Executive Culinary Consultant – Panagiotis Georgopoulos
With over 25 years of senior leadership across international cruise lines, luxury yachts, offshore catering, and boutique restaurants, Panagiotis is an elite Executive Chef and F&B Consultant. His expertise supports cruise lines, hotel groups, catering venues and yacht management companies in designing and executing world-class culinary systems, scalable kitchen operations, and exceptional guest dining experiences.
Whether advising a new restaurant opening or optimizing operations on board a ship, Panagiotis delivers industry-leading results with compliance, cost efficiency, and culinary innovation at the core of every engagement.
Core Expertise
- Cruise Line Culinary Consulting: Fleet-level menu development, USPH/HACCP compliance, training systems, and cost optimization
- Yacht F&B Setup: Custom menu creation, provisioning planning, galley workflows, crew training
- Pre-Opening Restaurant Services: Concept design, equipment layout, SOP creation, launch strategy, competitor analysis
- Existing Business Optimization: Menu vs. sales vs. competition audits, business model reviews, recipe redevelopment, electronic sales strategy
- Remote Site Catering Operations: High-volume food production systems, vendor sourcing, and logistics
- Hospitality Digital Integration: POS system implementation, online ordering workflows (with tech partners)
- Staffing Solutions: Sourcing and onboarding culinary and service staff through trusted HR partners
Career Achievements
◊ Villa Vie Residences – M/V Odyssey (2023–Present)
Designed all F&B concepts and menus for a new luxury residential cruise ship.
Developed recipe cards with visual guides and led crew-wide culinary training.
Established full galley equipment budget, food cost control systems, and rotational crew structures.
Created a 15-day canapé cycle, fine dining steakhouse with French twist, and afternoon tea service concepts.
◊ Fred Olsen Cruise Lines – Fleet Traveling Executive Chef (2023–2024)
Rolled out modernized fleet-wide dining menus across multiple vessels.
Opened 2 new specialty restaurants, including one with a rotating 4-day menu cycle.
Directed CAPEX planning for twin-ship drydock refurbishments (Borealis & Bolete, 2025).
Delivered hands-on training from utility cooks to Executive Chefs.
◊ Mystic Ocean Vasco Da Gama – Senior Executive Chef (2022–2023)
Designed 24-day menu cycles for 3 restaurants and buffet areas.
Led sanitation compliance and USPH-based operational training.
Established grill and steakhouse menus with supporting recipe books and photo documentation.
◊ Viking River Cruises – Culinary Trainer (2021–2022)
Created the brand’s first cold & hot galley recipe books with visual documentation.
Developed fixed ordering systems aligned with culinary cycles.
Authored sanitation manual aligned with USPH standards and led company-wide training.
◊ Arabian Food Supplies – F&B Director, Saudi Arabia (2018–2021)
Oversaw F&B operations for clients including PepsiCo, Aramco, and John Hopkins Hospitals.
Created CAPEX, food cost, and staffing budgets across multi-site operations.
Led expansion of Fuddruckers into 6 international markets, customizing menus per region.
◊ MSC Cruises – Project Executive Chef (2017–2018)
Opened and trained teams for 6 thematic restaurants on board MSC Seaside.
Collaborated with Chef Roy Yamaguchi for Asian Fusion concepts and teppanyaki training.
Designed kitchen setups and finalized presentations with full recipe documentation.
◊ Norwegian Cruise Line – Fleet Executive Chef (2015–2017)
Audited and optimized culinary operations fleet-wide.
Introduced two brand-new dining concepts and led recipe R&D.
Set new food cost targets (2018–2020) and led company-wide sanitation training.
◊ Disney Cruise Line – Executive Chef (2014–2015)
Managed operations for 6 restaurants across two ships serving 5,500+ guests and crew.
Directed budgets, USPH compliance, and culinary innovation for high-volume environments.
Supervised “Animator’s Pallet,” “Palo,” “Lumiere’s,” and other themed dining outlets.
◊ Celebrity Cruises – Executive Chef (1998–2012)
Worked closely with Michelin-starred Chef Michel Roux to develop fine dining concepts.
Spearheaded sanitation training and menu engineering across Millennium and Solstice Class ships.
Consultancy Services
Remote Consultancy Services-Existing Hospitality Businesses
– Review of current business model, including financial performance over the last 3 years.
– Competitive analysis within a 3 km radius, benchmarking current product offering against local competitors.
– Audit of online sales channels and digital presentation, with implementation support (in collaboration with our digital partner).
– Menu vs. sales vs. competition evaluation, with recipe analysis and improvement recommendations.
– Recipe optimization and development of new dishes based on market demand.
– Menu refresh for both food and beverage, complete with costed recipes and presentations.
– Food cost calculation and creation of competitive pricing structure.
– Development of full SOPs and operational manuals (soft and hard copy).
– Crew and manpower planning with recruitment support from All4Chefs HR partners.
Remote Consultancy Services -New Hospitality Projects
– Location feasibility and competitive landscape analysis.
– Strategic alignment sessions with investors to guide concept positioning based on market trends.
– Review of architectural floor plans to design kitchen workflow compliant with sanitation and safety standards.
– Establishment of digital infrastructure: online ordering, payments, and customer interaction tools (in partnership with our tech expert).
– Assistance with sourcing kitchen, bar, and dining room equipment based on available budget.
– Creation of complete menus (food and beverages), with costing, recipe documentation, and presentation design.
– Standard Operating Procedures development, tailored to the outlet and team.
– Creation of food cost models and localized pricing strategies.
– Manpower setup and recruitment plan in collaboration with All4Chefs.
Onsite Consultancy (By Visit or Project Engagement)
– Hands-on training for kitchen, bar, dining, and galley stewarding teams.
– Set-up and visual presentation of food and drinks on client-provided equipment.
– Supplier identification, contact, and price negotiation assistance.
– Adaptive menu solutions for ingredient shortages or local sourcing issues.
– Follow-up visits post-opening for ongoing support, team calibration, and quality improvement.
Industries Served
♦ Ocean & River Cruise Lines
♦ Charter Yachts and Luxury Yacht Management Firms
♦ Boutique Hotels and Destination Restaurants
♦ Offshore Industrial and Remote Hospitality
♦ Culinary Education & Training Institutions
Why work with All4Chefs Advisory
All4Chefs acts as the exclusive gateway to this Executive Culinary consultant, ensuring:
♣ Strategic project matching and qualification
♣ Seamless management and coordination
♣ Transparent pricing and deliverables
Protection of intellectual property and operational structure
This consultant is not available for direct outreach or freelance contracting. All engagements are reviewed and managed by All4Chefs to ensure quality, confidentiality, and alignment with client needs.
Connect with our Advisory team to explore how Panagiotis G. can support your cruise line, yacht, or hospitality business.
Please complete the form below. We will respond within 24–48 hours to schedule your consultation.