The Team
Amir is a highly accomplished food innovator with experience in Michelin starred restaurants, FMCG, and foodservice. He has a BSc in Culinary Arts and is skilled in data-driven food development and trend-oriented market analysis. Amir has launched successful products with major retailers such as Tesco and Asda, and created new restaurant concepts for Sky UK managing sites across UK and Ireland. He has directed numerous chefs and management teams, producing hundreds of recipes and menus each season. Amir's project management skills have resulted in commercial improvement and business growth for his clients.
He was named in the CODE Hospitality's '30 under 30' 2020 rankings, recognising his outstanding contributions to the UK hospitality industry.
Amir Mousavi, Founder & Creative Director
Roberto brings together a mix of culinary creativity, food science, and commercial product development. With 18 years of experience across hospitality, and food manufacturing, his career has taken him from Michelin-starred kitchens in the UK and internationally to developing and launching products for some of the country’s leading food and drink businesses.
With a BSc in Culinary Arts, Roberto deeply understands what it takes to turn a great food idea into a successful commercial product. His experience spans everything from early-stage concept development and recipe creation through technical compliance, manufacturing, scale-up, and launch.
Throughout his career, Roberto has worked with businesses including AG Barr, M&S, Eurostar, Waitrose and Paris Baguette. At Good Food Studio, Roberto brings this combination of creative and technical thinking to client projects, helping ambitious ideas move to practical execution.
Roberto Silvagni, Product Development Manager
After graduating from culinary school, Ryan built a career spanning professional kitchens, recipe development, and food operations. His experience includes working in Michelin-recognised restaurants, developing and testing recipes for cookbooks and workshops, and scaling food production in a growing food business.
His background has given him a strong understanding of modern cooking techniques, recipe development, kitchen operations, and the practicalities of producing food consistently at scale. He brings a hands-on approach to recipe development, with a focus on creating food that is both commercially practical and true to the original concept.
At Good Food Studio, Ryan brings this culinary and development experience to client projects, supporting recipe creation, testing, refinement, and the development of food that works in a commercial setting.
Ryan Yen, Development Chef
Helena boasts a decade-long career as a project manager, with roots in the events industry. This foundation has honed her skills in overseeing complex projects, budget management, and collaborating effectively with both national and international clients.
Her diverse experience spans the hospitality, education, and corporate sectors, giving her a unique perspective on both B2B and B2C interactions. Helena's flexible approach to project management, coupled with her profound passion for food, naturally drew her back to the food and hospitality arena.
In her venture with Good Food Studio, Helena has been a linchpin. She's been central to shaping the team, selecting the best talent in line with the company's core values, and driving significant sales and business development initiatives. Simultaneously, Helena dedicates herself to individual client projects, ensuring that Good Food Studio not only meets but exceeds client expectations. Her comprehensive approach and fervor for the industry have been instrumental in what is now cementing Good Food Studio’s position in the food consultancy landscape.
Helena Tapia, Managing Director
Making her mark in London’s bustling food scene, Charlotte is best known for taking the helm as Head Chef at Hicce Hart. There, she set up her kitchen from the ground up, crafted innovative menus, and managed an impressive line-up of events, including standout gigs for big names like Spotify and festivals like Pub In The Park. Her culinary journey began at the esteemed Leiths School of Food and Wine, where she quickly showcased her talent and determination, skyrocketing through the ranks in London's vibrant dining scene. Across a variety of restaurants, from intimate wine bars to bustling catering events, Charlotte has proven her adaptability and innovative spirit. Throughout her career, she's showcased her creations in Olive magazine and played a key role in the launch of the Diddly Squat restaurant for Amazon's "Jeremy Clarkson’s Farm. As a Development Chef, she’s plays a major role in mobilisation of restaurants and recipe writing operational problem solving.
Amy has a broad background across hospitality, food and beverage, luxury travel, and hospitality strategy. Her experience includes working in Sydney on major F&B projects, giving her a strong understanding of concept development, customer experience, and the commercial side of hospitality.
She has a particular passion for emerging food and beverage trends, and enjoys being part of the journey from an early idea through to something tangible. Her experience across different areas of hospitality gives her a rounded perspective, balancing creativity with a practical understanding of what makes a concept work.
