HOSPITALITY & F&BORCHESTRATED HOSPITALITYPortfolio system loading
THE PERSON BEHIND THE EXPERIENCE01
A PERSONALPERSPECTIVE
Built around taste.
Made for people.
Ideas, taste and hospitality — shaped into experiences with character.
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PROFILE
THE PHILOSOPHY
From guest-facing service to F&B cost control.
A connected view of hospitality.
From guest-facing service to F&B cost control, I connect people, product and financial performance. Every project starts with its own guest, team and operating rhythm.
Hotel consulting · Certified Beverage Expert & Sommelier · Events · Product development
PAIRINGS / THE COMPOSITION
Made to be
experienced.
From the first impression to a shared moment. Hospitality, brought together.
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CONSULTING
Hotel F&B consulting
from structure to supervision.
Designed for the concept.
Measured by the result.
Explore the approach & training
PRODUCT THINKING / MENU ENGINEERINGBalance is designed.
Balance is designed.
Not improvised.
A menu becomes commercially stronger when flavour, guest appeal, operational consistency and margin are considered as one connected system.
Training built for
real service.
Structured manuals turn expectations into visible actions: how a team prepares, presents, serves, communicates and maintains control under pressure.
Consistency · Grooming · Attention to detail
Garnish · Cleanliness · Controlled service
MASTERCLASSES / BEVERAGE CULTUREBehind
Behind
the moment.
Technique. Intention. Presentation.
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ART·E·FACT / F&B OPERATIONS
One operation.
Every part connected.
F&B Cost Control, Recipes & Costing, Lists & Menus, Cellar and Labor Planning. Dedicated workspaces for the daily operation, connected through clear source controls.
OPERATIONS · HR · COST CONTROL
EXPLORE THE TEAM’S PERSPECTIVE
From recipe to real consumption.
Ingredients, preparations, yields and inventory connect the dish to the operation.
RECIPESYIELDSCONSUMPTION
WORKSPACE DIRECTORY
Choose your workspace
Open a workspace and explore its tools with sample data.
Interactive public demo · Fictional sample data
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EVENTS & WEDDINGS
One brief.
The right people. One direction.
Moments designed
to feel effortless.
01 / THE EVENT JOURNEY
Start with the guest.
The occasion, audience and service rhythm shape the brief before a menu or setup is chosen.
Guest flow · Menu direction · Service model
PRIVATE EXPERIENCESA sense
A sense
of occasion.
Champagne by the sea. Natural textures, flowers and thoughtful presentation.
View the event portfolio
Tailored bar concepts, private celebrations and relaxed pop-ups — with the setup and service adapted to each audience. Open any image to explore the full collection.
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CONCEPT IN DEVELOPMENT
Digital service,
shaped for the hotel.
A hotel menu concept that brings wine, sake, cocktails and food pairings into one clear guest journey, shaped around the property’s identity.
Illustrative concept · available to configure · no live booking.ILLUSTRATIVE GUEST JOURNEY
A journey through wine.
Seafood · Mineral white wineIntroduce the origin, texture and acidity before presenting the pairing. Give the guest a clear reason to explore.
Example pairing direction · adaptable to each hotel’s menu and service.07
BOOK / COMING SOON
COMING SOON · THE BOOKLearn the Why
Service. Detail. Technique.
Learn the Why
Before the How.
Service. Detail. Technique.A professional hospitality book about the thinking behind service, attention to detail, leadership, beverage culture and consistent operational performance.
“The how teaches you to repeat.Amazon release planned · Purchase details will be added when the final edition is ready.
The why teaches you to think.”
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CONTACT
For hospitality, consulting, events
and selected collaborations.