Provided executive consulting in business transformation, operations, hospitality, administrative reengineering, commercial development, foodservice concepts, and business optimization. Founded multiple entrepreneurial initiatives including gastronomic services and an international art commercialization platform.

Directed administrative, financial, and operational management for an agricultural and hospitality estate, overseeing budgeting, reporting, cost control, lodging operations, and production processes.

Provided technical and administrative consulting for museums and cultural centers, supporting strategic planning, organizational assessments, project formulation, documentation, and institutional capacity building.

Led finance, sales, marketing, production planning, budgeting, inventory, procurement, regulatory compliance, product development, and a multidisciplinary team while supporting the launch of new pharmaceutical product lines.

Managed international ornamental plant export operations, supervising more than 60 employees, international logistics, production planning, quality control, export sales, and commercial expansion across Europe, the Middle East, Asia, and North America.

Managed restaurant operations, private events, menu engineering, staffing, supplier negotiations, budgeting, and strategic partnerships.

Completed executive cross-training across hotel operations including rooms division, food & beverage, housekeeping, purchasing, quality assurance, banquets, and front office management.