Kitchen Consulting and Planning

For many years I have worked as an executive chef and consultant in the yacht, large-property and private hospitality sectors.

For reasons of absolute discretion and confidentiality, I do not publish names of clients, properties, vessels or specific projects.

In numerous projects I have detected design or equipment errors in professional and semi-professional kitchens that lead to significant extra costs: staff changes, unnecessary movements, lack of refrigerated storage, poorly located equipment, ergonomics problems and difficulties between kitchen and service.

My work consists of preventing these problems from the perspective of someone who has truly worked in the kitchen.