RESTAURANT & HOTEL CULINARY CONSULTANT

I HELP RESTAURANTS, HOTELS AND HOSPITALITY GROUPS BUILD STRONGER CULINARY CONCEPTS AND MORE EFFICIENT KITCHEN OPERATIONS.

AS A RESTAURANT AND HOSPITALITY CONSULTANT, I HELP OPERATORS DEVELOP STRONGER CONCEPTS, IMPROVE KITCHEN SYSTEMS AND STRENGTHEN OPERATIONAL PERFORMANCE.

WITH MORE THAN 20 YEARS OF INTERNATIONAL EXPERIENCE ACROSS BUENOS AIRES, PARIS, MEXICO CITY, NEW YORK AND WASHINGTON, DC, I COLLABORATE WITH HOSPITALITY TEAMS TO CREATE, REFINE AND REPOSITION CULINARY OPERATIONS WHERE CREATIVITY, OPERATIONAL STRUCTURE AND PROFITABILITY ALIGN.

WHAT I DO

I PARTNER WITH HOSPITALITY TEAMS TO DESIGN AND STRENGTHEN CULINARY CONCEPTS THAT DELIVER BOTH EXCEPTIONAL GUEST EXPERIENCES AND SUSTAINABLE BUSINESS PERFORMANCE.

MY WORK FOCUSES ON THE INTERSECTION OF CONCEPT DEVELOPMENT, KITCHEN SYSTEMS AND OPERATIONAL STRATEGY.

STRATEGIC APPROACH

EVERY SUCCESSFUL RESTAURANT CONCEPT REQUIRES MORE THAN A GOOD MENU.

IT REQUIRES CLARITY OF CONCEPT, OPERATIONAL LOGIC AND DISCIPLINED EXECUTION.

I WORK CLOSELY WITH OWNERS, CHEFS AND MANAGEMENT TEAMS TO ALIGN CULINARY CREATIVITY WITH OPERATIONAL SYSTEMS THAT SUPPORT CONSISTENCY, EFFICIENCY AND LONG-TERM PROFITABILITY.

SELECTED ENGAGEMENTS

PAUL HAS COLLABORATED WITH INDEPENDENT RESTAURANTS, BOUTIQUE HOSPITALITY GROUPS AND INTERNATIONAL PROJECTS SEEKING TO ELEVATE THEIR CULINARY IDENTITY WHILE STRENGTHENING OPERATIONAL FOUNDATIONS.

PROJECTS RANGE FROM CONCEPT CREATION AND RESTAURANT OPENINGS TO OPERATIONAL AUDITS AND STRATEGIC REPOSITIONING.

LET'S START THE CONVERSATION

IF YOU ARE OPENING A RESTAURANT, REFINING A CULINARY CONCEPT OR SEEKING TO ELEVATE YOUR HOSPITALITY OPERATION, I WOULD BE PLEASED TO EXPLORE HOW WE CAN WORK TOGETHER.