With more than 25 years in the industry, including 15 focused on nuanced restaurant fine-dining, Chaia Cucina consults with entrepreneurs and managers to hone in on a thriving business model for your project.
We help you adapt your concept and style — thinking through the essentials for success including menu development, kitchen design, product sourcing, service style, and more.
Here are some projects and clients I've worked with:
- The Bagel Project
- Waste Less Solutions
- Slow Food Utah
Ready to work together? Please reach out.
What Others Say
Adam Kreisel's consulting skills were instrumental in continuing the growth of Stoneground restaurant. Adam's love, passion and understanding of food came through in the fine tuning of our recipes. He helped organize the staff, revamp our kitchen, improve food costs, and efficiently utilize our product lineup.
We appreciate everything Adam did to help insure the future success of Stoneground.
Bob McCarthy, Owner/Operator
Grid City Beer Works
What a joy it was to work with Chaia Cucina in the planning for opening Grid City Beer Works. Chef Adam took the time and care to listen and truly understand the vision for our brewpub, and effectively translated it to reality through menu development, space planning, and equipment selection. Two years past opening, we continue to benefit daily from the profound insight and friendship that developed through collaboration.
Justin Belliveau, Founder & President
The Bagel Project
Adam and I share an obsession for “food-done-right” which was the genesis for our 9-year (and counting) professional relationship. As I’ve retained Adam’s consulting services for The Bagel Project and other affiliated ventures to ensure that our menus and kitchen processes were on point, I've found Adam’s involvement to be all-encompassing, focused on elevating inherently simple menu items to a place that would wow the typical top-rated bagelries in the country.
Adam’s cuisine knowledge and unique presentation applications are both pragmatic and edgy, testing the palate boundaries of local cultural nuances. He cannot help but to fully engross himself in assisting his clients to realize their business’ vision of excellence. Whether it be menu building, CoGS procurement, optimizing back-of-house production or front-of-house operations, Adam has the ability to create operational synergy while optimizing economics. He has a unique gift of creating an end-to-end repeatable workflow which is the foundation of any restaurant's success.
Whether you are seeking kitchen design, a menu build, or to create a first class set of standard operating procedures for all staff positions, look no further. Chaia Cucina can skillfully aid in all phases.
Robb Abrams, Owner/Operator