About GT Culinary Consulting
A Global Approach. A Hands-On Mentality.
GT Culinary Consulting was founded by Gwith Thomas to serve a clear purpose: to bridge the gap between high-performing kitchen operations and strategic foodservice growth. We specialize in two interconnected areas:
- Culinary & Kitchen Operations Consulting – Supporting restaurants, hotels, and hospitality teams with menu engineering, team training, workflow optimization, and operational leadership.
- Food Sales & Business Development Consulting – Helping food manufacturers, exporters, and distributors enter new markets, train sales teams, and expand into the global foodservice industry.
What sets us apart is our ability to speak both languages—the fast-paced world of the professional kitchen, and the complex, often global world of food manufacturing and sales. We understand how to align culinary vision with commercial results.
GT Culinary Consulting is based in Auckland, New Zealand and works with clients both locally and internationally. Whether you’re launching a new concept, expanding your food brand, or simply need experienced guidance on improving operations, we offer strategic insight backed by real-world expertise.
Our Mission
To empower culinary teams and foodservice partners through tailored consulting that drives performance, innovation, and profitability.
Our Vision
To be the trusted global bridge between exceptional kitchen operations and sustainable foodservice growth.
Our Values
- Collaboration over ego
- Craftsmanship in every detail
- Commitment to long-term results
- Respect for every link in the supply chain
About Gwith Thomas
A Culinary Career Built on Grit, Growth & Global Impact
I’ve spent the last 20 years in nearly every corner of the food world—behind the line, in the boardroom, and everywhere in between. I’ve been an executive chef, restaurant owner, U.S. sales manager, corporate trainer, revenue growth strategist, and product development lead. Today, I bring all that experience into one place: GT Culinary Consulting.
From my earliest days as a young chef in New Zealand—managing kitchen stations across three restaurants before the age of 18—I’ve always been a hands-on, go-the-extra-mile kind of person. I believe in leadership through action, and in building food cultures rooted in trust, respect, and high standards.
After relocating to the United States in 2011, I worked as a restaurant consultant, led multi-site culinary teams, and eventually opened my own 120-seat fine dining restaurant, Aroha, dedicated to showcasing the best of New Zealand’s meats, seafood, and wines. As Executive Chef and owner, I handled everything from staff training and food costing to supplier partnerships and full-scale operations. Aroha quickly became a beloved fixture in the local dining scene, earning multiple awards and invitations to national events—including Bobby Flay’s Taste of the World.
When wildfires forced the restaurant’s closure, I shifted gears into food sales and business development. I worked as the U.S. Sales Manager and later Revenue Growth Manager for a New Zealand manufacturer exporting products to markets around the world. In that role, I trained chefs, coached sales teams, helped develop new products, and led commercial expansion—ultimately increasing revenue by hundreds of percentage points across North America.
Through it all, I’ve stayed grounded in one simple belief: great food starts with great people—and great systems.Whether I’m optimizing a kitchen’s workflow or helping a product succeed overseas, my goal is always the same: to empower people, drive performance, and build something lasting.
Why I Started GT Culinary Consulting
After years of living between the kitchen pass and the trade booth, I saw a need for a consultancy that could truly speak both “chef” and “sales”—someone who could guide restaurants through operational excellence, and help food brands scale globally with hands-on expertise.
GT Culinary Consulting is that bridge.
Based in Auckland and available worldwide, I now work directly with:
- Hospitality operators launching or streamlining restaurants
- Culinary teams needing training, structure, or interim support
- New Zealand food brands looking to enter or expand into global markets
- Sales teams and distributors seeking guidance, materials, or strategy
I’m here to help you scale with clarity, perform with confidence, and always keep quality at the center of everything.
What I Bring to the Table
- 20+ years in the food and hospitality industry
- Former Executive Chef and fine dining restaurant owner
- 6 years leading sales & revenue growth for global NZ food exports
- Proven track record of launching products, training teams, and delivering results
- A deep global network—from New Zealand to the U.S., Australia, and beyond
Let’s Build Something Together
Whether you’re scaling your culinary team, developing a new product line, or entering an international market, I’d love to hear your story and help you build the next chapter.