Drawing on nearly 30 years of experience in haute cuisine and the inspiration gained on my travels around the globe, I have become a highly regarded and sought-after consultant for restaurants, hotels and industry.
Whether giving keynote speeches at food symposiums, developing new catering concepts or advising food corporations in search of change – I will gladly assist you with outstanding competence, precise expertise and an excellent network.
Are you keen to meet the ever-increasing demands of your guests with regard to cuisine and service? To stand out from your competitors? To get fresh inspiration and motivation for your team and yourself? To optimise processes and transform your team into a powerful entity?
To plan well-coordinated marketing activities? Are you on the look-out for talented staff? Looking for new input in designing your menu or in creating or adapting new or existing recipes?
I am willing and able to help wherever needed.
Do you have a special, high-quality product? Are you planning to open a restaurant, or still waiting for success? With my experience and reputation, I can give your product a personal touch or bring attention to your restaurant.
I can identify new uses for your product, or develop carefully crafted recipes as an added value. Are you a food start-up lacking contacts or that crucial input from outside to refine your product? Just let me know!
Even if things are going well, there is always room for improvement, simplification or a change. Perhaps you have reliable, seamless structures, but you still have the feeling that your business is in a rut? Then now is the time to consider a makeover.
Even Paul Bocuse knew that: “the cuisine only accounts for 20% of a restaurant’s success. What’s most important is the atmosphere and the head chef’s approach. The great restaurant is a theatre.” I am able not only to show you this, but also to implement it for you.