Consulting & sourcing
Built in the kitchen. Applied to yours.
Great menus rely on balance, creativity, consistency and cost. Daniel works directly with chefs and restaurateurs to turn those pressures into practical decisions.
Tailored support
Fifty years of combined hospitality experience, at your table.
Daniel started in kitchens at 14. He understands service pressure, tight margins and the difference the right ingredient can make to a dish.
- Source for your menu concept and price point
- Find distinctive cuts and premium alternatives
- Build seasonal, sustainable offerings
- Maintain consistency and ethical provenance
Hard to find, made simple
Ingredient sourcing
Strong producer relationships open the door to Wagyu, grassfed beef, game, free-range poultry and regional delicacies chosen for care, provenance and taste.
A trusted extension
Your kitchen partner
Daniel takes time to understand your vision and operating challenges. The goal is simple: make your life easier and your menu exceptional.
Discuss your menu