kura

Services.

    • Concept development & event structure

    • Culinary coordination & partner management

    • Budget planning & cost control

    • Production, supplier & logistics coordination

    • On-site leadership & operational supervision

    • Concept development & project planning

    • Operational & administrational setup (kitchen, service & workflows)

    • Budgeting & financial oversight

    • Recruitment & team onboarding

    • Launch management & process optimisation

    • Culinary strategy & menu development

    • Workflow & efficiency optimisation

    • Quality management & hygiene standards

    • Cost & resource management

    • Team training & operational alignment

Curated Events & Strategic Project Management

*

Curated Events & Strategic Project Management *

Process.

I combine the mindset of a consultant with the sensitivity required for gastronomy and live experiences.

  • Understanding your vision, objectives, constraints, and audience.

  • Defining the experience, structure, timelines, and resources.

  • Coordinating all parties with precision, adaptability, and discretion.

  • Ensuring smooth completion and identifying future opportunities.

Work With Me

Experience.

  • Soi Thai – Project Management

    It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more.

  • Woodland Pop Up / IWC Schaffhausen – Project Management

    It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more.

  • GINO’s – Event Management

    It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more.

  • Sportec AG – Catering Open Sports Day 2025

    It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more.

  • Restaurant Openings for Nenad Mlinarevic

    - Neumarkt Zürich
    - Brasserie Süd
    - The Counter

About.

As a trained chef, I have gained over ten years of experience across hotels and restaurants — from Michelin- and Gault-Millau-recognised establishments and Swiss Deluxe hotels to independent concepts and pop-up projects.

My background spans kitchen, service operations and administrative roles, giving me a well-rounded understanding of hospitality from both operational and strategic perspectives.

Working across high-end and dynamic formats has shaped a structured, grounded and solution-oriented approach. I believe small details make the difference. For me, true hospitality goes beyond aesthetics — it is built on clarity, consistency and genuine attention to the guest experience.