Service 04
Pre-opening and concept launch
From full menu concept to operational structure, staff training and cost-efficient systems ahead of day one — I've taken concepts from blank kitchen to service-ready.
- Trained at Osteria Francescana 3★ Michelin
- HO.RE.CA Gastronomia 2 gold medals
- Hell’s Kitchen Greece 2018
Priced per project The first meeting is free; a typical project runs four to eight weeks. Talk about your kitchen
Who it’s for
- New restaurant openings
- Hotels refreshing their F&B offer
- Hospitality groups managing multiple concepts
The work
What’s included
- Pre-opening & launch support
- Complete support for new restaurants: menu creation, kitchen setup, workflow design, staff training, HACCP, supplier structure, soft-launch supervision and opening week guidance.
In practice
From a blank kitchen to opening night
An opening is where most of a restaurant’s problems are either prevented or built in. The menu, the kitchen, the team and the costs all have to be ready on the same day, and they have to hold together on the first full service.
I have done this from the ground up. As Executive Chef Consultant at Taiga Larnaca I built the restaurant’s entire kitchen operation, from the menu concept to the systems the team works from. Across the Acropolis Group I ran several concepts at the same time, with teams of 15+ chefs and menus spanning fine dining, lounge and event service.
Related services
Pre-opening work draws on menu development and concept design and kitchen management, training and food safety; an opening usually needs both.
Questions, answered
- Where in Cyprus do you work?
- I am based in Larnaca and work with openings across Cyprus, including Nicosia, Limassol, Paphos, Ayia Napa and Protaras.
Also available
- Private chef & dining Book a private chef in Larnaca, Limassol, Nicosia, Paphos, Ayia Napa or Protaras for a dinner designed entirely around you — your home, your guests, your occasion.
- Menu development & concept design I design and refine menus, restaurant concepts and standard recipes so every dish is distinctive, consistent, and priced to protect your margins — built on Mediterranean roots with modern technique.
- Kitchen management, training & food safety Clearer systems, better-trained teams, controlled costs, reliable suppliers, and food safety built on HACCP. I've run this across single kitchens and multi-venue groups of 15+ chefs.
Shall we look at yours?
Describe the kitchen or the opening. The message comes straight to me.