SERVICES

Whether you need innovative recipe and menu solutions, assistance with food product creation, or specialized expertise in developing signature pizza toppings, you'll find the information you need here. 

Menu & Recipe Development

From classic brick-and-mortar restaurant to  ghost kitchens, food trucks needing signature dishes, I provide professional-grade recipes tailored for your business. My approach goes beyond a simple ingredient list. You'll receive detailed, scalable recipes, precise measurements, temperature guidelines, step-by-step instructions, plating suggestions, storage advice.

Signature Pizza Topping

In the dynamic world of pizza, staying ahead requires a deep understanding of flavor trends. This service is specifically designed to help your pizzeria thrive. Having worked closely with renowned pizzerias in Caserta and Naples, I bring a deep-rooted understanding of authentic Italian pizza culture combined with a contemporary culinary vision.

Food Product Formulation

Turn your culinary ideas into tangible products ready for retail or specialized outlets. Whether you envision an artisanal sauces, a spice mixes, or preserved goods, I offer comprehensive food product development that cover every stage: from initial concept, to recipe formulation, shelf-life and production scaling advice.

Not sure where to start or what you need?

No worries, I've got you covered. From initial brand concept development and menu ideation to operational guidance and culinary strategy, I can help you define your vision and create a clear path forward. Let's discuss your goals and design a tailored approach for your new food venture.

  • 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”

  • Pizza toppings, contemporary pizza signature recipes
  • Taco, exotic bar, tapas bar
  • Raw fish, marinade, gazpacho, pickled
  • a selection of japanese dishes in contemporary environment
  • Pennette pasta with fish and breadcrubs
Discover Projects

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.