is a culinary studio that creates unique and memorable dining concepts. We believe that food is more than just nourishment; we live to eat.
Our success is based on our collaborative approach. We’ve assembled a diverse team of culinary experts, marketing professionals, and business designers to bring our innovative concepts to life. Through this team’s experience, we create culinary concepts that are both innovative and commercially viable.
Our members are:
Restaurant rating and culinary experts
Marketing and communication professionals
Current and previous restaurant owners
Current and previous restaurant owners
Chefs, sommeliers and service professionals
Architects, plating designers, music consultants
Our Co-Founders
Alain Frémiot
Culinary strategy
Alain is the culinary advisor for Seeds of Flavour. With his deep knowledge of global cuisines, he helps our clients create, refine or adjust their culinary concepts for their target markets.
As a senior consultant with a 30-year work experience in the hospitality industry, Alain is currently helping clients ranging from international hotel brands to independent restaurant groups in Asia with business growth, culinary experience and concepts.
He has worked for the Asian and European editions of the Michelin Guide for more than 20 years, as Editorial Director. Before joining Michelin, he managed luxury hotels and resorts.
Florent Bonnefoy
Business strategy
Florent creates roll-out strategies and stewards projects after opening.
Florent is a consultant with extensive experience in international business development in the food industry. He has worked with clients across China mainland, Hong Kong, Macau, Singapore and Switzerland on new food-related venture development, brand growth and experience design.
Until 2017, Florent was the Director of the MICHELIN Maps and Guides for Greater China and in his 10 years’ working at the company, he has contributed to the footprint of the MICHELIN Guide in the region.
Gwladys Frémiot
Customer experience
Gwladys advises clients on the customer experience with an eye on newness and novelty.
She works with clients in Asia and Europe on the development of concepts, customer experience and marketing. Trained in hospitality and marketing in London, Milan, and New York, she has spent most of her life between Japan and Europe and has a global vision of the trends in the restaurant industry.
Gwladys holds a diploma in oenology and has a taste for organic wines and the Burgundy region.
Our Members
We regularly collaborate
with like-minded experts in their fields.
Héléna Fages
Consulting Sommelier
Héléna is Seeds of Flavour’s wine expert, designing wine programs that elevate restaurant experiences and support wine list rankings.
With over 20 years of experience in the wine world, she has worked across France and Asia as a sommelier, educator, and consultant. She specializes in pairing strategies, natural and biodynamic wines, and helps clients translate their culinary identity into a compelling wine offering.
PHILIPPE SCHWARTZ
STRATEGIC HOSPITALITY CONSULTANT
America, and Europe. He specialises in strategic advisory, hotel and restaurant management, asset optimization, and contract negotiations.
With a strong track record in key leaderships roles and CFO, Philippe has led the development, acquisition, and operational improvements of multi-property portfolios, and successfully advised on restaurant concepts and financial strategies. He has a proven ability to drive profitability, streamline operations, and establish robust asset management systems for both new developments and existing properties.