Headquartered in Anaheim, California, Webb Foodservice Design creates immersive kitchen and dining experiences for commercial, educational, corporate, healthcare, and senior-living environments.
A team is only as great as its members, and we’re always looking for great additions to ours! If you’ve poked around our site and are interested in joining us on this journey, shoot us your resume using the adjoining form and follow the link below to check out our current job opportunities. We’ll review all inquiries and respond as quickly as humanly possible!
AA Degree in Architectural
Drafting & Design | MTI
Space Planning Design | Southern California Institute of Architecture
Project Management & Business Development | Santa Ana College
As Owner and Principal at Webb Foodservice Design, Costel plays an essential role in leading the design team and fostering creativity for innovative culinary designs. He oversees all our design studios, and provides focused expertise for strategic planning, vision, and ideation to projects. He provides continuity of project oversight from project inception through construction administration, including overall project direction, programming, technical quality control, cost control and contract coordination. Costel has directed projects through a variety of project delivery methods including design-build, bridging, CM at-risk, multiple prime, and fast-track projects. His commitment to excellence, passion for collaboration, and strong leadership inspires the training, research, and development of new design methodologies within the firm, generating a constant source of new ideas and emergent possibilities.
Thacher School is a highly selective, co-educational, independent boarding school located on 427 acres of hillside overlooking the Ojai Valley. A new Dining Hall for the school revitalizes the heart of the campus with inviting and highly functioning spaces that better serve daily and yearly traditions with expansive views f the Ojai Valley.
The new three-story complex will feature both residential and retail dining options and offer the thriving campus community much need space to grab a meal or a place to meet with friends. The new location will consist of six different micro-restaurants, allowing for a wide variety of dining options that will help to accommodate the increasing number of students and faculty at Cal Poly.
Bachelor of Science, Business Administration | California State University, Long Beach
As Owner and Managing Principal, Gina provides firm-wide leadership, strategic vision and firm strategy for growth. She oversees the overall marketing strategy, working to ensure Webb’s is positioning the firm for success across multiple sectors, nationwide. Over 20 years with Webb has given Gina the depth of experience and unique insight necessary to provide the seamless process that clients and staff have come to expect. Through her keen oversight of details and processes, Webb has earned a reputation of dependability, efficiency, and accuracy.
The PUHSD master plan for the transformation of Perris High School replaces a 60+ year old campus. Phase 2B plan combines a café-style cafeteria and culinary arts program with social plug-n-play presentation spaces. The dining experience consists of a variety of vibrant, healthful foods presented in a design-forward, eco-friendly café.
The Wonderful College Prep Academy is a 200,000 square foot, K-12 public charter school on a 14-acre campus in Delano, California. The open kitchens allow students to observe the chefs preparing meals from scratch every day. Students are also taught how to prepare their own healthy meals at the cooking stations in the adjacent Teaching Kitchen and Learning Garden.
University of Salford | Manchester, England
Bachelor of Arts in Spatial Design & Interior Architecture
With over 20 years of design experience, Daniel provides expertise in dining facility design trends, programming, and planning for campus life. His design approach focuses on understanding client goals, with special attention to reflecting a client’s brand, culture, and image. As Studio Director, Daniel is responsible for leading, managing, and fostering a culture of innovative design and providing oversight of complex project types including master planning, conceptual design and programming, higher education, and corporate dining facilities.
Central kitchen serving 6,670 meals/ day, supporting three ground-floor Cafes with Finishing kitchens, open-style servery, grab and go, and experiential dining environments.
Bachelor of Fine Arts | Webster University
Carri Sullens has over 20 years of experience in foodservice design and operations and is an expert in creating dynamic, energy-conscious designs that engage and delight guests. She provides design leadership to Webb’s dynamic healthcare, corporate and hospitality studios. Her collaborative approach and attention to detail ensure that all client needs are addressed elegantly and to the practice’s highest standards. Carri has helped foster a design culture and work environment that is focused on creativity and collaboration, ensuring that all voices are heard during the design process. She believes that teaching and mentorship are key in advancing the design profession as a whole, as well as the continued success of the firm.
Design build campus renovation of 422,000 sf which includes the OSHPD 1 acute care hospital serving 750 beds. New construction of a dietary kitchen, cafe serving 600 meals per day and seating for 360. Planning includes design and construction for temporary dining and patient meal service during construction.
