Culinary consultancy built on real operational experience
Most food operation problems don't sit in one place. A menu that's too complex slows the line and service. Inconsistent specs and dish execution push up food and waste costs. A kitchen designed without the menu in mind costs time every service.
I've spent more than 30 years on both sides of this, as a chef and as an operational leader – from restructuring a central production operation for a 20-site restaurant group to opening a CPU for a remote operation feeding up to 10,000 people and growing a Dubai catering business.
“Great food operations happen when product, process, people and commercial performance work together.”
Menu & Kitchen
Start-up & Brand Support
Quality, Training & Recruitment
Consulting Services
Building capable teams
Great results depend on great teams. Having established culinary academies to develop talent and create career pathways, I understand the importance of investing in people and building strong operational foundations.
My approach begins with understanding the team, identifying skills gaps and recognising individual strengths. From there, I develop structured training programmes, practical workshops and clear operational standards, supported by hands-on coaching and mentoring.
By establishing clear roles, responsibilities, accountability and opportunities for progression, I help create confident, motivated teams that take ownership of their performance, work effectively together and consistently deliver high standards.
The objective is simple: to build capable teams, develop future leaders and create a culture of continuous improvement that delivers sustainable results long after my involvement.
Assess
Understand the team, skills, strengths and development needs.
Develop
Deliver targeted training, mentoring and practical coaching.
Empower
Build accountability, confidence, teamwork and leadership.
Sustain
Measure performance, embed standards and develop future leaders.
How I work
Discovery
A conversation about your business, products, volumes and goals.
Diagnostic
Time in your operation: observing production, mapping the process and reviewing the numbers.
Plan
A prioritised, costed set of recommendations with expected impact.
Implement
Trials, SOPs, training and performance tracking so the changes hold.
Large-scale production
Ready-to-eat ranges developed and produced at scale for a meal-plan and catering business in Dubai.
Selected results
Reduction in group food costs across a 20-site restaurant group
Annual savings from restructuring the central production kitchen (CPU) operation for a 20-site restaurant group
Food cost reduction launching Compass Group's 'Marketplace' in Norway, Sweden & Finland
Up to this many personnel fed daily on Das Island, UAE – a major oil & gas operation with 115 chefs, 400 F&B staff and 32 outlets
Growth in event-catering contracts as MD of a Dubai catering business
Experience across sectors
Start with a conversation
Tell me about your operation and what you'd like to improve. I'll tell you honestly whether and how I can help.
Get in Touch