After our support ends,
the restaurant runs without us.
That is our finished product.
One restaurant at a time,
building the standard that runs it.
Every day on the floor is a string of decisions — what to buy, how to staff, how much to prep, what to recommend to this guest. The quality of those decisions comes straight back as profit and reputation.
Our work is to leave your restaurant with the standard that supports those decisions. The service level taken for granted at the world’s best restaurants, profit management that speaks in numbers, and labor savings through AI — we translate all three into a form that fits your restaurant.
We don’t produce flashy proposals. We stand in the kitchen and dining room, and work alongside you.
Seven years in Italy’s starred dining rooms.
The standard learned at the very top,
rebuilt as the system that runs your restaurant.
Some twenty years in hospitality, about seven of them in Italy, working the floor as a sommelier at four restaurants — from a wine bar to a three-Michelin-star dining room. Back in Tokyo, chef sommelier at a three-star Japanese restaurant, then general manager of a restaurant from its opening. Floor, cellar, and management — all seen from the inside.
Chef de Rang & Sommelier
Three Michelin stars. No. 1, The World’s 50 Best Restaurants (2016, 2018). Chef Massimo Bottura
Named Servizio dell’anno (Service of the Year) by Guida Espresso during his tenure
Sommelier & Responsabile dei formaggi
Two Michelin stars at the time (now three). Chef Antonino Cannavacciuolo
Guida Espresso award for best cheese trolley
Sommelier
One Michelin star. A cellar of 60,000 bottles and 1,800 labels
Staff
Gambero Rosso best wine bar five years running. 1,500+ labels
Chef Sommelier
Three Michelin stars. Chef Seiji Yamamoto
During his tenure: joint No. 1 in the world, La Liste 2020; No. 24, Asia’s 50 Best Restaurants 2020
General Manager
Ran the restaurant for four years from its opening
Founder & CEO
Restaurant consulting and AI-driven operations