The best dishes tend to come from the best ingredients: Local Guanciale from Berkshire Pigs; farm raised local eggs; spaghetti made by hand using only imported ‘OO’ flour from Italy and Parmigiano Reggiano aged 36 months- cut straight from the wheel will make a perfect Spaghetti Carbonara. But serve it in the wrong dish, in the wrong room, with the wrong utensils, and by the wrong person, and all is lost. The best dishes actually start with a shovel and dirt, vision and a desire to be extraordinary. Restaurants and developments start the same way.

Kate Kaufman of Hammer and Plate Consulting has spent her entire 30 year career in the pursuit of these ‘magical’ moments of food and dining perfection. From dirt to dish, all aspects that make visions come to life. Her entire career has been spent working, managing, consulting with and owning top establishments in Colorado -- nurturing a passion for the development and deep understanding of hospitality.

She has both built restaurants and food halls from the ground up as well as run the day to day operations. It is this broad wealth of experience and knowledge that she will bring to your vision - turning your recipe into the very best dish.