I'm a Product Design Manager at Vagaro, where I lead a team building tools for small business owners across beauty, fitness, and wellness industries. My work sits at the intersection of leadership, systems thinking, and hands-on craft. I stay close to the design work not to control it, but because I believe the best leaders model the thinking they want to see.
Outside of work, you'll find me in the kitchen experimenting with a new recipe, deep in a podcast rabbit hole, or reading something that has nothing to do with design. I'm genuinely curious about how things work and how they could work better.
I came to product design the way some chefs come to the kitchen — through taste first. Before I understood systems or process, I understood what it felt like to use something truly well made. That early instinct became the standard I've spent my career learning how to build toward.
How I think about design (inspired by food)
The kitchen runs so creativity can happen
A great system is like a well-run kitchen. It doesn't limit what you make, it makes greatness repeatable. I design for coherence and scale, not just the screen in front of me. Components alone don't make you a good designer. The decisions do.
Every dish tells you something
The best chefs taste as they go. I lead the same way, staying close to the work, running honest critique, and creating the conditions for the team to do their best thinking. Clarity is a leadership tool. Ambiguity is a tax on everyone.
The meal is the whole experience
A great restaurant isn't just the food, it's everything from the moment you walk in to the moment you leave. I fight for the coherence of the whole experience, not just individual screens. Quality isn't what shipped. It's what the person on the other side actually felt.
Skills & expertise
Let's talk
I'm open to conversations about design leadership, systems thinking, and what great product design looks like at scale.