dall'8 aprile al 12 giugno 2026 in live streaming con lezioni in presenza il 15 e 16 aprile 2026.
The restaurant market in Italy is growing strongly, with revenues exceeding 90 billion euros in 2023, according to the Fipe (Italian Federation of Public Establishments) Report. This expansion, which continues in the post-pandemic period, includes an increase in gourmet and starred restaurants.
Increasing competitiveness in the industry is driving many companies to seek specialized consulting, such as that of the chef consultant, representing the 35% of starred restaurants, helping to innovate dishes and maintain high standards of culinary quality.
A consultant chef is a culinary expert with experience in high-end kitchens. He provides strategic and operational advice to restaurants, hotels, and restaurant chains, combining culinary skills and management expertise to optimize kitchen management, reduce waste, and improve operational efficiency. The consultant creates creative and economically sustainable menus, optimizing costs and profit margins.
It also promotes a sustainable approach, using local and seasonal ingredients, and applies techniques to reduce waste and improve energy efficiency. It also has an educational role, training staff to improve technical and soft skills.
Finally, the consultant chef tailors the culinary offerings to each restaurant's identity, creating customized dining experiences and working with marketing to develop promotional strategies and special events.
The consultant chef is a key figure in the culinary industry, capable of transforming the kitchen and restaurant by combining culinary excellence and effective economic management. With his experience and innovation, he is instrumental in achieving excellence and optimizing resources in a gastronomic business.
The Master of Science in Chief Chef Consultant offers multiple career opportunities. The consultant chef can work in starred restaurants, restaurant chains, luxury hotels, exclusive events, and culinary start-ups. The profession is expanding and suitable for both those with kitchen experience and those seeking new challenges. The consultant can work in a variety of settings, such as gourmet catering, consulting for new openings, events and catering, or as a freelancer.
The Master of Science in Chief Chef Consultant is aimed at professionals in the restaurant industry who wish to evolve into consulting, experienced chefs, entrepreneurs, managers
Textbooks will be provided to each student.
Role and responsibilities of the chief consultant and chief brand in the restaurant industry:
Advanced Cooking Techniques:
Food Cost and Resource Management
Menu Design
Customer Psychology and Food Design
Leadership and Management of the Kitchen Brigade
Construction of brand identity and positioning:
Costumer Journey and Customer Experience:
Brand Storytelling and Customer Relationship
Consulting strategies for innovation and efficiency
Cenni di Legislazione
Seminari:
Level 3 HACCP Certificate
Private Certificate of Course Attendance
Certificate of project work
50 ore minimo di studio autonomo in autoapprendimento per il materiale didattico fornito e per le dispense fornite durante le lezioni, inclusa la possibilità di rivedere le lezioni registrate su piattaforma e le eventuali esercitazioni previste.
PROPEDEUTICS: study on specific texts and industry content on e-learning platform ; 20-hour online course aimed at issuing the Level 3 HACCP Certificate
CLASSROOM PHASE.: 54 hours online + 16 hours in full immersion at one of our locations
PROJECT WORK.: Restaurant consulting plan, project presentation and strategy discussion with targeted feedback
CAREER GUIDANCE: Reworking and dissemination of the curriculum and/or video Curriculum in the region of residence or preference
Noto per la sua cucina solare, autentica e senza aglio, ispirata alla tradizione palermitana, ex fotografo e oste per vocazione, Filippo La Mantia ha saputo reinterpretare i piatti della sua terra con uno stile personale e contemporaneo. Dopo le esperienze a Roma e Milano, è diventato un punto di riferimento della cucina mediterranea. Il suo approccio esalta la materia prima, con un’attenzione particolare alla leggerezza e al gusto. Promotore della convivialità , ha trasformato ogni suo locale in un luogo di incontro e cultura gastronomica. La Mantia continua a essere un ambasciatore della cucina siciliana nel mondo.
Born in 1989 and of Apulian descent, Michele Cobuzzi came to the world of cooking through
family. Growing up in the countryside in close contact with nature, he has since childhood,
in fact, learned from his parents the love of genuine raw materials and agriculture.
