HOSPITALITY CONSULTANT

Melanie will review and implement essential processes to help you run your establishment more smoothly and profitably. As restaurant consultant, Melanie has worked with a majority of start-ups and is therefore able to assist with the early stages in great detail. 

​Most recent work: Las Garnachas at Bandolier Brewery

Experience includes: Head Chef Monk Bodhi Dharma, Head Chef My Goodness Organics, Head Chef + Operations Manager at Toasta, Cooking School Manager at String & Salt.

  • Online Cooking Classes for Chefs

    Melanie developed personalised recipes as per clients request. Each dish was then demonstrated in an online cooking class which was filmed and edited in-house by Koketso. The client received images, recipes and video content to match each dish.  

  • Gippslandia Contributor

    Melanie develops recipes for each edition of the Gippslandia newspaper, keeping to a theme and seasonality of produce. Her recipe for gluten-free pumpkin doughnuts is featured in the Book Of Life cookbook published by Gippslandia. 

  • Collaborations

    Melanie, develops recipes and cooking workshops designed to work with specific health requirements in collaboration with health professionals. Previously worked with Emma Lynas of Shift Natural Medicine to present a workshop for the 4th Trimester. In addition, Melanie has worked with Dr. Maree Brinkman of Nutrition Biomed in presenting an informative lunch for 50 guests. 

  • Brand Promotion

    Cuisinart requested for Melanie to create, write and photograph three waffle recipes for their promotions. 

  • Product Development

    Melanie assisted with flavour development and production systems during the early stages of Glovely, now known as Good Vibes. NutriLotus employed Melanie for product development in their early stages of launching their delicious snack.

  • Recipe Creation

    Melanie has developed recipes for a range of different products, including Outback Harvest Teff Flour and Cocobella.

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