Hospitality professional working on a new product idea for the industry
Job Owner / Red Door Network
Lives In Kennebunk
I am a longtime hospitality industry professional who took a 10 year break to work in the high tech industry in Silicon Valley - primarily in marketing and product development. After working through a number of painful processes found in the restaurant and hotel industry for years, I finally decided to take on the problem with a unique perspecftive on how to solve one particular issue. What I love to do for work is build products that solve real (difficult) problems.
After commuting from San Francisco to Silicon Valley for almost 10 years, the drive from Kennebunk to Portland is a dream - traffic is a Friday heading home at 70 MPH. And Portland has many similarities to SF for me, albeit on a smaller scale - particularly when it comes to the restaurant scene. So while I could certainly live without some of the weather between Jan-Apr, I find a way to get by.
What do you like to do with out-of-towners? Beer and food tours. So many great breweries and beer-centric bars and restaurants in town. Too many great restaurants for any visiting foodie to ever leave town disappointed - and not wanting to come back to try more.
Where's your "happy place" on the peninsula? Eastern Prom - overlooking all the islands in Casco Bay.
What's the most surprising thing about this city? Tie between the activity of the startup community and the size and scope of the restaurant industry.
What's your favorite indulgence and where do you find it? Too many great restaurants to really pick one, but can't get much better than steamers and oysters at J's
Do you have a serendipity spot? Where do you always bump into good people? I am in the process of starting a new business (something I love doing) so I lean towards networking events with like minded people. There are plenty of good mixers to be found on the startupportland.com calendar, but one I like in particular is PubHub - first Tuesday of the month.
I collaborate with students, staff, faculty, and the community to make and keep USM environmentally sustainable