Strategic consultant and operations specialist with over 20 years of experience in the hospitality industry. Kamil developed a significant part of his career at Nando’s UK, a multi-billion-pound global restaurant group, managing locations ranging from £25k/week neighbourhood sites to £150k/week flagship operations. At Nando’s Westfield Stratford, one of the busiest restaurants in the country, he led an operational transformation that increased weekly sales from £100,000 to £150,000 through structured systems, leadership development and process optimisation.

Graduated in Business Management from Middlesex University (UK), Kamil combines analytical thinking with practical, hands-on leadership. He has worked with both independent restaurants and high-volume corporate operations, giving him a deep understanding of the real needs of both worlds. He brings the internal structure and performance standards of a global corporation and adapts them into simple, effective and realistic systems for small and medium-sized restaurants. His leadership style is based on clarity, accountability and continuous improvement, helping teams operate with focus and discipline. His objective is for every restaurant to function with structure, coherence and measurable results from day one.

 

Specialties:

• Operational audits and diagnostics

• FOH & BOH system design and optimisation

• Team structure and leadership development

• Efficiency, profitability and service consistency improvement

 

Kamil helps restaurants gain clarity, control and long-term stability by transforming daily operations into organised, efficient and profitable systems.

Operational manager, entrepreneur and concept developer with more than 15 years of experience in the Spanish hospitality industry. Kevin has led complex openings in Valencia — including two El Kiosko restaurants and two hotels — managing every stage of the project: concept, offering, team, operations and profitability. His career combines strategic creativity with solid, results-driven operational execution. Throughout his career, he has managed teams of over 40 people, optimised cost structures and standardised systems that improved efficiency, service speed and operating margins. His deep knowledge of the Valencian market, together with a strong network of suppliers, architects and technical professionals, enables him to provide fast, comprehensive and tailored solutions for each business.

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Specialties:

• Concept development and turnkey openings

• Operational audits and process optimisation

• Cost control, negotiation and purchasing structure

• Team management and performance improvement

• FOH & BOH operations design

• Standardisation of routines, systems and protocols

• Expansion, repositioning and business transformation

 

Kevin stands out for turning ideas into viable and profitable business models, bringing clarity, structure and a leadership style that is both approachable and demanding. He is a strategic partner for entrepreneurs and investors seeking sustainable growth and real, measurable results.

Culinary director, concept creator and gastronomic leadership trainer with more than 15 years of experience in high-level culinary environments. He began his career at the prestigious Martín Berasategui Group, a global benchmark with 24 Michelin stars, where he developed technical precision, operational discipline and an unwavering commitment to excellence. As Executive Chef at EL KIOSKO, he led menu development, cost engineering, seasonal innovation, team training and the implementation of operational systems across multiple high-volume locations. His experience spans culinary creativity, GP optimisation, kitchen management and the design of efficient processes focused on consistency, speed and profitability. He has collaborated on strategic projects for groups such as El Corte Inglés, Lateral, Bareto, Raza Nostra and La Máquina, contributing culinary vision, technical expertise and a deep understanding of the real operational demands of a restaurant.

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Specialties:

• Menu development and profitability analysis

• Concept creation and gastronomic design

• Recipe standardisation and quality control

• Kitchen workflow organisation and optimisation

• Team training and culinary leadership

• GP control and supplier evaluation

• Implementation of efficient and scalable systems

 

Martín stands out for combining high-level culinary vision with disciplined operational execution, creating sustainable kitchens, strong teams and profitable gastronomic offerings. He brings clarity, structure and ambition to every project, driving coherent, long-term growth.