Hello, I'm Girish.

Whether it arrives as a dining room, a delivery-only brand or a product on the shelf, a food business entering Saudi Arabia faces the same core question: what must stay true to the brand, and what has to change for Saudi guests and consumers? Answering it well means connecting brand identity with localisation, menu and product development, supply chain and the realities of launch. That connection is the work I do, from here in the Kingdom.

Each format tests it differently. A restaurant group needs its concept and menu localised without losing character, and its kitchens and teams ready for opening day. A delivery-only or multi-brand operator needs menus built for local demand and for the platforms, food that travels well in its packaging, and kitchens that can run several brands consistently. A retail or packaged-food brand needs recipes, ingredient specifications and sourcing that work for Saudi consumers and hold up at scale.

I bring more than two decades of international culinary and food business experience to those questions. I trained in the classical French tradition and learned my trade in demanding London kitchens — Gordon Ramsay at Royal Hospital Road, Roka, Pied à Terre and Orrery — before moving into multi-site operations, training, quality and the commercial performance that keeps a kitchen honest. With JKS Restaurants and BAO, I saw what it takes for a concept to grow across sites without losing itself. Leading the culinary academy at KITOPI, I worked on training, menu planning and quality in a delivery-led model where performance on the aggregator platforms mattered every day.

The thread running through all of it is supply chain. With Lean Kitchen Network in the UK and Brunch & Cake KSA, I gained hands-on experience in food supply chain management, and learned that a product or menu decision only works if it survives sourcing, supply, production and daily operations. The same lesson applied beyond restaurants: in retail new product development, including product development work on Wotsits Mac 'n' Cheese for PepsiCo and Tesco, a recipe has to meet its specification and scale and still taste like the reason it exists.

Through Atelier GG., I can support market-entry readiness; concept, menu and product localisation; culinary and product development; delivery-brand and menu readiness; the assessment of potential local operating, franchise or licensing partners; pre-opening and launch preparation; and training and standards. I work alongside each brand and the local partners it selects. Legal and regulatory advice stays with specialist advisers, and no platform access, partner agreement, approval, distribution or commercial result is ever promised.

If you run a restaurant brand, a delivery-only brand or a food retail business and Saudi Arabia is on your horizon, I'd be glad to hear what you're building and talk through how it could find its place here.