At GFS, Amy supports hospitality and FMCG projects, coordinating teams, suppliers and partners across development and delivery. Her role spans food development, client communication and operational readiness through to launch.
Amy Sussman, Project Executive
Cansu is a Development Chef with hands-on experience across professional kitchens, product development and consultancy projects. Before joining Good Food Studio, she worked in professional kitchens, including Zahter, alongside product development and consultancy projects such as Morr and Jumo. This experience has given her a broad understanding of kitchen operations and the development of food concepts for the market.
She holds a degree in Gastronomy and Culinary Arts and a Master’s in Food Innovation, combining her practical culinary experience with a strong understanding of food development and innovation.
At Good Food Studio, Cansu contributes to recipe development, supporting projects from initial idea through to implementation.
Cansu Baykam, Development Chef
Ashley brings a strong operational backbone to GFS, with experience spanning hospitality, FMCG, e-commerce and F&B. She has worked across high-growth brands and multi-site environments, developing an understanding of how to translate concepts to scalable, commercially viable operations.
Most recently, Ashley has led culinary training and development at Sessions, delivering menus across multiple brands and cuisines through a nationwide network of kitchens. Her work bridges product and execution, ensuring menus are well-developed and consistently delivered at scale. Previously, she held senior operational roles at hospitality businesses including Buns From Home and Luminary Bakery, overseeing site rollouts, team structures, budgets and compliance. She has also worked with Wholegood and GAIL’s, developing operational systems, training programmes and processes to support growth.
At GFS, Ashley focuses on operational strategy, training systems and ensuring concepts are built with real-world execution in mind. Her structured approach helps translate creative ideas into functioning businesses.
Ashley Scantlebury, Director of Projects
Zac’s culinary career began in his native Sydney, where he trained with the acclaimed Rockpool Dining Group under influential Australian chef Neil Perry, building a strong foundation in produce-led, live-fire cooking that continues to shape his food today.
Over the past 15 years, Zac has worked in some of the most celebrated kitchens in Australia and the UK, including Nomad and the two-Michelin-starred Dinner by Heston Blumenthal. He later played a key role in the opening of Brat in London’s Shoreditch, helping the restaurant earn a Michelin star within six months and co-creating signature dishes including the now-iconic Brat Cheesecake. He then led the team there for 4 years.
An experienced development chef, Zac has since launched restaurant concepts across London and Paris, with a particular focus on live fire cooking and produce led menus. Most recently, he led the food offering for a highly regarded London pub group.
At Good Food Studio, Zac brings deep culinary expertise, a strong produce first instinct and the ability to turn ambitious food ideas into distinctive, exciting menus.
Zac Inwald, Development Chef
AMIR MOUSAVI, FOUNDER & CREATIVE DIRECTOR - Amir is a highly accomplished food innovator with experience in Michelin starred restaurants, FMCG, and foodservice. He has a BSc in Culinary Arts and is skilled in data-driven food development and trend-oriented market analysis. Amir has launched successful products with major retailers such as Tesco and Asda, and created new restaurant concepts for Sky UK managing sites across UK and Ireland. He has directed numerous chefs and management teams, producing hundreds of recipes and menus each season. Amir's project management skills have resulted in commercial improvement and business growth for his clients. He was named in the CODE Hospitality's '30 under 30' 2020 rankings, recognising his outstanding contributions to the UK hospitality industry.
HELENA TAPIA, MANAGING DIRECTOR - Helena has been working as a project manager for the past 10 years. Her background in the events industry has helped her gaining invaluable experience in multitasking complex projects end to end, managing large budgets and liaising with suppliers and clients, both at national and international level. Having worked within the hospitality, education and corporate sectors, she counts with a wide experience in B2B and B2C and a flexible approach. Her passion for food was key for Helena to return to the food/hospitality industry.
