From a part-time KP at 14 to one of hospitality's top 100 influential women — I've built my career one great dish at a time. My services include:

• Research & Data Analysis

Structured research with real customer insights to understand what people truly want and be informed by this data to create menus that sell and people talk about.

• Concept & Menu Development

Drawing on my extensive experience and creativity to develop new dishes. Understanding food trends and ingredients to develop food offerings with a clear identity that excite guests and can be delivered consistently. I refine existing menus to improve flavour, presentation and efficiency.

• Team Training & Mentoring

Creating clear SOPs and photography, providing on-site and follow-up training to kitchen teams, available for conducting mystery diner assessments.

• Kitchen Efficiency & Workflow

Optimising kitchen operations through smarter preparations, kitchen equipment testing and recommendations, ingredient management and service flow.

• Ingredient Sourcing & Seasonality

Connecting menus to the right suppliers and seasonal produce to improve flavour and value. I am a champion of regenerative farming and are happy to talk through this process and how it can help your businesses story telling.

• Cost Control & Menu Profitability

Working closely with clients to design dishes that make a profit and fit the brief, maintaining strong food margins is essential.

• OS&E Guidance

Assisting in sourcing the correct crockery, packaging and tableware.

Thai Food & South East Asian Expertise

In addition to my consulting services, I also have deep experience in Thai cuisine and South East Asian cuisines from concept development to team training and menu refinement.

“Happy to talk about your projects and my services”.