Freelancer profile translated to English.

Description

Are you a restaurateur, hotelier, or establishment manager looking to professionalize your offering, improve your profitability, or launch a new concept? I can help you where margins are made - or lost: the menu, the kitchen, and production organization.

Specifically, I will create your technical sheets with real food cost calculations, optimize your menu (menu engineering, profitability ranking, price repositioning), and design dessert menus or complete menus that align with your concept. My approach is operational: no PowerPoint presentations that end up in a drawer, but tools that your team can use the very next day.

Twenty years of experience in Italian cuisine - as a chef, pizzaiolo, and production manager - and a Master's in Restaurant Management (2023). Previous consulting missions include the opening of the Cicchetto pastry shop in Turin (2023), the Fragola restaurant in Tbilisi (2024), and the Terra restaurant in Dushanbe (2026). Currently based in Brussels.

My specialty: Italian cuisine and artisanal gelato.

Types of projects I am usually involved in:

- Menu audit and food cost calculation (5-10 days)

- Menu engineering and menu repositioning (2 weeks)

- Development of an artisanal gelato or dessert menu for restaurants and hotels (10-15 days)

- Restaurant opening consulting: concept, equipment, supplier sourcing, initial menu (4-8 weeks)

- Monthly coaching for project leaders in the launch phase

I work in French, Italian, Spanish, and English, on a project basis or for ongoing support. The first step is a 30-minute video call to define your needs, with no obligation.

Industry field of expertise

Languages

Italian
Native or bilingual
French
Fluent
English
Fluent
Spanish
Fluent
Dutch
Conversational

Workplace preferences

Can work on-site

Bruxelles (up to 50km)

OIB Madou, Commission européenne,
Cold Production Manager
RESTAURANTS AND FOOD SERVICE
June 2024 - August 2025 (1 year and 2 months)
Brussel, BU, Belgium
• Food production, production control, staff training
• Staff, hygiene, and safety control
Daily production of 400 to 700 cold meals (6 types of salads, 6 sandwiches) distributed in about twenty European Commission cafeterias. In partnership with an assistant, I also coordinated a team of 5 people for packaging and labeling. Responsible for compliance with HACCP standards, raw material management, and development of new recipes (food cost, procedures, food safety, institutional validation). Multilingual environment: French, English, Spanish, Italian.
Food Cost Training Food Production HACCP
Freelance
F&B Consultant
RESTAURANTS AND FOOD SERVICE
June 2022 - Today (4 years)
Brussel, BU, Belgium
• Resource optimization and performance control: Purchasing management, cost and food waste reduction, menu review, and creation of monitoring and decision-support tools.
• Staff management and marketing strategies: Team training and management, leave planning, and development of communication strategies. Rebranding.
Gastronomy Training Food Cost KPI Cost Reduction
Morsy
Interim Operation Manager
RESTAURANTS AND FOOD SERVICE
May 2023 - July 2023 (2 months)
Turin, Italy
• Supplier research
• Kitchen workflow optimization
• Delivery driver route organization
• Product performance monitoring
Operational management of a corporate meal delivery service: kitchen production flow optimization, menu review and enhancement, consumption and production forecasting, product performance analysis, and improvement strategy development. Coordination of delivery routes to ensure timely delivery of orders - placed each morning before 11 am - for lunch. Supplier research and selection. Operational kitchen assistance and team support.
Food Cost Process Optimization Production Forecasting Supplier Selection