Chef and co-founder of Keik — the happiest, pinkest bakery-restaurant in Miami. From a home kitchen to restaurants, a wholesale bakery and a franchise, I turn concepts into businesses that grow.
No name yet — a home kitchen, a pandemic, and a promise to my family that I'd build something of my own. We dreamed in pink and sold cakes from home. People kept coming back. From Brickell to Doral, that idea became Keik: restaurants, a bakery, a franchise — and the start of everything we've built since.
Each one started the same way — an idea, a kitchen, and a system to make it real.
And more — concepts built for other owners, under NDA.
A concept is only as good as its ability to grow. I build the part that makes it last — the operation, the brand, the numbers, and production that can meet real demand. At Aleana, that means tens of thousands of units a season on grocery shelves. At Keik, a system others can run.