We believe that the core of a healthy business begins with its people. We focus on building strong relationships throughout operations so that each department works in unison.
Clients We seek to serve
Independent Restaurants
Typically led by established chefs whose cuisine is pronounced and signature. These clients are typically aiming for their second or third Michelin stars. I provide another set of experienced eyes and a skilled hand to refine and enhance training, operational standards, and culture without altering the restaurant's own character and essence.
If there is a desire to dive deep on philosophical, cultural and culinary development , it will be done with great collaborative effort with the team to ensure ownership by the operators.
There is also great emphasis placed on service standards and cohesiveness between the teams of the dining room and kitchen. The strength and genuine camaraderie between them is felt at every moment of the guests' experience.
Larger Operations such as Hotels, Clubs, and Established Hospitality Groups
These clients often seek to gain or enhance their Forbes and Michelin star accolades, often starting from scratch to align their culinary, service, and operational strategies with the defined standards.
The approach to coaching these teams is similar to independent restaurants, however, menu design, conceptualization, and training from both service and culinary perspectives provide a tangible base to operate from. The breadth of this work is organizational and structural to provide the foundation to build upon.
This ground up approach also has a large financial training aspect through proper costing, inventory management, and food production standards. We will leverage professional contacts to provide the best products available as well.