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TEAM.

WE ARE A UNIQUE TEAM OF INDUSTRY PROFESSIONALS; DESIGNERS, RESTAURATEURS, CHEFSOPERATORS, TECHNICIANS, & CREATIVES THAT LIVE AND BREATHE CREATING FOOD EXPERIENCES.

Nick Giagkou

President

You will not find a more experienced and committed foodservice design professional in the industry...Period.  Not only has Nick been designing Restaurants and Bars for over 30 years, but he has consulted with manufacturers and fabricators to properly engineer and design the tools and equipment that allow Chefs to bring their vision and creativity to life.  Held by no boundaries, Nick's intimacy with all aspects of the Restaurant experience from Design, to Construction, to Opening make him the embodiment of the place where "PASSION MEETS PRECISION".

Anthony Pedone

VP Sales & Operations

With over 40 years of experience in all aspects of the food service industry from restaurateur, designer, kitchen consultant, manufacturer rep and equipment sales manager, Anthony brings a lifetime of knowledge and experience to the Design and Operations teams.  This expansive knowledge steers our ship and allows us to interface at the highest level with all critical areas of the industry. Anthony is deeply driven by his passion for culture and concept.

Bobby Buivid

Designer / Restaurateur / YouTuber

Bobby started his career in Marketing while in college, developing brand strategies and supporting experiential platforms.  After relocating to Chicago he found a passion for the foodservice industry and leveraged his experience in marketing and design, transitioning into Restaurant Design/Build & Consulting.  A nine year career on the design side, led Bobby to co-create and open hop + grind, a revolutionary fast casual burger concept that launched in Durham, NH. 

Paul Rosciani

Managing Director (Design Division) / Designer

Paul has made the foodservice industry his passion for 20+ years, helping restaurateurs by specifying the right equipment and effective layouts that bring their vision to life.  With a keen understanding of the engineering side, Paul has helped numerous manufacturers elevate their heavy equipment to perform better in the most extreme commercial kitchens.  A specialty in Pizza and Italian Cooking, Paul has helped countless restaurateurs in Chicago bring the nuances of their vision to life.