ON TAP: Presented by FCSI, The Americas

 Get ready for an electrifying episode of On Tap!

 Prepare for takeoff! This episode of On Tap Presented by FCSI The Americas features Par Bain, the newest board member representing the Canadian membership. Par chats with Wade about his 44 year journey in hospitality and foodservice, his transition from operations into architecture and foodservice design, and the sectors that Smart Design Group serves. Par shares his unique perspective on the complexities of airport foodservice, including innovative technologies and operational improvements that cater to passengers in a hurry. ✈️

Get ready for an episode of On Tap that'll have you raising your glass and tapping your toes! In this entertaining installment, we're thrilled to welcome the incredible Steve Carlson, President & Executive Principal of Rippe Associates.But hold on tight, because Steve's journey into the world of foodservice is anything but ordinary! Join us as we dive into his fascinating backstory, from the unexpected detours of Premed and Stainless Fabrication to the dazzling world of Ballroom dancing.

Welcome to another episode of On Tap, where we delve deep into the world of foodservice design! Today, we are thrilled to have multi-award-winning consultant, Chris Bigelow, joining us. Recognized as one of the top 20 most influential figures in sports facility design and management, Chris has a wealth of knowledge to share.In our conversation, Chris takes us on a journey from his early days in the foodservice industry to his current role as an industry leader. He shares fascinating insights from his favorite projects and discusses the evolving landscape of sports and leisure facility design, highlighting the challenges and changes he's experienced over time.But that's not all! Chris also opens up about the invaluable relationships between manufacturers, reps, and consultants, and offers his sage advice for anyone stepping into the world of foodservice design.This episode is a treasure-trove of insights that will give you a behind-the-scenes look at foodservice design. So grab a seat, get comfortable, and join us for this enlightening conversation with Chris Bigelow!To learn more about Chris and his work, head on over to http://www.bigelowcompanies.com/staff.html. Let's dive in!

In this episode of On Tap, Wade is joined by Emmanuel Melo, a member of our Latin America Chapter in São Paulo, Brazil. With his nearly 50 years in foodservice, Emanuel shares how he got his start in the industry as a youth, his favorite projects he's worked on, and relates some of the unique challenges of designing kitchens in Latin America. As a bonus, as one of the planners for September's Latin American Conference, he and Wade discuss the excitement surrounding this exciting time in Panama City and what it means to the Latin American consultants. This is a unique episode that you'll be sure to enjoy! To learn more about Emmanuel and StudioIno Design de Foodservice, visit https://www.studioino.com/To learn more about attending or sponsoring the upcoming Latin American conference, visit: http://www.fcsita.org/

Ladies and gentlemen, put your drinking glasses down and tune in because it's time for another episode of FCSI On Tap! This episode, we have a special guest - Khaled Halabi, NYC-based Director of Design at Cini-Little, and a true international man of mystery.Join Wade as he sits down with Khaled to discuss his journey in the industry. From working with his dad in architecture and engineering to his time in the hotel industry in Indonesia and Dubai, Khaled has seen it all. Plus, he shares his love for food and his experience learning culinary in Switzerland.But wait, there's more! Khaled also imparts valuable advice for younger members entering the industry. Trust us, this is an episode you won't want to miss.So grab your favorite beer or a cocktail and tune in to FCSI On Tap, available now on YouTube. And as always, Cheers!

Welcome to On Tap: Presented by FCSI The Americas! Joining us in today's episode, we are delighted to have Rochelle Monahan, Associate Principal at Rippe Associates. Just wait! We'll be diving into Rochelle's incredible passion for foodservice design within the healthcare industry, as well as her heartwarming personal life with her family. So don't miss out on this exciting and enjoyable episode of FCSI On Tap! For more information about Rochelle Monahan, visit: https://rippeassociates.com/team_memb....

Welcome to On Tap: Presented by FCSI The Americas! In today's episode, we have a special treat for you. Joining us is the talented Robert Scheibly, Project Manager & Designer at Camacho. We'll be exploring his fascinating journey in the industry, discussing how he got his start, and learning about the mentors who've guided him along the way.But that's not all! We'll also be diving into the exciting world of technology in foodservice design consulting, discussing its current impact and where it's headed in the future. And as a bonus, Robert will give us a glimpse into his personal life, sharing his experience of moving into an RV with a pregnant wife – trust me, you don't want to miss this!So, grab your favorite beverage, sit back, and let's get this fun episode started. Welcome to FCSI On Tap!

