Chef Consulting, Menu Development & Hospitality Partnerships
“I consult to restaurants, cafés and events — focusing on menu engineering, cost control, team training and operation systems to deliver consistent, profitable and authentic Italian dining experiences.”
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Menu Engineering & Recipe Standardisation
Costed, Portion-Controlled Recipes
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Food Cost Analysis & Supplier Sourcing
Focusing on seasonal produce & specialty items
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Staff Training & Kitchen Systems
Service flow, mise en place & HACCP basics
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Venue Openings & Kitchen Fit-out Consulting
Flow, equipment list & layout recommendations
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Pop-up & Ghost-kitchen Concept Design
Menu limited to 8–10, high margin dishes
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Private Chef & Corporate Event Menus
Bespoke packages, enquire today!
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Catering & Large Event Operational Planning
Timings, staffing, platters, on-site service
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Private Dining
La Botte D’oro Leichhardt
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Bakery Product Development
ProBaker concept support, recipes, production scaling
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Menu Photography & Plate Styling
For online & socials
Interested?
Download our informative pdf and we look forward to hearing from you