An executive chef specialized in establishing and developing healthy restaurants with extensive experience in creating balanced dishes and culinary concepts. I combine culinary art with nutritional awareness to design healthy, delicious, and innovative dishes that meet the expectations of the modern market. I possess strong leadership skills and a high ability to manage establishment processes from scratch; starting from menu engineering and nutritional matching, selecting suppliers, and food costing, to training teams and implementing the highest standards of quality and food safety. Passionate about transforming healthy eating concepts into exceptional culinary experiences and successful investment projects. Kitchen establishment and management: menu preparation, healthy meal engineering, and calorie and macro calculation. Financial and operational control: reducing food waste control, managing suppliers, and calculating dish costs. Team management and performance development: training kitchen chefs, setting standard operating procedures (SOPs), and ensuring safety standards (HACCP). Culinary innovation: creating innovative healthy recipes that balance nutritional value and high taste.