We shape culinary direction before menus are written, kitchens are built, or concepts lose clarity. Culinary performance is decided upstream — in strategy, structure, and intent — and that is where we work.

The studio partners with owners, developers, and operators to define clear culinary strategies and grounded culinary concepts aligned with culture, guest behavior, operational reality, and financial performance. Our work ensures food programs are relevant, executable, and commercially sound — designed to perform in live service, not just in presentation.

No theatrics, no trend-chasing, no disconnected creativity.

Just clear culinary thinking that teams can execute and markets can sustain.

Services

Culinary Strategies

  • Upstream definition of culinary vision and role within the asset

  • Alignment of food programs with guest behavior, operations, and financial targets

  • Menu architecture and contribution logic

  • Culinary Concepts

  • Restaurant and food-venue concept creation

  • Menu philosophy and culinary identity

  • Concepts designed for operational delivery and long-term relevance.

Cav 86 (rebranded to Cav Rua da Boavista)

Gastro wine bar — Lisbon

Music curation by Jazzi Q (Soul2Soul / 90s R&B

Fratteli Brutti

Italian joint — Lisbon

Cala Paloma

Beach chiringuito — fire-driven coastal cuisine inspired by Spain and Mexico — Red Sea

Piccolo Pevero

Luxury beach Shack & Prosecco bar — Porto Cervo, Sardinia

Product Development & Private Label

Luxury Food Retail | Egypt | First-to-Market

Led the development and launch of Egypt’s first luxury food retail private label platform, delivering a fully operational product system across 3,000+ SKUs in fresh food and gourmet categories. The work focused on building scalable, repeatable product foundations that could be produced, distributed, and executed consistently at scale.

Core Deliverables

  • Recipe Development- Creation and standardization of product recipes designed for consistency, shelf stability, and quality control across fresh and packaged categories.

  • Market & Ingredient Lists- Definition of sourcing frameworks, ingredient specifications, and supplier alignment to support volume, cost control, and quality standards.

  • Branding & Packaging Direction- Culinary-led input into product naming, packaging logic, and labeling to ensure clarity, premium positioning, and retail relevance.

  • Training & Knowledge Transfer- Development and delivery of training programs for production teams, quality control, and retail staff to ensure consistent execution.

  • Launch & Operational Readiness- Support through pilot testing, rollout planning, and go-to-market execution to ensure products performed in live retail environments from day one.