Recipe Development
Tested and scalable recipes with technical sheets, yields and operational notes — built for consistency and cost control.
- Technical sheets and specification documents
- Batch production plans
- Allergens and HACCP compliance
20+ years of international experience. Real results.
Flavors people enjoy.Kitchens that flow.Businesses that grow.
Private chef and culinary consulting for individuals, restaurants and hotels pursuing operational excellence and memorable culinary experiences.
Core strengths
- Gastronomic Auditor
- Culinary operations consulting and management
- Private Chef & Exclusive Dinners
- Menu development, recipe costing and technical sheets
- Openings, renovations and full advisory
- Experience in Michelin kitchens and luxury operations
- ITHU faculty — Sensory Workshop and Molecular Cuisine
20+ years
International career across Uruguay, Italy, France, Portugal, Monaco and the United States
Alain Ducasse Group
Training and instruction in Michelin-starred kitchens
5 languages
Management and training in Spanish, English, French, Italian and Portuguese
What I do
Services
Pick a project — or transform your operation from top to bottom.
Menu Creation
Menus tailored to your brand, kitchen and staffing model — menu engineering focused on profitability and guest experience.
- Menu engineering and variety planning
- Seasonal rotations and Mediterranean concepts
- Costing and margin targets
Operations Management
Purchasing, logistics and production optimisation. Implementation of stock control tools and efficient operational layouts.
- Stock control and process standardisation
- Operational layout development
- Cost reduction and workflow optimisation
Restaurant & Hotel Consulting
Openings, renovations and full-service support — from concept to launch, with international luxury operations experience.
- Concept and launch support
- Kitchen organisation and SOPs
- Staff management and team selection
Team Training
Masterclasses, technical training and multilingual coaching programmes for professional brigades and front-of-house teams.
- Culinary techniques and production standards
- Regional cuisine, grill and Río de la Plata gastronomy
- Train-the-trainer and brigade leadership
Experiences & Content
Masterclasses on Premium cruises, immersive winery experiences, media presence and gastronomic editorial collaborations.
- Live workshops and demonstrations
- Gastronomic storytelling and menu copy
- Media and brand collaborations
How we work
A kitchen reset in four steps
Pragmatic, direct and tailored to your team, your timeline and your market.
01
Discovery call
We talk goals, constraints and the culinary concept you want to build. No jargon, no sales pitch.
02
Audit & plan
I review your kitchen, menu, brand or operations and write a focused plan with clear priorities and realistic timelines.
03
Build in kitchen
Recipes are tested. Menus are costed. Teams are trained. Everything documented as we go.
04
Delivery & follow-up
You receive a full kit — SOPs, recipe sheets, training documents — plus follow-up sessions to maintain momentum.
Behind the apron
Chef Rodrigo Fernández Pietropinto
Over twenty years in professional kitchens across Uruguay, Italy, France, Portugal and Monaco — including Michelin-starred kitchens and the Alain Ducasse Group — turned into consulting that transforms operations and elevates teams.
My career spans from the 1-Michelin-star Hotel Villa Fiordaliso in Italy to the opening of Alain Ducasse's Trattoria Toscana in Monaco, including management of 5 culinary concepts at Kempinski Pragelato Village Resort. I have trained brigades in four languages, cooked on European television, run my own project in Montevideo for six years, and serve as a faculty member at ITHU (Instituto Técnico Hotelero y Turístico del Uruguay).
Today I work as an independent consultant based in Montevideo, advising gastronomy and hotel businesses on operations, menu design, training and cost reduction. If your kitchen is noisy, late or losing money — I have the tools and experience to help.
20+
Years on the line
5
Countries worked
Michelin
Star experience
5
Languages
Recent projects
Selected work
Some of the kitchens, brands and operations I have had the privilege of working with throughout my career.
Independent consulting
La Rotisería Gourmet
Executive and operational management of my own project in Montevideo for six years. Menu design, inventory management and kitchen team leadership.
6 years of continuous operation in MVD
International event
Expo Milano 2015
Chef and Managing Partner in Milan. Corporate structuring, staff selection and daily operational management throughout the world expo.
Full operation in Milan, Italy
Cost reduction
Operational Consulting 2023–Present
Comprehensive advisory on purchasing, logistics and production for gastronomy and hotel businesses in Montevideo. Stock control and optimised layouts implemented.
−18% costs through purchasing optimisation
“Rodrigo arrived at an operation that needed a complete reset. Within a few weeks we had recipe sheets, an optimised purchasing system and a team working with pride again. His international experience and calm in the kitchen are hard to find.”
Client — Hotel Catering
Montevideo, Uruguay
Let's talk
Tell me about your kitchen.
Leave me a few details and I will get back to you within two business days. No forms, no funnels — just a real conversation.
Phone
+598 98974784Location
Based in MVD — travels nationally and internationally.