“Gastronomic consulting work brings two very important benefits to the customer: it minimizes mistakes and shortens the paths to sucess." - Mariana Brito (Gastronomic consulting)
Pedro Sommer, a professional chef and trainer at the Estoril Hotel and Tourism School (EHTE) and the Professional Cooks Association of Portugal (ACPP), is very much in demand to develop restaurants in operation or in the design phase by people who need the guidelines of someone more experienced in the market. A specialist in gastronomic consulting, Chef Pedro Sommer creates the concept, designs the menu, forms the work team and stays in your restaurant, until it is able to walk alone.
Some of our services:
Definition of layouts;
Concept development, recipes and fact sheets;
Creation of the Charter and Tasting Menus;
Support for the choice of food products and suppliers;
Follow-up, post-inauguration evaluation and correction of production and kitchen deviations;
Information and application of new trends;
Cooking classes and demonstrations.
At present, Chef Pedro Sommer advises on restaurants, hotels and catering companies in national territory, islands and abroad. Is currently a consultant to ICA - Industry and Food Trade, with projects at the Republic Assembly, NOS, Repsol, Manpower, among others; to Monte da Ravasqueirawine tourism in Arraiolos; and to Quinta da Taipa Catering, in Alenquer.
He develops gastronomic concepts, such as O Páteo do Rock, in Rock In Rio 2018, in Lisbon, where he developed the menu and coordinated the teams; Sem Vergonha Restaurant, a new Brewery concept in Lisbon; Delfina Restaurant at Alma Lusa Hotel, in Lisbon, a modern concept that combines classic Portuguese cuisine with world flavors; Eggcellent Restaurant, a premium concept, totally egg-based, with outlets in shopping centers; Storik Tapas Restaurant, a concept of tapas based on Portuguese and Spanish cuisine, in Lisbon; Terrazza Cascais Restaurant, a modern concept of national and foreign meats in Cascais; Restaurant / Bar Para Sempre, a concept based on traditional Portuguese cuisine, in LX Factory, Lisbon; Hotel Memmo Baleeira, with the coordination of teams and improvement of resources and raw materials, at Sagres, Algarve; Or Chico's Restaurant, at Palmela, with the accompaniment of teams, resources use, circuits reorganization and change of menus.