I moved to the French Alps at 19 with zero French and no real plan. Ended up spending four years working in hotels across Val d’Isère, Tignes, Chamonix, Méribel, Courchevel, and Val Thorens. Started behind the scenes as a Chef de Partie and working my way to Senior Head Chef.

What I learned: the people having the best experiences weren’t always spending the most. They were the ones who knew what to ask for. Who had relationships with guides and hoteliers. Who understood that great ski trips come from curation, not just budget.

From there, I spent six years managing fine dining restaurants and members clubs in London, then another six doing the same in New York. Different cities, different clientele, but the same fundamental truth: exceptional experiences come from anticipating what someone needs before they know to ask.

The best members clubs don’t just fulfill requests—they maintain institutional memory. They remember your preferences, your patterns, what worked last time. After a few visits, your drink arrives before you order it. Your favorite table is always available.

That level of care is completely absent in ski travel.

Now I’m building something that brings this approach to mountain experiences. Not because destinations need another booking service, anyone can arrange hotels and guides. But because the best mountains deserve someone who knows them intimately and can curate them at the level they deserve.

I’m starting with a newsletter: sharing perspectives on skiing, hospitality, and what makes mountain experiences actually memorable. Conversations with photographers like Zhenya Swan about Gstaad. Deep-dives into Vermont resorts most people overlook. What I learned working in Courchevel and how it translates to other destinations.

Eventually, this becomes curated experiences for a small number of clients per season who value this approach.