From master planning and concept development to ideation and post-project support, we give our clients the confidence that their projects will be more impactful, more financially and operationally efficient, and fully compliant with the stringent health and safety protocols of local health departments, OSHPD, CDPH and DSA.
We’ve had the great pleasure of working on projects both big and small with clients and collaborators across the nation. Our featured project area displays some of our more recent work that we feel highlights our approach to collaboration around the shaping of culinary experiences.
With their new project at Lake Oswego in Oregon, the owners of The Springs Living wanted to enrich the lives of their senior residents and enhance the educational components of their many program offerings.
The Thacher School’s new dining hall serves tradition, community, sustainability, and, of course, great food. The FE&S Project of the Month featured article explains how the design team partnered with the school and culinary team to revitalize the heart of campus.
Our friend and client, chef Dean Yasharian, is featured in LA Times Food “14 Exceptional New Restaurants for a Better 2021”.