Hi, I'm Lexi.

I started working at McDonald's in 9th grade. Over four years, I worked every station — grilling, drive-thru, front of house — and became the youngest crew trainer at my location. I know every sandwich recipe by heart.

"This is where I learned that great operations run on systems, discipline, and process innovation. My first lesson in how well-designed systems create efficiency at scale — and the ignition for everything that came after. Ask me about my secret recipes."

I studied at Cornell's School of Hotel Administration with a real estate minor, and TA'd for courses in Real Estate and F&B Operations.

The Hotel School Highlight: I ran my own management night — a full fine dining restaurant service themed 'Color of Change.' Recipe design and costing, seating, table service, kitchen operations, P&L — all of it.

'Running a real restaurant as a student is not something most finance people have done. I'm glad I have. It taught me that hospitality is just operations with higher emotional stakes.'

I started my investment banking career at Morgan Stanley as a summer intern in Hong Kong in the Financial Sponsors group, then returned full-time to New York in the Global Industrials Group.

'Banking taught me to learn fast, work hard, and perform under pressure — and to never stop questioning whether there's a better solution. It built a kind of grit you can't manufacture anywhere else.'

I joined DoorDash in Strategic Finance on the New Verticals team, specifically the newly launched Retail business.

Full Circle Moment: after studying hospitality and advising large companies on Wall Street, I ended up back in a consumer-focused industry building strategy to drive business operations at scale.

'DoorDash was where strategy stopped being a deck and started being a decision. I learned to work across functions, move fast, and think in multi-sided systems. Same instinct as the kitchen — just a different kind of service.'