WHO ARE WE?

Depur is a group of dedicated experts, all with prior restaurant experience, that came together in 2012.
Each one of us adds our own touch to our customers' projects. This increases our agility and effectiveness when it comes to understanding F&B issues and supporting the operational roll-out of the concepts we co-create.
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OUR HISTORY

« BACK THEN, I WAS A BEGGINER: I HAD A BAR-RESTAURANT CONCEPT IN MY MIND BUT I DIDN’T KNOW WHERE TO START…I MANAGED IT IN THE END BUT IT TOOK MORE THAN A YEAR AND A HALF TO COMPLETE. AND IT COST ME A LOT – TOO MUCH, AND NOT JUST FINANCIALLY! I WAS DESPERATE ALONG THE WAY TO FIND A CONSULTANCY THAT WOULD HELP ME BUT I NEVER CAME ACROSS ONE… »

Dan Cebula’s launch of Drôle d’Endroit Pour Une Rencontre, a flamboyant New York-style bar-restaurant atop the Butte Montmartre (Paris 18th), dates back to 2002.

Fresh out of finance, and despite his enthusiasm and energy, Dan had struggled to find a leasehold, financing or a stable team. So he promised himself that one day he would help those experiencing similar difficulties in starting a business.

A former trader in New York and Paris at HSBC for 7 years, Dan Cebula entered the restaurant business in 2002 when he created the Drôle d’Endroit Pour Une Rencontre bar-restaurant and Depur restaurant.

Trainer and lecturer for restaurant groups and investment funds since 2011.
Incubation and project development in the food & beverage sector since 2013 through the Depur Experiences consultancy.

DAN CEBULA: BIO

THE DEPUR TEAM

At Depur, we believe in the power of collective work. All Depur team members have a restaurant background (independent restaurateurs, chefs, F&B group senior executive) and are grouped into units of complementary skillset and expertise: like in a restaurant, everyone has their own contribution to make.
This way of working is precisely what makes Depur agile and able to innovate and anticipate major F&B trends and changes.

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OUR CUSTOMERS

Commercial catering: independents, fine dining/table service, fast casual/counter service, bakeries, snacking, bars, coffee shops
Hotel catering: intregrated chains, boutique hotels, new generation youth hostels
Collective catering: neo-company canteens, business food courts, hybrid cafeterias
On the go catering: supermarket shops in shops, kiosks, stands, outdoor food halls
Investment funds: valuation and assistance with target selection, acquisition and sale strategies

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CONTACT US

Ideas, projects, questions?
Let's talk!