Kitchen and back-of-house consultancy tailored for new openings — restaurants, private members' clubs, luxury cafés, upscale beach clubs and delicatessens — engaged directly by ownership groups, investors and founders, from first concept through to launch day.
Lešnik is an independent practice. Every engagement is led personally, from the first concept conversation through to launch — a single point of contact for kitchen specification and build-out, back-of-house logistics, menu engineering and food design, by someone who has operated and run the kitchens being designed.
Oliver Lešnik is Michelin-trained and schooled through the Royal Academy of Culinary Arts, with the last 15 years spent across prestigious London openings, refurbishments and rebrands of every scale — from single-site independents to multi-outlet groups and large brigades — each bringing its own complex site and operational challenges to solve.
Work is taken on directly with ownership groups, investors and founders opening restaurants, private members' clubs, luxury cafés, upscale beach clubs and delicatessens. Concept, food offering, kitchen design, equipment specification and back-of-house logistics — end to end.
Engagements are structured in phases, tailored to your requirements, and run concurrently where the project demands it.
A substantial element of the workflow is design and document-led, and runs effectively at distance. That makes engagements beyond London and Dubai practical rather than theoretical, and concentrates site visits where they genuinely provide value.
In practice, most projects run as a blend — remote through concept, design and documentation, with visits scheduled around survey, installation and pre-opening. The split is agreed at scoping, so travel and cost are known from the outset rather than accruing as the project runs.
Tell me a little about the site and your requirements. Every enquiry is read personally by Oly Lešnik — expect a reply within three working days.