We transform Italian excellence into successful global projects.
GIMAC Consulting was born from the combined experience of two Italian executive chefs, Alessandro and Giancarlo, united by their desire to offer international consulting services that combine the technical rigor of fine dining with the timeless charm of Italian hospitality. Our mission is to transform Made in Italy into winning gastronomic projects, designed to stand out in the most competitive global markets.
The philosophy that guides all our work is comprehensive consulting : from concept development to spatial design, from menu creation to kitchen and dining room staff training, from recruitment to defining operational procedures and creating a wine list that captures Italy 's finest terroirs. Every detail is meticulously handled, right up to the turnkey delivery of a restaurant or new restaurant format.
Our portfolio includes leading figures in the Italian food and wine scene, including pizza makers, ice cream makers, and renowned chefs—practical examples of how Made in Italy can translate into successful, replicable models that are globally successful.
Bringing Italian authenticity to the world means conveying values of conviviality, history, elegance, and craftsmanship, capable of making a difference in customer perception and the success of a project.
Alessandro Maruccia
Executive Chef & Consulente Internazionale
Appointed by ALMA Ambassador of Italian Cuisine for Northern Europe, Alessandro Maruccia has gained experience in starred kitchens in Italy and Germany, as well as in prestigious luxury establishments in Dubai and Addis Ababa.
Since 2022 he has been Executive Chef and partner in Helsinki, where he leads Osteria dei Gusti and Osteria dei Mancini, both included among the 100 Best Restaurants Finland .
Today he puts his international experience to work providing specialized consultancy for openings, menu development, and staff training.
Giancarlo Cammisa
Executive Chef & Consulente Internazionale
Chef, entrepreneur, pastry chef, sommelier, and dining room manager, Giancarlo Cammisa represents one of the most complete and versatile figures in Italian hospitality.
Trained at ALMA , he has worked in Italy, France, Switzerland, and the United Kingdom, alongside Michelin-starred masters. His restaurant, "Inchiostro," was voted best restaurant in Peschiera del Garda.
Today, he offers his expertise in international consultancy that combines technique, creativity, and managerial skills, transforming every gastronomic project into a tangible success.