Operational Architecture for Culinary Empires

At consult ROMA, our integrated approach to hospitality operations blends culinary tradition with modern intelligence.

Empowering chefs, owners, and teams to scale their craft without sacrificing quality or identity. Our work begins by understanding the unique magic you've already created—the soul in your food, the specific energy of your dining room, and the dedication of your team.

We love this industry because we see restaurants as more than businesses; they are vital expressions of passion, culture, and community. We build systems designed not to change who you are, but to protect those special qualities, giving them the strength and structure to thrive at any scale.

Most importantly, we believe, is our dedication to our principles. Danny Meyer's philosophy of the “virtuous cycle” of hospitality particularly inspires us. That means that we aim to be a positive presence in the industry, and we are committed to building a like-minded network of friends along the way.

consult ROMA

Fresh carrots, cherry tomatoes, sliced tomato, red onion, garlic, parsley, thyme, basil, black peppercorns, coarse salt, and turmeric on a wooden surface.

  • Nice to meet you!

    I’m Chris, founder of consult ROMA. I’ve got over a decade of hands-on culinary and management experience in New York City’s most demanding restaurant kitchens.

    I want to bring that knowledge to businesses in my community. I’ve got such exciting tools to show you for streamlining your restaurant and saving you money!

    Hope to hear from you!

    Best,

    Chris

A male chef with a beard and mustache wearing a white chef's coat and black apron in a professional kitchen.

Chris pairs deep industry knowledge with a systems-driven approach to solving the biggest challenges for restaurant operators.

Educated in Rome and trained at the Institute of Culinary Education, Chris brings a global sensibility to his work, combining classic Italian technique with modern restaurant tech.

As a chef, he led large teams, engineered profitable menus, and built production systems from the ground up. As a consultant, he designs scalable systems for food cost analysis, staff training, compliance, and digital integration- helping businesses recover lost margins and future-proof their operations.

With recent consulting work at luxury resorts and a growing portfolio of custom-built restaurant automations, he is a trusted architect of culinary operations—bridging tradition, technology, and timeless standards.