My journey into commercial real estate did not begin when I obtained my commercial real estate licence.
A former ITHQ student, I have spent nearly 30 years in the restaurant industry. I've worked in virtually every aspect of a restaurant, from the kitchen to front of house, before becoming an executive chef, general manager, corporate training manager, entrepreneur and restaurant owner.
My career has taken me across Quebec, Ontario and Florida. I participated in the opening of four restaurants in the United States and gained extensive experience in menu and recipe development, operational standards, cost control and inventory management.
In Montreal, I co-founded Café 92 Degrees and founded Burger de Ville. For more than 18 years as a business owner and entrepreneur, I have created, developed and operated concepts that stood out in Montreal's competitive restaurant scene. Burger de Ville was recognized over the years for having some of Montreal's best burgers and fries.
Today, I bring this experience to my commercial real estate practice, while also offering practical guidance to entrepreneurs, aspiring business owners, investors and commercial property owners.

Finding a commercial space is one thing. Finding the right space for your concept is something entirely different.
After decades in the restaurant and business world, I understand what an operator is truly looking for in a space: location, visibility, layout, workflow, equipment requirements, build-out costs and, most importantly, whether the concept can realistically operate in that space day after day.
I assist my clients with:
• Commercial leasing
• Tenant and landlord representation
• The purchase and sale of commercial properties
• Site search and location selection
• Evaluating the potential of a commercial space
• Multi-unit properties with 5 units or more
• Commercial real estate opportunity analysis
My approach is simple: I look at a project through the eyes of a real estate broker, but also through the eyes of an entrepreneur who has signed leases, built out spaces and operated businesses.

Do you have a business idea or a concept you want to develop?
I can help long before you sign a lease.
Throughout my career, I have been involved in concept development and feasibility studies. My role is to bring a practical and realistic perspective to a project and help ask the right questions from the beginning.
Is this the right location?
Is the space truly suited to the concept?
Will the layout allow the business to operate efficiently?
What renovations and equipment may be required?
Does the concept make sense for the space, neighbourhood and target customer?
I can assist with:
• Concept development and positioning
• Project feasibility and practical assessment
• Location analysis
• Operational workflow planning
• Kitchen and service area planning
• Equipment planning
• Practical project review before making a major commitment
• Business growth, relocation and repositioning
Whether you're an established entrepreneur or simply someone with a great idea and the desire to build something, I can help you structure your thinking and look at the project through an operator's eyes.

A great restaurant concept also needs to deliver on the plate.
With nearly 30 years of restaurant experience and a background as an executive chef, I also offer consulting services for menu and recipe development.
I can assist with:
• Recipe creation and development
• New menu development
• Reviewing and improving an existing menu
• Recipe standardization
• Aligning the menu with the concept and target customer
• Improving kitchen efficiency through menu planning
• Product and new offering development
• Recipe sheets and preparation standards
My approach combines culinary creativity with operational reality.
A menu should be exciting and consistent with the concept, but it must also be executable, repeatable and adapted to the day-to-day realities of the business.

My experience as an entrepreneur also allows me to bring a different perspective to commercial property owners.
Not every concept is right for every space.
I understand what entrepreneurs actually look for in a commercial space. I can help better position your property, identify the types of businesses that may be well suited to it and bring a practical perspective when evaluating concepts presented by potential tenants.
The goal is not simply to fill a vacant space.
It's to find a tenant and a concept that make sense for the property, the neighbourhood and the market.

I've signed leases.
I've opened restaurants.
I've planned kitchens.
I've developed menus and created recipes.
I've managed teams, inventories and costs.
I've participated in restaurant openings in the United States and developed my own concepts in Montreal.
I've also made mistakes, adjusted strategies and learned from years of hands-on experience.
That real-world experience is what I now bring to my commercial real estate and consulting clients.
And of course, I continue my residential real estate practice alongside my partners at Groupe Immobilier MCW.

Do you have a commercial project, a business idea, a space to lease, a concept to develop or a menu to create?
Let's talk.