For restaurants hotels and new openings
Authentic Italian cooking and a team that can deliver it.
Two months of on-site support, five days a week and eight hours a day. Menu development, team training and practical tools to carry the work forward.
Request a quotation by email2 monthsInitial programme
5 daysPer week
8 hoursPer day
A six-dish menu developed in your kitchen
Two pasta dishes, two main courses, one risotto and one dessert rooted in Italian and Neapolitan tradition. Angelo Minichini assesses your equipment, ingredients and kitchen organisation on site. If an essential ingredient is unavailable, we agree on a different authentic dish that can be prepared with the resources available.
Training starts with your team’s current skills
General cooking skills and knowledge of Italian cuisine are assessed on arrival. Where needed, training starts with the basics. Two months is the agreed initial working period; starting skills and staff participation affect learning time. Any extension is discussed separately.
Knowledge shared across the kitchen team
The client makes staff available through agreed shifts and sessions. We work with more experienced staff where service requires it, then involve the whole team. The aim is to share skills across several people so the menu can continue even when a key team member is absent or leaves.
Preparation hygiene and service organisation
Training covers recipe quantities, portioning, cooking, presentation, mise en place, movement and coordination between stations. It includes refrigerator cleaning and organisation, temperature checks, storage, stock rotation and allergens, with procedures suited to the products and local requirements. We work on timing and team capability without promising cover counts or sales.
Recipe book technical sheets and food costing
On completion, we provide recipes for all six dishes, with ingredients, quantities, methods, technical sheets and operating guidance. The owner also receives dish food-cost sheets including quantities, yields, waste and cost per portion, based on the business’s purchase prices. We explain how to update them when suppliers or ingredients change. Costing covers the dishes developed during the consultancy.
Chef Por La Rue wines and products
We suggest pairings with Chef Por La Rue wines. Supplies are quoted separately and may qualify for preferential terms agreed in the quotation. Future food products from the brand may be included when available and appropriate to the project.
Practical arrangements and terms
Schedule and initial assessment
Two months, five working days and two days off per week, eight hours a day. Where possible, we prefer three or four initial days with the venue closed for assessment and trials; scheduling is agreed in advance. Closure is preferred rather than required. During service, the client reserves workspace and staff time for training.
Kitchen ingredients and purchases
The client provides a functioning kitchen and pays for all purchases required for trials, training and menu execution, including ingredients, materials and any agreed equipment.
Travel and accommodation
The client pays for return travel, any required visas and permits, meals and local transfers related to the assignment. Accommodation is a private apartment or a single hotel room. Initial expenses are paid directly by the client or covered through an advance before departure; arrangements for the rest of the stay are agreed in advance.
Quotation and payment
Fees are provided on request by email and the service is invoiced under our Italian VAT registration. Payment is 50% before work starts and 50% on completion. Travel, accommodation and training purchases are separate from the professional fee. Dates, payment arrangements and applicable terms are set out in the individual quotation.
Menu changes and further support
Chef Por La Rue clients may request menu changes, additional dishes, further training or an extension. These are paid additional services, with scope, duration and fees agreed before the work begins.
Tell us about your kitchen
Email info@chefporlarue.com with your country and city, venue type, kitchen team size and experience, main equipment and preferred dates. We will discuss the scope and prepare a quotation.
Request a quotation by email