Karl’s career and education has revolved around a passion for cooking and small business. He opened his first catering company during his junior year of college, serving street food outside the bar district late into the night on weekends. After graduating, he moved closer to his family and worked for a stone hearth oven manufacturer in their sales department and test kitchen. This role gave him the opportunity to work with several high-end chefs and chain restaurants. These groups were either in the planning stages of their concepts or were involved in making an organization-wide equipment change. This exposure spawned an idea for a Fast-Casual Mediterranean chain called Kebab Casual, which Karl opened in the summer of 2018. Having already laid the groundwork for an online order and delivery model, the changing consumer habits from the pandemic helped the business thrive. After being approached by a local brewery looking for more consistent food options, Karl opened another business called Carve Casual, serving Northwest Rotisserie. This concept was based around Carving Board dinners with flame roasted meats. These would be turned into butcher block sandwiches and specials for lunch service, pairing great with the wide array of cold beer served on site.

Ultimately, Karl decided to close his businesses in 2022 and pursue his ultimate goal of working as a foodservice consultant. He is excited to provide a service for fellow foodservice operators, whether it be projects for existing restaurants, or successfully launching a new concept.