Bringing together a team of professional consultants with a wealth of industry knowledge under one roof, PRO provides the insight and expertise to ensure a restaurant, bar or hotel can succeed.
In an always-challenging and fast-moving market our consultants’ experience can help you fulfil a vision or overcome numerous challenges.
From new openings and the fine-tuning of concepts, to revitalising and turning around an ailing venture, our mission is to help our clients and their businesses achieve their full potential.
Andrew Lassetter’s passion for cooking started early, inspired by his cordon bleu trained Scottish mother and his father’s Japanese roots, and he took on his first Executive Chef position by 24. Trained in locations worldwide, he has become an inspirational leader in the kitchen, known for exploring innovative creations and complex food combinations.
Throughout his career Andrew has strived for perfection and demands the best, and staff who have trained under him remain fiercely loyal. At Cocoon, he transformed the fortunes of the company by singlehandedly running one of London’s largest restaurants, leading the owners to commission Andrew to take on other establishments within the group – opening staunchly British Bumpkin, the American Volstead and Spanish-Asian Eclipse, as well as the royal nightclub favourite Boujis. At each he designed the menu, recruited the staff and sourced all suppliers to achieve significant profit margins for the company.
Andrew then moved onto consultancy work in London, New York, Slovakia, and Cyprus. Where he continues to work with some of the most successful names across the industry.
“THE ARRIVAL OF ANDREW LASSETTER HAS DRAMATICALLY TRANSFORMED THIS PICCADILLY RESTAURANT”
“Lassetter has put this restaurant back on the gastronomic map”
“I’m literally one of the fussiest people ever and I couldn’t fault anything. The attention to detail, the service, the food. the setting, were all outstanding.”
“The attention to detail is phenomenal. The variation of flavours and textures in each dish is impressive, but the presentation? A whole new level.”