Executive chef & restaurant consultant · New York
Your executive chef. Without full-time overhead.
Menu, food and labor cost, vendor buying and openings, handled by a working chef who is in your kitchen one or two days a week.
What you get
Not just consulting. Kitchen-level leadership.
If a full-time executive chef is out of reach, this is the next best thing: the same standards, on your terms.
In your kitchen
One or two focused visits a week, planned around your service and your team.
At the pass
Menu reviews, tastings, plating, staff training and quality control.
After the visit
Priorities, systems, purchasing review and measurable next steps.
Menu
Food they remember.
Your menu should work as hard as your business: built for your guests, your identity and your margins.
Systems and margins
Better systems. Healthier margins.
Practical support from ordering to execution.
Food cost
Menu costing, portions, pricing, waste and vendor mix.
Labor cost
Kitchen workflow, staffing efficiency and team routines.
Storage + FIFO
Receiving standards, inventory organization and rotation.
NYC readiness
Operational preparation for DOHMH, FDNY and DOB-related requirements.
POS + reporting
POS setup and reporting guidance.
Kitchen procedures
Checklists, HACCP and written procedures.
Regulatory, architectural and fire-code matters are coordinated with licensed specialists where required.
Smarter sourcing
Great food starts with better buying.
Supplier selection, product specifications, cost comparisons and purchasing strategy.
Access to my vendor network and potential preferred purchasing terms, subject to supplier eligibility and agreement.
Ways to work together
From targeted support to an ongoing chef partnership.
Scope and visits are tailored to each restaurant. Monthly minimum term; special projects are scoped individually.
Monthly Chef Partner
An ongoing chef presence for established restaurants.
Regular site visits · Training · Menu and margin reviews
Menu + Concept Sprint
A focused project to refresh or build your culinary offer.
Development · Tastings · Plating · Recipe standards
Opening + Operations
Support when building, launching or resetting a kitchen.
Kitchen setup · Vendors · Hiring support · Opening prep
The extended team
Beyond the kitchen.
Specialists for the parts of a restaurant that sit outside the pass.
Stills and content
Professional stills and culinary content.
Menu and print
Menu design, print and visual direction.
Campaign support
SMM specialists and campaign support.
Business support (accounting and complementary specialists) is available as well. Optional licensing of Maksim Tvorogov’s chef identity and content can be agreed separately.
The chef behind the concept
Built in the kitchen. Proven in business.
Maksim Tvorogov: chef, restaurateur, culinary operator. International experience developing restaurant concepts, building kitchens and leading culinary teams from opening day to daily operations.
Book a consultation
Your restaurant. Your vision. My expertise.
Tell us what you need and Maksim will get back to you to set up a visit.