I am a consultant to the restaurant and food industries. My areas of expertise are menu design, recipe development, staff training and kitchen planning. For twelve years I was chef/owner of the ground-breaking Mediterranean restaurant, SQUARE ONE, in San Francisco that won numerous prestigious industry awards for food, wine, and service. My menus present the foods of Italy, Spain, France, Greece, Turkey, the Middle East and North Africa.
Prior to SQUARE ONE, I was chef of the Cafe at Chez Panisse and the founder and director of the California Street Cooking School, San Francisco’s first international cooking school. I taught kitchen design for the University of California’s Department of Architecture.
In addition to my consulting work, I was Visiting Executive Chef of the Wine Spectator Restaurant at the Culinary Institute of America at Greystone in the Napa Valley. I was voted San Francisco FOCUS magazine’s Chef of the Year in 1992. In 1993, I received the James Beard Award for Best Chef in California, and in 2005, the Lifetime Achievement award- from Women Chefs and Restaurateurs.
As a lecturer and author, I have written 28 cookbooks with many of them award winners.
As well as designing menus and recipes for new restaurants, I also consult on existing restaurants. When I take on an assignment I always want to know the client’s goals for the restaurant. Then I taste the entire menu with the client and chef and offer suggestions or a critique. I then work with the chef and staff to improve the existing recipes and add new ones when needed to balance the menu. We taste the dishes together, and refine flavors. If requested I will improve the ingredients and raw materials. I assess, monitor and implement menu changes ongoing so the menu grows and reflects the vision of the restaurant. I can work with the sommelier or wine program for better harmony between the food and the wine list. And I can add a cheese program too.
If you are a company with a new product I will create delicious and practical recipes to showcase your product.
If you are a company requiring new recipes to showcase your products I will create a series of new dishes that will highlight your products in new and appealing ways.
My rates are flexible and can be billed by the hour, by the day, or by the project. I am able to take on small projects as well as long term and ongoing work.