culinary concept

Culinary Concept Innovations

We are a hospitality consulting firm based in Bali, that creates innovative culinary concepts — for growth. With a pinch of expertise, creativity, and
professionalism that is unparalleled, we bring to the table all the essential ingredients for commercial success and turn personal visions into a tasty reality.
culinary concept

How we work

Our Services
We are committed to doing things the right way. We support businesses to strategically approach hospitality solutions with ease and confidence.
We work closely with our partners to give life to new ideas. From the initial analysis and pre-planning stages through to the project delivery.
Co Creative - Culinary Concepts. Hospitality

Culinary Consulting

Our expert team will work closely with you to design a fully optimized kitchen, from 3D CAD to MEP installation, that maximizes productivity and operational flow. We’ll create a menu that perfectly fits your culinary vision and source and engage all suppliers to ensure that quality, price point, and brand standards are aligned. Our cost analysis and standard operating procedures will help you achieve your food cost budgets and targets, our detailed operating supplies and equipment lists along with front of house food knowledge training will create an unforgettable guest experience.

Culinary Concept
Culinary Concept
Co Creative - Culinary Concepts. Hospitality

Quality Assurance

Our menu audits will renew and revamp your menu periodically to keep it fresh and exciting, and our retainer services will ensure that quality and consistency are maintained with trained-in culinary programs and reports. We’ll work closely with you to achieve your business objectives and exceed industry standards.

Co Creative - Culinary Concepts. Hospitality

Staffing and Training

Our team will help you source and employ a full kitchen brigade, and our full off-site and on-site kitchen managerial and administrative programs will ensure that your culinary operations run smoothly. Our menu and recipe training programs will empower your staff to deliver high-quality service, and our oversight of opening and service flow will ensure that everything runs seamlessly.

Culinary Concept
Co Creative - Culinary Concepts. Hospitality

Who we work with

Our Portfolio

We work with international groups and local business of all shapes and sizes – creating unique concepts and culinary strategies, leading innovation and menu development, mentoring teams and driving operational excellence to enable sustainable growth for our partners.

Nicholas Philip
Co Creative - Culinary Concepts. Hospitality

Who we are

Nicholas Philip

With a proven track record of managing all aspects of restaurant and hotel operations at executive level, Nicholas Philip, is a hospitality industry professional with exceptional cooking skills and over 13 years of experience as an Executive Chef and Head Chef in South East Asia. His culinary expertise spans a range of cuisines from around the globe, and he is constantly at the forefront of culinary trends and techniques.

His culinary training in Sydney, Gold Coast and Whitsunday Islands in Australia is complemented by kitchen stages at prestigious international establishments including Nopi and Oklava in London, as well as Restaurant Taller in Copenhagen. As a flexible team player, Nicholas thrives under pressure and consistently delivers maximum results with no delays. He possesses integral knowledge of kitchen management and production and has the ability to lead by practical demonstration. As a forward-thinking individual, he excels in challenging environments and is confident in achieving results with ease. 

Maxie Hill

Maxie Hill is a culinary arts graduate who earned his degree in 2009. He worked his way up through the ranks for four years to eventually become the head chef for acclaimed chef Rick Stein. In 2014, Maxie relocated to Bali to take on the role of head chef at Barbacoa. His exceptional culinary skills and business acumen contributed greatly to the success of the restaurant.

As an astute observer of the growing Bali tourist market, Maxie identified numerous opportunities to consult on the opening and management of restaurants and cafes but he also opened and owned his own restaurants
Nude Cafe, Two Fingers, Kembali and Front. In 2016, he established himself as a consultant chef, leveraging his extensive experience and knowledge to help new ventures achieve success. Maxie’s approach to consultancy is collaborative and tailored to the specific needs of each client. His unique ability to create innovative culinary experiences has made him a highly sought-after consultant in the industry.

and Highlights

  • Bali Chef Wars 2012 Finalist
  • Bali Bible’s Top 10 Chefs of Bali
  • The Peak Magazine Singapore’s Top Young Chefs of 2017
  • Achieving 5 star rating for Hotel Indigo Seminyak Beach Bali, throughout culinary and overall. (Flagship Hotel Indigo Resort 2019)
  • SalonBali, located within Hotel Indigo, awarded by the ‘Foodies Bali’ top 10 fine dining restaurants (2019)
  • Barbacoa Bali’s inclusion in Asia 50 Best Discovery List 2022


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