We help wherever people want to eat well.
We believe people can eat well everywhere.
Our experience was born from an appreciation of food and drink, a preternatural instinct to serve, and a general love of life. Our expertise was honed in restaurants, bars, and hotels, and is complimented by the teachings of the best instructors and mentors in the world. Now we leverage our passion and learnings from the past to address new challenges of the present and the future.
Paramount among our company values is our independence and unflinching focus on providing the best support for each of our clients. Our guidance will be driven without prejudice by your best interests alone.
With every client engagement we seek to establish a long and lasting relationship. This compliments our commitment to help build sound businesses that are positioned to grow, evolve, and appreciate in value over time.
We measure ourselves by our impact on People, Planet and Profit. We strongly believe that doing good also makes good business sense and are keen to work with clients who agree. As a new company, our goal is to become a Certified B Corp by 2024.
While we have been blessed with the opportunity to work with a bright and diverse roster of clients from around the globe, we know we can do a lot more. As our company continues to grow, we remain committed to building a business that embraces, draws from, and partners with people from different backgrounds.
A sustainable food and beverage industry is fundamentally reliant on a healthy environmental ecosystem. We embed this knowledge in all our practices and are committed to leveraging the power of business to affect positive change.
Chief Operating Officer
Head—Real Estate Advisory
Brewery and Craft Beer Consultant
Design & Construction Consultant
Client Bookkeeping Specialist
While visiting an excavation on the Eastern Mediterranean we got to talking about food waste and single use plastics and the need for environmental consideration at archaeological digs.
This has led to a conversation at the crossroads of food, academia, and science, the goal of which is to pioneer a program for “zero-impact digs”. This will serve as a model of best practices and methodologies for excavations around the globe.