September 24 to November 5, 2025 in live streaming
November 12-13, 2025 in attendance in Milan
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
Hygiene, Safety and Reference Regulations
Construction of brand identity and positioning:
Costumer Journey and Customer Experience:
Brand Storytelling and Customer Relationship
Consulting strategies for innovation and efficiency
Level 3 HACCP Certificate
Private Certificate of Course Attendance
Certificate of project work
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
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.
His career as a chef has been an incredible journey, a path studded with experiences that have enriched his professional and personal background. From traditional kitchens, where he honed classic techniques and learned the importance of quality ingredients, he has moved on to roles that have seen him innovate and experiment, pushing the boundaries of conventional cuisine. As a consultant, he has had the opportunity to pass on his passion and knowledge, helping restaurants start and grow, and developing products that reflect his culinary philosophy. Each recipe is a story, each dish a work of art that encapsulates the dedication and creativity he has put into his work for more than three decades.
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.
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.
It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries.
