Projects and countries in which I have already worked as a gastronomic consultant
Opened in 2016 owned by Mila Acosta and Roger Cama. Based in market cuisine and merging Peruvian and Catalan styles.
Within the first visit I set different menus ‘easy to sell’ that pushed the couple to approach the customers.
After that I created new dishes and developed the menus to get an interesting offer and to be very competitive in the area.
The good choice of suppliers and the development of the menu were key to consolidate the restaurant as one of the most attractive in the north coast of Catalonia.
The collaboration with COMO company has been a rewarding experience as consultant chef. After the pandemic it was necessary to look through the gastronomic offer in all the sections of the hotel and to create a plan considering the staff, resources and demand.
Within the plan, we created a three pop ups project in the restaurant offering a very attractive idea that has given very good feedback.
Gastronomic services offered based on Spanish and Mediterranean cuisine. It was for a whole month pop up in the main restaurant of the hotel.
Includes several menus, recipes, costings and staff training due to the services supported by the hotel teams including kitchen staff.
Project based on a four luxury houses operation. Unique architecture in the heart of Alentejo in which I’m developing the entry F&B department from scratch.
On top of running the first asset, I’m projecting on increasing the exploitation with several restaurants based on a zero waste, sustainable and with low environmental impact taking advantage of local resources.
Imminent opening of the tavern with a menu concept based on the product and tradition. Organization of a kitchen from scratch
Design of the menu and selection of suppliers. Kitchen equipment and trainings. Management of schedules, price tags, recipes and suppliers. Excellent experience that includes a revision and update of the classic dishes of a Madrid tavern.
Trainings and Presentations
Taste of London
Presentation addressed to gastronomy professionals based on the cold smoke techniques
Collaborating in events organized by YPO Iberia at the headquarters located in the city of Madrid
Gastronomy presentation as part of the Arzak 's team in San Sebastian Gastronomika Festival
Master class on the process of opening a restaurant for the Higher Degree in Cooking students