Kitchens, menus and teams that work every night.
I cook in Tanzania every day, not just on a visit.
Which suppliers deliver, and plan B when the boat doesn’t come.
I train your team so it works when I’m gone.
Stations, flow and equipment, with your architect.
Built on local product. Costed.
Recipes, mise en place, food cost.
Kitchen and front of house training.
I watch real services and measure everything.
New menu and systems, taught while the team cooks.
Your team runs service alone. You get a written report.
Travel outside Zanzibar and Dar es Salaam is extra. Every project is quoted after a first call.
Javi Puig is a Spanish chef and culinary consultant based in Tanzania. He works with hotels, lodges and restaurants in Zanzibar and mainland Tanzania on concept, menus, kitchen operations, food cost and team training.
A 10 day on-site diagnostic with menu fixes, costing and a written report starts from USD 4,000. A full concept or relaunch of 15 to 21 days starts from USD 8,000. Travel outside Zanzibar and Dar es Salaam is extra.
Yes. Javi Puig runs a kitchen on a private island in Tanzania and builds menus and systems for remote operations with long supply chains, small teams and demanding guests.
Yes. Javi Puig plans the kitchen from the chef side with the owner, architect and equipment supplier: stations, flow, equipment list and sizes, storage and cold rooms.
Yes: concept, menus, kitchen setup, suppliers, recipes, costing and pre-opening training, staying through the first services.
The focus is Zanzibar and Tanzania. Projects in other East African countries are possible on request.
Private dining is available by referral for villas and special occasions. My main work is consulting for hotels, lodges and restaurants.
English and Spanish, with kitchen teams in English.
Property, location and what is not working. I reply within 48 hours.
