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Consultant Chef

I make available my experience as a chef and the training acquired outside the kitchen, with a master's degree in Food & Beverage Management at Luiss Business School, to help restaurateurs, entrepreneurs and producers build solid and distinctive projects in the world of food.

Each consultation is tailor-made: I listen, analyze and propose concrete solutions, designed to enhance identity, territory and objectives.

chef culinary consultancy

Areas of intervention:

 

  • Concept and format development
    For those who want to open a new restaurant or renew the identity of an existing one.

  • Menu design
    Study and development of menus consistent with the concept, seasonal, sustainable and effective from a management point of view.

  • Kitchen Organization
    Workflow analysis, workstation optimization, resource management.

  • Supplier selection
    Identifying small producers and quality suppliers in line with the philosophy of the place.

  • Staff training
    Practical and theoretical sessions to convey method, technique and attention to detail.

  • Temporary Chef / Creative Direction
    Operational and creative support during launch, special events or transition periods.

Contacts

Thank you for writing to me!

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