Chef Consultant?

With more than 35 years of experience in the food industry and as the chef-owner of his gourmet restaurant,

he has a very solid knowledge to support any restaurant.

Pascal still works as a chef in Finca Popoli, his "living room restaurant". 

The passion for creating and making foodies happy go hand in hand with advising.

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For whom  

As a chef consultant, he supports fellow chefs, restaurant owners, and groups, food producers and catering companies.

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What ?

He is committed to short-term projects for the optimization of dishes and menus and efficiency in the kitchen.

Every project is different and tailor-made.

The main activities are: 

- Developing and refining menus and dishes.

- Staff training

- Cost optimization

- Product development for catering companies and retailers

- Analyze and solve problems

Why  

As an independent advisor, Pascal has a non-political view of the company. 

By handling projects at short notice, he maintains his helicopter view.

Freed from the day-to-day activities of an organization, Pascal focuses on studying current trends, looking for efficiencies, and developing test cases to see what works and what doesn't for the organization.

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He offers a fresh look and new perspective in the kitchen to help the team make improvements.

A clear and efficient view of the organization. 

Targeted Optimization. 
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