I started my career in hospitality operations — purchasing, F&B, general management — across Chile, Malaysia, Spain, and France. Twenty years working inside luxury hotels taught me something no framework does: that most organizational problems are clarity problems in disguise.

I now teach organizational leadership, marketing, and entrepreneurship at CY Cergy Paris Université, and advise hotel and F&B teams on operational transformation. I also build products — because the fastest way to understand a problem is to try to solve it.

My work sits at the intersection of operations, people, and systems. I help organizations see what is actually blocking them — and then fix it.