If you look at my resume, it might seem like I’ve lived two different professional lives—one in education, the other in hospitality. On paper, those careers might seem worlds apart. But the truth is, they’ve both been about the same core thing: service.

Whether I was standing in front of a classroom, coaching on the basketball court, or managing a busy restaurant, the goal was always the same—show up, work hard, and serve people well. That mindset was shaped by my family, my upbringing in Lodi, and the lessons I’ve learned along the way. And while the settings have changed, the mission has stayed consistent.

Starting in the Classroom

My first passion was education. After graduating from CSU Sacramento with a degree in history, I went on to earn my teaching credential from National University. I believed (and still believe) in the power of a good teacher—someone who can change the course of a student’s life just by showing up, listening, and pushing them to believe in themselves.

I began my career as a substitute teacher in the Covina Valley Unified School District before returning home to Lodi, where I became a full-time teacher with Lodi Unified. Teaching middle and high school wasn’t always easy, but it was always meaningful. There’s something about connecting with young people during some of the most important years of their lives that leaves a lasting impression—on both them and you.

It also gave me a chance to coach—something that quickly became one of the most rewarding parts of my life. Coaching youth basketball and high school teams allowed me to combine teaching with mentorship and leadership. It wasn’t just about running drills or calling plays; it was about helping kids discover their strengths and navigate life’s challenges. I saw myself in a lot of those students and athletes, and it made me want to be the kind of adult they could count on.

A New Chapter in Hospitality

In 2010, I made a major shift. I transitioned into the restaurant industry, starting with Brinker International, where I worked as a bartender and eventually became an assistant manager. Later, I joined the team at CE Restaurant & Bar (Bella Bru Café) in Carmichael as a general manager. To some, this might have seemed like a career detour—but to me, it felt like a natural extension of everything I had learned as an educator and coach.

In hospitality, just like in teaching, people come first. You have to know how to manage personalities, solve problems under pressure, and lead by example. In both settings, trust and communication are everything. The difference is, instead of lesson plans and report cards, I’m working with menu planning, team scheduling, and customer service. But the end goal is still to create a space where people feel welcome, supported, and valued.

Managing a restaurant has its own kind of intensity. The pace is fast, expectations are high, and the margin for error is small. But I’ve found that the key to success in this industry is the same as it was in education: be consistent, treat people with respect, and never stop learning.

Lessons That Cross Industries

One of the most important things I’ve learned is that good leadership looks the same no matter where you are. Whether you’re managing a classroom or a restaurant team, people need to feel seen, heard, and appreciated. They need structure, encouragement, and accountability. And they need someone who’s willing to roll up their sleeves and lead from the front.

I’ve also learned the value of patience. In teaching, patience is essential—students don’t always get it right the first time, and you have to believe in them anyway. In hospitality, patience helps you navigate tough customers, long hours, and the curveballs that come with any given shift. In both worlds, keeping your cool and staying focused on solutions makes all the difference.

Finally, I’ve learned that serving others is never wasted effort. Whether I was helping a student understand a new concept or making sure a guest had a great dining experience, that service mattered. People remember how you made them feel—and in both careers, I’ve taken pride in being someone others could rely on.

Bringing It All Together

Now, as a general manager, I get to draw on everything I’ve done. I use my teaching background to train and mentor staff. I use my coaching mindset to build teamwork and confidence. And I use my life experience to connect with customers and employees on a deeper level. My work is fast-paced and demanding, but it’s also full of opportunities to make someone’s day better—just like teaching.

I never imagined when I started my career in education that I’d end up in hospitality, but I wouldn’t change a thing. Both paths have challenged me, taught me, and helped me grow. More importantly, they’ve both allowed me to live out a simple but powerful idea: work hard and serve well.

People often feel pressure to stick to one path. But the truth is, life isn’t always linear—and that’s okay. What matters most is that you find work that aligns with your values. For me, that means leading with integrity, showing up with consistency, and treating every person with care and respect.

Whether it’s in a school, a sports gym, or a restaurant dining room, I’ve found purpose in serving others. And no matter where the next chapter takes me, I’ll keep doing what I’ve always done: work hard, serve well, and make a difference where I can.