Take the time to analyse your needs and requirements.
To have a clear idea of your expectations and the context for creating or optimising your establishment.
Define together your objectives and the means to achieve them.
To guide you towards performance and success with the right advice.
Do you want to create or improve a restaurant or a catering unit within a hotel in France or abroad?The starred chef Jean-Marc Banzo will help you to imagine and bring your project to life. From the creation of the concept to its implementation, including the design of the space and the choice of equipment, Jean-Marc Banzo helps you find innovative ideas to combine the pleasure of the eyes with that of the palate, and to create a true art of living.
"As President of the Nikki Beach Group I am delighted to highly recommend the skills of Mr Jean Marc Banzo..."
President of Beach Club Division
"I have known for a long time the culinary and human skills of Jean Marc BANZO, having had the privilege of knowing him...
Director of Operations
"The opening of the Hotel Rivage with its restaurant Le Ricochet was a real challenge for our family group SHCR..."
"We called on Mr Jean Marc Banzo to restructure the kitchen where a poisonous atmosphere prevailed and define within all other departments, mutual assistance between employees...".
Owner of Hotel Cala Rossa
"In the life of a company director there are encounters that do not leave you indifferent. The one with JM Banzo is one of them... "
Founder and owner
"This is once more to express our deepest appreciation for your fantastic support shown to InterContinental Bangkok in 2016 & 2017..."
"We enjoyed working with Chef Jean-Marc Banzo who was able to put his culinary culture at our service..."
"We were lucky enough to work for Jean-Marc Banzo and then with him on a large number of projects where he provided us with valuable knowledge...
Philippe PUVIEUX and Vincent d'Ortoli
"Jean Marc accompanied us in the opening of our two establishments.
We consulted him from the very beginning...
Photo credit: Alicia BANZO Photography
Consultant - BANZO Conseil & Développement
Consultant & Chef de Cuisine Hotel RENAISSANCE - Aix-en-Provence
Organisation of 4 sales outlets:
Chef and owner Restaurant VILLA MADIE - Cassis
Chef and owner Restaurant LE CLOS DE LA VIOLETTE - Aix-en-Provence
Chef and owner Restaurant LES CAVES HENRI IV- Aix-en-Provence
Directed by Eliophot
"As President of the Nikki Beach Group I am delighted to highly recommend the skills of Mr Jean Marc Banzo.Indeed, since 2018 we have created a concept of "Star Lunches and Dinners". He was able to convince three-starred chefs via his address book to come to Nikki Beach Ramatuelle and then also to Monaco for unique services.He was with us every step of the way, from choosing the chefs, coordinating with the teams, developing the menu to the evening of the event.We always have a great time exchanging and undertaking with Jean Marc!
Celia Serra, NIKKI BEACH GLOBAL President of Beach Club Division, Ramatuelle
"I have known Jean Marc BANZO's culinary and human skills for a long time, having had the privilege of knowing him at the Clos de la Violette in Aix en Provence and at the Villa Madie in Cassis.Since then we have stayed in touch and I have called on his skills to help us, as a consultant, to upgrade the kitchens of our Intercontinental Thalasso & Spa hotel in Bora Bora. He carried out numerous missions from 2016 to 2019 with our teams. During this period Jean Marc BANZO contributed to giving back to our menus the culinary dimension they should have. His role as a trainer was decisive and thanks to his interventions we have significantly raised the level of customer satisfaction.He is very comfortable in his field of consultancy, but not only, because he is a man of the field who convinces by his know-how and his beautiful person.A Successful Experience".
Philippe BROVELLI, Director of Operations, PACIFIC BEACHCOMBER
"The opening of the Hotel Rivage with its restaurant Le Ricochet was a real challenge for our family group SHCR. Why? Because we had to meet a double challenge: - to meet the demanding needs of a clientele in Annecy who are used to starred restaurants, and - to find a clean, innovative and original style without falling into traditional gastronomy.We therefore chose an experienced and trustworthy person who quickly understood our expectations thanks to her ability to listen.Jean Marc advised us on the design of the kitchen in order to optimise the ergonomics of work for the kitchen and dining room teams. He brought his personal touch by favouring show cooking and the installation of braising ovens for matured meats. This vision kitchen concept is very much appreciated by our customers.He also helped us choose the chef. The challenge was complex because we had to find the right personality capable of adapting to a 4-star luxury establishment while at the same time having the capacity to manage a large volume of production in order to meet the expectations of seminars and hotel residents while at the same time attracting outside customers.During this mission, we discovered a person who is passionate about his job, demanding, open and capable of uniting teams thanks to his great sense of humanity. Without people, nothing is possible.Thanks again to you Jean Marc.
