Throughout his career Peter has acted as a restaurant consultant for a number of highly regarded establishments. From luxury resorts in Bali and Fiji, to Australia’s own Capella Lodge on Lord Howe Island Peter’s cooking talent and restaurant expertise creates menus befitting the location and fresh, local produce.
In 1992 Peter oversaw the kitchen refurbishment of Capella Lodge on Lord Howe Island. He also crafted a menu specific to the five star establishment and coordinated new staff introduction and training.
Peter’s role at the Vatulele Island Restort in Fiji extended beyond crafting a tropical, delicious menu to finding, recruiting and training the entire kitchen team.
Another exciting challenge in 2001 Peter increased the profile of the nine food and beverage outlets at the five-star Hayman Island, acting as executive chef and training manager. Peters menus remain in effect and have contributed substantially to the islands renowned status as a food and wine destination.
If you are interested in Peter’s services in restaurant consultancy including
– menu design
– staff recruitment
– staff training
– new menu implementation
– pricing structure
– workload distribution
– budget writing and implementation
– outsourced catering
– selecting and integrating electronic ordering systems
– increasing trade and awareness of an establishment through a handcrafted food and kitchen team experience
– restaurant refurbishment and renovation
– kitchen design
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