Hospitality consulting shaped by decades of operating, leadership, and building.
I work with owners and operators to clarify vision, strengthen execution, and build systems - drawing on deep culinary experience and real-world operating leadership.
Areas of focus
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Clarifying what you are, who you serve, and how your story is communicated—so your point of view is consistent across the guest experience, digital channels, and public-facing moments.
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Menu development, recipe engineering, execution standards, and leadership coaching designed to support consistency, profitability, and team growth.
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Translating creative vision into systems, structure, and disciplined execution that support sustainable operations and long-term resilience.
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Supporting expansion, catering growth, and high-profile moments without compromising quality, culture, or execution.
What People Are Saying
“Takeshi is a creative and strategic leader who grew from cook to Culinary Director with rare clarity and intention. He strengthens teams while elevating standards..”
— Scott Muns, Former Michelin-Starred Culinary Director
“Whether executing a 900-person event or an intimate dinner, Takeshi brings unmatched precision, organization, and care.”
— Rob Drennan, Hai Hospitality
“Takeshi combines meticulous operational discipline with long-term vision. Under his leadership, we scaled without compromising quality or culture.”
— Stephanie Holliman, Rose’s Restaurant Group
“An exceptional leader, communicator, and mentor - Takeshi bridges culinary craft, culture, and vision with rare fluency.”
—Justin Moore, Master Sommelier