Mama's
Architecture-Design
Restaurant Design
great design with business solutions; on time and on budget
Interior Architecture and FFE with Chef Jan Birnbaum and Restauranteur Pat Kuleto.
Interior Architecture and FFE with Chef Jan Birnbaum and Restauranteur Pat Kuleto.
A long narrow space is broken up by ceiling features and diverse seating options
Interior Architecture and FFE with Chef Jan Birnbaum and Restauranteur Pat Kuleto.
Chef/Restaurateur
There is an undeniable amount of creativity and energy when working with Chefs and Restaurateurs. At EDG, I found the challenge was to help a Chef balance three things: their craft, their customers needs and their business goals. This balance is vital from the front of house to the back of the house - since every step counts!
Located behind centerfield wall, just under the scoreboard, there’s a 4,320-square-foot edible garden that offers a bounty of fruits, vegetables, greens, and flowers.
Located behind centerfield wall, just under the scoreboard, there’s a 4,320-square-foot edible garden that offers a bounty of fruits, vegetables, greens, and flowers.
Provenance Restaurant and Cafe
Located behind centerfield wall, just under the scoreboard, there’s a 4,320-square-foot edible garden that offers a bounty of fruits, vegetables, greens, and flowers.
Cultural Settings
Cafes and Restaurants are everywhere-even in Museums and Ball Parks! At EDG, I had the honor to work within world famously designed buildings -Cleveland Museum of Art additions by Rafael Vinoley; within world famous museums - The Art Institute of Chicago and with a world championship baseball team - the San Francisco Giants! Providing a platform that allows the clients' financial goals to thrive while meeting their client's expectations.
Higher Education
At EDG, I worked closely with the operations teams of Bon Appetit Management Company bamco.com, and other clients, to transform the cafeteria, as we know it, into a healthy, safe and educational dining experience. The diverse campus student body and the rich local resources informed the design. I was fortunate to work at universities from the east (University of Pennsylvania), the Midwest (Case Western Reserve), the West (University of Portland) and the South (Savanna College of Art and Design).
Hotel/Resort
Working, Vacationing and Eating-the holy trinity of modern life where one cannot exist without the other. At EDG, I worked with variety of Hotel and Resort Owners and Operators to customize venues that take the monotony out of the act of eating. We expanded the usefulness of the spaces beyond dining services.
As the Interior Architects for the new Boudin at Fisherman's Wharf Flagship store, we worked with the owner team to design everything from the award winning "bread rail" to the mirrors with integral lighting in the bathrooms.
As the Interior Architects for the new Boudin at Fisherman's Wharf Flagship store, we worked with the owner team to design everything from the award winning "bread rail" to the mirrors with integral lighting in the bathrooms.
As the Interior Architects for the new Boudin at Fisherman's Wharf Flagship store, we worked with the owner team to design everything from the award winning "bread rail" to the mirrors with integral lighting in the bathrooms.