Q: How did you get started in hospitality?
I actually started out flipping eggs at a diner back in Wisconsin. I was still in high school and eventually became a manager there,which sparked my interest in hospitality. I went on to study hotel and restaurant management and took an internship at a full-service hotel with extensive banquet space. That’s where I really fell in love with the energy and complexity of the business.
Q: What’s one of the most important lessons you've learned along the way?
Early in my career, I focused heavily on service and overlooked some of the financial aspects of hotel management. Once I started working more closely with owners and financials, I realized how crucial it is to understand the numbers. Now, I coach my team to ask “why” a lot, to dig deeper and be actively curious. That mindset helps uncover insights that really move performance forward.
Q: How would you describe your leadership style?
I’m a big believer in servant leadership. My goal is always to be there for my team, to support their growth and help them succeed. I think of myself as a teacher more than a boss—someone who can coach and guide people to reach their potential, whether they’re on track for leadership or simply doing their best work in the role they’re in.
Q: What sets Aperture apart from other hotel management companies?
We’ve struck a great balance. We’re small enough that a GM can call our CEO directly and feel totally comfortable, but we’re large enough to have the infrastructure, technology, systems, and support to perform at a high level. That combination of access and capability is rare and powerful.
Q: If you weren’t in hospitality, what would you be doing?
Teaching. I’ve always loved coaching, whether it was youth sports or new managers, and I get a lot of energy from helping others grow. Hospitality gives me that outlet, but if I had to pivot, I’d find a classroom.
Q: Do you have any personal rules or guiding principles?
I always come back to being dependable for my team. If I commit to supporting them, I follow through. No exceptions. I also try to stay grounded in the idea that hospitality is about creating positive experiences, not just running a building.
Q: What's an unexpected skill you bring to your role?
I love to cook and bake. It’s something I picked up from my mom, who was a great cook and baker. I don’t follow recipes—I just wing it, which drives my wife crazy. It’s a creative outlet for me. My go-to dish is Parmesan-crusted chicken.
Q: What’s one destination on your bucket list?
Alaska. I’ve never been, but the idea of being out in the wild really appeals to me. I don’t want to do the cruise version either. I’d go inland, explore, and really experience it. My kids joke that I could survive out there, which I take as a compliment.
Q: What’s a book that’s influenced you?
Who Moved My Cheese. It’s a simple read, but it’s all about adapting to change, which is something you have to do constantly in this business.
Q: Any memorable hotel mishaps?
Definitely. I was opening a Hampton Inn & Suites and had all the bigwigs there, including the mayor, corporate team, and our top clients. Right before I was supposed to give my speech, the fire alarm went off because we burned the cookies. Not ideal, but unforgettable.
