top of page


Sometimes, rasing capital, finding a location, having a great chef and getting permits is not enough to run a successful restuarant. There will be a huge array of surprises awaiting for you at every corner. From dishwashers to your Maître D' there are hudreds of details in between, and leaving one of them unseen can make your restaurant crumble.

The food industry is very paradoxical, it is so simple and complex at the same time. It requires so many different talents, knowledge and focus.

My experience comes from all over the world, startign with a hotel school in France, an array of free style Michelin Restaurants, small Relais Chateau Hotels to large multimilion dollar resorts and casinos and food courts throughout the world.


Working with me will only bring improvements and benefit to your business and your team. I bring exceptional and high quality work to whatever your food concept is.


Some of the consulting provided to:


  • Kluge Estate and Fuel Restaurants, Charlottesville, VA

  • Daniel Boulud, Lufthansa Airline Catering, Frankfurt, Germany

  • Daniel Boulud, Maison Boulud, Beijing - China

  • Cafe Sabarsky at Neue Gallery, New York, NY

  • Payard Patisserie & Bistro, Sao Paulo, Brazil

  • Payard Patisserie & Bistro, Seoul, Korea

  • LT Burger, Laurent Tourondel, Panama City, Panama

  • Castiglione del Bosco, by Massimo Ferragamo, Montalcino, Italy

  • Ralph's, Ralph Lauren by LT, Paris, France

  • Cafe Kristall Swarovski, New York, NY

  • BLT Steak, Ritz Carlton Hotel, Almati, Kazakhstan

  • Moorea Beach Cafe by Bruno Jamais, Moorea, French Polynasia

  • Shinsegae Food R&D, Seoul, Korea

  • Foundation Paulo Martins, Institue Criança Vida, Belem Brazil

bottom of page