our story

WE LEARN, SHARE KNOWLEDGE, AND GROW TOGETHER


Food Consulting was created by Michele Gallina and Morena Tavernelli from their experience and knowledge of the food industry.

 

We select excellent food products by listening to the stories their producers tell us. We grow with the producers and with the restaurateurs who want to use their products.

We’ve been handling pots and pans for 25 years, experimenting first-hand in the field with the unique characteristics and quality of the products that we want to put on the market. Our work is one of explorers, and we are driven by curiosity. Our experience lies in the hands of our clients.


How our company began?

Food Consulting was created by Michele Gallina and Moreno Tavernelli from their experience and knowledge of the food industry. Michele and Moreno bring years of first-hand work in the kitchen working with high-quality food products, which gives them their direct and passionate approach for their work today. Michele proposed products for the Selecta Spa company as coordinator of agents in northwest Italy, and Moreno used high-quality products at Hotel Panama in Alassio, and today is a salesperson for Selecta Spa.


Michele Gallina

Food Consulting aims to find the best distribution channels for excellent food products.

We believe that every high quality food product has a story to tell, and that these stories deserve to be heard. We want to gather traditions and showcase the best products. We start from the idea of the banquet tables of the 16th century, when serving strawberries and cherries all year long was considered the height of wealth and wellbeing, representing the ability to control time. Today, on the other hand, we know that respecting the seasonality of products is essential for obtaining high quality and excellent food. Like our grandparents, we prefer to wait for peaches in the summer and oranges in November. This is how we respect the well-being and natural goodness of products, because the health of tomorrow comes from how we feed ourselves today.

We believe that selling these products is a return to tradition. We want the moment of sales to become a tale of the past, created through the exchange of ideas.

Finally, we believe that food consulting for a restaurateur should be taken as a matter of almost personal importance. Our constant presence and professionalism that we have demonstrated over the years has created trust in our clients. Our strength is that we have always “gotten our hands dirty” with them.

Food Consulting strives to offer a complete consulting service that begins with the land and finishes at the tables of our restaurateurs—just like our grandparents, who gathered fresh products from the fields, cooked them, and served them at the table for all the family.

Our story

At Food Consulting, we talk to the producers. We listen to their stories and experience the endeavors of their trade, immersing ourselves in their worlds of production. We establish a human connection with our clients, adapting our approach to the various situations and personalities with whom we work. Every day, we work alongside our clients, for them and with them, side by side. We tie on aprons and enter the kitchens, where they listen to us, discussing their work and how they can constantly improve their products. We learn a lot from the producers in a continual exchange of experiences and expertise that brings us closer to understanding the product, its uses, and its potential excellence that it can express. This knowledge is passed on to the restaurateurs we serve and guarantees the success of the high-quality products they know how to make so well.

“True wealth is being able to learn,” but our wealth comes from passing on the knowledge of what we’ve learned to others.

We’re an extensive, professional network…made up of people. We are like a soccer team: everyone has a role and we are organized into a system, guided by the coach who gives us advice and encouragement. The players would be lost without a coach, and it doesn’t make sense to have a coach without a team.