Welcome to David Arnold Culinary Consultants
Chef David Arnold Culinary Consultants helps restaurants, hospitality groups, food manufacturers, and training organizations improve concept clarity, kitchen performance, guest experience, and long-term operational results.
CONSULTING SERVICES
Business Planning
Concept Development
Back of House Development
Supply Chain Management
Front of House Development
Project Management and Execution
Operational Management
chefdavidarnold@gmail.com, chefdavidarnold@pm.me
Business Planning and Strategy
Market and Industry Research
Competitive Analysis
Financial Projections and Investment Summary
Key Performance Indicators and Return on Investments Analysis
Concept Rationale and Recommendations
Concept Development
Concept Overview: Positioning and Personality
Brand and Corporate Identity Development
o Logo and Tagline
o Concept Story and Ethos
o Visual Language
o Brand and Interior Mood boards
o Uniform Design Elements
o Sample Menu Design and Content
o Packaging and Stationery
o Interior & Exterior Signage
o Marketing Collateral
Content Copywriting
Detailed Brand Book and Guidelines
Corporate Strategy and Vision
Website Design and Development
Supply Chain Management
Back of House Development
Chef Recruitment and Training/retraining
o Manning Table creation
o Personnel Recruitment
o BOH Hierarchy creation/reinforcement
SOP Development
o Custom manual creation
HACCP training
o Manual Creation
o Certification
Menu Development
o Targeted to Guest
Menu Testing and Finalization
Menu Design
Recipe Writing
o Standard Recipe creation
Food Costing and Implementation
Stewarding
o Personnel recruitment
o SOP Creation and implementation
Process reviews, quality assurance, risk management, labor efficiency, purchasing refinement, and continuous improvement initiatives built around measurable performance.
Quality Assurance and Risk Management
Implemented rigorous quality assurance measures and risk management protocols to ensure compliance with industry standards and mitigate potential risks.
Continuous Process Improvements
Vendor strategy, sourcing controls, purchasing standards, and product flow analysis to reduce waste and improve margin stability.
Mystery Shopping
Consistent execution is difficult to measure from the inside. Our mystery shopping program provides objective, experience-based evaluations of your guest journey, service standards, product quality, and operational consistency.
This is available in the United States, Philippines as well as United Arab Emirates and Saudi Arabia.
Selected Engagements
Large-scale catering and life support operation, Kazakhstan
Large catering and restaurant operation, Seoul, South Korea
Florida resort company with multiple U.S. locations
Culinary school development project, Riyadh, Saudi Arabia
Florida entertainment company culinary support
Freeze-Dry Food Factory, USA
Convenience store menu redevelopment, U.S. East Coast
Seasonal and Ramadan menu development
Certification training and culinary mentorship
Meet the Chef
A remote Interview with Chef David
Master Class
About the Chef
Chef David Arnold is an internationally experienced Author, Corporate Executive Chef, culinary operations consultant, chef instructor, restaurateur, and foodservice development leader with more than 25 years of hands-on leadership across restaurants, central kitchens, food manufacturing, hospitality operations, and multi-market consulting projects.
His work focuses on building disciplined, profitable, food-safe, and scalable culinary operations. He specializes in concept development, operational improvement, menu engineering, kitchen systems, HACCP-based food safety programs, SOP development, staff training, procurement, quality assurance, and project execution for complex foodservice environments.
Classically trained at Le Cordon Bleu, where he graduated with a 4.0 GPA, Chef Arnold holds Certified Executive Chef credentials through both the American Culinary Federation and Worldchefs. His background combines classical culinary standards with practical operational leadership across front-of-house management, back-of-house production, commercial kitchen operations, food processing, central kitchens, cloud kitchens, retail food programs, and restaurant development.
Through David Arnold Culinary Consultants, Chef Arnold has supported clients and projects across the United States, UAE, Saudi Arabia, Nepal, Somalia, Taiwan, Kazakhstan, and other international markets. His consulting work has included new concept creation, menu and product development, kitchen build-outs, central kitchen planning, culinary team recruitment, recipe standardization, SOP systems, food safety controls, training programs, and multi-unit operational support.
He has developed, rebuilt, and improved a wide range of foodservice concepts, including white-tablecloth steak and seafood restaurants, Lebanese and Middle Eastern restaurant groups, patisseries, bakery/diner operations, casual dining concepts, retail grab-and-go programs, cloud kitchens, food manufacturing operations, school foodservice programs, and institutional catering systems.
From 2017 to 2022, Chef Arnold served as Corporate Executive Chef and General Manager for Jaber Mesam Companies in Dubai, where he led food processing and culinary operations, supported major certification initiatives, expanded Halal certification capacity, strengthened production systems, and contributed to significant growth in both production and sales. His leadership experience also includes serving as Executive Chef/Owner of First Street Chop House in Sarasota, Florida, a 150-seat upscale American steak and seafood restaurant built around a strong farm-to-fork program and sustainable proteins.
Chef Arnold is also an experienced educator, mentor, and trainer. He has taught post-secondary culinary arts, developed and rebuilt culinary curricula, trained professional kitchen teams, and served as a Certified ServSafe HACCP Instructor and Proctor as well as a ProStart Certified Instructor. He also served as Senior Coach and Manager for the Emirates Culinary Team, helping guide competitive culinary talent at the international level.
Known for practical, hands-on leadership, Chef Arnold brings together culinary discipline, operational structure, food safety expertise, training capability, and business-focused execution. His work is centered on helping owners, operators, investors, and management teams create better-run kitchens, stronger culinary teams, safer food systems, improved guest satisfaction, tighter cost control, and measurable operational results.
Core areas of expertise include:
Concept Development • Culinary Operations Management • Menu Engineering • Food Safety Systems • HACCP Compliance • SOP Development • Staff Training • Kitchen Build-Outs • Central Kitchens • Food Manufacturing • Quality Assurance • Procurement • Operational Turnarounds • Multi-Unit Foodservice Support
Contact Us
Get in touch with us today
chefdavidarnold@gmail.com