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Food in Design offers quality services in hospitality design and management.

Xavier Mouche began his career in celebrated restaurants and hotels in Europe, Asia and Australia. Initially trained in Switzerland as a chef and in hotel management, Xavier then decided to take on a new direction and launched himself in architectural and interior design studies. His new company Food in Design has now conceptualized, designed and developed numerous hospitality projects in Australia and South East Asia. Xavier offers his extensive experience to firstly assist you the client, your architect or interior designer with the following:

menu1.jpg Concept
FID can advise you in attracting your target market by implementing a key concept in tune with your project. We can also design your menu and tailor your existing or new hospitality venture to offer a remarkable and unique experience for your customers.
menu2.jpg Design
Whether it be gastronomes, B&Bs, cafes or luxury yachts, our design approach in restaurants, kitchens or galleys is based on a thorough, hand’s-on understanding of all aspects of the functional flow of food. From the reception phase onto storage, production and effective delivery.
menu3.jpg Development
Having worked and consulted numerous years at the top end of the hospitality industry, we have experienced first-hand the needs for efficient management structure & systems and the role it plays in the operation’s overall profitability.
menu41.jpg Styling
Xavier offers a spontaneous dexterity in the art of food styling. He has conceived and stylized food for restaurateurs, cookbooks and magazines. He can provide food styling services for all print nationally and internationally.

Xavier has collaborated with the following chefs and restaurant consultants:

  • 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 - World renowned chef / entrepreneur.
  • Guy Savoy - France’s “Chef of the Year” 2002. Where Xavier also cooked alongside chef Gordon Ramsay during his engagement at Restaurant Guy Savoy.

Xavier was the Sultan of Brunei’s executive chef and kitchen designer for the Royal Brunei Yacht Squadron.

“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