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Bossa was an incredibly ambitious project, whereby I was tasked with developing a concept completely from scratch for a unit in the Brazilian embassy. I sourced and appointed Alberto Landgraf (Oteque, Rio de Janeiro) as Executive Chef, with whom I then developed brand, kitchen and interior design, F&B menus, artwork and bespoke uniforms. I planned complex logistics of F&B, artwork and CCG imports from all over the world and secured skilled worker visas for multiple team members.
I worked alongside ‘World’s 50 Best’ level chefs and sommeliers, introducing them to our network, bringing on board crucial 3rd party consultants, such as Honey Spencer, to deliver on UK/European product expertise.
