Culinary Advisory

Menu Development and R and D

I work closely with chefs and operators to develop menus that are intentional, executable, and aligned with the identity of the restaurant. This includes new menu creation, refinement of existing offerings, and targeted R and D to improve balance, flow, and guest appeal.

Menus are built with seasonality, labor realities, and service rhythm in mind, ensuring creativity does not outpace execution.

Kitchen Systems & SOP Development

• Recipe standardization

• Prep systems & pars

• Opening / closing procedures

• Cross-training systems

• BOH documentation & playbooks

Kitchen Workflow and Standards Alignment

Operational clarity begins in the kitchen. I assess and refine kitchen workflows to improve efficiency, reduce friction, and support consistent execution across services.

This includes station layout, prep systems, recipe standardization, and communication flow between culinary leadership and line teams.

Pre-Opening & Turnaround Support

• New restaurant kitchen setup

• Pre-opening menu + staffing alignment

• Soft opening execution

• Underperforming kitchen turnaround

• Post-opening stabilization

Service Audits and Performance Assessment

Service audits identify where execution breaks down in real time. I observe live services to assess pacing, handoffs, bottlenecks, ticket flow, and breakdowns between BOH and FOH.

Deliverables include clear observations, actionable recommendations, and priority fixes that directly impact guest experience and operational performance.

Culinary Leadership & Team Development

Coaching and development for sous chefs and kitchen leaders, focused on accountability, communication, and building sustainable kitchen culture.