With extensive International experience in the hospitality industry, Chef Gebauer AAC WCMC GMC, offers a full complement of services for new product development.
Being an active member in the American Culinary Federation and its Honor Society the Academy of Chefs, you can be assured to have a competent Executive Chef, proficient in the latest industry trends, on your side to support and achieve your business goals.
We listen to your ideas and share in your passion for new inspirational foods, dishes, and service features. And then we work to help you exceed your highest expectations. Our creative strategies for sustainable recipes with innovative twists provide efficient and profitable models for future growth.
Whether you need recipe development, food research or product testing, education, marketing and branding assistance, contact Chef Gebauer today.
What We Do For Our Clients
- New Product Evaluation
- Menu Concept & Development
- Restaurant Start-Up/Planning
- Catering & Event Planning
- Kitchen Design
- Team Development & Training
- Recipe Development
- Private Dining
- Product Promotion & Demomonstrations
Culinary Innovation and Excellence
Along with his own credentials as chef, consultant, educator, innovator and culinary professional, Chef Gebauer has consulted, and worked side by side with international top foodservice and business professionals.
These relationships provide GC Consulting with a diverse group of culinary and industry titans to help you find the right solution with genuine expertise, creativity, and credibility.
Contact Chef Gebauer if you need assistance in:
- Reducing foodservice costs
- Improving operating efficiencies
- Long-term growth planning
- New restaurant start-ups
- Menu development
- Vendor relationships
- Increasing sales
- Conduct ServSafe training & testing services
- Conduct 360° assessment to address operational efficiency and effectiveness
- Work with operators to determine areas in need of enhancement (ex. staff, food, budget)
- Develop a plan of action to accomplish established goals
- Create recipe ideations and menu conceptualizations
- Participate as a trainer within operations to establish standards and educate staff
- Conduct culinary workshops starting at basic through advanced
- Serve in a guest chef capacity for special events or functions
Meet the Chef
Chef Gebauer is known for his unique concepts, solutions, and ideations as well as his thorough understanding of American and international cuisine and food dynamics. Cornerstone to his education and experience is an integrity and accountability that fosters individual and team success for his clients.
Some of Our projects:
Madison College Foundation, Madison WI
Culinary facility feasibility study
Atlas BBQ, Grafton, WI
Concept R&D and implementation for casual BBQ restaurant
Bally’s Casinos, Atlantic City, NJ
Operational analysis for Bally’s Casino with 22 f&b outlets.
Gaylord Opryland Resort & Convention Center Nashville, TN
Design and implementation of an interactive ESL program, customised to steward & housekeeping departments.
Disney Cruise Line, Celebration, FL
Concept and menu development for the Disney Magic with 10 food & beverage locations for 2600 passenger. Leadership training for concept implementation.
Cafe Delisle, Winterhaven, FL
Operational analysis and concept evolution for this novelty pastry concept. Training and operations support during transition.
Bahamas Castaway Cay Ltd., Gorda Cay
Design, concept & menu development for a 1400 seat buffet restaurant.
Italy Corsica Ferries, Livorno
Operational analysis and strategic food & lodging plan for a capacity of 800 berth.
Fincantieri Navali, Maghera , Italy
Construction coordinator for all hotel areas of a 2400 berth cruise ship during outfitting and sea trials.
Malaysia/Singapore Star Cruises, Kuala Lumpur
Concept master plan for two cruise ships with 8 food outlets for 1900 passengers each. Menu R&D, implementation and training.
Germany Aktiva Development/Nudeleria
Food court concept development in downtown shopping center. Operational support during opening phase.
Finland Viking Line/Star Cruises
Redesign of food & beverage areas and oversight during the conversion in the ship yard. Concept and menu development for 8 food locations. Menu R&D, implementation and training.