DANNY HAWTHORN | Gastronomic Consultancies
About DANNY HAWTHORN
My name is Danny Hawthorn and I am a Creative & Executive Chef.
Over 20 years of professional career, developing my skills and training in leading hospitality establishments, ranging from high-end hotels to Michelin Star restaurants, has given me a very satisfying organisational and work development ability.
Gastronomically, my passion for cooking means that I am constantly interested in the latest trends and advances in the sector, applying this knowledge to my consultancy work.
I have a wide knowledge of Traditional Spanish Cuisine, Traditional International Cuisine and I am particularly interested in Asian Cuisine, mainly certain techniques and elaborations of Chinese and Japanese Gastronomy.
What do DANNY HAWTHORN do?
For more than 13 years I have been developing External Gastronomic Consultancy, encompassing in this concept many actions aimed at the daily management of a catering establishment:
Design and Equipment of Kitchen Spaces;
Design, Development and Implementation of Gastronomic Line;
Training of kitchen staff;
Design, Development and Implementation of Work, Safety and Hygiene and Stock Control Systems;
Industrialisation of Recipes;
Culinary Styling;
Design and Analysis of Gastronomic Executive Projects, Profit and Loss Accounts and Routine Control Systems...
What is the value proposition of DANNY HAWTHORN?
By developing my services autonomously and independently from the rest of the staff, my actions are absolutely objective and efficient as they are free of negative routine influences.
In addition, thanks to my training and professional background, I have a very broad vision of the gastronomic market, considerably enriching those projects in which I actively collaborate.
I have developed gastronomic projects that range from the design and implementation of "Healthy Cafeterias" to "Food Trucks", including the Restructuring of Restaurants, Central Catering and Catering; Implementation of Gastrobars Projects; Development of Catering for Fairs and Events; F&B Management in Hotels...
Madrid
Services
About DANNY HAWTHORN
My name is Danny Hawthorn and I am a Creative & Executive Chef.
Over 20 years of professional career, developing my skills and training in leading hospitality establishments, ranging from high-end hotels to Michelin Star restaurants, has given me a very satisfying organisational and work development ability.
Gastronomically, my passion for cooking means that I am constantly interested in the latest trends and advances in the sector, applying this knowledge to my consultancy work.
I have a wide knowledge of Traditional Spanish Cuisine, Traditional International Cuisine and I am particularly interested in Asian Cuisine, mainly certain techniques and elaborations of Chinese and Japanese Gastronomy.
What do DANNY HAWTHORN do?
For more than 13 years I have been developing External Gastronomic Consultancy, encompassing in this concept many actions aimed at the daily management of a catering establishment:
Design and Equipment of Kitchen Spaces;
Design, Development and Implementation of Gastronomic Line;
Training of kitchen staff;
Design, Development and Implementation of Work, Safety and Hygiene and Stock Control Systems;
Industrialisation of Recipes;
Culinary Styling;
Design and Analysis of Gastronomic Executive Projects, Profit and Loss Accounts and Routine Control Systems...
What is the value proposition of DANNY HAWTHORN?
By developing my services autonomously and independently from the rest of the staff, my actions are absolutely objective and efficient as they are free of negative routine influences.
In addition, thanks to my training and professional background, I have a very broad vision of the gastronomic market, considerably enriching those projects in which I actively collaborate.
I have developed gastronomic projects that range from the design and implementation of "Healthy Cafeterias" to "Food Trucks", including the Restructuring of Restaurants, Central Catering and Catering; Implementation of Gastrobars Projects; Development of Catering for Fairs and Events; F&B Management in Hotels...
When did you start in the market?
11/05/2012
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