Michael Hammond | Chef Consultant

Service Overview

Custom Menu Creation & Costing

Developing unique, profitable concepts, scaling recipes, and costing ingredients to protect your margins from day one.

Kitchen Setup & Layout

Mapping station workflows, sizing commercial equipment, and designing back-of-house layouts to maximize efficiency and optimize productivity in fast paced environments.

Owner-Operator Startup Strategy

Hands-on guidance through distributor sourcing, equipment procurement, and comprehensive training to ensure opening night runs smoothly.

A Lifetime of Back-of-House Leadership

Practical execution from someone who has run the line, managed the books, and opened doors from scratch.

As Executive Chef for the Saint Thomas More School, I oversee a premier culinary program producing exceptional, 100% scratch-made food daily. Balancing high-volume execution with strict scratch-cooking integrity is the standard I bring to every startup kitchen.

High-Volume & Farm-Driven Lines: Former Chef at Red House in Deep River, CT, and Former Chef at Deep River Farms—grounding my consulting in local vendor coordination, seasonal adaptations, and precise yield management.
Caribbean Operations & Startups: Chef & Co-Owner of Larry's Landing, and Opening Consultant/Chef for both Island Blues and Driftwood Davis on St. John, USVI—directing layout, inventory sourcing, and crew onboarding in demanding conditions.
Personalized Hospitality: Private Events Chef throughout the Connecticut River Valley, producing curated, multi-course dining experiences with zero room for error.

I work side-by-side with new operators to map out workable stations, cost menus that turn a real profit, and train back-of-house crews so opening day feels controlled, confident, and smooth.