Structure.
Strategy.
Honest food.
Esther Rocamora. Hospitality consultant and Mediterranean chef.
I work with restaurants that need to operate with clarity, identity and real profitability — without losing what makes them worth visiting.
What I do
Most restaurant problems are structural, not operational. The menu is rarely the issue — the model usually is.
I analyse how the business actually works: hours, offer, team, positioning, revenue per hour.
Then I decide what to change. And I change it.
International work
Concept development, menu creation, culinary training and pop-ups for international hospitality projects.
December 2025 · France — Professional exchange with Jean-Pierre, founder of Louboulbil, on sustainable business models and hospitality design.
English articles
Xiringuito de Aguamarina — future-forward menu engineering by JBC →
"The difference between a restaurant that works
and one that doesn't is usually invisible from the inside."
Spanish culinary work
Spanish cuisine applied to international contexts. Product, operations and know-how — without folklore or performance.
Spanish Culinary Authenticity →