Gastro Heroes / London
Core service lines
Modular programmes you can combine, each focused on measurable operational and commercial outcomes.
From blank canvas to opening night — we design the complete operational backbone of your venue. Kitchen layout, menu engineering, supplier network, team hiring criteria, SOP documentation and a full pre-opening checklist, all tailored to your concept.
Make hygiene standards visible in kitchen and service areas, keep daily operations auditable, and reduce risk during accidents, complaints or official inspections by building an internal audit reflex.
Reduce person-dependent variability in kitchen and floor teams, establish a consistent level of service, speed up adaptation for new hires, and reduce managers' workload.
Review the current menu through both cost and guest expectations. Reduce waste, improve margins, protect portion control and presentation quality, and strengthen both kitchen and business performance.
Analyse guest touchpoints systematically, build insight-driven decision making, and increase loyalty, reputation and repeat visits over the long term.
Stay ahead of shifting guest expectations and market formats — from delivery and multi-brand kitchens to seasonal concepts, smarter use of data in the kitchen, and practical pilots that prove value before you scale. We help you adopt what fits your brand, not chase every headline.
Who we work with
01 — New investment
You have the vision, the location and the menu idea — but the operational side is uncharted territory. We build the systems, standards and workflows before you open, so you don't learn from costly mistakes.
Start on solid ground02 — Turnaround
Revenue is declining, costs are climbing, or guests are not coming back. We step in, diagnose what is broken and implement a structured recovery — from kitchen operations to guest experience.
Get back on track03 — Ongoing retainer
You are running well and want to keep it that way. Monthly audits, staff training, kitchen checks, recipe control and seasonal menu development — a continuous improvement engine built around your venue.
Explore retainer packages
About the founder
M. Serhat Saatçı is an Executive Head Chef and restaurant consultant with over 20 years of global experience across London, Istanbul and beyond. He holds an MBA in Marketing & Management and a BSc in Business Administration, and has led four restaurant openings in London — from concept to grand opening. His hands-on approach covers every layer of operations: kitchen workflow, cost control, team training, HACCP compliance and menu engineering.
We speak not from memorisation, but from the field. In every kitchen, we sense the atmosphere first, then set up the operation.
Serhat's culinary range spans Ottoman palace traditions and modern Turkish fusion, Mediterranean and Middle Eastern mezze, Italian and wood-fired techniques, classic British pub food, American surf & turf, seafood, steakhouse and live-fire grilling, and sushi. He founded Turkey's first surf & turf restaurant, ran a 12-brand ghost kitchen operating 12 different cuisines simultaneously, and has executed fine dining at 480-cover capacity. His style is built on three principles: classical foundations, operational discipline, and the ability to make every dish repeatable at volume without losing soul.
Our edge
Five roles. One person. Your unfair advantage.
Serhat holds an MBA in Marketing & Management alongside his culinary career. Every recommendation is stress-tested for commercial viability, not just kitchen logic.
Four full restaurant launches in London — from blank unit to opening night. We know UK food safety law, licensing, supplier networks and the London labour market first-hand.
We ran 12 distinct brands simultaneously from a single kitchen — 12 menus, 12 identities, one operation. Multi-concept, delivery and dark kitchen expertise is built in.
Serhat founded Turkey's first surf & turf restaurant. Pioneering concepts in unfamiliar markets is not a risk for us — it is part of our history.
We work inside your kitchen, on your floor, at your service hours. Insights come from observation, not interviews with management. Recommendations are operational, not aspirational.
Executing fine dining quality at high volume requires a different kind of discipline. We have done it — and we know exactly where the system breaks down when it scales.
Culinary range
Serhat has not specialised in one cuisine — he has mastered the operational logic behind all of them. From Ottoman palace recipes to live-fire American BBQ, from a 12-brand ghost kitchen to a 480-cover fine dining room, he has run them all at volume, under pressure, with consistent quality.
His cooking style is built on three principles: classical foundations that make flavour reliable, operational discipline that makes the dish repeatable, and the intelligence to know when to break the rules.
Every dish is rooted in technique. Ottoman recipes, French methods, Italian simplicity — the classics are the baseline, not the ceiling.
A great dish means nothing if it cannot be replicated consistently. Every recipe is engineered for the team, not just the chef.
From 20 covers to 900 per day — flavour, margin and speed must coexist. That balance is Serhat's speciality.
Restaurant and bar
From seasonal produce to a thoughtful bar programme, we help teams deliver memorable dining while staying in control of operations and margins.
Why Gastro Heroes
A consultant becomes valuable not only in crisis, but whenever friction appears or you want to raise the standard before small issues become structural.
Book a strategy call
Tell us about your venue and priorities. We will suggest a sensible first step.
