Kasper has gained hard-earned experience in some of the world’s best kitchens and restaurants.
He has been in charge of a large number of startups at both executive level and also as a consultant.
With decades of hands-on experience under his belt, Kasper understands how important it is to get it right in the culinary business because the hospitality industry leaves very little room for error.
We believe collaboration plays an essential part in what we do.
Our people centred approach to food & hospitality strategic planning means that we listen to our clients’ needs and deliver practical results.
We deliver professional services including:
Let structure be the backbone of your business and build your success on having systems that’s easy to implement and maintain.
In a fast-paced and creative environment it’s easy to forget the basics, but when it comes to consistency, quality and profit. Here’s your chance of getting support from a very experienced chef and operator who knows what it takes for your business to be successful.
Kasper’s consulting experience includes consulting for distinguished restaurants Gantry @ Pier One Hotel Marriott l, KOY Dessert Bar, and Alibi Bar @ Ovolo Hotel in Woolloomooloo, and Sydney Opera House.