In this episode of On Tap Presented by FCSI The Americas, we are joined by the incredible Jessica Gates, Associate Design Project Manager at Real Food Hospitality and Design.  Jessica takes us on her journey through her beginnings in foodservice consulting while also sharing her design approach. They talk favorite projects, and her unique insights on design in all things. But wait - there's more! Prepare for great laughs as Jessica and Wade share some hilarious personal stories you won't want to miss. Make sure to visit https://rfhsd.com/about/jessica-gates/ to learn even more about Jessica and the incredible work done by RealFood Hospitality, Strategy, and Design. For more about RealFood Hospitality, Strategy and Design, visit https://rfhsd.com/If you like this episode, be sure to like and subscribe for more great stories from all of your favorite FCSI consultants in foodservice. #foodserviceconsultant #fcsi #foodservice #OnTap #FUZE #RealFood #JessicaGates

Welcome to the latest episode of On Tap Presented by FCSI the Americas! In this episode, our host Wade speaks with Joe Mora, Design Director and Project Manager at S2O Consultants, about his fascinating experiences in foodservice design spanning over 35 years.Joe shares his insights on stadium design, specifically taking us through his experience at this year's Super Bowl site. He also delves into his design process and approaches, giving us a unique perspective on how he tackles projects.But that's not all – in this episode, we get to learn about Joe's involvement in the Civil Air Patrol and even hear about how a foodservice consultant like Joe ended up designing an Italian car.With such a diverse range of topics covered, this is one episode of On Tap Presented by FCSI the Americas that you won't want to miss. Tune in now to gain valuable insights and perspectives from one of the industry's most experienced and talented consultants.To find out more about Joe Mora, visit http://www.s2oconsultants.net/joe_mor...To find out more about S2O Consultants, Inc, visithttp://www.s2oconsultants.net/------------------------On Tap is a production of FCSI the Americas and FUZE.ONTAP Website: https://fcsiontap.com/FUZE Website: https://thefuze.net/ON TAP Presented by FCSI, The Americas - S5:1 – Joe Mora#foodserviceconsultant #fcsi #foodservice #OnTap #FUZE #JoeMora

On this episode of On Tap Presented by FCSI the Americas, we speak with Trey Rieper, Project Manager at Foodservice Design Professionals in Waxahachie, TX. A former firefighter, we talk with Trey about the pivot to foodservice consulting, how long it took for him to feel proficient, as well as some advice for incoming consultants with little experience.To find out more about Trey Rieper, visit https://www.foodservicedesignprofessionals.com/who-we-areTo find out more about Foodservice Design Professionals, visithttps://www.foodservicedesignprofessionals.com/

On this episode of On Tap Presented by FCSI the Americas, we speak with John Zerebny, President at JAX Design Group. As a longtime veteran of the consultant industry, John and Wade discuss his start, his background in operations, the greatest influences in his career and what he hopes his legacy will be once he retires.To find out more about John Zerebny, visit https://jaxdesigngroup.com/jax_design_group.phpTo find out more about JAX Design Group, visithttps://jaxdesigngroup.com/index.php

On this episode of On Tap Presented by FCSI the Americas, we speak with Pierre Metellus President of 3PM Design. We talk about his unique path and perspective on the industry, his decision to go out on his own, his favorite projects and the meaning of the name 3PM Design.To find out more about Pierre Metellus, visit https://www.3pmdesign.com/about-us/To find out more about 3PM Design, visithttps://www.3pmdesign.com/

On this episode of On Tap Presented by FCSI the Americas, we speak with Elijah Davis, Project Manager at Next Step Design. Join us as we explore his transition from a Johnson & Wales baking and pastry grad to foodservice consultant, the biggest influences on his professional life, and one thing you'd never guess about him (hint: skateboards).To find out more about Elijah Davis, visit https://nextstepdesign.com/team/elijah-davis-2/To find out more about Next Step Design, visithttps://nextstepdesign.com/

On this episode of On Tap Presented by FCSI the Americas, we speak with Mike Perigard, Director of BIM/CAD Design at Cini Little International. As someone with a very unique perspective in the foodservice consulting industry, we talk with Mike about how CAD/Revit has changed over the last 30 years, the future of computer assisted design, what manufacturers should do differently in their design process, and even some Virtual Reality.To find out more about Mike Perigard, visit https://cinilittle.com/team/To find out more about Cini Little International, visithttps://cinilittle.com/