ASHLEY SCANTLEBURY, DIRECTOR OF PROJECTS - Ashley brings a strong operational backbone to Good Food Studio, with experience spanning hospitality, FMCG, e-commerce and food & beverage. She has worked across high-growth brands and complex multi-site environments, developing an understanding of how to translate concepts into scalable, commercially viable operations. Most recently, Ashley has led culinary training and development at Sessions, delivering menus across multiple brands and cuisines through a nationwide network of kitchens. Her work bridges product and execution, ensuring menus are well-developed and consistently delivered at scale. Previously, she held senior operational roles at hospitality businesses including Buns From Home and Luminary Bakery, overseeing site rollouts, team structures, budgets and compliance. She has also worked with Wholegood and GAIL’s, developing operational systems, training programmes and processes to support growth. At Good Food Studio, Ashley focuses on operational strategy, training systems and ensuring concepts are built with real-world execution in mind. Her structured approach helps translate creative ideas into functioning businesses.
ROBERTO SILVAGNI, PRODUCT DEVELOPMENT MANAGER - Roberto brings together a mix of culinary creativity, food science, and commercial product development. With 18 years of experience across hospitality, and food manufacturing, his career has taken him from Michelin-starred kitchens in the UK and internationally to developing and launching products for some of the country’s leading food and drink businesses. With a BSc in Culinary Arts, Roberto deeply understands what it takes to turn a great food idea into a successful commercial product. His experience spans everything from early-stage concept development and recipe creation through technical compliance, manufacturing, scale-up, and launch. Throughout his career, Roberto has worked with businesses including AG Barr, M&S, Eurostar, Waitrose and Paris Baguette. At Good Food Studio, Roberto brings this combination of creative and technical thinking to client projects, helping ambitious ideas move to practical execution.
AMY SUSSMAN, PROJECT EXECUTIVE - Amy has a broad background across hospitality, food and beverage, luxury travel, and hospitality strategy. Her experience includes working in Sydney on major F&B projects, giving her a strong understanding of concept development, customer experience, and the commercial side of hospitality. She has a particular passion for emerging food and beverage concepts, and enjoys being part of the journey from an early idea through to something tangible. Her experience across different areas of hospitality gives her a rounded perspective, balancing creativity with a practical understanding of what makes a concept work. At GFS, Amy supports hospitality and FMCG projects, coordinating teams, suppliers and partners across development and delivery. Her role spans food development, client communication and operational readiness through to launch.
CANSU BAYKAM, DEVELOPMENT CHEF - Cansu is a Development Chef with hands-on experience across professional kitchens, product development and consultancy projects. Before joining Good Food Studio, she worked in professional kitchens, including Zahter, alongside product development and consultancy projects such as Morr and Jumo. This experience has given her a broad understanding of kitchen operations and the development of food concepts for the market. She holds a degree in Gastronomy and Culinary Arts and a Master’s in Food Innovation, combining her practical culinary experience with a strong understanding of food development and innovation. At Good Food Studio, Cansu contributes to recipe development, supporting projects from initial idea through to implementation.
RYAN YEN, DEVELOPMENT CHEF - After graduating from culinary school, Ryan built a career spanning professional kitchens, recipe development, and food operations. His experience includes working in Michelin-recognised restaurants, developing and testing recipes for cookbooks and workshops, and scaling food production in a growing food business. His background has given him a strong understanding of modern cooking techniques, recipe development, kitchen operations, and the practicalities of producing food consistently at scale. He brings a hands-on approach to recipe development, with a focus on creating food that is both commercially practical and true to the original concept. At Good Food Studio, Ryan brings this culinary and development experience to client projects, supporting recipe creation, testing, refinement, and the development of food that works in a commercial setting.
ZAC INWALD, DEVELOPMENT CHEF - Zac’s culinary career began in his native Sydney, where he trained with the acclaimed Rockpool Dining Group under influential Australian chef Neil Perry, building a strong foundation in produce-led, live-fire cooking that continues to shape his food today. Over the past 15 years, Zac has worked in some of the most celebrated kitchens in Australia and the UK, including Nomad and the two-Michelin-starred Dinner by Heston Blumenthal. He later played a key role in the opening of Brat in London’s Shoreditch, helping the restaurant earn a Michelin star within six months and co-creating signature dishes including the now-iconic Brat Cheesecake. He then led the team there for 4 years. An experienced development chef, Zac has since launched restaurant concepts across London and Paris, with a particular focus on live fire cooking and produce led menus. Most recently, he led the food offering for a highly regarded London pub group. At Good Food Studio, Zac brings deep culinary expertise, a strong produce first instinct and the ability to turn ambitious food ideas into distinctive, exciting menus.
