LISTEN
Take the time to analyse your needs and requirements.
UNDERSTAND
To have a clear idea of your expectations and the context for creating or optimising your establishment.
PROPOSE
Define together your objectives and the means to achieve them.
ACCOMPANY
To guide you towards performance and success with the right advice.
EQUIPER
Matfer Bourgeat equipment range
World leader in kitchen equipment
Create, open, develop your restaurant
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.
Our expertise
Analysing, advising, supporting
- Human needs analysis
- Team recruitment
- Structuring and organisation of services
- Definition of working methods
- Implementing service cohesion
- Individual coaching for heads of departments
Imagine the menu of your restaurant
- Definition of cooking and catering style
- Financial feasibility study
- Creation of cards and menus
- Sourcing suppliers of products
- Ratio analysis
Create an atmosphere that reflects your image
- Space planning
- Functionality definition
- Creating atmosphere
- Choice of tableware
- Sourcing of tableware suppliers
Optimising your space and equipment
- Study of the plans in collaboration with the architects
- Study and Ergonomics of work spaces
- Research and competition of manufacturers and constructors
- Analysis of small equipment needs
- Project costing and budgeting
Bringing your event projects to life
- Definition of an event concept
- Professional or private event
- Assistance and implementation of the organisation
- Research and presentation of the various stakeholders
- Exceptional dinner with star chefs
Finding the perfect match
- Cellar layout
- Organisation of storage and stocking
- Creation of the wine list
- Budget study
- Selection of vineyards
- Pre-order
- Monitoring of the wine list
Join us
- Assistance in recruiting for kitchen and/or dining room positions
- Publication of advertisements
- Organisation of interviews
- Accompanying candidates to the workplace
Our customer reviews
"As President of the Nikki Beach Group I am delighted to highly recommend the skills of Mr Jean Marc Banzo..."
Celia Serra
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...
Philippe BROVELLI
Director of Operations
"The opening of the Hotel Rivage with its restaurant Le Ricochet was a real challenge for our family group SHCR..."
Alain BLAS
Director 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...".
Lise CANARELLI
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... "
Paul CANARELLI
Founder and owner
"This is once more to express our deepest appreciation for your fantastic support shown to InterContinental Bangkok in 2016 & 2017..."
Thomas SMELTER
General manager
"We enjoyed working with Chef Jean-Marc Banzo who was able to put his culinary culture at our service..."
Jean-Michel Belin
General manager
"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
Co-managers
"Jean Marc accompanied us in the opening of our two establishments.
We consulted him from the very beginning...
Gregory Mazzoleni
Owner
Photo credit: Alicia BANZO Photography
The chef's journey
Contact me
