Consulting services cover a wide range of areas including recipe development, staff training, food and labor cost controls, kitchen design, and vendor relationships (food, equipment, and beverages). Provides extensive knowledge and experience in gluten-free cooking and baking, as well as other dietary restrictions and food allergies.


Private services cater to a range of preferences – from casual to multi-course tasting menus. This service can be designed for individual or group settings; utilizes locally sourced seasonal ingredients, and we offer a service to ensure quality and attention to detail.


Leads restaurant and hotel operational expertise including P&L projections and reports, staff recruitment, menu implementation and design. Focuses on quality and consistency, sourcing local products, leading by example and promoting team cohesion.