On the family farm, nestled among olive groves, fruit trees, vegetables and livestock,
Michele soon developed a propensity to take care of ingredients, to
to wait and respect the rhythms of nature and to appreciate simple and genuine cuisine,
respectful of the land. From his mother, he learned the first traditional Apulian recipes; the
passion and determination, combined with creativity, led him to enroll in the school's
hotelier in Foggia and working in restaurants, since the age of 14. After graduation, he
his journey into the gastronomic world began: a journey that touched almost all the
Italian regions with a brief experience abroad in Ireland. The path of Michele Cobuzzi
is studded with great masters and important collaborations: from the one, at only 23 years old, with
Gordon Ramsey in Siena (in La Contrada Restaurant), to the kitchen of Bracali Restaurant (** 2
Michelin stars) in Maremma. These were followed by other high-level experiences: at
Milan in Il luogo Aimo e Nadia (** 2 Michelin stars) and at Enoteca Pinchiorri in Florence (***
3 Michelin stars). As of 2021, Michele Cobuzzi is executive chef of Anima (* 1 Michelin star).
and Vertigo (Contemporary Bar and Osteria), inside the Milano Verticale hotel | UNA
Experiences, and interpreter of Enrico Bartolini's gastronomic message, telling with
modern taste the rich heritage of Italian tradition and devoting particular
attention to the flavors and dishes of Milanese "extraction" by declining them with their own personal
imprint in homage to its origins.
Lecturer, researcher, author and consultant, develops novel models for economic and operational management for restaurants and Hotels.
Among his most significant past experiences: studies at Hotel Management School in Les Roches, Switzerland, and Endicott College in Boston; F&B management for 5-star hotels in the U.S., such as Marriott Portland (OR) and Plaza Athènée in Manhattan; the opening of his own successful restaurant, Amaca Art Café; and the publication of In Vino Business.
It bases its professional philosophy on a supportive conception of work, which assigns equal value and priority to the goals of the company, its clients and each employee.
Born in Pavia and living in lomellina land of rice and still genuine flavors, my passion for food has grown to lead me to introduce, taste and appreciate multiple culinary realities around the world.
My 30-year background has moved across the board from managing various restaurants nationwide, opening outlets throughout the country, touching on Greece and Spain.
Holding roles as Director , Area Manager and finally as Operations Manager, having in hand not only the knowledge of the product but more importantly how much it can make us, how much the marginality can yield. Not forgetting how much commitment, the hours spent trying to give the best, the complexity of the increasingly attentive and demanding customers. All this is a value. Do we know how to quantify it ?
Lawyer, expert in Italian and European food legislation, specializing in food labeling, labeling and packaging technologies and production processes.
He lectures and consults for Universities, Associations and Companies on highly technical topics.
Director and founder of Label School, an online label and supply chain school.
He has participated in numerous events as a speaker, in the areas of food safety, haccp, food labeling and environmental.
She graduated in Law from the University of Bari and then moved to Rome where, in 2020, she obtained an Executive Master's degree in "Marketing and Digital Communication" at the 24 Hour Business School. She then went into education with a Master's degree in "Teaching of Legal and Economic Subjects."
Today he is a licensed lecturer and teaches at several Secondary Institutes in the capital city while pursuing his continuing education in continuous learning.
Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.
Learn about Bonus Chef and get a credit up to a maximum of 6,000 euros for expenses incurred in 2021 and 2022 for Italian Food Academy courses and masters.
Contact us toll-free or email us to find out more about the institute, to learn about our locations, faculty, programs and partners, or for proposals for collaborations and sponsorships.
Excellence is now more affordable
Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training. Â
Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.
WHAT IS IT?
Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.
TO GET THE BONUS:
- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit
- one must be a resident or established of the state territory;
- Applicants must be in the full enjoyment of civil rights.
ELIGIBLE EXPENSES:
- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)
- Participation in professional development courses.
HOW THE 2023 CHEF BONUS WORKS
The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP.Â
It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries.Â