Led by the artist
Concept
We turn an idea into a restaurant identity: cuisine direction, menu philosophy, and positioning with a clear point of view.
Two disciplines, one studio — the artist and the craftsman.
Start a conversationIt lives in the balance between imagination and execution. We work as two disciplines. One shapes the story a restaurant tells through flavour and experience. The other builds the systems that let it run, night after night.
restaurants, cafés, and kitchens shaped across three decades — the depth of experience every new project is built on.
Food begins with feeling.
Chef Tina treats food as a language. Training in Michelin-starred kitchens and working across refined rooms around the world has given her an eye for detail, balance, and restraint.
She gives a restaurant its voice.
Chef Tina on InstagramBehind an effortless restaurant is a room designed to work.
AK Solankky builds the foundation that lets the food succeed, drawing on decades in hospitality and restaurant engineering.
He gives a restaurant its structure.
Concept, menu, and experience led by Chef Tina.
Kitchen, systems, and operations led by AK Solankky.
One studio, start to finish.
We turn an idea into a restaurant identity: cuisine direction, menu philosophy, and positioning with a clear point of view.
Food that belongs to your restaurant alone. Menus, recipes, and presentation built for consistency.
Restaurants are designed before they are built. Kitchens where people, ingredients, and equipment move without friction.
The standards, workflows, and controls that let a restaurant run without depending on chaos.
Four kinds of client, four tailored paths - each mapped to where the studio comes in.
The starting point: what you want to open, and why.
Shaping it into an identity with a reason people choose it.
How it will run, and what it takes to get there.
The food that carries it: what you serve and how it plates.
The kitchen first, then the room built around it.
Firm numbers before you build.
Turning the plan into a real space.
The routines and people that keep it running without you in the room.
Opening in a way that gets people in and talking.
Staying consistent and building toward the next step.
A new food or beverage venture, from a blank page.
A brand and positioning that can stand on its own.
How the venture operates, and what it takes to start.
The product at the centre of the venture.
Spaces built for the format.
Firm numbers before the build.
Bringing the first site to life.
Standards and a team built to scale.
A launch that lands the brand.
Proving the format and preparing to expand.
Working kitchen and floor plans from AK Solankky — equipment, flow, and back-of-house planning drawn to scale. Tap any drawing to open it full size.
Fifteen years across Europe, Pan-Asia, Morocco, and the Middle East — an eye trained on many kitchens, brought to yours.
Hyderabad's first authentic Assamese restaurant. Homestyle regional cuisine, from concept through kitchen.
An all-vegetarian Asian café, built and scaled to three distinct outlets across the city.
From the pass to the plate - the craft, the hands, and the finished dish.
Not only chefs. Not only consultants.
A studio built on craft.
Brands we’ve worked with
