WHERE Engineering Meets Excellence
Drive Into the Future with Us
Private Hospitality Advisory
Meet our team
True engeenering in action
About Antoni Motyl
Antoni is a qualified engineer in Gastronomy and Culinary Arts, bringing a structured, analytical approach to the hospitality industry. His background combines technical expertise with a deep understanding of kitchen operations, food systems, and process optimization.
With an engineering mindset applied to gastronomy, Antoni focuses on how kitchens and restaurant operations function at their core. He understands that behind every successful service there is a system, and when that system is not efficient, performance, consistency, and profitability are directly affected.
His education and professional experience allow him to break down complex operations into clear, measurable components. From workflow design and kitchen layout to cost control, process efficiency, and standardization, Antoni approaches every challenge with precision and logic.
What sets him apart is his ability to connect culinary execution with operational structure. He does not rely on assumptions. Instead, he analyzes, identifies inefficiencies, and builds solutions that are practical, scalable, and tailored to the specific needs of each business.
Working across different environments, he has developed a strong understanding of how to balance creativity with control, ensuring that quality is maintained while operations remain efficient and sustainable.
As part of a partnership focused on restaurant auditing and business improvement, Antoni brings clarity, structure, and technical insight, helping businesses operate smarter, reduce waste, and build a foundation for long term success.
Head of operation chef maciej zechowski
About Me
I am a professional private chef and hospitality specialist with years of hands on experience operating at a high level within the food and service industry. My career has been built on precision, consistency, and a deep understanding of what truly defines exceptional guest experience.
Having worked in demanding environments where standards are non negotiable, I have developed a sharp eye for detail across every aspect of restaurant operations. From kitchen efficiency and menu execution to service flow, team performance, and overall guest perception, I understand how each element directly impacts profitability and long term success.
What sets me apart is not only my culinary background, but my ability to see a business as a complete system. I approach every project with a practical mindset, focusing on identifying inefficiencies, unlocking hidden potential, and implementing solutions that are both realistic and results driven.
My experience as a private chef has also given me a unique advantage. Working closely with clients at a personal level has taught me how to anticipate needs, exceed expectations, and deliver a premium standard of service every single time. This same philosophy translates directly into how I evaluate and improve hospitality businesses.
I do not believe in generic advice. Every restaurant, every concept, and every team is different. My role is to assess your business with honesty and precision, highlight what is working, identify what is holding you back, and provide clear direction on how to elevate your operation to the next level.
Whether you are looking to refine your current standards or completely transform your business, my focus is simple. Deliver clarity, improve performance, and help you create an experience your customers will return to.
"even the smallest detail makes the massive difference"
Why you should Work With Us
We combine two perspectives that are rarely found together in the hospitality industry. Real world kitchen experience and structured engineering thinking.
This is what allows us to see your business not just as it appears on the surface, but as a complete system where every detail matters.
On one side, you have hands on operational expertise built through years of working in demanding kitchen environments, understanding service under pressure, team dynamics, and the realities of running a hospitality business day to day.
On the other, you have an engineering approach to gastronomy, focused on structure, efficiency, process optimization, and measurable performance. Every operation is broken down, analyzed, and rebuilt with precision.
Most businesses only ever look at one side. Either creativity without control, or structure without real understanding of service.
We bring both.
Our Approach
We do not believe in generic consulting or surface level advice.
Every business we work with is approached individually, with a clear objective to understand what is really happening behind the scenes.
We go deeper than standard evaluations.
We analyze your kitchen operations, workflow, team performance, cost control, service quality, and overall guest experience. We identify inefficiencies that are often overlooked and highlight opportunities that can significantly improve performance.
Our goal is not to impress you with theory.
Our goal is to deliver clarity.
You will know exactly what is working, what is not, and what needs to change.
What Makes Us Different
We do not operate as typical consultants.
We work as partners who are directly invested in improving your business.
Our recommendations are based on real experience, not assumptions. Everything we suggest is practical, implementable, and focused on results.
We understand the pressure of service, the challenges of managing a team, and the importance of consistency at every level.
At the same time, we apply a structured, analytical approach that allows us to eliminate inefficiencies, reduce unnecessary costs, and improve overall performance.
This combination is what creates real, lasting impact.
The Outcome
When we work with you, the objective is clear.
A more efficient operation
Stronger team performance
Better consistency in service and food quality
Improved guest experience
Higher profitability
Not through shortcuts, but through building a system that works.
our services:
Menu & Profit Check
A focused audit to improve menu performance, optimise pricing, and increase margins.
From £500 – £1,500
Operations Fix
Streamlining kitchen and service workflows to reduce costs and improve efficiency.
From £1,500 – £4,000
Launch Support
End-to-end support for new openings and restaurant relaunches.
From £3,000 – £10,000+
Monthly Advisory
Ongoing strategic guidance to support growth and better decision-making.
From £500 – £2,000 / month
Each engagement is tailored to the specific needs and scale of the business which might addict pricing.
GET IN TOUCH
Reach Out to AMS Team Today
your growth start with