Founded by James Karl Ephraim, the company is based in Asia. With more than 20 years’ experience in the hospitality industry, we have collaborated with many 5 star hotel and restaurant brands.
C.Q.A. Restaurant Consultants’ goal is to improve your business quality by giving you the best of our industry experience which will give your customers the best dining experience.
Is to work in conjunction with food and beverage outlets and improve their products and services.
Is to provide quality assurance and clear path for our clients, which will be provided by 20 years in the business at top level.
(GROUP MIXOLOGIST)
“I have always had the feeling that I belonged behind the bar, seeing bartending not as job but a passion,an environment i can creatively and colorfully express myself while exiting guest’s pallets with flavors true to home. A true calling”
Wisnu is incharge of overall corporate beverage strategies as well as development of beverage menu. Incorporating local and forgotten ingredients to his magical Asian creations. Bringing over 15 years’s international experience, Wisnu is key asset to C.Q.A Mixology
(FOUNDER)
The founder of C.Q.A Restaurant Consultants, James has more than 20 years of hands-on food and beverage service experience.
James has collaborated with many 5-star resorts and many Michelin star restaurants such as Mugaritz Restaurant Spain (voted number 1 in the world 2017). James was a key asset of the Mozaic Restaurant Group Bali, successfully getting in the “San Pellegrino” top 100 restaurants in the world and also in the top 5 of Asia. His passion about Western and Asian culinary cuisine has led him to be one of the most successful chefs in Bali, Indonesia.
(EXECUTIVE CHEF)
I Komang Suarcana’s career as a chef started on a cruise ship and has continuously travelled the world.
He settled back in Bali working at famous restaurants such as Hardrock Café, Sarong, Hu’u Bar Bistro and Villa before setting sail again on the Meinschiff cruise liners as Chef de Cuisine. His love with the land of his birth returned him to Bali once more to work with Kinuwa Bar as executive chef and, later, Spice by Chris Salans Restaurant, where he was Head Chef.