On this episode of On Tap Presented by FCSI the Americas, we speak with Juan Martinez, PhD, FCSI, Founder of Profitality Labor Guru, an Industrial Engineering Consulting Company. Join us as we chat about the unique approach he has for foodservice consulting, how important networking has been to professional success, and what he finds most rewarding about being a consultant.To find out more about Juan Martinez, visit https://profitality.com/team/To find out more about Profitality, visithttps://profitality.com/

On this episode of On Tap Presented by FCSI the Americas, we speak with Amy Hegarty, FCSI, CID, ASID, SFSP, President at Foodservice Consultants Studio Greater Richmond Region. We touch on the most rewarding parts of foodservice consulting, how interior design can influence kitchen design, and the challenge of having so many professional initials after your name.To find out more about Amy Hegarty, visit https://www.foodserviceconsultantsstudio.com/peopleTo find out more about Foodservice Consultants Studio, visithttps://www.foodserviceconsultantsstudio.com/home

On this episode of On Tap Presented by FCSI the Americas, we speak with a fresh face in the consultant game, Chef Chris Aquilino. In this conversation, we talk about the challenge of going it alone, how to prepare for inflation in the kitchen, and the good work that St. Jude is doing in the lives of their patients.To find out more about Chef Chris Aquilino, visit https://www.chefchrisaquilino.com/To find out more about Further Culinary Group, visithttps://www.chefchrisaquilino.com/recipe-development

On this episode of On Tap Presented by FCSI the Americas, we speak with a Principal from Ricca Design Studios, Mr. Ryan Mikita. Join us as we explore how Ryan got into foodservice from a Fine Arts background, how the industry has changed over Covid, as well as why he chose foodservice consulting as his career.To find out more about  Ryan Mikita, visit https://www.ricca.com/leadership-ryan-mikitaTo find out more about Ricca Design Studios, visithttps://www.ricca.com/

On this episode of On Tap Presented by FCSI the Americas, we speak with Principal from Stuart Davis Design, Mr. Stuart Davis. In this great conversation, Wade and Stuart explore how he got his start in the industry, why he decided to go out on his own, and both his favorite project and greatest screwup.To find out more about Stuart Davis, visit https://www.stuartdavisdesign.com/aboutTo find out more about Stuart Davis Design, visithttps://www.stuartdavisdesign.com/

In this episode of On Tap, Wade welcomes Orlando Espinosa to the program. Orlando and Wade dish on a variety of subjects, everything from Covid impacting B&I foodservice design, to Orlando's time at Aramark - even how long it took to design the foodservice for the Olympics. This is a fascinating episode you won't want to miss!To find out more about Orlando Espinosa & Associates, visithttps://oe-associates.com/ONTAP Website:  https://fcsiontap.com/FUZE Website: https://thefuze.net/

We kickoff our fourth season of On Tap Presented by FCSI the Americas with Andrey Teleguz, Principal at Scopos Hospitality Group. Wade catches up with Andre on everything from segment specialization, to the emergence of augmented reality in foodservice design, and fundraising for Ukrainian refugees. It's a fascinating conversation that you won't want to miss!To find out more about  Andrey Teleguz, visit https://scoposhospitalitygroup.com/teams/robert-vyner/To find out more about Scopos Hospitality Group, visithttps://scoposhospitalitygroup.com/about-us/ONTAP Website: https://fcsiontap.com/FUZE Website: https://thefuze.net/

On this episode of On Tap, we talk with Sojo Alex, senior associate at Envision Strategies. Sojo's background spans over 15 years in the higher education hospitality industry. She is highly experienced in master planning, dining assessments, facility planning, marketing, and strategic planning for complex food service programs. Sojo has worked on nearly every type of project from market research activities, meal pan assessment, and student union programming to providing comprehensive support for the firm's strategic planning work.To learn more about Sojo, visit https://www.envstrategies.com/sojo-alex

On this episode of On Tap, we talk with a unique personality and longtime friend of FCSI, The Americas, AJ Barker, founder and managing partner of Concept Kitchen + Bar. In addition to serving as past conference chair in multiple committees, he's an active chef and recipe development guru. He's trained under certified master chef Gustav Mauler and James Beard award winners Eric Tanaka and Tom Douglas.To learn more about AJ, visit https://conceptkitchen.me/

