A clear direction.
A stronger food concept.

01 / Culinary Consulting

What to expect.

Nathan Dallimore offers culinary consulting from Zurich for restaurants, chefs, hotels, event teams and private clients. From menu development to restaurant concepts, each brief combines culinary direction with the practical needs of the kitchen.

Who it is for

For restaurants, chefs, hotels, event teams and private clients developing or improving a food concept.

Where I work

Based in Zurich, I work across Switzerland. Internationally on request. The location, project scope, deliverables and any travel are agreed before work begins.

What we can explore

• Menu planning and recipe refinement
• Purchasing guidance
• Restaurant concept development
• Kitchen design consulting

Selected experience: HATO (Zurich and St. Moritz), Alice Choo, Aura and TAO Group in Switzerland; Brompton Asian Brasserie in London, Strelka and Denis Simachev in Moscow.

02 / The next step

From an idea
to a plan.

• Describe your concept, challenge and project stage.
• We’ll discuss priorities and the expertise you need.
• Agree deliverables, timing and fees before the project begins.

Each consulting brief is scoped individually. Share your objectives, timeline and any existing materials in your enquiry.

Roots & territory

Experience.
And exploration.

Alongside his consulting work, Nathan is developing a personal culinary identity: reconnecting with his mother’s Māori heritage, responding to Swiss nature, and exploring Japanese flavours and techniques.

That curiosity sits alongside more than 25 years of international kitchen experience. Each consulting brief begins with the people, ambitions and practical needs of the project.