G. Thomazini is a chef, entrepreneur, consultant, and educator with international experience across the hospitality and food-service industry. His work spans stand-alone restaurants, hotel food and beverage operations, cafés, bakeries, and hospitality ventures at different stages of development.
Over the course of his career, he has worked across China, the Middle East, Europe, and Brazil, gaining practical insight into diverse markets, regulatory environments, and operational models. This international exposure has shaped his approach to building hospitality businesses that combine creativity with operational discipline and financial sustainability.
Beyond the kitchen, Thomazini works as a hospitality consultant, supporting entrepreneurs and operators in concept development, operational strategy, and the design of lean, scalable food-service businesses.
He is the author of The Outsourced Café and Breaking Down F&B Consulting. He is also podcast host at Mentes Temperadas (Seaseoned Minds)