On this episode of On Tap, we talk with Alec Bauer, owner of Kitchen, Restaurant + Bar Specialists. Alec brings a unique perspective to foodservice consulting, as he was a working chef and then foodservice salesperson before making the jump to consulting.To find out more about Alec Bauer, visit http://www.krbspecialists.com/

On this episode of On Tap, we speak with Melissa Counihan, Chief Operating Office at Counihan & Associates. With over 25 years in the foodservice industry, Melissa helps clients in the K-12 Education and Hospitality markets with developing, implementing, and executing innovative business plans, sales, and marketing campaigns. She is responsible for all day-to-day operations for Counihan and Associates.To find out more about Melissa Counihan, visit http://counihanassoc.com/about-us

On this episode of On Tap, we speak with Jim Petersen, FCSI, President at C.i.i. Food Service Design. A graduate of the Cornell School of Hotel Administration, Jim's professional consulting experience spans a period of over 45 years. Jim served on the FCSI Board of Directors in the 1980s and, during a second elected term extending through 2015, served as Chair of FCSI of The Americas Division as well as Secretary/Treasurer, then President, of FCSI World Wide. He has also served as Chairperson of the FCSI The Americas Code of Conduct Committee and on the founding Board of Governors of the Certified Foodservice Professionals program.  Jim currently serves on the Board of the FCSI Educational Foundation.To learn more about Jim, check out: https://ciifsd.com/personnel

On this episode of On Tap, we talk with Penny Price. Penny has worked with FCSI, the Americas for over 8 years and currently serves as Director of Membership.  She is responsible for FCSI's Membership Application Process, Event Planning and Financials. Penny's past employment includes serving as an Office Manager for a local childcare facility, on-air DJ for WBNQ in Bloomington, IL and Personal Assistant to film writer, producer and director John Hughes.Find out more about Penny here: https://www.forteamc.com/our-team

On this episode of On Tap, we sit down with the guy currently writing this video's description: Matt Martinez. Matt is the Marketing Strategist and Copywriter for FUZE, a branding, web and marketing agency based out of Charlotte, NC. Matt has performed various thankless roles in the foodservice industry since 2010, but despite the odds being against him is now well-positioned to write quirky copy for YouTube videos. Also, Wade Koehler likes to wear ballerina shoes when no one is looking.To learn more about Matt and FUZE, check out https://thefuze.net/

On this episode of On Tap, we speak with Amy Stark. Amy is a nonprofit association executive at Forte AMC and serves as the Director of Administration for FCSI the Americas. Her expertise includes nonprofit strategic management, financial management of complex systems, professional knowledge management, planning and presenting large professional conventions, and building and supporting engaged executive boards.  To learn more about Amy, visit https://www.forteamc.com/our-team

Description: On this episode of On Tap, we talk with long time member Bill Main, FCSI, founder of Bill Main and Associates. A former NFL draft pick and current franchise guru and author, Bill works with brands such as Firehouse Subs, Hooters, Melting Pot and many others.  Join us as we talk about the state of the restaurant industry, as well as how COVID continues to affect foodservice.

On this episode of On Tap, we're pleased to speak with Jennifer Murphy, FCSI. Jennifer is the Charlotte Office Director and Project Manager for Camacho Associates, a professional food service and laundry facilities design and consulting firm with offices in Atlanta, Charlotte, and Birmingham. Join us as we explore her design background, her influences in the industry, being a supermom, and even a bit of Animal Crossing. Find out more about Jennifer Murphy here: https://camachousa.com/who-we-are/#Team

On this episode of On Tap, we speak with Peg Galie, FCSI, Project Coordinator at S2O Consultants, Inc. Peg has been a part of the foodservice consulting world since 2014, and is responsible for directing, organizing and controlling S2O's project activities.  Join us as we talk about her history in the industry, her close friendships with other industry influencers and even her strategies to find the best spots in the great city of Chicago. Find out more about Peg Galie here: http://www.s2oconsultants.net/contact...SHOW LESS

On this episode of On Tap, we sit down with Ed Norman, FFCSI. The Director of Management Advisory and Senior Designer at Clevenger Associates, Ed has been an active part of the foodservice industry since 1972. In 1998, Ed began his full-time consulting career when he founded MVP Services Group, where he would remain until merging with Clevenger Associates in March of 2017.  Ed is a past president of the FCSI's Educational Foundation, past chair of FCSI, the Americas, and past president of FCSI International. Ed is also a co-author of a college textbook, Design & Equipment for Restaurants and Foodservice. Find out more about Ed at: https://clevengerassoc.com/staff/ed-norman/

