Restaurant Consulting Services

•  Menu and food quality upgrades, menu and recipe writing (see sample menus) 

• ​Catering and banquet operations with limited resources

• Wine program creation and staff training

• Improving kitchen operations, kitchen management and training

• Purveyor and supplier choices 

• Restaurant opening assistance

• Strong knowledge of global cuisine

• Understanding of the challenges small business owners face

My culinary background ranges from high-volume banquet production and catering to Michelin-starred fine dining and QSR operations. I focus on implementing measures that produce the highest quality food possible given your staff, clientele, finances and aspirations.

My goal is to enhance your restaurant's     niche while running a precise and lean kitchen and exploring revenue-enhancing techniques. We can assess front of house needs, service upgrades, staff training, and menu design possibilities. I can also assist in creating a marketing plan and realistic budgets that are key elements in any restaurant opening.

Wine Consulting Services

Winemaking

• Picking and sorting decisions

• Fermentation decisions 

• Élevage options

• Blending (and when not to)

• Unfiltered practices

• Bottling protocols

• My winemaking for Rosa d'Oro

Viticulture

• Planting and trellising decisions

• Irrigation tuning

• Canopy management and crop assessment for intended wine styles

• Rootstock and clonal decisions - specializing in Italian cultivars

• Picking decisions