Professional chef, culinary & business consultant,
I specialize in menu development & research (R&D), work organization
and business strategy for culinary brands.
As a culinary consultant, I work with standalone,
multi-unit and chain restaurants around the world to design, implement and QA (Quality
Assurance) new menus, but my experience extends to related areas such as FOH
& BOH layout design, sustainability and brand development.
Auditing: analysis of concept, menu and production. Problem sourcing, report and action plan
Concept Development: support with creation of personalized concepts & business development as franchising
Menu Development And Creation: brain storming, ingredient & equipment sourcing, development and creation of menus for Pastry, Savory, Bakery, Chocolate & Drinks concepts as Pastry Shop, Tea House, Coffee Shop and Restaurants
Staff Recruitment: through a wide international professional network and in collaboration with internationals recruitment companies
Layout And Kitchen Development: analysis, design, sourcing, ordering and follow up
HACCP Support: analysis, design, sourcing, ordering and follow up
Production Launching & Follow Up: after full training programs, support and sustainability with launching & follow up of production
