I caught a bug and it’s making me transition from being the reputation watch dog of top chefs to more corporate horizons.
It’s been fun though. I learned a lot. I studied the psychology of these very specific personalities and amplified their stories. Defined what made them extra special and built stories around that, to really stand out as a personality and thought leader.
But it’s a wobbly and unstable business. And maybe it doesn’t bring me the joy it used to anymore.
I’ve always felt like a tourist in fine dining, but I think I made it my own, and I made a name for myself.
But I’ve seen the best of it now and it became repetitive, so I want to take my experience and move to regions that can challenge me again.
My ambition needs stimulation and I have some unfulfilled potential to chase.
I have some lovely hospitality clients I still really love working for though, and new work comes at me constantly, but as I am gradually offboarding current projects, let me describe what I am in the market for next:
CEO positioning with personal branding and thought leadership - already working on some
Building in-house PR departments, determine strategy and train a team. I have worked with enough in-house departments to know that there is a LOT to improve. I have built some that are still running years later (Essentiel Antwerp for instance)
Keynotes about personal branding, PR and thought leadership
You can still ask me as a consultant when it comes to insights from the trenches of hospitality and F&B for now: I notice there’s a lot of need for finger at the pulse information
2027 F&B trend forecasts - potentially my last one
I would love to see some women come out of the woodwork also
That’s it, throw work at me so I can put my money where my mouth is!
Will ALWAYS remain food driven and I have loved loved loved working for hospitality.
Love always,
Saskia
