Started at Burger King at 15. Spent fifteen years bartending, serving, managing, catering — learning every angle of hospitality from the ground up. Built SMAK into three Vancouver locations and exited. Created the original gluten-free chicken strip at BRGR BRGR — still own the IP. Ran Maison Simons / Café Ève as Chef and Director of Hospitality for seven years.
Now building Saucy Bird — a sauce and rub brand with a ghost kitchen, a Founding 50 product drop, and a Vancouver flagship in the works. Running Smooth Herman's. Planning the next five brands in the portfolio.
Father to Cael and Cienna. Engaged to Emily. Hoping to add to the family. Running the Viking Protocol — a full-stack optimization of body, mind, and performance — at 45, because that's when it matters most.
Viking Protocol. Peptides. 20-hour daily fast. Four-day training split. HRV 91ms. Resting heart rate 48. Biological age 30. Built this deliberately at 45 — because waiting is for people with different standards.
Building Saucy Bird from a ghost kitchen in Vancouver. Sauce and rub brand. Canadian trademarks filed. Founding 50 launched May 2026. Vancouver flagship planned Q4. Doing it in public — the real numbers, the real decisions.
Divorced. Re-engaged. Two kids. Working toward a third. Co-parenting in real time. Planning a wedding and a baby and a brand simultaneously. Not hiding any of it — because the people watching are living something similar.
Hockey. Softball. Golf obsession. Back to serious training after a multi-year gap. Competitive by nature — always has been, always will be. The body is a tool. Keep it sharp.
Full-stack body optimization. Not a phase. Not a trend. A deliberate, methodical approach to being the most capable version of himself — at 45, going into the most important decade of his life.
The Viking Protocol updates. Saucy Bird inside track. The real story — not the edited version. No frequency promises. Just signal, no noise.