Executive Chef

A visionary culinary leader with excellent communication, passion for excellence, unparalleled flair for creativity and team management. Extensive experience, knowledge, and skills in upscale and luxury, quality-focused hospitality environments. Skilled in menu and recipe development, banquets, back and front of house management, openings, and training.
We have the actual hands-on experience in these areas and have learned through both success and failure. Our failures taught us how to be more efficient, cost conscious, and direct, which allows us to provide greater benefit to our clients and help them achieve their goals quickly.
Menu Development: typically starting a new restaurant with a new menu
Menu Remodel: taking the best of what exists and enhancing it. Reimagining items that sell but do not contribute enough to the bottom line
Recipe guides: ingredients, costs, instructions
Training guides: how to train for success
Protocols and SOPs: how to implement and maintain consistency
Kitchen staff training
Kitchen management oversight and guidance
Better food for the guest
More cost effective (cost of goods and labor efficiencies)
Recipe costing
Recipe engineering
Kitchen protocols (write, train, follow up)
Why Choose Restaurant Group?
With 80 years of collective first hand experience, our team at Restaurant Group knows what it takes to start and run a successful restaurant. We have been in your shoes, have been successful, have learned from mistakes (ours and others), and have a passion for the industry.
From designers, contractors, point of sales systems, kitchen equipment, software, glassware and everything in between, We can provide trusted resources for every imaginable need.
We offer a free initial consultation. Contact us today!