Food, people and hospitality systems.
I help restaurants, hotels, private hosts and cultural hospitality projects connect culinary vision, guest experience and daily operations.
Based in Cologne and working internationally, my work combines hospitality consulting, curated dining experiences, menu development and cultural food projects.
I look beyond the plate: at the people, decisions, atmosphere, workflow and small operational details that shape whether a hospitality project becomes clear, sustainable and memorable.
International experience: Italy · Germany · United States · India · Caribbean
What I can help with
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Hospitality consulting
Concept clarity, positioning, menu logic and guest experience. -
Menu & culinary direction
Seasonal ideas, coherent food narratives and practical execution. -
Operations & workflow
Kitchen processes, preparation systems and service reality. -
Curated food projects
Taste Salon, private dinners, pop-ups and cultural collaborations.
About Andrea
I am a chef, hospitality consultant and curator based in Cologne, with a professional path shaped by kitchens, travel, people and cultural hospitality.
My work is rooted in food culture, but it is not limited to tradition. I am interested in how food creates connection, memory, atmosphere and practical value for hospitality projects.
Over more than twenty years, I have worked across Europe, North America, India and the Caribbean on restaurant consulting, private dining, teaching, cultural events and hospitality formats.
Selected Work
A visual selection of dishes, curated dining projects, Taste Salon materials and past culinary work across different formats and years.
Let’s start with a conversation.
For consulting projects, restaurant or hotel concepts, private events, Taste Salon collaborations or international hospitality work.
Working languages: English and Italian. German coordination can be managed in writing or with support when needed.