In 2011, Kerri began her restaurant career with Turning Point as an Assistant Manager at Turning Point in Brick, New Jersey. Kerri’s childhood love for food led her to pursue the culinary and management program at the Art Institute of New York.
Kerri’s leadership extended to overseeing Back-of-House (BOH) operations, and eventually, she transitioned to the role of District Manager. Currently, as a Franchise Director, Kerri collaborates closely with franchisees, guiding them through training and equipping them for successful restaurant openings. This journey reflects her passion, resilience, and unwavering commitment to the culinary world.
