I am a chef and consultant with over 15 years in the hospitality industry. Previous owner of two award-winning restaurants in Paris (Roseval and The Sunken Chip) before moving into the world of consultancy. I am passionate about helping my clients build the best hospitality businesses they can. I provide expert advice on restaurant economics, kitchen and BOH design, project management and menu designs. Please feel free to give me a ring if you would just like to talk through your project and see whether I might be able to help you out.