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GASTRO-LX · A Culinary Practice · EST. MMXVIII

Where craft meets systems.

A strategic hospitality practice. Michelin fine dining, hotel operations, food manufacturing — built to operate at scale.

Commission the Practice → See the Work ↓
The Promise

A named concept is a set of operating decisions — before it is a plate.

The Practice · Four Divisions
MMXXVI
I
Brand & Concept

Positioning, menu architecture, brand voice. The frame before the plate.

II
Operations

Recipe codex, cost rollups, sourcing, allergen matrices. Audit-ready by design.

III
People & Systems

Brigades, SOPs, training. Craft that survives the shift change.

IV
Strategy & Market

Portfolio planning, growth, editorial doctrine. The long view.

Selected work.

A working archive. Held under discretion — named references on serious inquiry.

01
Recipe Codex
Signature appetiser pack · dual-site
Premium Steakhouse · London · MMXXVI
02
Portfolio Brief
Multi-outlet F&B architecture
Luxury Hotel Collection · MMXXV · NDA
03
Beverage Programme
Bar architecture · luxury hotel
MENA · MMXXIII · NDA
Full dossier & named references — on serious inquiry.
In motion

Ten seconds, ten crafts.

Hover to play. Click to open.
Twelve to twenty seconds each. Working footage — not bespoke hero shoots.
01 Service Detail
02 Beverage
03 Beverage
04 Beverage
05 Wine
06 Kitchen
07 Kitchen
08 Kitchen
09 Kitchen
10 Horizon
The Approach

One hand.
Start to audit.

GASTRO-LX is a practice, not a firm. Every engagement is held from first sketch to third-year audit by the same hand. No account layer, no junior handoff, no template deck.

What is delivered is what was designed.

Commission

Begin an inquiry.

A small number of engagements each cycle. If your kitchen, concept, or portfolio needs the systems layer, this is the door.

Write to the Practice → Direct Line ↗
Commissions
[email protected]
Press & Editorial
[email protected]
Office & Diary
[email protected]