Paul Forciniti is a hospitality consultant, chef and author with more than 25 years in kitchens and hotel operations across six countries, including Buenos Aires, Paris, Barcelona, Mexico City and New York. A former Executive Chef at Hotel Presidente InterContinental Mexico City, he advises luxury hotels and restaurants in the United States on restaurant transitions, kitchen systems and culinary strategy. He is the author of Your Food Is Not The Problem, From Concept to Cover and The Kitchen Operating Manual.