MENU & RECIPE DEVELOPMENT

PRIVATE CHEF

FOOD CONSULTING

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SERVICES

From signature restaurant menus to tailored private dining experiences

  • Chef creating seasonal restaurant menu with modern Italian recipe development

    Menu & Recipe Development

    Scalable, cost-engineered signature recipes designed to boost profit margins and simplify kitchen operations. Turn simple ingredients into memorable dishes that set your venue apart.

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  • Private Chef & Events

    Private Chef & Culinary Events

    High-end culinary experiences for private residences, corporate dining, and interactive show cooking. Tailored multi-course menus featuring seasonal ingredients and seamless professional execution.

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  • Pizza & Dough Formulation

    Pizza & Dough Formulation

    Technical dough engineering, advanced fermentation management (biga, poolish, sourdough), Signature toppings and workflow optimization for pizzerias concepts worldwide.

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I've worked everywhere. Now I work for you.

15+ years. Four countries. Zero fluff.

From Naples to Oslo, Japan, and now Dublin, my career has been built inside real, fast-paced kitchens. Today, I split my work between technical culinary consulting for restaurants and exclusive private chef experiences.

  • For Pizzerias & Restaurants: Technical dough engineering, signature topping creation, and menu systems built for high margins and operational consistency.

  • For Private Clients: Bespoke multi-course dining in Dublin, pairing seasonal Irish produce with Neapolitan tradition and global techniques.

No buzzwords or complex theater — just technical discipline, honest ingredients, and dishes that keep people coming back.

My approach is simple:

  • Signatures over trends

  • Technical precision over guesswork

  • Real kitchen solutions, at your venue or at your table

  • Turn waste into competitive advantage

I don't do corporate consulting.

I do real kitchen solutions.

A man with dark, curly hair and a beard, wearing a chef's jacket and black apron, sitting in a dimly lit room with a dark background and a large, black hanging lamp above his head.
About Me

What my clients say

  • Masahiro Nishio, Country Inn Milky House (Japan)

    “Raph brought a completely new approach to our kitchen. His dishes were grounded in Japanese ingredients but expressed with Italian balance and soul. Our guests felt the difference, and our team grew from his training. It was more than a collaboration, it was a turning point”

  • Jenny Tran, Napoli Pop-Up (Germany)

    “We came to Raph for a new pizza slice concept, and he delivered far more than we imagined—signature sauces, topping prep systems, and a clear seasonal rotation plan. Our first launch sold out. His work brings structure and flavor.”

  • Rolandas Kijuc - Ghost Kitchen (Lithuania)

    "Very active and helpful, attention to details. Patient with many revisions to make a complete recipe list based on our needs"

  • Marco D’Alessio, Slice Society (UK)

    Working with Raph transformed our pizza offering. He created seasonal toppings that surprised our customers while staying true to our identity. Deep ingredient knowledge. We’ve never had this kind of response from just a menu change”

  • Bill Bradley, Mediterranean Living Blog (USA)

    "Raph did great work. He contributed many traditional Italian recipes plus writeups and pictures. He is truly a professional and passionate”

  • Abdullah, Mexican & Healthy Take Away (Egypt)

    "We glad we chose Raph for the job, not only is he skillful and passionate about his profession but also took complete ownership of the project and treat it as if it's his own he made sure he fully understood the scoop of the project”

An Exclusive Culinary Experience, Tailored Entirely to Your Event

From executive dinners to intimate home gatherings in Dublin — honest food, seasonal Irish ingredients, and seamless service.

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Real restaurants

Real results

Real Kitchens

  • Taco, exotic bar, tapas bar
  • Pizza toppings, contemporary pizza signature recipes
  • Raw fish, marinade, gazpacho, pickled
  • a selection of japanese dishes in contemporary environment
  • Cured fish product forumlation
  • Pennette pasta with fish and breadcrubs
  • Close-up of a skewer with grilled meat, topped with green herbs and a creamy green sauce, on a white plate.
  • A slice of pizza on a green plate with a whole pizza in the background.
  • Close-up view of a bowl of pasta with vegetable soup inside, garnished with microgreens, on a marble surface.
  • A rectangular piece of bread with toppings including black sesame seeds, green sprouts, and sauce, garnished with microgreens, served on a white rectangular plate with greens on the side.
  • Close-up of two breaded, golden-brown croquettes on a white plate.
  • Close-up of a roasted pizza topped with fresh basil leaves, shredded cheese, slices of meat, and drizzled with a white sauce on a marble surface.
My Portfolio

My Services at a Glance

  • Recipe development for restaurants who want to differentiate without breaking the bank. Scalable, profitable, memorable

  • Bespoke private dining experiences, seasonal Irish ingredients infused with Italian soul, custom multi-course tasting menus, and turnkey kitchen management for any gatherings in Dublin and beyond.

  • Mastering high-hydration doughs, long-fermentation kinetics, chef-crafted flavor profiles, and standardized operational workflows designed to scale independent pizzerias and international dining concepts.

STAY CONNECTED

Updates, upcoming projects and

moments from the kitchen