Consulting Solutions

Smarter operations. Stronger profits. Greater creativity.

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Practical solutions for restaurants and food businesses of all sizes.

With over three decades of experience, I help restaurants improve efficiency, reduce costs, and create lasting value. From menu design to sustainability strategies, my goal is to make every kitchen run smoother while leaving room for creativity.

Various artichokes and artichoke leaves arranged on a light pink background.

Seasonality & Sourcing

Menus built around peak ingredients and local producers.
Menus shine when they reflect the seasons. We help in creating ingredient calendars and sourcing guides that connect kitchens with local farmers and foragers, helping teams offer fresher, more dynamic menus that build stronger community ties.

Spreadsheet showing planting schedule for various vegetables, with months of planting, harvesting, and notes on varieties and locations.

Menu Development & Training

Menus that inspire guests and maximize margins.
A menu should be both expressive and profitable. We can design seasonal menus with beverage pairings and training manuals that equip staff for consistency, while menu engineering ensures a balance between inspiration and smart margins.

Fresh strawberries, green gooseberries, artichokes, and various mushrooms laid out on a gray surface.

Food Photography & Brand Development

Visual storytelling that strengthens your brand.
Strong visuals communicate as powerfully as food itself. Professional photography captures ingredients, techniques, and finished dishes, helping businesses connect with their audience. I also support brand development — from retail product design to websites with custom photography — creating cohesive identities that stand out.

A black-and-white photo of chefs preparing food in a professional kitchen, with their hands working on dishes and cooking utensils visible.

Business Operations & Systems

Streamlined systems for more efficient kitchens.
Strong systems are the backbone of success. Restaurants working to improve food and labour costing, scheduling, and staff efficiency will reduce stress on employees and owners, cut costs, and support ongoing creativity, much needed in todays competitive market

Five glass bottles with different colored liquids, each labeled with various handwritten notes, standing in a row on a flat surface.

Circular & Zero-Waste Innovation

Turning waste into value through circular cooking.
Waste reduction is both sustainable and profitable. Drawing on training at Silo in London, I help kitchens design dishes and systems that use whole ingredients and up-cycle what’s often discarded — reducing costs, inspiring creativity, and fostering integrity in daily practice.

Gourmet dish with a central piece of pate or mousse, garnished with edible flowers and accompanied by spiraled vegetables and small dollops of cream or sauce, artfully plated on a white background.

Private Dining & Events

Seasonal, thoughtful dining in private settings.
May passion is to bring the principles of seasonal cooking and hospitality into private settings. From intimate dinners to special events, my menus and pairings reflect each occasion while keeping sustainability at the core. Each event is designed to be personal, memorable, and deeply connected to its ingredients.