• Menu Development and Engineering

• Kitchen Operations and Workflow

• Compliance and Safety

• Staff Training and Leadership

• New Concept Openings and Turnarounds

• Food Costing & Recipe development

• Labour efficiency

• New Owners: Investors without back-of-house experience who need operational frameworks.

• Struggling Restaurants: Established spots facing rising food costs, low margins, or high waste.

• Concept Pivots: Owners shifting their dining style, such as moving from casual to fine dining.

We remove the heavy financial barrier of traditional hospitality consultation, replacing large upfront project fees with a pay-as-you-go, competitive day-rate structure.

You can reach us anytime via our contact page or email. We aim to respond quickly—usually within one business day.

Flexible Day rate pricing starting at €250/6 hour day - We come to you!

Collaborative, honest, and straightforward. Here to guide the process, bring ideas to the table, and keep things moving in the right direction for your business.

Based in the West of Ireland, DS Chef Consultancy combines high-level academic training with over 15 years of rigorous, real-world industry experience. Holding a BA Graduate degree in Culinary Arts, I have spent my career developing the skills needed for the complex logistics of multi-outlet venues and successfully leading high-pressure kitchen teams of up to 40 staff.