GASTRO-LXStrategic Hospitality
Commission

Work

Measured by what lasts.

Mandates led by the Practice's founder, in role and in commission. Client names are withheld under discretion; named references on serious inquiry.

Folio IMMXXIV–MMXXVIIn role

Luxury all-inclusive resort portfolio · Caribbean

Group culinary direction

The mandate
Hold one culinary standard across a multi-island portfolio of luxury all-inclusive resorts, reporting to the Chief Executive.
The remit
21 resorts · 260 outlets · 3,200 chefs · US$800M annual food and beverage
The outcome
Sixty-plus concepts taken from ideation to service under one written standard; a reported 22% rise in NPS and a 28% reduction in food cost.
Discuss a similar mandate
Folio IIMMXXII–MMXXIVIn role

Premium ocean fleet · Global

Corporate culinary direction

The mandate
Corporate culinary direction for a global premium ocean fleet: concept development, supplier governance and performance reporting.
The remit
16 ships · 125 restaurants
The outcome
One culinary standard, documented and governed fleet-wide.
Discuss a similar mandate
Folio IIIMMXX–MMXXIIIn role

Newbuild cruise brand · Founding culinary team

Concept architecture · Pre-opening

The mandate
Design, document and bring into service the culinary programme of a brand with no ships yet at sea.
The remit
21 concepts · newbuild vessels
The outcome
From blank page to first cover: the programme that refined the Five-Phase Pre-Opening Playbook™.
Discuss a similar mandate
Folio IVMMXVIII–MMXXIn role

Luxury river fleet · Europe

Corporate culinary standards

The mandate
Corporate culinary standards across a luxury river fleet.
The remit
12 vessels
The outcome
A 25% reduction in food cost, held alongside the guest-satisfaction standard.
Discuss a similar mandate
Folio VMMXVI–MMXVIIIIn role

Global ocean cruise line

Brigade training · Galley standards

The mandate
Galley standards and brigade training, delivered ship by ship across the fleet as corporate travelling trainer.
The remit
Fleet-wide
The outcome
Standards taught on board, at the station, during service.
Discuss a similar mandate
Folio VIMMVIII–MMXVIIn role

Restaurant group · Valencia, Spain

Founder & operator

The mandate
Conceive, open and run a group of restaurant concepts as one business.
The remit
6 concepts
The outcome
Eight years of operation: concept, kitchen, floor and P&L held by the same hand.
Discuss a similar mandate
Folio VIIMMXXIICommission

Private palace estate · Gulf

Food & beverage restructure

The mandate
Renovate and restructure the food and beverage operation of a private palace estate.
The remit
Three-month mandate
The outcome
Held under discretion.
Discuss a similar mandate
Folio VIIICommission

Hospitality operators · Kuwait & United Arab Emirates

Advisory

The mandate
Concept, operations and culinary-standards advisory for hospitality operators in Kuwait and Dubai.
The remit
Advisory mandates
The outcome
Held under discretion.
Discuss a similar mandate
Folio IXMMXXVICommission

Quick-service breakfast brand · Dominican Republic

Concept & operating model

The mandate
Redesign a breakfast concept: menu, offer and operating model.
The remit
Concept redesign
The outcome
In delivery.
Discuss a similar mandate
Folio XMMII–MMVIIFormation

Michelin-starred kitchens · London, Catalonia, Hamburg, Tokyo

Formation

The mandate
Commis to sous chef in Michelin-starred kitchens across four countries.
The remit
Five years · four countries
The outcome
The standard learned at the pass, before it was ever written down.

Figures appear only where they are already public under the founder's name. Everything else is held under discretion.

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