YakiCulinary Consulting
Consulting for chef-driven and fine dining restaurants: menus, systems and numbers.
Contact →The kitchen is the heart of every business.
Stages at two 2-Michelin-star restaurants in Copenhagen and Lisbon. Claro, under chef Ran Shmueli. Three years owning an Italian restaurant. Today Executive Chef at Qumran, alongside Moshik Roth. I come to restaurants speaking first the language of numbers and operations.
The full story →What I do in your restaurant
Seasonal menus
Every dish with a full spec sheet and a calculated cost.
SOPs
The same execution every shift, without depending on one person.
Operational stabilization
Finding the bottlenecks and fixing them on the floor.
Food cost & waste
Control of every gram. Decisions based on data.
Team training
A team that holds the standard even when the chef is not in the kitchen.
Opening support
From concept to the first service and beyond.
On the plate
Chef-level events
Private chef dinners, corporate events and private celebrations. A menu built for the event and a professional kitchen on site.
About events →How can we upgrade your restaurant?
Leave your details and I will get back to you.