I started Off the Menu as a way to give back to the industry that has given so much to me — not just through design, but through the relationships, risks, and reinvention that fuel every great hospitality concept. What began as a personal extension of the work we do at House of Form has grown into a nonprofit platform that nurtures the next generation of culinary innovators through real conversations, honest feedback, and creative momentum.

This year, I hope to expand our reach, spotlight more underrepresented voices, and continue building a community where bold F&B ideas are seen, supported, and set up to thrive.