Alain BLAS, SHCR Director, Hôtel Rivage, Annecy
"We called on Mr. Jean Marc Banzo to restructure the kitchen, where there was a bad atmosphere, and to define a mutual aid system between employees in all the other departments.
Mr Banzo, with his long experience as a renowned chef and owner of an establishment, has given us the keys to rediscover in our establishment what was in the past our strength, that is to say a cohesion between each department, lost for various personal reasons.
As a result of working together, we introduced weekly meetings (which we still do), and the heads of department realised the need for mutual support, which is necessary for any healthy and dynamic company. We have regained a good working atmosphere.
Lise CANARELLI, Owner of the Hotel Cala Rossa, Porto Vecchio
"In the life of a company director, there are encounters that do not leave you indifferent. The one with Jean-Marc BANZO is one of them. Introduced by a mutual friend, our collaboration came together very quickly. I needed to structure the management and the menus of the estate's restaurants. The teams were willing but lacked structure given the strong growth we were experiencing. Jean Marc succeeded in imposing rigour and a work rhythm on an existing team. The evolution of the menus and the elaboration of the dishes were done with the greatest flexibility and diplomacy, without offending the sensitivities and egos associated with this profession. We all quickly found a change in the quality of our cuisine and a comfort for our teams. Later, Jean Marc was also present for the installation of our current chef Laurent Renard.Jean Marc's presence at his side during the first few months helped to relieve our chef of the management of the kitchens of the 3 restaurants and to look forward to the future more serenely. Recruitment, maps, organisation, management of daily problems, his help was precious at all levels, while organising my transition with the new chef. He had a fine mind, listened to me, was present in the field and behind the piano, analysed the philosophy of the place, brought people together and helped me to relate to the other departments. All these qualities have enabled us to look to the future with more peace of mind at a time when things were quite complicated. And since our teams are flying on their own wings, he is always ready to listen if a need arises.A true Chef".
Paul CANARELLI, Founder and owner, Domaine de Murtoli
"This is once more to express our deepest appreciation for your fantastic support shown to InterContinental Bangkok in 2016 & 2017. Your professionalism, dedication, and passion had led our Fireplace restaurant to the next level of culinary excellence. Further, your continuous focus on people's development has made a difference especially for the young upcoming generation of top chefs."
Thomas SMELTER, General manager, Intercontinental Bangkok
"We had a lot of pleasure working with Chef Jean-Marc Banzo, who was able to put his culinary culture, his taste for beauty and goodness, as well as the richness of his network, at our service in order to best accompany our project.His kindness and sensitivity, as well as his delightful humour, also enriched our exchanges in a way that was both tasty and unforgettable.
Jean-Michel Belin Château Brachet
"We were fortunate to work for Jean-Marc BANZO and then with him on a large number of projects where he provided us with valuable, informed and inventive knowledge of his sector of activity. These projects required a great deal of architectural and technical mastery, most of them being 5-star hotels and Michelin-starred restaurants.Jean-Marc BANZO was able to respond thanks to his perfect knowledge of the ergonomics of a restaurant or a gastronomic venue and its annexes. He has a complete mastery of the flows, the operation, the equipment to be used and all the sophisticated air extraction systems in the kitchens. He is therefore a very valuable help in the architecture of restaurants, bars and kitchens. He has a perfect command of lighting dosages and is very helpful in the choice of furniture and equipment for these spaces.The projects we have set up with Jean-Marc BANZO have all been architectural and functional successes. The teams that have taken possession of these premises (often recruited by Jean-Marc BANZO) have had a lot of fun working there.We would like to take this opportunity to thank him for his listening skills, his quick thinking and his ability to bring people together.
Philippe PUVIEUX and Vincent d'Ortoli, co-managers, Cabinet 331 Corniche Architects
We consulted him from the very beginning, which allowed us to make the best decisions immediately.
Beyond being a great chef, Jean Marc has a vision of the organisation and an understanding of the concepts, which makes each establishment efficient and operational very quickly.
Gregory Mazzoleni, Owner of the Restaurant Matelots, in Luxembourg