Kitchen support from a chef who knows how your kitchen works
Culinary Crew delivers freelance chef services and culinary consulting for hospitality businesses. With over 20 years of experience across kitchens, cuisines, and brigade levels. Practical, direct, deployable. Quick to respond, quick to integrate — a professional who understands your kitchen.
Discuss your needs
Freelance Chef Services
Experienced hands when you need them most. Interim, project-based, flexible — available when your kitchen needs reinforcement.
Whether it's a busy season, staff absence, or a special project — Culinary Crew delivers a chef who can hit the ground running. No long ramp-up — just a quick grasp of your kitchen, your menu, and your way of working. Over 20 years of experience across diverse kitchens, from fine dining to high volume, from Asian to classical French.
Integration with your existing team is the starting point. Your kitchen, your standards, your way of working — strengthened with the depth and flexibility of an experienced all-rounder.
Check availabilityCulinary Consulting
Tighter operations, better margins, a calmer kitchen. No theoretical reports — advice from someone who has stood behind the pass and knows where it hurts.
Culinary Crew offers culinary consulting from hands-on experience. From menu renewal and food costing to kitchen organisation and team coaching. The approach is pragmatic and problem-driven: what's the challenge, what fixes it, what difference will you notice.
Let's talk about your kitchen
How we help
Temporary chef support
Reinforcement for busy periods, staff absence, or special projects. Immediately deployable, experienced, independent.
Menu and card development
Need a new menu? Seasonal change? A completely new direction? Menu development based on your concept, target audience, and margin.
Food cost and margin improvement
Insight into your actual food cost. Recipe optimisation, portion control, and sourcing advice aimed at sharper margins.
Kitchen structure, HACCP, and allergens
Practical support for kitchen organisation, workflows, and food safety. Not formal certification — but concrete improvements that bring your kitchen up to standard.
Team coaching and training
Training on the floor. Technique, efficiency, mise en place, teamwork. Not classroom-style — coaching in the kitchen, during service.
How it works
Tell us what you need
Staffing, consulting, or both. Via the form, by phone, or by email.
We assess the situation and propose a plan
Based on your needs, we put together a proposal. Concrete, practical, no detours.
We integrate into your kitchen
Designed to step in quickly with minimal disruption. Your team, your workflow — reinforced with experience and structure.
You notice the difference
No vague advice. You get concrete tools — for your menu, your costs, your workflow — that you can apply straight away.
Frequently asked questions
What experience does the chef have?
Over 20 years in professional kitchens — from fine dining to high volume, from Asian to classical French. Across all brigade levels. That means not just technique, but also pace, discipline, and adaptability.
How quickly can a freelance chef start?
That depends on availability, but we're set up for fast deployment. Get in touch with the details and we'll let you know what's possible as soon as we can.
What does it cost to hire a freelance chef or consultant?
Rates depend on the scope, duration, and level of the engagement. Get in touch with the details of your situation — we'll put together a proposal that fits your project.
How does a freelance chef integrate with my existing team?
Integration is the starting point. With over 20 years of experience across diverse kitchens, the chef adapts quickly to your workflow, your team, and your standards. Not disruption — reinforcement.
Do you also offer HACCP and allergen support?
Yes — as practical support. This is not formal certification, but practical support to improve workflows, documentation, and awareness on the floor.
What does a menu consultation or kitchen audit actually deliver?
That depends on the brief. Examples: a renewed menu with costed recipes, a food cost analysis with savings advice, or an improved kitchen layout that reduces throughput time. Everything concrete, everything applicable.
Craftsmanship as foundation
Over 20 years in professional kitchens. All brigade levels, diverse cuisines and kitchen types. Not an outsider giving advice — a professional standing beside you. Registered with the Dutch Chamber of Commerce, professional working method, clear agreements.
Your kitchen challenge, tackled with craft
Tell us what you're up against. We'll think along and deliver a concrete proposal.
Get in touch