andres
dangond
Culinary Consulting and
Recipe Development
Restaurants and food brands hire me to make food work: menus that sell and execute cleanly, recipes that hold up in real service, and products developed by someone who has cooked professionally for twenty years and operated his own kitchens.
How it works
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Conversation and assessment: we look at your menu, your kitchen, and your numbers.
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Development: dishes and recipes built and tested against your equipment, staff level, and food cost targets.
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Rollout: written recipes, plating standards, and training so the work survives my departure.
Who this is for
Restaurant owners and groups whose menu needs a rebuild, a refresh, or a stronger identity
Food brands developing a product, a cookbook of uses, or a culinary point of view for what they sell
Operators opening a new concept who want the menu engineered before the doors open, not fixed after.
What I do
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Recipe Creation and Development: original recipes tested for consistency, cost, and repeatability, written so your team can reproduce them exactly.
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Menu Redesign: structure, pricing logic, cross-utilization of ingredients, and dishes a real line can execute at volume
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Product R&D: recipe and application development for food products, from first tests to launch-ready material
WHY ME
I have sat in the seats on both sides of this work. I trained at Alinea and L2O in Chicago, owned and ran Alvecino in Bogotá, and was executive chef and partner at The Cut in Orange County. After that I spent nearly a decade as Executive Chef and Director of Culinary Development at Lynx Grills, where recipe and product development was the job.
Consulting from me is operator advice, not theory: if a dish cannot survive a Friday night service, it does not go on your menu.