Real-World Experience. Tangible Results.
GT Culinary Consulting may be newly launched, but the foundation behind it spans decades of hard-earned industry experience.
I’m Gwithyen Thomas—former executive chef, fine dining restaurant owner, and international food sales leader. I’ve built kitchens from the ground up and grown food brands across borders. I’ve trained chefs, coached sales teams, developed products, and helped operations—from small start-ups to global manufacturers—thrive under pressure.
Now, I bring that expertise to businesses ready to grow.
A Culinary Foundation Built on Leadership
My journey began in the kitchens of New Zealand, where I quickly moved up the ranks to manage multiple kitchen stations across three restaurants by the age of 18. From there, I co-led banquets at the Stamford Plaza Hotel and earned a reputation for being hands-on, fast-moving, and committed to both food quality and staff mentorship.
Years later, I brought that same mindset to my own restaurant, Aroha, a 120-seat fine dining venue in California dedicated to showcasing New Zealand cuisine. As Executive Chef and Owner, I handled everything—menu design, vendor sourcing, payroll, training, compliance, and back-of-house operations. The restaurant gained a loyal following, won awards, and earned invitations to major culinary events, including Bobby Flay’s Taste of the World.
I understand what it takes to build, launch, and lead a high-performance kitchen—and how to train teams to thrive within it.
Global Sales, Export Strategy & Brand Growth
After Aroha closed due to the California wildfires, I transitioned into international food sales and business development. Over the next six years, I worked as the U.S. Sales Manager and Revenue Growth Manager for a New Zealand manufacturer, helping to grow their North American revenue by hundreds of percentage points.
In this role, I:
- Trained sales teams across the U.S. on product knowledge and strategy
- Worked directly with chefs, distributors, and culinary directors to place products
- Developed marketing and launch plans for new SKUs
- Negotiated multimillion-dollar contracts
- Built deep relationships across the supply chain—from farmer to chef
I’ve also worked on the distribution side, further strengthening my understanding of what it takes to connect food products with the right customers at scale.
Trusted by Both Sides of the Industry
One of my greatest strengths is that I’ve walked in the shoes of both the executive chef and the food brand representative. I know the pressures of a Friday night service, the importance of food costing, and the challenge of hitting sales targets in complex markets.
That dual insight makes GT Culinary Consulting uniquely positioned to help:
- Restaurants optimize kitchens, cut costs, and train staff
- Manufacturers launch new products and expand globally
- Sales teams connect more effectively with chefs and buyers
- Distributors build stronger relationships across their portfolio
A Few Highlights from My Past Work:
- Led the full operational launch and management of a fine dining restaurant in Los Angeles
- Represented New Zealand cuisine at major culinary expos and national events
- Grew revenue for multiple New Zealand manufacturers by over 350% in the U.S.
- Developed customized sales training for regional teams across the U.S.
- Coached chefs and operators on how to integrate new products into menus
- Built long-standing partnerships with foodservice teams across New Zealand, the U.S., and Australia
Let’s Build Your Next Success Story
GT Culinary Consulting is built on a lifetime of hands-on experience—and every project I take on reflects that. Whether you’re refining a menu, opening a new restaurant, launching a product, or expanding to the U.S. market—I’d be honored to help.