Culinary Consultant in Budapest & Hungary
Chef-led advice. Practical operational support.
SMKSTN (Smoke & Stone) helps restaurants, hotels and food businesses in Budapest and across Hungary develop their food offer and run stronger kitchens. I’m Will Hemming, a British chef and hospitality consultant based near Budapest, with 25 years of international experience.
I work in English and German, bringing an operator’s perspective to menus, costs, kitchen workflow, openings and team performance.
Support for restaurants, hotels and food concepts
Operational consulting: identify service bottlenecks, improve prep and production routines, clarify responsibilities and build practical kitchen systems.
Menu development and costing: translate a concept into a workable menu, standardise recipes and portions, review ingredient costs and improve cross-use and consistency.
Opening and reopening support: connect the menu, equipment, staffing, suppliers and training plan before launch. Work alongside local project teams and kitchen technologists to prepare for real service.
Interim chef leadership: selected head chef and sous chef assignments, temporary kitchen leadership and support during change, subject to agreed availability and scope.
Supplier and purchasing reviews: compare products and pack sizes, review ordering and receiving routines and support supplier negotiations.
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Local base, international experience
I’m based in the Pilisvörösvár area, within reach of Budapest. That gives Hungarian operators a local point of contact for practical, hands-on support, with wider travel agreed around the assignment.
My background includes hotel and restaurant leadership at The Hoxton Berlin, Monkey Island Estate and Oakley Court, alongside experience with Gordon Ramsay Restaurants. I connect those operating lessons to the needs of each business. See selected projects.
What you can expect
We begin with the challenge you need to solve. A focused review identifies the evidence, gaps and priorities. We then agree a realistic scope: a menu or costing project, operational review, opening support, team training or hands-on implementation. Deliverables and timings are agreed before work starts.
Frequently asked questions
Do you work outside Budapest?
Yes. I support businesses across Hungary where the scope and travel arrangements fit, as well as selected international projects.
Can you work with an English-speaking management team?
Yes. I deliver consulting in English and German. Any Hungarian-language documentation or specialist local requirements are agreed with the client and appropriate local professionals.
Can you help before we open?
Yes. Early work can test menu feasibility, production flow, equipment priorities and team readiness before expensive decisions become fixed.
Is MELTDOWN part of SMKSTN?
Yes. MELTDOWN is my grilled cheese concept in development in Hungary, built around the same focus on product, process and operational simplicity.
Tell me what your kitchen needs
Share your location, business type, main challenge and target dates. I’ll suggest a practical starting point.