A LITTLE ABOUT DEAN VACHERESSE
Dean Vacheresse started as a dishwasher and worked in kitchens and fine dining restaurants while he obtained his accounting degree. His work and studies led him back to management, accounting, and executive roles in larger F&B companies. In 2003 he left the corporate world and began working with Portland restauranteurs in transition, where he saw in Portland, high-level professionals serving larger entities leaving a lack of real professionals assisting smaller restaurants, bars, and small businesses. There was a clear need that was not purely operational, legal, or financial, but rather a need for professional guidance that balanced and understood the intersection of all three and how they need to be considered as a whole rather than separately. Dean’s approach is distinguished by his ability to understand and balance the operational, legal and financial aspects of a business, as well as his candid, open, and intelligent input.