Hospitality, from vision to execution.

We are hospitality concept consultants. We shape ideas into experiences that work creatively, operationally and commercially.

Bring us an idea, a property or an operation to rethink. We help turn it into a working business.

We develop hospitality and F&B concepts from the first idea through design, development and opening. Our chefs, planners and operators work on the whole proposition: positioning, guest experience, menus, spaces, kitchens, service and back-of-house.

Every concept is developed with operations and profitability in mind, so it is designed not only to look compelling, but to work.

About Angels and a Chef
What every concept is weighed against
BrandPositioning and identity
GuestExperience and appeal
OperationsEfficiency and workflow
RevenueCommercial viability

Experience, in numbers.

Company figures and the experience of our three profiled professionals.

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Our approach.

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A typical sequence from idea to opening. Each engagement is scoped to the project and can start at any stage.

B2 COLD ROOMDRY STORERECEIVINGPREPARATIONCOOKINGPASS · PLATINGWASH-UPPOT WASHGOODS INDININGSTAFF HOOD 12 000 9001200800800700100014008001400210021003000 7 200 1700 1700 0102030405 0607080910 111213 WR ANGELS AND A CHEF COMMERCIAL KITCHEN · PLAN VIEW ILLUSTRATIVE LAYOUT · NOT FOR CONSTRUCTION WORKFLOWWATERFLOOR DRAINPOWEROVERHEADITEM REF DWGK-01LAYERS05SCALENTS N
Illustrative diagram, not a project drawing.

Selected projects

Explore Our Work
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Let’s Connect.

Whether it is an early idea, a property with potential or an operation that needs rethinking, tell us about it and we will start the conversation from there.

Let’s Talk