With over 20+ years of experience as an architect, interior & food equipment designer implementing + developing concepts for companies like Sodexo, SSP, OTG Management, Compass & most recently, Delaware North Companies, I bring an unique perspective on the food service/ restaurant sector having worked 1st hand w. operators evaluating sites, reviewing leases as well as conceiving, developing & building their concepts.
During my 11yr close association w. OTG Management, we went from 1 location in 1 airport to over 100 locations in 6 airports.For work including winning prime vending contracts at the old Jet Blue Terminal, LGA US Air & Tucson Airports, listed as OTG's Design Director, I was OTG's sole A/I/FE designer. Plus for OTG's first 10 years, I oversaw all of OTG's design+construction plus was integral to site analysis, concepting, operations, contracts, procurement & construction observation
Thus I have a thorough understanding of what it takes to get a restaurant open. I bring an unique + demonstrated skill set to the table for both the front & back of the house design w. a full understanding of both aesthetics & operations. I'm both NCARB (foh) and FCSI (boh) certified.
As an associate, owner and principal in different companies, I've worn many hats & have had a variety of responsibilities. I've ran projects, teams of workers, & coordinated consultants plus have done all aspects of a job from contract negotiation through post project close-out including design, documentation, permitting, bid negotiations and construction administration. I can be plugged into a project during any phase and serve whatever function is most needed.
Recently to learn even more about the restaurant industry from a chef's perspective, I've been writing a column for Examiner.com profiling Los Angeles area chefs, their plates, issues and suppliers.