At KDI Wealth Management, our clients' success is powered by our dedicated team. Behind every engagement, every innovation, and every success are unique individuals driven by passion, purpose, and personal journeys. Our "Getting to Know You" blog series aims to pull back the curtain and introduce you to the remarkable team members who bring our firm to life.
When I was younger, I spent a number of years working in various roles across a few different restaurants. Over time, I had the chance to experience nearly every job function a restaurant has to offer: dishwasher, cook, host, and bartender. Each position came with its own challenges, responsibilities, and nuances to learn. Working in this environment taught me much more than simply how to cook or serve. It gave me a glimpse into an organized and precise world where efficiency and space optimization were essential, and where making people feel special was both a skill and an art.
Restaurants are carefully crafted spaces where every square foot serves a purpose. Storage is maximized to the fullest extent: some booths, for example, have hidden compartments under the seats, ideal for storing off-hour items or backup supplies. This kind of forethought is essential for a busy restaurant to keep running smoothly. When peak hours hit, there’s no time to waste searching for extra utensils or plates. Everything has to be close at hand, and everyone has to know exactly where to find things. It’s a constant effort to be as efficient and effective as possible, minimizing waste—both of materials and of time.
One of the most fulfilling aspects of working in a restaurant was interacting with customers. I loved creating experiences that made people feel special. Whether it was a birthday celebration or just an ordinary Tuesday night, there was a sense of satisfaction in being able to contribute to someone’s good time. It’s a unique opportunity to become a small part of people's memorable moments, even if only briefly. Those experiences and the connection to others are what make the fast-paced demands worthwhile.
But of all the roles I played, cooking was a standout for me. Cooking in a restaurant kitchen differs from home cooking in many ways. While the end goal—preparing food to be enjoyed—remains the same, the scale and resources are vastly different. At home, my fridge might hold a modest selection of ingredients, but in a restaurant, everything is available in bulk. My personal kitchen may have a few well-loved pots and pans, but in a restaurant, I had access to every size, shape, and style of cookware imaginable, often in multiples. This diversity allows for an efficiency that’s difficult to replicate at home.
I discovered that I genuinely enjoy the process of food preparation. The repetitive motions of slicing, dicing, and chopping vegetables became a kind of meditation for me. There’s something therapeutic about focusing on those small tasks and knowing they’ll be part of something larger. Seasoning food was another favorite aspect—learning to balance flavors, finding that sweet spot between just enough and too much. As anyone who has tasted an overly salted dish knows, too much seasoning can overpower and ruin a meal, while too little can leave the food tasting bland and lifeless. Learning to achieve this balance requires practice, attention to detail, and sometimes even intuition.
In a way, cooking in a restaurant is like many other parts of life. It’s about finding balance, making choices under pressure, and knowing when to trust your instincts. Working in restaurants taught me not only how to prepare meals efficiently and skillfully but also how to be part of a team, how to manage time and resources, and how to bring joy to others through small acts of service. These lessons have stayed with me long after my time in the restaurant industry ended.
Cooking, and the rhythm of restaurant life, offers a unique mix of structure and creativity, of rules and flexibility. I am grateful for the skills and perspectives it has given me and for the memories of those busy nights when everything and everyone worked together like a well-oiled machine.
Being a Financial Advisor with KDI Wealth Management reminds me of the valuable lessons I learned in the restaurant industry: it’s all about balance, teamwork, and serving others under pressure. In both roles, there’s a need to blend structure with creativity, adhering to proven strategies while remaining flexible to adapt to each client’s unique financial goals. Just as restaurant work taught me to manage time and resources efficiently, I now apply these skills in crafting financial plans that meet both immediate needs and long-term aspirations. The joy I once found in bringing people a satisfying meal I now find helping clients achieve financial well-being. Those fast-paced, collaborative nights in the kitchen taught me how to thrive under pressure, trust my instincts, and that my client's satisfaction is paramount!
If you missed previous team member introductions, you may read them here: