Rachel Priestley

Developed curing programmes and techniques to cure New Zealand Beef and Lamb.

Training of staff.

Worked with design team to create story, images, labels, fonts, website.

• Boutique accommodation comprising three guest rooms plus two cottages. Guests are invited to book in the private dining room for a four-course meal during their stay.
• Managed day-to-day business operations.
• Developed and maintained strong relationships with clients, resulting in repeat business and referrals.

• Company Overview: Holiday Accommodation in Martinborough sleeping up to 12 people

• Company Overview: Italian restaurant

• Importer and distributor of fine Italian wines and foods, and the creation of Prodigal Daughter Branded Products

• Wine and Food Consultant

• Food writer.

• Development and implementation of new opening wine and olive oil shop in Florence.

• Wine and Food Consultant

• Company Overview: Supervision and coordination of Antinori-owned restaurants
• Supervision and coordination of Antinori-owned restaurants

• Food and Beverage Consultant for the opening of Park Plaza Cardiff.
• Included kitchen design, food and beverage concepts for bar, banqueting, restaurant, room service. Menus, costings, staff training.

Restaurant opening and remaining as Director.

Included menu development, wine list, cocktail list, staff training, budgeting.

• Company Overview: Food and Beverage Consultant 4-star hotel, restructuring for new owner
• Food and Beverage Consultant 4-star hotel, restructuring for new owner

I was invited to move to Italy to set up and run an international wine bar.

• Company Overview: Hospitality Consultant
• Hospitality Consultant

Head Chef of a 4* 57 all-suite hotel running five menus