01
// who I am
The same hands that banked yeast now build agents.
For over a decade my job was making the invisible behave — yeast genetics, contamination forensics, fermentation curves. I spent seven years as Yeast Specialist at New Belgium Brewing, co-founded a craft distillery grain-to-glass, chaired the Microbiology subcommittee of the ASBC, and taught for White Labs' professional program.
Somewhere in there I bought a place and put it on Airbnb — the first one while I was still at the brewery. It worked, so I saved and bought a second, then a third: a three-property short-term-rental business in Asheville. Craft beer was the theme, which took no research on my part. For 10 years I was an Airbnb Superhost — a status Airbnb confers and re-checks against its own thresholds, not one you give yourself. I did the work I now automate: guest messaging, chasing reviews, taking bookings, coordinating turnovers, keeping listings straight across every channel they were on. The rentals out-earned my salary as a scientist, so I ran the 80/20 and left New Belgium for hospitality. I don't run the rentals anymore. The ten years of running them is why I know which guest messages an agent can answer and which ones still need you.
Then I pointed the same discipline at code. The microbes never cared about my résumé; neither did the compiler. Both reward the person who measures, iterates, and ships. Today I design and build agentic AI tools, software, and websites with the Six Sigma rigor I used to stabilize fermentations.
The result is rare: one operator who can walk a production floor, debug a contamination, and then hand you the dashboard that tracks it — or the agent that answers your guests at 2am. I work with Asheville breweries, makers, restaurants, farms and nonprofits — and with clients nationally who need science-grade thinking and modern tooling in one place. I'm now pointing the same tooling at short-term-rental operators.
