Menu & Recipe Development

MENU DESIGN

Crafting a Menu That Works Strategically and Operationally

is more than just choosing dishes — it’s about designing a coherent, profitable, and operationally sustainable food offering tailored to your kitchen and your audience. Whether you're launching a new concept or refreshing a seasonal offering, I’ll help you build a menu that aligns with your brand identity, maximizes kitchen efficiency, and supports ingredient cross-usage without compromising creativity.

What you get:

  • A complete menu framework (structure, categories, flow)

  • Strategic dish mapping for ingredient synergy and prep efficiency

  • Seasonal/rotational menu options (optional)

  • Coordination with your existing kitchen layout and team workflow

  • Format: PDF or cloud-based editable format (Google Docs or Notion), optionally integrated into your POS system language

ceviche fish marinated

Recipe Development

Scalable, Precise Recipes for Real Kitchens

Whether you run a restaurant, ghost kitchen, pizzeria, or café, I create professional-grade, ready-to-use recipes tailored to your equipment, team skills, and sourcing capacity. Every recipe is designed for consistent execution and scalability, with your real-world kitchen operations in mind.

What’s included with each recipe:

  • Full ingredient list with weight/volume in metric (and imperial on request)

  • Clear method and technique breakdown (step-by-step)

  • Temperatures, cooking times, and prep timing

  • Plating and serving suggestions

  • Storage and batch prep instructions

  • Visual reference (optional) if plating or assembly is critical

  • Scaling: Recipe will be adaptable to batch size or per portion

cod fish, cauliflower pure, leek oil

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.

  • Taco, exotic bar, tapas bar

  • Pizza toppings, contemporary pizza signature recipes

  • Raw fish, marinade, gazpacho, pickled

  • a selection of japanese dishes in contemporary environment

  • Pennette pasta with fish and breadcrubs