A candlelit dining room in the evening. White cloths on every table, wine poured, the lamps low. At the far end, table one carries a card: reserved, for your opening.

Chef and restaurant consultant, London

I help founders open restaurants that can take the rush.

For years I have cooked in busy London kitchens, from breakfast to the last table at night. Now I help new founders open well, and help open kitchens work better.

Start an enquiry See what I do

What I do

Four doors I open for founders.

Pick the door you are standing in front of. Each one opens onto how I would work with you. Compare all four on one page

Kitchens

Every kitchen I have worked in is a key I still carry.

Scroll through a service, one kitchen at a time. See every kitchen on one page

Before 2022

Aubaine

180+

guests a service

Chef · dates to confirm

Service at volume

Brunch and breakfast

Before 2022

Granger & Co

16

staff coached

Chef · dates to confirm

Team training

Eclectic Collection

Before 2022

130 recipes written

43%

less food waste in nine months

  • Wrote the recipes
  • Cut the waste

Chef · dates to confirm

Fixing a kitchen

2022

Bocca Lounge

South Kensington

New

a brand new restaurant, set up from its first menus

Role
Interim chef for the opening
When
January to May 2022
  • Set the menus
  • Trained the new chefs
  • Created the launch canapés
Opening a restaurant

2023 to 2026

Drake & Morgan

King’s Cross

Role
Senior sous chef
When
May 2023 to May 2026
  • Deputised for the head chef
  • Costed and priced menus
  • Hired and trained juniors

Covers on a busy Christmas day, by my count2,000

Brunch and breakfast

Next

Your restaurant

The next kitchen in the story, and the next key on the ring. Its teeth are still to be cut.

Opening soon

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How I work

From the first menu to a full service.

  1. OrderCheck on

    Menu

    Written for your room and the guests you want.

  2. OrderMise en place

    Recipes and costs

    Every plate written down and priced.

  3. OrderBriefing

    Team

    Hired, trained and ready for the rush.

  4. OrderService

    Opening

    On the pass myself for the first services.

  5. OrderClear down

    Handover

    Less waste, steady ordering, the same plate every time.

See how we would work together