Consulting
From idea to kitchen.
Alongside my work as an artist and cook, I work with restaurants and food businesses on menu development, kitchen systems and new concepts.
My approach is practical and hands-on. I work in the kitchen — testing, cooking, adjusting and building ideas into something that can be reproduced consistently by a team.
Menu & Recipe Development
Development and refinement of dishes, recipes and complete menus, with particular experience in Japanese and Japanese-inspired food.
This can include recipe testing, portioning, costing, preparation methods and documentation for kitchen use.
Kitchen & Production
Support with mise en place, production planning and kitchen organisation — from individual restaurant kitchens to centralised production.
The focus is on creating systems that are clear, efficient and realistic for the people actually using them.
SOP & Training
Development of practical kitchen procedures, recipe documentation and training materials, followed where needed by hands-on training with the team.
The aim is not simply to write a manual, but to make sure the system works in service.
Quality & Consistency
Reviewing existing dishes, preparation methods and kitchen processes to identify where quality, consistency or efficiency can be improved.
This can include on-site observation, tasting, recipe adjustment and follow-up support.
Concept & Creative Direction
For new restaurants, menus or food projects, I can also work across the wider concept — connecting the food with presentation, tableware, seasonality and the overall experience.
Work together
Projects can range from a single menu or recipe-development session to longer-term kitchen and concept support.
Each project is discussed and quoted individually according to its scope.