I provide bespoke culinary consultancy, assisting in the launch of new food establishments and the revitalization of existing ones. My approach includes personalized staff training to ensure your team delivers exceptional gastronomic experiences.
I engage in sophisticated partnerships with catering and banqueting companies, crafting and executing memorable culinary events that emphasize quality and aesthetic presentation. Moreover, I am available to work as a Cook within these environments, independent of the creative and decision-making processes. .
Offering flexible on-site culinary support, I can step into roles such as Head Chef, Sous Chef, Chef de Partie, or Cook. Whether covering holiday shifts or filling in for staff absences, I bring a wealth of expertise and professionalism to your restaurant or hotel, dedicated to elevating your culinary offerings and enhancing guest satisfaction..