Consultant Chef — Dubai, UAE
RamiAl Maket
Your partner in culinary innovation and restaurant success.
Why Chef Rami
26 years of kitchens, in ten countries, turned into a repeatable recipe for opening restaurants that last.
With a wealth of experience in kitchens around the globe, I offer a unique perspective and expertise to help you bring your restaurant vision to life.
As an award-winning chef recognised for my ability to create exceptional dining experiences, I understand the intricacies of restaurant management and the importance of delivering high-quality cuisine. Whether you are launching a new venture or elevating an existing concept, I provide comprehensive services to support every aspect of your restaurant journey.
- Years of experience
- 26
- Countries worked in
- 10
- Cuisines mastered
- 10+
- Restaurants developed
- 7+
Kitchens across
- Syria
- Saudi Arabia
- United Arab Emirates
- China
- India
- Austria
- Spain
- Malaysia
- Netherlands
- United Kingdom
“Together, let us build a restaurant that stands out in a competitive market and leaves a lasting impression on diners.”
Services
360° support, from first sketch to steady service.
From concept development to menu creation, kitchen design, and cost-effective operations, I offer tailored solutions to meet your specific needs.
- 01
Concept Development
Defining the restaurant's concept, theme, and branding strategies to create a unique dining experience.
- 02
Kitchen Design & Layout
Advising on the optimal kitchen layout, equipment selection, and workflow to maximise efficiency and productivity.
- 03
Recipe Development
Creating unique and innovative recipes that showcase the restaurant's culinary identity while meeting cost and quality standards.
- 04
Menu Development
Designing menus that align with the concept, cater to the target audience, and consider cuisine type, dietary restrictions, and seasonality.
- 05
Staff Recruiting & Training
Conducting training sessions for kitchen staff on cooking techniques, food safety standards, menu execution, and customer service.
- 06
Supplier Selection & Negotiation
Assisting in sourcing high-quality ingredients from reliable suppliers at competitive prices to maintain consistency in food quality and control costs.
- 07
Food Cost Analysis & Control
Implementing systems to monitor food costs, portion sizes, inventory management, and waste reduction strategies to maximise profitability.
- 08
Quality Control
Establishing standards for food quality, consistency, and presentation to ensure customer satisfaction and maintain brand reputation.
- 09
Operational Support
Offering ongoing support and guidance to address challenges, refine processes, and adapt to changing market trends for long-term success.
- 10
Menu Engineering
Analysing menu performance, identifying popular and profitable items, and making strategic adjustments to optimise revenue and profitability.
Beyond the kitchen
The rest of the opening, taken care of.
A restaurant is more than what leaves the pass. I take care of the parts that surround it with the specialists I work with, so you open with one team instead of five.
Brand & identity
Your name, logo, colours, menu design and signage developed into one identity that holds together on the door, on the plate and on a phone screen.
Website & presence
A site your guests actually use, with the menu, location, hours, bookings and photography that does the food justice. Plus the listings people check before they choose you.
Digital menus
Menus your guests scan at the table, priced, photographed and grouped the way you serve. Change a dish in the morning and it is live by lunch, with nothing to reprint.
Ordering & payments
The system that takes the order and the payment, set up around how you actually serve. Your full menu, sizes, extras and prices loaded correctly, and your team confident on it before you open.
Stock, suppliers & costing
Stock counts, supplier orders and recipe costs kept in one place, so you can see what a dish costs and what it earns without chasing the numbers.
One connected system
Ordering, payments, stock and suppliers connected so they share the same information, giving you one set of numbers to work from instead of several that disagree.
How it works
Four stages, one outcome: a kitchen that runs without me.
Discovery
Read the site, the market and the numbers. Who are we cooking for, what will they pay, and what can this kitchen realistically produce every night?
Concept & menu
Theme, branding and culinary identity, then a costed menu: recipes tested, portions fixed, dietary and seasonal needs built in.
Build & train
Kitchen layout and equipment, supplier selection and negotiation, hiring, and hands-on training on technique, food safety and service.
Open & optimise
Launch support, then quality control, food cost analysis and menu engineering until the numbers hold without me in the room.
Selected work
Restaurants built, rebuilt, and handed over running.
Olive & Thyme
International Cuisine — Dubai Sports City, UAE
Real Mediterranean food for a neighbourhood that needed it — fresh, bold, made to order, under the olive trees.
- Mediterranean
- All-day Dining
- Concept
Amaseena
The Ritz-Carlton Dubai, JBR — Dubai, UAE
An award-winning Arabic destination where themed nights lifted sales by more than 200%.
- Arabic Cuisine
- Themed Nights
- Fine Dining
Asuman
Turkish chocolate shop & restaurant — Dubai, UAE
Turned around a struggling chocolate shop by rebuilding the menu, cutting cost, and taking the brand to Global Village.
- Turkish Cuisine
- Menu Turnaround
- Cost Control
Estabena
Café & Restaurant — Dubai, UAE
Mediterranean cuisine with a hint of Japanese influence — a kitchen built from scratch.
- Mediterranean
- Japanese Influence
- Pre-opening
Next Door Kitchen
Casual dining & international cuisine — Dubai, UAE
A cozy neighbourhood restaurant built end to end — from the main entrance to the pass.
- Casual Dining
- International
- Pre-opening
Next Door Street
Fast food — Mirdif, Dubai, UAE
A fast-food brand built on the success of Next Door Kitchen, established from scratch and run after opening.
- Fast Food
- Brand Extension
- Pre-opening
Shurfa Bay
Middle Eastern fine dining — Abu Dhabi, UAE
A waterfront Middle Eastern destination developed for a luxurious, memorable dining experience.
- Middle Eastern
- Waterfront
- Pre-opening
Pizza di Napoli
Cloud kitchen — Dubai, UAE
Authentic wood-fire Neapolitan pizza, built A2Z as a delivery-first kitchen.
- Italian
- Cloud Kitchen
- Wood Fire
Achievements
Recognised where it counts — on the floor.
- 2018
Best Lebanese Restaurant in Dubai
FACT Dining Awards — Amaseena
Winner, The Ritz-Carlton Dubai, JBR.
- 2018
Caterer Middle East Award
Amaseena, The Ritz-Carlton
Restaurant Team of the Year.
- 2017
ACE Rising Star Award
Marriott Middle East & Africa
Winner — Continent Winner, Classic Luxury Brand Segment.
- 2017
5 Years Excellence Award
The Ritz-Carlton
Nominee — Excellent Service with the Company.
- 2015
5 Star Quarter 2 Winner
The Ritz-Carlton — Leader of the Quarter
Nominated again as Leader of the Quarter in 2016.
In the media
Featured press & film.
Contact me
Let’s prepare the recipe for your restaurant success.
Together, let us build a restaurant that stands out in a competitive market and leaves a lasting impression on diners.
Start a conversation