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Business & Culinary

Imagineer

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About

Experienced. Passionate. Driven.

With a well rounded and experienced career as an executive chef, research and development chef, and VP of Operations in New York City and the Bay Area, chef Donna Insalaco has had a strong passion for food that goes far beyond cooking.

From working in some of the most prestigious kitchens where she has created exciting menus and built complete teams to pursuing new challenges in wholesale bakeries and manufacturing, Donna has not only created exciting menus but provided leadership and profit improvement.

Donna currently lives in Oakland, California, where aside from her passion for creativity and cooking she enjoys the role of imagineer, taking your dream to reality by designing and implementing your food concept by providing a wide range of services such as kitchen & dining room design, menu development, and financial controls. Donna understands that menu creation is a balancing act where items must be craveable, drive customer loyalty and be profitable.

Services

Services

Donna Insalaco’s breadth of management experience, leadership, and culinary talent include the following services:

  • Menu research & development
  • Recipe documentation
  • Vendor selection
  • Raw materials/ingredient recommendations
  • Menu costing/pricing
  • Menu engineering
  • Financial education/budget development
  • Profit improvement
  • Operational efficiencies/process improvement
  • Employee selection/skills assessment
  • Food safety
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Business Strategy

Business Strategy

Donna Insalaco will help identify, define and determine a clear sense of direction for growth and strategies for implementation to move the business or new concept forward, articulating where you want to go and prioritizing the activities to get there.

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Menu Development

Menu Development

Donna’s breadth of menu & recipe development include:

  • A fierce palate
  • Creativity
  • Bold and beautiful presentations
  • A wide range of cuisines
  • Recipe testing, vetting and validation
  • Menu costing/pricing
  • Menu engineering
  • Vendor selection
  • Ingredient/raw material selection
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Training & Operations

Training & Operations

Donna specializes in operational assessment, menu modernization and chef training focusing on great tasing food, systems review and implementation, cost reduction, operational efficiencies and profit improvement.

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