For restauranteurs

Do you need an outside, professional and constructive opinion?

As restaurant owners, we can be so busy with the details that we lose sight of the big picture; the daily grind can easily leave no energy to notice and resolve areas of improvement. Are you too busy doing the mundane when you excel in other areas? Are you so busy in the kitchen that you have lost touch with the front house and the client experience ? Or is the opposite true; you are an excellent people person and your service is exceptional but unmotivated, untrained kitchen staff is letting your client down?

This is what I can do for you:

I will first experience your restaurant as a patron for 2 or 3 meals and critique the service, food ordered, timeliness, presentation, cleanliness, client comfort, etc. Next, I will observe a service in the kitchen, studying the cooks’ technique, rapidity, efficiency of movement, equipment, kitchen functionality, quality of raw ingredients and recipes.

Before meeting with you to report my findings, experiences, opinions and advice, I will also visit your competitors, judging their strengths and weaknesses, paying attention to their visibility, marketing and communication as opposed to yours.

If desired, I can develop recipes, propose plating and presentation options, and also train staff in specific techniques, which can be helpful if your staff doesn’t have formal training.

Take a look at my resumé to check out my qualifications and professional background, but let me share my food philosophy with you to be sure we are a good match: I specialize in international cuisine, with an emphasis on French cuisine and technique, and cook beautiful, fresh, flavorful and colorful food beginning with raw, high quality and when possible, local, ingredients.

Having said that, I am originally from Texas, which allows me to understand southern cooking, soul food, Tex-Mex and Mexican cocina. While living abroad for the past almost 18 years, I’ve found great things can be created by fusioning flavors, spices, recipes and techniques from different cultures, countries and cuisines.

I am also a proponent of smaller menus with seasonal options, allowing more focus on ingredients, temperatures, timing, presentation, quality and consistency. Sometimes “more is better”, but more menu options usually translate into mediocrity, with a greater likelihood of industrial preparations being used.

If you would like assistance in becoming or remaining everyone’s favorite restaurant, then don’t hesitate to reach out to me. I will give you a call to discuss how I can help you and provide you with a quote so that you can decide if you would like to schedule a consultation or not.

Keep in mind that I am based in Paris, France but I travel worldwide, with regular scheduled trips to the USA. Languages spoken: English, French, Spanish and Romanian.