Culinary Director & Hospitality Consultant

Black and white photo of a chef giving a cooking class or demonstration to a group in a kitchen with tile walls and hanging kitchen utensils.

Emile Avramides

Through Oscara Hospitality, I work closely with restaurants, hotels, and dining concepts to deliver tailored solutions — from concept creation and menu innovation to operational audits, training, and launch strategy. Every project is bespoke, rooted in seasonality, sustainability, and storytelling, with end-to-end involvement that ensures ideas move seamlessly from vision to execution.

With over two decades in hospitality across Australia, the UK, and Singapore, I bring a unique combination of culinary skills and operational expertise. My career spans award-winning restaurants, beverage programs, and business turnarounds, balancing creativity with financial discipline, ensuring guest satisfaction while driving profitability and efficiency.

Culinary Leadership

  • Seasonal menu innovation & signature concept creation

  • Multi-venue operations and executive level oversight

  • Kitchen systems, SOPs, and training for consistency

Hospitality Consulting

  • Concept development & brand positioning

  • Operational audits, workflow optimisation, and service excellence

  • Financial control, menu engineering, and profit growth strategies

Two chefs, a man and a woman, preparing food in a professional kitchen, surrounded by bowls and ingredients.

  • Strategy & Planning

    Tailored recommendations and action plan

  • Implementation Support

    Assistance with executing improvements

  • Discovery & Audit

    Comprehensive site inspection and operational review

  • Ongoing performance Monitoring

    Tracking results and refining systems

Case Studies

Bistronomy

Neighbourhood Bistro

Designed, built, and launched a venue with fine dining pedigree. Maintaining produce-led menus, strong local partnerships, and disciplined operations, resulting in multiple awards, critical acclaim, and loyal community following.

Event Group

Bespoke catering & local cafes

Custom designed menues for all type of events including weddings, cocktail parties, and up market product launches. Implemented HACCP into the production kitchen, while simultaneously restructured multiple cafe offerings.

Casual Dining

Sports bar, classic pub food, and function spaces

Resurrected a struggling business by launching new dining offerings including in-house dry-ageing room, wood fired pizza, and classic pub fare. The multi-facetted venue breathed new life within a year.

A white plate with thin slices of smoked salmon, cucumber ribbons, green peas, microgreens, edible flowers, and sesame seeds arranged as a gourmet appetizer.
View of a restaurant or bar interior through a framed opening, with a dining table set with glasses, plates, and silverware in the foreground, and a bar with bottles and a countertop in the background.
A bowl of heirloom tomatoes on a wooden table.
A hand pouring whiskey into a glass with ice and a lemon garnish on a wooden bar counter.
Person holding a bottle of Spinifex wine in front of a wine rack with other bottles.

Constant Evolution

In Singapore’s competitive hospitality landscape, I offer more than strategies. Having worked as both chef and operator, I combine creative vision with commercial discipline.

Every project is bespoke, never template-driven, ensuring each brand reflects its own unique DNA.

Get in Touch!

Schedule a free 1:1 introductory session with me to discuss your hospitality needs.

A bar counter holding a large bowl of bottles of champagne chilling in ice, with many glasses in front and shelves of liquor bottles in the background.

FAQ

A white plate with four small chocolate-covered squares, three clusters of nuts, and three small red and gold decorative candies. The plate is on a dark wooden table with a blue napkin, a spoon, and partially visible paper.

  • First things first, don't be nervous. We'll start with a free consultation to determine your needs (and if we'll make great collaborators).

  • Pricing is based on both the project's scope and your desired timeline. Rates are very fair and always confirmed in advance.

  • Timelines depend on the project, and can be charged as a single day, weekly or month to month, as dictated by the scope of work required.

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