Case Studies
Ingredion
“Mark Ebbels played a pivotal role in elevating our culinary showcase for the opening of our new Singapore office. His culinary expertise was evident in the remarkable results he delivered. Mark's innovative approach in crafting an elegant and modern menu highlighted our ingredient range in a subtle yet impactful manner. We were deeply impressed by his dedication and meticulous attention to detail throughout the entire process."
Winnie Koh - Global Senior Business Development Manager, Rice Ingredients and Multi-functional Flours, Ingredion.
What I did - Bringing life to an idea
Ingredion, an international ingredient solutions provider, sought to make a memorable impact at the opening of their new Singapore office. They engaged me to create a culinary showcase that would subtly highlight the versatility and capabilities of their product range through innovative dishes.
Services Provided:
Concept definition
Recipe development
Product execution
Re’em Hotel
“Working with Mark and Seasoned Strategies has been an amazing journey. Mark has turned my cherished memories and cultural background into a stunning menu at Re’em Hotel.
Mark’s culinary expertise blends Sichuan and Jin Hua flavours with Australian cuisine beautifully. Each dish tells a story, bridging my heritage with innovation.
Mark’s professionalism and efficiency shine through every step. He’s not just a chef but a trusted partner.
I’m immensely proud of what we’ve accomplished. The Re’em Hotel’s menu is a testament to Mark’s creativity and commitment to excellence.
Thank you, Mark, for making my culinary dream a reality.”
Helen - Owner, Re’em Hotel
What I did - Bringing life to an idea
Helen from Helen and Joey Estate entrusted me with the exciting task of bringing their Re’em Hotel concept to life. Their vision was clear: a menu that pays homage to their culinary heritage while offering a unique and approachable dining experience for their patrons. To achieve this, I crafted a range of dish ideas and organized them into a well-rounded menu. Helen and I worked closely together, conducting tastings until each dish met her approval. I also played a key role in outfitting the kitchen with the necessary equipment to meet the hotel's requirements and actively contributed to the recruitment and training of the kitchen team.
Services Provided:
Concept definition
Food menu and strategy
Kitchen workflow and equipment setup
Recipe development
Product execution
Training manuals and team training
Launch support
Kanshoku Ramen
“Collaborating with Mark Ebbels for Kanshoku Ramen's menu was truly transformative. His professionalism and creativity shone through, crafting a diverse menu that balanced quality and affordability. Mark's ingredient sourcing added authenticity, while his training ensured consistent excellence.
Mark's culinary expertise and commitment have been invaluable to our journey. We deeply appreciate his contributions."
Melvin Ang, Owner, Kanshoku Ramen
What I did - Menu design
Melvin had a vision for Kanshoku Ramen, and he entrusted me with curating the menu to bring that vision to life. My role involved sourcing ingredients and products, as well as crafting concise, economically viable recipes that ensured a balanced menu. I provided Melvin with a comprehensive culinary package and conducted staff training sessions to ensure the seamless execution of the recipes.
Services Provided:
Product sourcing
Recipe development
Product execution
Menu design
Staff training
Hummingbird Bistro – Byron Bay
“Mark played a crucial role in the successful opening of our restaurant. His insights, efficiency, and professionalism made the entire process much smoother. Mark worked closely with us, providing valuable feedback on everything from refining dish concepts into fully realized recipes to setting up kitchen processes. His expertise in menu design and costing was instrumental in ensuring our restaurant's profitability and long-term success. We highly recommend Seasoned Strategies to anyone looking to launch a hospitality business, whether big or small."