Alexis Petit Chef and kitchen consultant · Sydney Get in touch
Surry Hills, Sydney · Available now Consulting · Head chef

Alexis Petit

Chef and kitchen consultant. I fix the numbers. I lift the experience.

Co-founder of Atelier, awarded a Bib Gourmand in the inaugural Michelin Guide New Zealand.

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01 / Restaurant

Michelin Bib Gourmand

Co-founder of Atelier, K'Road. Awarded in the guide's inaugural New Zealand edition.

02 / Experience

10+ years

Leading professional kitchens. High end dining, founder led venues, multi-site.

03 / Numbers

Open book P&L

Pub to bistro turnaround. COGS and labour targets, weekly KPI reporting.

04 / Scale

250+ covers

Touring and event catering. P!nk, The Jonas Brothers, 50 Cent.

About Alexis Petit

Alexis Petit in chef whites, arms crossed.
About · 01

I came to kitchens the long way. Fine arts in Paris first, then a winter season in Queenstown that started at the dish pit and ended on the line. Ten years later the restaurant I co-founded was awarded a Bib Gourmand in the inaugural Michelin Guide New Zealand.

In between I led a pub to bistro transformation, cooked for touring artists and their crews, and learned the parts most chefs avoid: food cost, labour, hiring, systems, and the room itself.

I spot the real problem. The fix is usually not the one people expect.

The software I needed did not exist, so I wrote it. The kitchen fought the workflow, so I redrew it and rebuilt it myself. That is the work I do now, for venues that need it.

Hands rolling gnocchi on a kitchen bench.
A chef finishing a dish under low light.
Glassware being set before service.

Prep · Plate · Service

What I do

What I do · 02

Most kitchens don't have a cooking problem. They have a systems problem. I work with owners and operators to find where the money is going, fix it, and build the structure so it stays fixed.

01

Cost of goods

Where the margin is leaking, what it is costing you a week, and what it takes to stop it.

02

Kitchen systems

Digital ops platforms, recipe costing, reporting the team will actually use. I have implemented Operandio and Loaded on a live site.

03

Menu costing and design

Costed to a target, engineered for margin, written so it sells the dishes you want to sell.

04

Recruitment and structure

Hiring chefs, building a brigade, and setting a structure that fits your site instead of someone else's.

05

Operational troubleshooting

Kitchens in trouble. Short, direct work to get service back under control. The fix is usually not where everyone has been looking.

06

Business model feedback

An honest read on whether the model works, from someone who has sat on the owner's side of the table.

And the room itself

Space is as important as systems. I design and fit kitchens, from the plan in 3D software to the build itself. I have also worked front of house and back of house in different venues, which helps me see the bigger picture and fix the handover between the two.

Also available for

Head chef and senior relief placements, plus function and event kitchens. Sydney based, NZ citizen, full Australian working rights.

The software · 03

I built Pleach because nothing on the market did the job.

Ingredient libraries, live food cost percentages, menu level margins. I use it in my consulting work, and I can show you yours in an afternoon.

And if your venue needs something it does not do, I will build that too. Same method as the kitchen: find the real problem, then make the thing that solves it.

Most chefs advise on systems. I write them.

Product shot / 16:10 / recipe costing, live food cost %
Product shot / 3:2 / menu margins
Flask · SQLAlchemy Ingredient library Live food cost % Menu level margin Built by a chef See the beta
Track record · 04

Three kitchens that made the point.

Co-founder · Nearly four years

Atelier

French wine and tapas on K'Road, Auckland. I co-founded it and ran it for nearly four years. I also built its kitchen from scratch, supervising the construction and doing most of the fitting myself. It was awarded a Bib Gourmand in the inaugural Michelin Guide New Zealand. Founding a venue is where I learned the P&L side of a kitchen properly, because there was nobody else to hand it to.

Atelier on Karangahape Road, Auckland, during service.
Atelier · Photograph by France Hemon
Head Chef · Apr 2025 to Sep 2026

Twofold Bistro Brewery

Auckland. I led a full pub to bistro concept transition, redesigned the kitchen for a better workflow, and owned the kitchen financials, COGS and labour targets, inside an open book management framework with weekly KPI reporting. Implemented Operandio and Loaded. Recruited and built the team from scratch.

Touring chef · 2023 to 2025

Upbeat Food

Large scale catering for groups of 250 and up, plus bespoke artist meals. Clients included P!nk, The Jonas Brothers and 50 Cent.

Before that: I helped open Daily Bread and worked across its sites through the expansion, designing and fitting the production kitchen for the new site when it grew. Earlier still: Sous Chef in a busy neighbourhood cafe, Chef de Partie at Soul Bar and Bistro, seasons across venues in New Caledonia and France, and a first winter season in Queenstown that took me from dishwasher to commis.

A shared table mid service, plates and hands.
Contact · 05

Bring me the menu and the P&L.

The first conversation is free and honest. I will tell you what I see.

gmalexispetit@gmail.com