If it’s a job in Food and Beverage, I’ve had it. From working after school washing dishes in St Louis to bartending in Chicago to managing in New York City, I was an industry brat through and through. After extensive travel I landed in southwest Nicaragua to take over as F&B Director for a 3,000 acre development, opening five different restaurants as well as overseeing a full-scale farm and garden. I lived and worked there for 10 years.