Working with us
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
Ruby's infatuation for food has been a constant throughout her life, with over 15 years of experience in the industry. Starting in hospitality at just 16, she quickly climbed the ranks within Bristol's vibrant restaurant scene. At 19, Ruby completed her Diploma at Leiths School of Food & Wine, propelling her career across various sectors including high-end catering, restaurants, and private dining.
Driven by a desire to make a positive impact on the food industry, Ruby co-founded ByRuby, a company specialising in premium, all-natural frozen meals. She built the business from the ground up, developing expertise in FMCG brand growth across direct-to-consumer and retail channels.
Following ByRuby's successful acquisition by Charlie Bigham's, Ruby has joined Good Food Studio as their lead food consultant. In this role, she plays a key part in driving growth and strategy, overseeing product delivery, and guiding both clients and teams through projects. Her wealth of experience and innovative approach continue to shape the future of food.
Ruby Bell, Lead Food Consultant
Growing up with hospitality at the forefront of family life, Sophie quickly developed an interest in food and restaurants. After graduating from Cardiff University with a BSc in Social Sciences, she returned to London to begin her career in restaurant marketing.
Sophie specialises in Social Media management and Content Creation, with previous experience working agency side for restaurants and in-house brands. She combines strategic insight with creativity to craft on-trend content that resonates with various audiences. Her campaigns are built on thorough industry research and an understanding of digital trends, resulting in highly effective strategies that elevate brand visibility and drive account growth.
Her passion for food and wine fuels her work—she’s on the pulse of London’s latest restaurant and bar openings. This hands-on knowledge of the industry gives her a unique edge in producing content that is both authentic and impactful.
Sophie Rotti, Marketing and Content Manager
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.
Kwan's upbringing was spent surrounded by the hustle and bustle of restaurants, giving him an early familiarity with the hospitality industry. His culinary and creative career began in various sectors of the food industry across London and Bristol. His professional journey has been a dynamic blend of diverse roles, showcasing a passion for both the culinary arts and visual storytelling.
Having graduated with a BAHons in Photography, he combined his love for photography and food, immersing himself in food styling, food photography, and menu development. Kwan recently played a key role in opening Kanzzi, a Japanese restaurant in South London, from concept to launch.
At Good Food Studio, Kwan plays an active role in various projects that come through the door from assisting with ideation concepts to delivering technical reports as well as ensuring the studio runs smoothly.
Kwan Suh, Development Technologist
Gaining a BSc in Culinary Arts and an MA in Food Business management, Gabriel started his career working in kitchens across London working in a variety of different sectors within the hospitality industry. Since transitioning into project management, he has found a passion for helping startups launch in the London market, as well as working with established businesses to optimise their operations and devising efficient work processes. Managing critical path and development pipelines on a daily basis, Gabriel’s got his finger on the pulse with everything that’s going on at the studio and in our client’s operations.
Gabriel Bray, Development Manager
Sophie discovered her passion for food early on while cooking in a busy bistro in Edinburgh. Her culinary journey expanded further during her time at the University of York, where she immersed herself in Japanese and Spanish cuisines whilst earning a BA Hons in Social Policy and Crime. After university, Sophie joined the team at Hide, a Michelin-starred restaurant in London. At Hide she embraced a fast-paced environment that refined her skills in both culinary execution and organisation. Over three years, she advanced through and led each section of the kitchen. This built a strong foundation in culinary techniques and kitchen management.
Sophie’s hunger to learn and constantly improve inspires her to become a better chef. At Good Food Studio, as a Development Chef Sophie plays a key role in developing and testing new and/or existing recipes and concepts.
Sophie Banatvala, 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.
CHARLOTTE HARRIS, DEVELOPMENT CHEF - 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.
GABRIEL BRAY, DEVELOPMENT MANAGER - Gaining a BSc in Culinary Arts and an MA in Food Business management, Gabriel started his career working in kitchens across London working in a variety of different sectors within the hospitality industry. Since transitioning into project management, he has found a passion for helping startups launch in the London market, as well as working with established businesses to optimise their operations and devising efficient work processes. Managing critical path and development pipelines on a daily basis, Gabriel’s got his finger on the pulse with everything that’s going on at the studio and in our client’s operations.
KWAN SUH, JUNIOR DEVELOPMENT CHEF - Kwan's upbringing was spent surrounded by the hustle and bustle of restaurants, giving him an early familiarity with the hospitality industry. His culinary and creative career began in various sectors of the food industry across London and Bristol. His professional journey has been a dynamic blend of diverse roles, showcasing a passion for both the culinary arts and visual storytelling. Having graduated with a BAHons in Photography, he combined his love for photography and food, immersing himself in food styling, food photography, and menu development. Kwan recently played a key role in opening Kanzzi, a Japanese restaurant in South London, from concept to launch.
PUJA BHATIA, CONTENT MANAGER - Puja is a versatile content creator and social media manager, renowned for her ability to produce imaginative and engaging content across various platforms. Holding both a BA Honours in Photography and a Master’s degree in Advertising, Branding, and Communication, she brings a unique blend of visual and strategic expertise to her work. Drawing from her extensive experience at renowned agencies like Byter Digital and Influncr, Puja has honed her skills across multiple marketing disciplines. From crafting compelling paid advertising campaigns to managing client relationships and providing strategic creative direction.
