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Interested in working together or just want to ask a question? Whether it’s menu development, consulting, or simply exploring a project idea, book a free discovery call or send me a message, I’d love to hear from you. The service you need is not on the list? Fill out the form with your information and we’ll be in touch in few hours.

Raph.regan@gmail.com

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Dublin-based Serving Globally

 

General FAQ

  • I specialize in culinary consulting for pizzerias, restaurants, and food brands. My services include recipe and menu development, food product R&D, kitchen layout guidance, and creative concept development. Whether you need a seasonal menu refresh or support for launching a new concept, I tailor solutions to your needs.

  • I’m both a hands-on chef and a creative thinker. My experience ranges from Michelin-starred kitchens to street food projects, with years of work in Italy, Norway, and Japan. I bridge the gap between authentic craftsmanship and contemporary food culture—with clarity, precision, and honesty.

  • I begin by understanding your goals, audience, space, workflow, and team skills. From there, I develop a tailored concept, build recipes that are both practical and innovative, and test for consistency, flavor, and feasibility. Every project balances creativity, operations, and real-world service flow.

  • I’m rooted in Italian cuisine, particularly the Neapolitan and Mediterranean traditions, with a contemporary twist. I’m known for bold, clean flavors, umami depth, and unique pizza toppings inspired by global influences. From fermentation-forward dishes to modern street food, I craft dishes that stand out while respecting culinary roots.

  • Yes. I can build your entire menu with a logical structure (starters, mains, sides), seasonal variations, and aligned kitchen prep systems — all based on your concept, location, and customer flow.

  • Both. For long-term or structured projects (menu development, food products, etc.), I offer clear packages with defined milestones. For quick support, brainstorming sessions, or feedback, I also provide hourly consulting via video calls or written briefs.

  • Yes. Most of my work is done remotely and includes clear documentation, photos, step-by-step guides, and video calls for alignment and feedback. If needed, I can also travel for on-site projects or training sessions depending on availability and location.

  • Absolutely. I’ve helped develop sauces, condiments, fermented products, fish-based items, and more. I can assist with recipe R&D, scaling, sourcing, and even advise on packaging, labeling, and ingredient integrity.

  • Yes. I offer monthly or seasonal follow-up packages to help keep your menu fresh and engaging. These can include new dish development, staff refreshers, and updated prep guides.

  • Of course. I offer free 20–30 minute intro calls to discuss your project and understand if we’re the right fit before starting anything formal.

Service FAQ

  • I combine real kitchen experience with ingredient-driven creativity.Based on seasonal availability, bold but balanced flavor, and recipes that are actually feasible for your team to execute—whether you're a high-volume pizzeria or a small shop.

  • Both! I can focus only on creative topping ideas or help you redesign or expand your full pizza or food menu, depending on your needs.

  • Absolutely. I always ask about your location and suppliers so I can suggest recipes that are both seasonal and locally sourced when possible.

  • Yes, you’ll receive topping recipes with scaled detailed ingredients, prep instructions professional grade, Storage instructions and notes; all in a simple and clear formatting that can go straight to your kitchen team.

  • Yes. If needed, I can also advise on kitchen station design and workflow efficiency to make prep smoother for your team.

  • I work with restaurants, ghost kitchens, takeaways, food trucks, cafés, and food startups of any size. Whether you're launching a new format or refreshing a current menu, I adapt the process to your concept and kitchen.

  • No — while I specialize in ingredient-led Mediterranean and contemporary Italian cuisine, I have experience developing modern, globally inspired dishes across formats. I adapt based on your needs and your market.

  • A concept discovery session/questionnaire The recipes with: - Full ingredient list (scaled for your numbers and metrics) - Prep instructions and workflow guidance - Pairing logic, plating tips, and optional sourcing advice - 1 round of revisions

  • Yes, I offer optional follow-up support (monthly or seasonal). I can help with updates, menu rotation, ingredient swaps, and ongoing optimization.