PROFESSIONAL ACCOMPLISHMENTS & OPPORTUNITIES
What has been your or your company’s most significant success over the last 12 months? Over the past year, GiftAMeal reached an incredible milestone: two million meals donated to those in need. It’s a testament to the collective power of our restaurant partners and their guests, who make every photo shared on our platform count toward fighting hunger in their communities. Reaching this number was about more than the meals themselves‚Äîit represented the deep impact we’ve made together, sparking a wave of positivity and support in neighborhoods across the country. It was a moment that reinforced our mission and inspired us to dream even bigger.
What has you most excited about the future of your company or industry? I’m incredibly excited about the continued interest in GiftAMeal from restaurants all over the country, ranging from beloved mom-and-pop restaurants to national chains. Seeing our platform resonate across such a wide spectrum of partners gives me confidence that we can truly scale our impact to every community nationwide. The opportunity to make a meaningful difference in so many places while helping restaurants engage their guests is what drives our vision forward. There’s no limit to how far we can go in creating a ripple effect of positive change.
If you could change one thing about your industry, what would it be and why? I’d change the way our industry measures success. Too often, it’s purely transactional: focusing only on short-term sales and immediate ROI. If we could shift to valuing long-term guest loyalty, emotional connection, and community support, it would be a game-changer. This broader definition of success would help restaurants thrive sustainably while creating deeper bonds with their guests. I believe that when you prioritize relationships over transactions, everyone wins.
What’s the toughest business challenge you’ve had to overcome (excluding the pandemic) and why? One of the toughest challenges has been de-risking ourselves to larger restaurant brands and clearly building out our value proposition. We had to prove that GiftAMeal, in addition to creating a meaningful social impact, also drives real business results for our partners. To do this, we analyzed data to showcase our impact. In doing so, we found that guests using GiftAMeal visit 39 percent more frequently, spend 20 percent more per visit, and tip 32 percent more. Demonstrating these metrics was crucial in convincing larger brands to join, as they could see the tangible business benefits alongside the social good. This process required us to be data-driven, strategic, and persistent in showcasing our value.
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MENTORS & PEERS
To whom or where do you go for sound business advice? I’m fortunate to lean on incredible advisors and other entrepreneurs who have been invaluable sources of guidance throughout my entrepreneurial journey. The Skandalaris Center for Interdisciplinary Innovation and Entrepreneurship at Washington University in St. Louis was amazingly helpful in our early stages. And my current Advisory Board helps steer me in the right direction. It’s composed of Dan Sokolik (VP Marketing of Lee’s Famous Recipe Chicken), Phil Crawford (Global F&B + Hospitality Head at Adyen), Andy Rebhun (CXO at CAVA), and Seth Hall (Principal at 858 Partners).
Do you have a business mentor? If so, who and why? I lean on multiple business mentors and other entrepreneurs, not just one.
What piece of advice has had the most significant impact on your career? One piece of advice that’s had a huge impact on my career is to always lead with your mission and let your passion shine through. Early on, I was told that people don’t just invest in companies;they invest in people and their vision. This has shaped how I approach everything from pitching GiftAMeal to potential partners to rallying our team around new initiatives. Staying true to our purpose of fighting hunger while helping restaurants succeed has kept us grounded and driven, even when faced with difficult challenges. That advice has fueled our momentum and inspired others to join our mission.
If you could have dinner with any two area business leaders, who would you choose and why? If I could have dinner with any two area business leaders, I would choose Gerard Craft and [WashU] Chancellor Andrew Martin due to their deep commitment to the St. Louis community and their immense contributions to both the local economy and society.
Who is the most interesting under-the-radar/emerging business leader in St. Louis and why? The most interesting under-the-radar emerging business leader in St. Louis is Gabe Angieri, the executive director of Arch Grants. Gabe has been a pivotal force in the startup ecosystem in St. Louis, championing innovation and economic growth by attracting and supporting high-potential entrepreneurs from across the country.
What is one thing you would change about the St. Louis metro area business environment and why? One thing I would change about the St. Louis metro area business environment is increasing access to venture capital for early-stage startups. While St. Louis has a growing entrepreneurial scene, many founders still struggle to secure the necessary funding to scale their businesses. By fostering more venture capital firms and angel investors, especially those focused on local startups, we can ensure that talented entrepreneurs have the resources to grow. Strengthening these funding avenues will not only benefit individual companies but also contribute to the region’s economic development and job creation. A more robust funding ecosystem would help attract investors to the region.
BACKGROUND
Where were you born? Los Angeles, CA
What was your childhood aspiration? Professional baseball player
What was your first job, and what did you learn from it? Selling origami out of my pencil box in 1st grade for a nickel or a dime per piece.
What educational degrees do you hold, and where were they earned? BSBA from Washington University in St. Louis (Olin Business School)
HOBBIES & INTERESTS
What is your favorite St. Louis-area restaurant, and what do you typically order there? Too many good options to pick! I’ll go with Pastaria and the Tagliatelle Bolognese. Delicious!
What is one item you recently crossed off your bucket list? I recently went on a biking trip in Banff, Canada, which was absolutely incredible!
