Gastronomy is not just about making money off selling good food. It’s about what you can convey through that food, about choosing a message and concept to send out, about the joy of being able to create an experience that indulges all five senses; but also about optimizing resources and about having a staff that can deliver. It’s a game of creativity and resourcefulness.Failing to see this and lacking the tools to apply it, is what holds back most restaurants from being successful and profitable. We are a gastronomic assessment and optimization service that improves business performance by using a unique, proven and measurable formula of experience, skills, marketing and, most importantly, emotional engagement.

Chef Martin Büchele was introduced to his trade in early years. His career quickly took him through several Relais & Chateaux Hotels in Austria, Germany, Switzerland and Ireland before crossing the ocean to take on his first Chef de Cuisine role in Canada and, subsequently, the same role in Fairmont Dubai, UAE. This was followed by a new appointment as Executive Chef of Ritz-Carlton in Kuala Lumpur. Soon enough, he discovered that the office with a window was not part of his aspirations in life, so he started a journey through Asia and the Indian subcontinent which ended in a Buddhist monastery in Kathmandu. He learned the Buddhist values of compassion and dedication to the good of all mankind. This change in his life style had an effect on his culinary creativity since he no longer “just cooked” but had started to understand the energies responsible for our wellbeing and happiness, that are present in all that surrounds us. He currently resides in Bali where he creates and further develops his revolutionary style of “vibrational cuisine”.