Creation a compelling and
successful dining experience
that resonates with
their target audience and
sets them apart in a competitive market.


Having created throughout his career, different culinary concepts, for different investors, especially foreign ones (such as those from Monaco, Belgium, Israel, Spain and Brazil) and after 40 years of experience in the field from luxury catering, Chef Pascal Silman naturally slipped towards the creation of a new culinary concept outside of high-end gastronomy, as it is so creative and exclusive and attached to a single name, that of the culinary creator: the chef.


Restaurant & Kitchen design & layout

Menu Development

Concept Creation

Branding and Positioning

Market Research

Culinary Training and Development:

Supply Chain and Sourcing

Cost Control and Profitability

Operational Efficiency

Continuous Improvement