Ever since I was a kid, I’ve always been obsessed with food  – understanding why flavours work, how things can be improved, and how experiences are created around them. That curiosity slowly turned into a passion for constantly experimenting, researching, and creating.

I went on to train professionally in Culinary Arts and worked across hotels and restaurants, but over time I realized I was never meant to just be a chef. What excited me more was building ideas — creating dishes, developing concepts, understanding restaurants as businesses, and turning something from nothing into something people genuinely connect with.

That passion eventually grew beyond food. I became deeply interested in restaurant operations, concept development, branding, guest experience, financials, market research, and everything that makes a hospitality business actually work.

Later, I moved to the UK to study Culinary Arts Management, where I developed a stronger understanding of how successful restaurants are built and operated. After working on a restaurant consultancy project there, I realized this was exactly what I wanted to do.

That’s why I started Shoko Consultancy.

I love building restaurants, creating concepts, solving problems, and helping brands become experiences people remember. For me, hospitality has never just been about food – it’s about creating something meaningful, practical, and exciting from the ground up.
And that’s exactly what Shoko Consultancy was built for