Services
NEW RESTAURANT START UP SERVICES
We Make Your Vision A Reality
The process of developing a new restaurant can be a daunting task. Angelique Pereat will guide you through the process to ensure you have a successful product. We Focus on Your Return on Investment!
We begin by discussing objectives and the proposed concept with the client. Once the concept has been established
We Make Your Vision A Reality
The process of developing a new restaurant can be a daunting task. Angelique Pereat will guide you through the process to ensure you have a successful product. We Focus on Your Return on Investment!
We begin by discussing objectives and the proposed concept with the client. Once the concept has been established we begin by completing a comprehensive feasibility study.
The feasibility study provides pertinent information regarding the probability of success and Return on Investment of a particular concept in a specific or geographical area.
PROFIT IMPROVEMENT SERVICE
Maximize Your Restaurant Profits
Our focus is to improve the client’s condition.
Each restaurant has the potential for success. Our objective is to identify opportunities within your operation that will provide a high Return on Investment. We work closely with our clients and their staffs to ensure success and improved profitability.
In addi
Maximize Your Restaurant Profits
Our focus is to improve the client’s condition.
Each restaurant has the potential for success. Our objective is to identify opportunities within your operation that will provide a high Return on Investment. We work closely with our clients and their staffs to ensure success and improved profitability.
In addition, we will plug any operational/financial leaks that is inhibiting you from achieving your financial objectives.
THE FEASIBILITY STUDY
Culinary Passion & Expertise
The First Step In Starting A New Restaurant
The first step in Starting Up a new restaurant or purchasing a franchise should be to conduct a Feasibility Study. More than just a site location study, this involves the gathering and analysis of information necessary to make an informed decision about the potential success of a specific concept
The First Step In Starting A New Restaurant
The first step in Starting Up a new restaurant or purchasing a franchise should be to conduct a Feasibility Study. More than just a site location study, this involves the gathering and analysis of information necessary to make an informed decision about the potential success of a specific concept in a specific or geographical location. Also, feasibility studies or business plans may be required by a landlord when you are in the process of acquiring a site. They may also require a comprehensive study that includes renderings, conceptual layout, and logo design which we provide to our clients.
Think of a feasibility study as insurance. It is insurance against failure. Any new business venture can be risky, and restaurants are no exception.
A Feasibility Study is a smart “minimal investment” before you begin the process of developing your restaurant or purchasing that franchise. A Feasibility Study MaximizesYour Chances For Success and Increases Your Return on Investment.
The process of completing the study takes two (2) weeks. Once completed, we will review the study with the client and determine the best way to proceed. The Feasibility Study will provide a working budget which will provide a road map for success.
Culinary Passion & Expertise
Culinary Passion & Expertise
Chef Pereat Culinary Consulting Services brings a passion for culinary excellence and a commitment to client satisfaction. With extensive experience in event planning, catering, and menu design, Pereat Culinary Consulting Services ensures each project is executed with precision and creativity. Your culinary vision is in expert hands.
Meet Pereat Culinary Consulting Services
CEO/FOUNDER
Angelique Cecilie Pereat
Biography
Early Life
Angelique Cecilie Pereat was born in San Francisco, California. At the age of eight, her family relocated to Patagonia, Argentina, where the dramatic landscapes and rich culinary traditions of the region ignited her lifelong passion for food. Surrounded by fresh local ingredients and rustic open-
Angelique Cecilie Pereat
Biography
Early Life
Angelique Cecilie Pereat was born in San Francisco, California. At the age of eight, her family relocated to Patagonia, Argentina, where the dramatic landscapes and rich culinary traditions of the region ignited her lifelong passion for food. Surrounded by fresh local ingredients and rustic open-fire cooking, she developed an intuitive appreciation for bold flavors and seasonal simplicity that still defines her style today.
Culinary Education
Angelique trained at the prestigious Le Cordon Bleu in San Francisco, mastering classical French techniques. This foundation inspired her signature approach: blending precise French methods with the vibrant, soulful flavors of Patagonian and South American cuisine.
Professional Experience
Upon returning to Argentina, Angelique had the rare opportunity to work alongside legendary chef Francis Mallmann, immersing herself in Patagonian fire-cooking and the deep cultural significance of local ingredients.
Her career then brought her back to California, where she served as Chef de Partie at the three-Michelin-starred Manresa under Chef David Kinch, refining her artistry in seasonal, ingredient-driven cuisine. She later joined Dio Deka (Due Dietce), a two-Michelin-starred restaurant celebrated for its exquisite Mediterranean cuisine, further honing her ability to create elegant, balanced dishes.
Culinary Consultancy
Recognized for her creative vision and operational expertise, Angelique built a successful career as a culinary consultant. She has helped launch and revitalize restaurants nationwide through strategic menu development, concept creation, and sustainable sourcing practices.
FireFall Ranch Resort
A career highlight was opening FireFall Ranch Resort, a destination retreat featuring two distinct dining experiences: Yova, a fine-dining restaurant fusing traditional Patagonian cuisine with French technique, and Tavern, an approachable venue offering an Argentinian twist on California comfort food. The resort received national acclaim, including features in Forbes and New York Times for its innovative approach and commitment to sustainability.
Current Role
With a career rooted in tradition yet driven by innovation, Angelique continues to create memorable dining experiences that honor the cultures and landscapes that shaped her. She remains dedicated to sustainability, seasonality, and the joy of bringing people together around exceptional food.
Gift Cards
Share the gift of culinary excellence—perfect for friends or future bookings.