About CCB Culinary Solutions
Real Kitchen Experience. Real-World Results.
We bring professional culinary expertise directly to your operation — not theory, not guesswork. Just proven strategies built from years on the line and in the boardroom.
About Us
Born in the Kitchen, Built for Business
We help foodservice businesses turn great ideas into successful, sustainable operations.
Our consulting approach combines industry expertise, strategic thinking, and practical experience to help clients navigate the challenges of today's foodservice environment. From concept development and menu strategy to operations, financial performance, and growth planning, we work alongside our clients to create solutions that are both innovative and achievable.
Every foodservice business is different. That's why we take the time to understand your goals, challenges, team, customers, and market before developing a tailored strategy. Our focus is on clear recommendations, measurable results, and solutions that work in the real world.
Whether you're launching a new concept, improving an existing operation, expanding your business, or looking for a fresh perspective, we bring an experienced, collaborative approach to every engagement.
Meet the chef
Chef Carlos Castillo-Blanco
Culinary Expertise. Foodservice Leadership. Real-World Solutions.
Chef Carlos Castillo-Blanco is a culinary and foodservice leader with a passion for creating exceptional dining experiences while improving the way foodservice operations work behind the scenes.
Throughout his career, Carlos has worked across complex healthcare foodservice environments, combining culinary creativity with operational strategy, menu development, team leadership, and a strong understanding of the unique demands of serving patients, families, employees, and guests. His experience includes developing innovative menu concepts, introducing plant-forward offerings, creating seasonal programs, and finding new ways to make food both nutritious and enjoyable.
Carlos believes that great foodservice is about more than what is on the plate. It is about the people, processes, culture, and purpose behind every meal. His approach brings together culinary excellence and practical operational thinking to help organizations build food programs that are efficient, engaging, sustainable, and financially responsible.
Today, through his consulting work, Chef Carlos brings that experience directly to organizations looking to elevate their foodservice programs. Whether the goal is to improve operations, develop a new concept, strengthen culinary teams, refresh menus, or create a better overall dining experience, Carlos takes a hands-on, collaborative approach focused on practical solutions and lasting results.
Philosophy
"Better foodservice starts with understanding the people you serve — and building an operation capable of serving them exceptionally well."
Credentials & Experience
Expertise You Can Trust
15+ Years in Professional Kitchens
From line cook to executive chef, our experience spans every station and every service style.
Food Cost & Profit Specialist
Certified expertise in food cost analysis, menu engineering, and P&L optimization for foodservice operations.
Health & Safety Compliance
Deep knowledge of FDA Food Code, state health regulations, and HACCP implementation across multiple markets.
Staff Development & Training
Proven track record building kitchen teams that perform consistently, reduce turnover, and elevate service standards.
Our Philosophy
We Work Alongside You, Not Above You
Consulting shouldn't feel like an audit. We embed ourselves in your operation, learn your team, understand your guests, and build solutions that your staff will actually use. Every recommendation we make is grounded in what's practical, profitable, and sustainable for your specific business.
"Your goals. Our expertise. Better foodservice outcomes."
Let's Build Something Great Together
Start with a no-obligation consultation. We'll listen first, then show you exactly where the opportunities are.