Consulting
Michele also collaborates with restaurants, clubs, and hospitality projects to develop nutritionally intelligent menus, functional drinks, and wellbeing-focused dining concepts.
Hospitality Consultancy
I work with restaurants, hotels, and drinks brands to develop menus and products that go beyond convention — where flavour, function, and forward-thinking meet.
My background in nutritional science and naturopathy informs everything I do in this space. The result is food and drink that doesn't just taste exceptional, but does something meaningful for the people consuming it.
Current & Recent Projects
Confidential client
End-to-end consultancy for a coffee-based functional drinks range — from ingredient research and interaction mapping to dosage calibration and market positioning. Working at the intersection of nutrition science and consumer product development to create a range that is both evidence-informed and commercially viable.
Ongoing
Collaborating with the kitchen team to develop a futuristic, function-led menu concept — where every dish and drink is designed with a health intention behind it. This includes both alcoholic and non-alcoholic beverage programmes built around specific wellbeing goals: sustained energy, liver support, nervous system regulation, and more. The aim is a dining experience that feels indulgent and innovative while quietly doing something good.
What is Futurist Dining? (PDF, opens in a new tab)I take on a small number of consultancy projects each year alongside my clinical practice.
Enquire about a consultancy projectClient words
“We are probably one of the few private clubs to have a nutritional consultant as part of the team. As a result we have an incredibly considered and carefully curated food and drinks offering.…”
— 17 Little Portland Street, London