A gap in the brigade, a peak period or a menu due for a refresh. We step in as a fellow professional: ready to go, on point, with an eye on your margin.
An experienced chef, ready to step in when you need extra capacity. For absences, busy spells or temporary reinforcement: working as an independent line chef, I run with your existing brigade and working methods, with minimal induction time.
€45 per hour excl. VAT working as an independent line chef
Assignments carrying final responsibility, such as interim chef, project chef or kitchen management, are quoted separately.
Getting a new kitchen running before the first guest walks in. Layout, mise en place, suppliers and order flow set up, and running alongside your brigade for the first weeks until they carry it themselves.
From fit-out to several weeks on the pass
Dishes that come out the same with every cook. Recipes fixed in grams, steps and photographs, and work instructions that let a stand-in run the pass on day one without you beside them.
Per menu or part of the menu
Knowing what every dish actually costs and where your margin leaks away. Cost per portion, purchasing terms, portioning and waste calculated through, and a menu that earns more without the guest noticing.
The full menu costed through
From an idea to something that sells and can be produced. A new menu, a product line or a complete format concept, worked out through trial production, cost price and scaling up.
Engagement through to trial production
A fresh eye from someone who stands in the kitchen himself. HACCP and allergens, hygiene, work flows, stock and safety reviewed, with a report that says what needs doing and in what order.
A day on site, report within two weeks
How we work
What's the situation: cover, interim or consultancy? We define the scope.
Availability, rate and arrangements clearly on the table.
Straight into service or the start of the consultancy programme.
Handover, evaluation and concrete points for improvement.
About Culinary Crew
A French foundation, Asian flavour logic and Dutch pragmatism, translated to your kitchen, your team and your margin.
Culinary Crew is led by David Thomas, with more than twenty years of experience across kitchens, cuisines and brigade levels. A fellow professional, not an outsider, who joins service and sharpens up your operation.
Frequently asked questions
Available on short notice
Tell us briefly what is going on and we will quickly let you know what is possible in terms of availability and rate.
Get in touch
Tell us briefly what's going on and when. We'll respond quickly with availability, a rate and a concrete proposal.
Gift voucher
Surprise someone with a culinary experience at home, redeemable for a dinner, workshop or event. Choose an amount and pay securely.
Minimum €75, secure via Mollie. After payment you receive the voucher by email; redeem by getting in touch with us.