A Restaurant consultant fulfills the role of an analyst, and information source, an unbiased observer, a link to the outside world, a sounding board and should be someone who knows your industry inside out.

I have 30 years of experience as a professional chef, a cookery school teacher, and as an ergonomic kitchen designer.

I have the time that you don’t, the experience that you haven’t yet developed and the ability to motivate and inspire you to take your business to the next level.