Bespoke culinary craft

Refined, seasonal menus crafted for memorable meals

We design tasting experiences and practical kitchen workflows for boutique restaurants, private events and culinary studios. Our approach privileges provenance, technique and deliberate detail to elevate every dish.

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Chef plating a composed seasonal dish on a stone table
Workshop kitchen with natural light and ingredients

Our craft

We combine provenance, technique and service design for discerning food projects.

is a company, officially registered in and operates in accordance with the legislation and the norms of the European Union. Our studio develops seasonal menus, staff training and operational recipes that prioritize quality, clarity and reproducibility. We test each plate for taste, timing and service flow. Documentation and supplier sourcing are part of every engagement.

For inquiries: contact@

We aim to respond within 2–4 business days.

Gallery

Visual proof of process and presentation.

Close-up of plated dessert with edible flowers
Chef finishing a roasted fish with herb oil
Workshop table with jars of preserved ingredients

Our story

Challenge

Clients sought menus that respected seasonal supply yet scaled reliably for service. Many operations lacked recipes that both tasted exceptional and were teachable to a small team.

Approach

We prototyped dishes in controlled trials, documented weights and timings, and trained cooks in micro-sessions. Emphasis was placed on ingredient handling and plating cadence to ensure consistency under pressure.

Result

Menus now translate across front and back of house with reduced waste, improved guest satisfaction scores and clearer supplier relationships. Several partners report faster onboarding and steadier ticket times.

Metrics

Measured outcomes from recent collaborations.

20% waste reduction
Refinements to purchasing and prep cut spoilage across projects.
30% faster onboarding
Structured training materials accelerate new hire readiness.
Higher guest scores
Consistent plates improved service reviews and return visits.

Services

Core offerings, presented as service panels.

Menu development

Seasonal menus, costed and tested for quality and service flow.

Staff training

Practical workshops and step-by-step cookbooks for your team.

Kitchen operations

Workflow design, supplier audits and inventory planning.

Pricing

Custom quotes with exemplar plans. Featured offering highlights the typical engagement.

Notebook with sample menu and annotated timings

Flagship engagement

$5,500 — one-time
  • Comprehensive menu design (10–12 dishes)
  • Two days of in-kitchen prototyping
  • Staff training module and handbook
  • Supplier sourcing and cost schedule
Request custom quote

Pilot package

$1,800 — one-time
  • Three prototype dishes
  • One training session
  • Basic cost sheet
  • Follow-up review
Inquire about pilot

FAQ

Common questions answered plainly.

How long does a typical engagement last?

Most flagship engagements run 6–8 weeks from discovery to delivery; pilot packages are typically 2–3 weeks.

Do you work on-site?

Yes. We conduct prototyping on-site for service verification and staff training when required.

Are suppliers included?

We provide sourcing recommendations and initial introductions; ongoing supply contracts remain client-managed unless agreed otherwise.

Get in touch

Arrange a visit, schedule a tasting or request a tailored proposal.

Phone +1 7003894811

Email contact@

Studio 96 Lakeview Drive, Chicago, 08497

Interior of a culinary studio with stainless benches

Request a consultation