CUSTOM FABRICATION.
KITCHEN DESIGN.
It all starts with being practitioners of our craft. We push ourselves everyday to amass robust knowledge on every aspect of our industry to deliver the MOST value to our clients. When you are designing a commercial kitchen, EVERYTHING MATTERS; the BTU ratings that effect performance and recovery, the gauges and quality of steel that effect durability and longevity, ELEVATIONS that effect ergonomics and fatigue, layout and equipment positioning that effect steps and movements. All of these parts come together in concert to deploy an efficient and high performance kitchen.
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We pride ourselves on independence and having the autonomy to deliver on our customer needs FIRST. Just like the RIGHT people are restaurants greatest asset, specifying and designing the RIGHT equipment for every application is critical to our process and the success of our clients.
It all starts with being practitioners of our craft. We push ourselves everyday to amass robust knowledge on every aspect of our industry to deliver the MOST value to our clients. When you are designing a commercial kitchen, EVERYTHING MATTERS; the LAYOUT that builds routes and movements, the BTU ratings that effect performance and recovery, the gauges and quality of STEEL that effect durability and longevity, ELEVATIONS that effect ergonomics and fatigue, and EQUIPMENT SPECIFICATIONS that effect product output and kitchen efficiency. All of these parts come together in concert to deploy an efficient and high performance kitchen.
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We pride ourselves on independence and having the autonomy to deliver on our customer needs FIRST. Just like the RIGHT people are restaurants greatest asset, specifying and designing the RIGHT equipment for every application is critical to our process and the success of our clients.
BORN IN CHICAGO
TEAM.
WE ARE A UNIQUE TEAM OF INDUSTRY PROFESSIONALS; DESIGNERS, RESTAURATEURS, CHEFS, OPERATORS, TECHNICIANS, & CREATIVES THAT LIVE AND BREATHE CREATING FOOD EXPERIENCES.
Nick Giagkou
President / Designer
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".
Bobby Buivid
Designer / Restaurateur
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.
Grant Johnson
Designer / Restaurateur
Grant has always had a passion for foodservice and hospitality. From a young age he remembers the excitement of getting to try a new restaurant with his father. He appreciated the experience and was never the kid looking for screen time in those moments. After leaving a career in digital marketing Grant was brought on to assist Nick Giagkou (owner of Olympic) from here he was mentored into the design build kitchen professional he is today. Grant is also the owner/investor of the local critically acclaimed Professor Pizza restaurant. He also worked as a Manufacturers representative and a design build sales consultant with another local company. These other working experiences have rounded him out into the experienced and customer dedicated design build kitchen sales consultant he is today.