Consulting
Culinary & operations consulting
I work with chef restaurants, fine dining and leading restaurants that need a tight culinary operation, a stable team and control of their numbers. Every project starts by observing a real service, and ends with a kitchen that holds the standard on its own.
Chef restaurantsFine diningLeading restaurantsRestaurants in pre-opening
01Seasonal menu development
Building a menu from concept to plate. Every dish leaves with a full spec sheet and a calculated cost.
- Mapping suppliers and seasonal produce
- Development, tastings and dish calibration
- Recipe cards and plating specs
- Costing every dish against a target
Suited for:Restaurants in pre-opening, and restaurants changing season or concept.
02Systems & SOPs
Written procedures that let the kitchen work the same way every shift, without depending on one person.
- Opening, closing and mise en place
- Prep lists and par levels for every station
- Receiving, storage and food safety
- Fast onboarding for new cooks
Suited for:Kitchens with staff turnover, and kitchens that depend on one person.
03Operational stabilization
A diagnosis of a working kitchen: where service gets stuck, where dishes are inconsistent and where the money goes.
- Mapping bottlenecks at the pass and stations
- Reorganizing stations and timing
- Support until the change holds on its own
Suited for:Running restaurants with inconsistent service or a jammed pass.
04Food cost & waste control
Tight control of every gram that enters the kitchen. Menu decisions based on data, not gut feeling.
- Full costing for every dish and prep
- Yield tests for key ingredients
- Inventory counts and waste tracking
- Menu profitability and popularity analysis
Suited for:Owners whose revenue is growing but profit is not.
05Kitchen team training
Hands-on training at the stations. The goal: a team that holds the standard even when the chef is not in the kitchen.
- Technique workshops based on the menu
- Working alongside the team during service
- A structured onboarding track
- Criteria for checking a dish before it goes out
Suited for:Restaurants hiring a new team, expanding or opening a new location.
06Opening support
Supporting a new restaurant from shaping the concept until after the first service.
- Kitchen, station and workflow planning
- Choosing equipment and suppliers
- A costed opening menu
- Hiring, training and trial runs
Suited for:Entrepreneurs and owners before opening a chef restaurant.
Process
Four steps, measurable goals
Introduction & diagnosis
A meeting at the restaurant, observing service and talking with the owner and the chef. We define what needs to change and how we will measure it.
Proposal
A plan with scope, timelines and deliverables defined in advance. No open-ended items.
Work on site
Building the menu, SOPs and training inside your kitchen, with your team and during service.
Measurement & support
Checking results against the goals, and support until the kitchen holds the standard independently.
