Restaurant openings, menu rewrites, hotel programmes.
A hotel kitchen on the Bodrum coast: menu, stations, and the rhythm a season-long service needs.
Workshops and kitchen work at a temple of Italian produce: cooking that has to teach as much as it feeds.
Menu design for a dining room in Italy: a list built to be cooked the same way on a quiet Tuesday and a full Saturday.
Menu design for a restaurant in Croatia: local catch and produce, written into a menu the kitchen can actually hold.
An osteria kitchen: honest Italian cooking, set up to run without the chef in the room.
Menu design for a gastro kitchen: a tighter list, deeper flavour, less waste.
