About · Nicolas Spoglianti
From two-Michelin-star kitchens to business consulting
I help entrepreneurs and companies make their processes work better, control costs and grow. Before consulting I spent years in professional kitchens in Italy, Ireland and France, up to running a two-Michelin-star restaurant — where precision in the kitchen and precision in the numbers go together.
Core skills
Operations management
Procedures, roles and workflows that make a business run without the owner in every room.
Growth strategy
Positioning, brand, marketing and sales to win customers and grow.
Corporate training
Owners, managers and teams aligned on the same goals.
Financial efficiency
Food cost, full cost, budgets and margin analysis.
Cross-functional leadership
One point of contact across numbers, people and market.
My path
Foundations
Hospitality school diploma as a food-sector technician, then my first years in a historic Italian inn, between study and kitchen.
International experience
Chef de partie in a five-star hotel in Ireland, then from 2016 to 2021 in France, first as sous chef in a one-Michelin-star restaurant.
The MAF award
National winner of the Meilleur Apprenti de France competition, awarded at the French Senate in Paris, plus a diploma in cooking and business management from the Chambre de Métiers of Agen.
Executive chef, two Michelin stars
I then led a two-Michelin-star restaurant in France as executive chef, also handling accounts, full-cost control and sponsor negotiations.
Consulting
In 2020 I started my consulting practice: client portfolio, marketing, business consulting and training.
Launches in Italy
From 2021 to 2025 I led the launch and management of restaurants in Veneto, Emilia-Romagna, Abruzzo and Calabria.
Operations & Growth Advisor
Since 2022 I have supported food companies and chains as Operations & Growth Advisor: management, financial planning, communication and sales.
NS Consulting
Today I bring this method to businesses of every sector, in Italy and abroad, with a network of over 50 companies and professionals.