New York City & Philadelphia
What other coffee jobs have you had?
Not a one. Unless you count my first job as an assistant to a talent agent where I ran out and got him a lot of coffee. Or the coffee I served at Chic-fil-A in high school.
What’s your favorite part about working in coffee?
I love it all—the connection to the customers, seeing the staff grow and prosper, opening new shops in new neighborhoods, and building a company from the ground up, which now proudly employs 175 people.
Where do you ideally see yourself in 10 years?
Retired? But really, I have been doing this for 11 years already, so I can’t imagine doing anything else.
Who and what inspires you?
I am inspired every day by the people who work with me—I rise with them, rather than the reverse. Special shout-out to Ed Kaufmann, our director of roasting, and Amanda Byron, director of coffee, who started our amazing roasting wing a few months back. I am in awe of them.
What are you drinking right now?
At this moment? Bubbly water because I had three coffees already. But this morning I had a beautiful Gedeb Yirgacheffe from Phil & Sebastian in Calgary, which we currently have on the shelves at our Pro Shop.
Crazy coffee experience you’d like to share?
Does the fact that I almost named the company Latte Land count? I very much doubt we’d be in the same place we are now if we had.