Three white plates with layered pasta, topped with sage leaves, served with a side of roasted vegetables, on a stainless steel counter in a kitchen.

Audit

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Menu Creation

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Team recruitment

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Cooks training

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Opening

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Food cost optimisation

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Audit ✳︎ Menu Creation ✳︎ Team recruitment ✳︎ Cooks training ✳︎ Opening ✳︎ Food cost optimisation ✳︎

A female chef in a kitchen holding a plate with a dessert topped with a shrimp. She is smiling and wearing a tall chef hat and a chef uniform with the brand name 'Ferrandi Paris'.

Restaurant Consulting

I support restaurants and hospitality projects in developing a culinary identity that is both distinctive and operationally sustainable.

My consulting work can include menu creation and refinement, recipe development, kitchen organization, sourcing, food cost optimization, team training, and the development of healthier or nutrition-focused concepts.

I approach each project with a balance of creativity, practicality, and attention to detail — ensuring that every dish reflects the identity of the venue while remaining consistent, efficient, and realistic for the kitchen team to execute.

Whether launching a new concept, refreshing an existing menu, or improving day-to-day kitchen operations, I work closely with each team to create solutions tailored to their vision, clientele, and business needs.

Get in touch

Looking to develop or elevate your culinary business?

I offer consulting for private chefs, restaurants, and hospitality projects, with support ranging from menu creation and recipe development to kitchen organization, sourcing, food cost optimization, and overall culinary positioning.

Whether you’re starting a new project or refining an existing one, I’d love to hear about your vision and explore how I can help bring it to life.