Food in Design

Food in Design offers the highest quality service for all facets of kitchen management and design.

Xavier Mouche has over two decades of experience as a chef in celebrated kitchens throughout Europe and Australasia. Initially trained in Switzerland in Hotel Management and as a Chef, Xavier then studied architecture design and offers his extensive qualifications and experience to assist you with:

	Menu Development Xavier will design your menu and tailor your kitchen operation to deliver the best dining experience to your customers and target market. Fresh, seasonal ingredients and contemporary simplicity in preparation and presentation are his menu key notes.
	Kitchen & Restaurant Design Whether it be gastronomes, B&Bs, cafes or luxury yachts, his design approach in kitchens or galleys is based on a thourough, hand’s-on understanding of all aspects of food operation thoroughly from the owner’s point of view.
	Consulting Having worked in hospitality for twenty years, Xavier has experienced first-hand the needs for efficient management scructure & working procedures and the role it plays in overall profitability.
	Private Events Xavier can compose a unique menu around Mediterranean, French and Asian flavours, tailored to your requirements and guided by the season and fresh local produce.

Xavier has worked with chefs such as:

• Serge Dansereau – Chef/owner of Bathers Pavillion in Sydney. Serge is regarded as one of the pioneers of modern Australian cuisine.
• Alain Ducasse at Spoon in Paris - The man many regard as the world’s most successful chef.
• Guy Savoy - Three Michelin star chef and France’s “Chef of the Year” 2002

Xavier was also the Sultan of Brunei’s personal chef and kitchen designer for four years.

“Please take a few minutes to browse the site and contact us if you’re at all tempted to explore ways we could work together.” - Xavier Mouche