I've spent most of career helping businesses make sense of their numbers -- and a good chunk of it actually running restaurants and food businesses myself.
So when I say I understand restaurant accounting, I mean I've seen it from both sides of the spreadsheet.
CPA. FORMER RESTAURANT OWNER. NUMBERS PERSON.
I make restaurant numbers make sense.
How did an accountant end up specializing in restaurants?
I started my career in public accounting at PwC, where I learned the technical side of accounting, auditing, and financial analysis. Eventually, I realized I liked working directly with business owners a whole lot more than working with giant corporations.
In 2011, I started my own accounting firm. Around the same time, I stepped into restaurant operations as a manager at Café Gratitude—scheduling staff, managing front and back of house, watching labor costs, and dealing with all the everyday challenges that never show up neatly on a P&L.
Then I did something even more useful for my accounting career:
I launched Dear Bella Creamery and spent eight years building and operating two specialty ice cream shops in Los Angeles. I handled the finances, staffing, operations, marketing, and all the little decisions that come with running a food business.
That experience changed the way I work with restaurant clients. I don’t just want your books reconciled. I want your numbers to help you understand where your money is going, how your costs are changing, what you can afford, and whether the business is actually making money.
CPA
Licensed in CA
20+ YEARS
in accounting
& finance
8 YEARS
as a food business owner
LA-BASED
Proud to support local businesses
I’m a California CPA and UCLA grad with more than 20 years of accounting and finance experience. Along the way, I’ve worked in public accounting, restaurant management, food-company operations, and small-business consulting—in addition to running my own accounting firm and food business. Today, I also advise entrepreneurs through the Small Business Development Center.
Okay, the official stuff.
Restaurant owners deserve more than someone who categorizes transactions and sends over a P&L once a month.
I built Sesame to be the kind of accounting firm I would have wanted when I was running my own shops: responsive, practical, restaurant-savvy, and genuinely interested in helping you understand the business behind the numbers.