In our premiere episode of Season Three, Wade sits down with Juan Matamoros, FCSI - CEO of Food Gurus Central America.Juan has been a marketing professional and management advisor for 11 years, with an emphasis on strategic planning, commercial consulting, franchising, and brand development. But despite all of that expertise, his true love is still tennis.Find out more about Juan Matamoros here: https://food-gurus.com/equipo/

In our final episode of Season Two of On Tap, Wade talks with Brent Hall from Clevenger Associates in Puyallup, Washington.Brent has over 28 years of foodservice experience, including custom equipment design and manufacturing, installation, specifications, schematic design, design development, construction documents, and project management. He's had the pleasure of being involved with a vast number of projects worldwide. Brent is a Professional Member of FCSI and is the current Treasurer.Find out more about Brent at: https://clevengerassoc.com/staff/brent-hall/

In this week's episode, we feature Phillip Landgraf, located in Denver, Colorado.Phillip joined Ricca design studios in 2014 with 10 years of experience managing foodservice design for education, public assembly, business and industry, and healthcare projects. He has extensive experience in management advisory services, including facility analysis, benchmarking, menu development, and staff training.Before starting his career in culinary design, Philip had a passion for culinary arts. This led him to a teaching assistant/fellow at Johnson and Wales University Culinary Institute while pursuing his second degree.His talent for design and attention to detail allows him to assist with equipment selection, Refinement, utilities and budget management, and the publication of specifications on any given assignment. Phillip leads our higher education market and one of our studios and uses his culinary background to ensure every project functions as intended.Find out more about Phillip at: https://www.ricca.com/leadership-phillip-landgraf

This week's episode features John Egnor, located in Columbus, Ohio. John shares a vision of aligning hospitality design and operations to help foodservice facility owners, operators, and development professionals maximize profitability and customer experience.John has acquired a wealth of knowledge about successful design in his 45+ years in the industry. One of the key factors is being relentless when it comes to understanding every detail of planning and execution. John has been helping clients succeed post pandemic by assisting them in reinventing their operations.Find out more about John at: https://www.jmehospitality.com/

On Tap this week, we feature Pam Eaton, FCSI, Leed AP from Annapolis Maryland. Pam has over 20 years of experience in foodservice consulting and design and an additional seven years of experience in hotel and restaurant food and beverage operations. As a project manager, she oversees all aspects of the foodservice facility design, from programming to schematic design and construction documents through construction assistance. She has worked throughout the United States and internationally on a wide variety of projects, including kitchens and serveries for corporate facilities, higher education campuses, K-12 schools, culinary schools, hotels, and hospitals. Pam has also worked with primary schools and hospitals to bring them from processed, packaged foods to scratch-cooked, locally sourced, healthy meals, emphasizing plant-based proteins and a waste reduction.Find out more about Pam at: https://ng-associates.com/index.php

In this week's episode, we feature James Davella, located in New York City.Trained in the culinary arts, James Davella brings a distinctive, hands-on approach to the consulting and design process. He possesses a keen understanding of chefs' needs and knows firsthand what it takes to create a successful operation—from conception through the opening.After more than 25 years in the hospitality industry, James has accumulated vast expertise in restaurant and hotel operations, culinary design, construction, financial analysis, and project management.James holds a Masters in Business Administration from Fordham University's Graduate School of Business, a Bachelor of Arts from Cornell University School of Hotel Administration, and an Associate of Science in Culinary Arts from Johnson and Wales University.Find out more about at: http://davellastudios.com/

This week On Tap, Wade talks with Marcin Zmiejko, FCSI, from YoungCaruso in Denver, Colorado.Marcin brings to assignments a strong background in foodservice equipment and operations. With formal educational and practical work training in operational food service, Marcin has worked with major foodservice chains as a manager dealing with equipment, contract negotiation, and franchises both domestically and internationally. He has also had extensive experience managing our projects in healthcare, correctional, education, and hotel industries. He's a competitive soccer player and an intellectual reader.Find out more about Marcin at: https://youngcaruso.com/hospitality-food-service-consulting-design/

