Culinary Consulting for Restaurants, Hotels & F&B Projects

• Kitchens that hold under pressure

• Concepts built to be executed

• Structure where operations are breaking

• Support from concept through to opening

Concept Development
Restaurant and F&B concept creation from idea to execution.
Menu structure, kitchen design and operational framework.

Pre-Opening Support
Kitchen setup, supplier structure, cost planning and team systems.
Built to open on time and run from day one.

Operational Reset
Fix underperforming kitchens.
Menu optimisation, cost control and workflow restructuring.

Interim Leadership
Short-term head chef and project leadership.
Stabilise teams, deliver launches and maintain standards.

Operators and teams who need clarity, structure and performance:

• Restaurant operators

• Hospitality brands

• Investors and development teams

• Projects in concept, pre-opening or operational transition

• Operations become clear and controlled

• Teams work with structure and consistency

• Concepts translate into execution

• Projects move forward with confidence

Over 20 years across restaurants, hotels and large-scale hospitality environments.

Selected Experience

• Gordon Ramsay Restaurants

• The Ritz-Carlton

• The Hoxton

• International and multi-site operations