Welcome to Mister Godfrey
Hospitality is an art to be cultivated every day
I’ve been working in hospitality for years, with passion, irony, and a decent resistance to stress. I help venues come to life, grow, and avoid imploding. I do it with concrete ideas, low ego, and a lot of experience. No motivational slogans, no empty words. Just real work, done right.
Who is Mister Godfrey
Someone who’s seen more broken brigades, partners arguing, and clueless waiters than he’d care to admit. But also someone who still believes in good hospitality, in the details that matter, and in the power of a smile given in the right tone—not read from a handbook. I help venues, formats, and people find their identity. And when needed, reinvent it.
And the name? Mister Godfrey is a tribute to the butler played by William Powell in the 1936 film My Man Godfrey, a perfect example of screwball comedy that mixes elegance and improvisation. His character is a “forgotten man” with a deep sense of social balance and innate composure, able to bring order to chaotic rich folks with discretion and irony. A name borrowed from an old-school film that reminds us how true value often lies in those working behind the scenes—those who, in the end, manage to hold it all together with a touch of wit and moral sense.
What I can do for you
(besides complaining about poor service in restaurants without anyone asking me)
➤ Creation and development of new concepts
The fun part. A format is personality, rhythm, recognisability. It’s the idea that ties everything together: name, dishes, layout, playlist, tone. I work with those who have just a hunch, and with those who already have a clear idea and need help giving it shape and substance—no frills.
➤ Opening new venues
From concept to open doors, navigating the thousand headaches I can help you simplify. Location, flows, menu, shifts, permits, logic. No, I won’t sign your contracts—but I’ll help you understand what you’re getting into. And most importantly, help you do it without going insane.
➤ Staff training and management
Real training happens on the floor, not through corporate handbooks filled with fake smiles. I shadow, observe, correct, and build realistic learning paths. No one is born a maître or a chef de rang. But with a bit of method and two clear rules, you can get there.
➤ Content for blogs and communication
Words matter. Especially if you want people to understand who you are and why they should choose you. I write content for blogs, columns, micro-sites, storytelling menus. No random buzzwords, no “experience” or “vibes” unless they truly mean something.
Set the Table
Here you’ll find all my articles, thoughts, and field notes from the world of hospitality. I write about restaurants, struggling dining rooms, staff who change their minds every three days, customers who think they’re food bloggers, and how—maybe—things can actually be done right. I write for those who work in the industry, those who are just getting started, or simply anyone curious about what happens behind the scenes—without going through a Michelin-starred kitchen.
I write when I have time. When something gets under my skin. When I see something that really works. I tell stories of real restaurants, empty and crowded dining rooms, exhausted waiters and unbearable customers—but also the good stuff: the meaningful, the moving, the simply human moments.
It’s a professional blog. Serious, but not self-important.
Last Articles
Contact me
Got an idea? A problem? A project you want to kick off, or a venue that needs saving (maybe from yourself)? Drop me a line. No business plan required.
👀 Curious to see what I do when I’m not talking about hospitality?
Take a look at my other projects:
Maipenrai – For those dreaming of living (well) in Thailand.
City Bites – Food, cities, and stories. A narrative guide with a noir twist.