I started Aegis for one reason: small and mid-size food companies need real QA leadership long before they can justify a full-time Director of Quality. You shouldn't have to choose between an expensive hire you can't keep busy and crossing your fingers at your next audit.
I bring 12+ years of hands-on food safety and quality leadership across bakeries, manufacturers, airline catering, and certification bodies in the Bay Area. I've held Director of QA roles, written entire SQF programs from scratch, managed FSMA and HACCP compliance, and walked facilities through SQF, BRC, and FDA inspections — so when I step into your operation, I already know what "good" looks like.
I also run a food business of my own, DessertsNDelight, so I understand the budget pressure and the long hours firsthand. My job is to give you director-level expertise that fits your size, your stage, and your numbers.
If quality keeps landing on your plate, or a buyer just asked for paperwork you don't have, you're exactly who I built Aegis for. You don't need a department. You need the right systems and someone who has done this before.
You're scaling out of the kitchen into real retail — and suddenly buyers want documentation you've never had to produce. I get you compliant without burying you in overhead.
You're moving fast and don't want food safety slowing a launch. I build the infrastructure early, so the first buyer or co-packer who asks for paperwork gets a confident yes.
You've got an audit, an SQF push, or FSMA on the horizon and no full-time QA leader to run it. I step in as that leader — part-time, without the full-time salary.
Your gluten-free, organic, or allergen-friendly claims are your brand — and they have to hold up. I make sure the safety and validation behind them is airtight.
Tell me about your operation. No commitment — just an honest conversation about whether we're the right fit.
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