restaurant business continues to grow, we close in on our final manuscript Choreographed Chaos: Every Table Matters, our learned lessons in hopes of helping others

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