Kristin began her career in foodservice management after gaining hands-on experience in the industry. She joined Cini-Little International and quickly became known for her personal drive, ability to learn quickly, and strong personal skills. She, along with fellow S2O partner Harry Schildkraut, left Cini-Little to form Schildkraut, Schroeder, Sedej & Associates in 2003. After that firm was dissolved in 2008, Kristin and Harry formed S2O Consultants, and continue to provide a broad range of specialized consulting services to the sports, healthcare, corporate, educational, and hospitality industries. Kristin is both a facilities designer and an operational consultant.Find out more about Kristin at: http://www.s2oconsultants.net/kristin_sedej.htm

On Tap this week, we feature Brett Daniel, located in Atlanta, GA. Brett got into the business through his father, which is a path you see more and more in Foodservice. He loves to cook and eat. He followed his father's foot­steps years ago and never looked back. Brett never thought about what his dad, Reggie Dan­iel, did much until he was between jobs in his early 20s and asked if he needed help, and been going strong ever since.Before Reggie passed, his firm merged with Camacho, so Brett and his father got to work together at the same company for a season.Brett feels he's one of the rare people on the planet that seems to actually love their job and what they do.Brett's biggest inspiration is filling the shoes his beloved father left behind. He works hard on making a good and reputable name in Reggie's honor.Find out more about Brett at: https://camachousa.com/

This week's episode features William Taunton FCSI (PP), located in Santiago, Chile. Bill has been in the foodservice business for over 35 years, first as an equipment distributor and in 1998 founded Gastrotec S.A., a foodservice consultancy firm. He studied Electro-Mechanical Engineering at the Monterrey Institute of Technology in Mexico City, Mexico. He became an FCSI foodservice consultant in 2000 and has been very involved over the years including serving at the Chairman of FCSI The Americas (2014-2015) and FCSI Worldwide President (2016-2017).  He enjoys developing projects across many sectors, including; mining, hospitals, clubs, sports facilities, hotels, restaurants, and institutional foodservice areas. Hobbies he enjoys are cooking and scuba diving, along with spending lots of time doing family activities.Find out more about Bill at: http://www.gastrotec.cl/

In this week's episode, we feature Eric Goodrich, located in Minneapolis, Minnesota.Eric spent the first 17 years of his foodservice career in operations, managing bars, full-service restaurants, quick-serve concepts, corporate cafeterias, large catering operations, and a decade in University dining. This wide variety of work experience gives him a unique perspective when designing production and service spaces that will be efficient, safe, and logical for operators and ultimately improve the customer experience.

In this week's episode, we feature Harry Schildkraut, FCSI, located in Chicago, Illinois.Harry is one of the most highly skilled and well-respected consultants in the foodservice design industry with over 40 years of experience. Harry has received numerous awards throughout his career, including the Outstanding Consultant of the Year from MAFASI Region 17 in 2003, President's Citation for Distinguished Service from FCSI, Spes Hominum Award from the National Sanitation Foundation, and the Young Lion of the Year from FES Magazine in 1988. He also holds a B.S. in Hotel Administration from Cornell University.Key projects have included the new Indianapolis Colts Lucas Oil Stadium, the new dining pavilion at Ravinia Festival, renovations to the New Orleans Superdome after Hurricane Katrina, and many others.Find out more about Harry at: http://www.s2oconsultants.net/harry_schildkraut.htm#foodserviceconsultant #fcsi #foodservice #myfcsi

This week's episode features FCSI Member Jimi Yui, FCSI, who enjoys splitting time between Manhattan and the DC area. James Beard award-winner Jimi Yui speaks the language of chefs,affording him the unique ability to create the stages where they perform.Born and raised in Tokyo, Jimi hails from a long line of hospitality entrepreneurs.Passion for food and design….the recurring themes in his life and work…were cultivated early during his childhood running around and later serving in The Guest House, his family's acclaimed Shanghai- and Peking-style restaurant in Tokyo.In 1986, Jimi launched YuiDesign, a boutique studio offering customized commercial kitchen solutionstailored to the exacting needs of chefs and their artistic visions.Jimi sits on the Board of Cornell's Pillsbury Institute for Hospitality Entrepreneurship. He is a member of The Cornell Hotel Society and the Cornell Asian Alumni Association (CAAA)—which named him the 2020 CAAA Honoree. He is also a Foodservice Consultants Society International (FCSI) member, which honored him with the 2018 FCSI Trendsetter Award. Jimi resides in Manhattan and Takoma Park, Maryland, with his wife and business partner, Ellen.Find out more about Jimi at: https://www.yuidesign.com/jimi#foodserviceconsultant #fcsi #foodservice #myfcsi