Every time a chef writes a menu, it’s an act of marketing communications.

How I know this:

For 15 years, I was a fine-dining chef with good pedigree: Scaramouche, Bistro 990, the Art Gallery of Ontario. I’ve written innumerable menus, each designed to persuade the guest to choose dishes whose ingredients were at their best, for when food tastes the best.

Before I began tying an apron over my chef coat to spend 10 hours a day at the stoves, I was an editor, writer and researcher, also with some pedigree: Maclean’s, Canadian Business, Financial Post Magazine, Toronto Life.

Today, I write menus, copy, content marketing and other forms of persuasive communications for restaurant companies and about food products with a valuable story to tell, because I have a visceral understanding of how to sell food — from the raw ingredient on up, and into the consumer’s mouth.

My clients agree. Here’s what they say.

Call me for a quote today: 416 624 9758