Hotel-Fixer

To Whom It May Concern,

When hotels, restaurants, and food destinations need a “refresher” or need to implement new menu concepts, I come aboard and research, design, and coach the kitchen team to adopt these suggestions. With an incredible passion for current trends and my vast experience working with talented F&B staff worldwide, my attention to the details that elevate local traditions and conceptualize the implementation of ideas without interrupting the flow of guest service makes me a valuable investment for any resort needing professional aid.

Today’s well-traveled tourists have measurable expectations about food, nutrition, and choices that should be available to enhance their best conversant expectations. Most of my clients need help understanding where the food section of their business is struggling. Food preparation, staff training, and team building are essential to harmonizing staff flow. The kitchen will struggle if the menu suggestions lack precise wording or the expected local flavors are missing to please a broad guest pallet.

Revenue is directly impacted if storage is not utilized correctly and when consistency fails. Often, management needs help pinpointing where their restaurant neglects to overcome the details that set their destination above the competition in their area.

That’s why I came aboard. My resume shows decades of successfully helping many hotels and restaurants correct their food selection and preparation methods. I can implement Spa menu concepts to broaden your selection or revamp outdated menus. With my creative wisdom and dedication to embracing local specialties, I can help struggling outlets to please the pallet of distinguished travelers by fusing the best of world cuisines. This will boost your F&B quality and upgrade your quality.

My clients congratulated me for my passionate approach and team-building abilities throughout my ventures as a guest chef and trainer. To this day, I am in contact with chefs worldwide who will voucher about the fantastic experience of having shared kitchen space with me. For the team under my trust, I am a tutor with various methods, shortcuts, and a lifelong passion for anything to do with quality food.

Your first step is contacting me and sharing where your business needs a keen eye to discover where kitchen production may require more details that hold you back from being exceptional and outstanding. If we agree to a collaboration, I will do my research to understand your specifics: location, tradition, and what your guests expect from their visit.After I present my findings, create suggestions, and we agree on the menu selection that can be added to your business, I travel to your kitchen and, alongside your executive chef, help to implement the changes quickly. My participation will always maintain the flow of your ongoing service. I have been added often as a guest chef experience and helped promote your business with all the tools available to enhance this journey.

Please feel free to reach out and consult with a quick phone call. My resume speaks volumes about my talent and a lifelong passion for helping chefs worldwide achieve above their imaginations.

The spoon is in your court.

CHEF RAPHAEL
ask me for my resume and references