Design and construct a Replacement Hospital (724,000 SF). New hospital to include a Dietary Kitchen, Cafeteria/ Servery, Express Café (coffee), & Grab N Go kiosk. Includes a new Production Kitchen for room service style patient feeding for a 396-bed acute care hospital. On-site catering to be provided by the Production Kitchen. A 5,000 sf. full service onsite Café with limited kitchen adjacent to support the 164 seat dining space.
As Senior Project Manager at Webb Foodservice Design, Mike Browne is the direct liaison between the client stakeholders and the design team. With over 30 years of experience dedicated to the foodservice industry, Mike has the experience to provide the informed leadership required to coordinate projects and ensure a quality installation.
The 25,000 square foot All You Care To Eat (AYCE) Residential Dining facility at UC Santa Barbara is designed to serve 2,720 students per day and has a total of 800 seats, 600 indoor and 200 patio.
The two-story, 830 seat venue and adjacent 30 seat outdoor Patio configured and equipped to deliver a “best practice” residential dining program that addresses customer expectations for a wide variety of freshly prepared foods, including authentically prepared ethnic menus, produced in a format that facilitates “just in time” delivery, individual customization, and human interaction.
Bachelor of Science, Interior Design | Art Institute of California
Bachelor of Art, Art History | University of California, Irvine
As Senior Designer, Ellen has her feet planted in both institutional and commercial projects. During her tenure with Webb, Ellen has successfully completed a wide range of projects in varying phases. Burgeoning from an interior design background, Ellen provides valuable continuity across multiple project disciplines, resulting in an elevated and seamless project delivery.
Located within the new San Joaquin Village campus housing, the Tenaya Market & Eatery is a full-service market combining convenience store staples with grocery store items including a coffee component.
AS Degree in Computer Aided Drafting & Design | ITT Technical Institute
AA Degree in Structural Engineering | Cerritos College
Saul Escamilla’s strengths lie beyond efficient and effective design. His ability to collaborate and communicate clearly with clients to pinpoint their design needs and expectations and communicate it back to his team from start to finish ensures each project surpasses the client’s expectations. He conducts and supervises complete project design and manages all project planning functions relevant to design implementation.
The new 71,000 square foot state-of-the-art culinary arts facility will enhance the study of culinary arts with specialized teaching/ demonstration labs, general classrooms, faculty offices, while serving the dining needs of the campus community, and special public events. The new Art & Culinary Arts Building, includes a new 2-story structure and a mechanical rooftop penthouse.
Bachelor of Science, Interior Design | Art Institute of California
As Project Manager, Ashley Pratt is responsible for designing and managing projects through all phases of design. Ashley’s attention to detail and extensive experience working with foodservice drafting, specification writing, and budget-ing result in projects that exceed clients’ expectations by delivering exceptional cost and operational efficiencies. Ashley has an Interior Design degree and grew up working in restaurants. Her unique background creates value in how she re-lates to her clients while bringing a refreshing design approach to her projects.
The new Tower II includes a new Production Kitchen for room service style patient feeding and catering support. The building includes full service onsite Café with limited support kitchen adjacent to support the 164 seat dining space.
The NFL Media Cafe is part of the 200,000 sf LA Stadium development located in Inglewood. The cafe features a kitchen, serving area, and commissary that will serve 850 NFL Media employees daily.
Masters of Liberal Arts | Houston Baptist University
Bachelor of Architecture | Texas Tech University
Meloney Smith has over 20 years of experience in foodservice design across multiple market segments. Her experience working in the hospitality industry in Las Vegas has given her in-depth knowledge and skills with large and complex projects in a dense urban setting, allowing her to work closely with operators to create functional and unique environments.
BA Food & Nutrition Management
Masters of Business Admin.
Veterans Administration, LADietetic Internship
Over the past 35 years, Susan has had the opportunity to develop cutting edge hospitality operations in college and university, corporate dining, healthcare, and theme park industries. Susan’s work history includes: Consultant for Hyatt Medial Management, Director of Dining for University of Southern California and San Diego State University, Director of Food Operations for the Walt Disney Company at Disneyland Park and Disney California Adventure, as well as an entrepreneur /consultant since 2002. These varied opportunities have facilitated professional growth resulting in a highly creative, trend setting, and a results-oriented individual. Thriving in environments of change is a key to success in every industry. Susan’s leadership qualities have been recognized to include diplomacy, developing high performing teams, and inspiring passion for excellence with a “make it happen” attitude.
A series of redeveloped retail programs were established as part of the University of Georgia’s larger foodservice strategic plan. The first in this series of renovations began with a late night hearth oven pizza concept. Located in the heart of campus at Tate Student Center, The Niche Pizza Co. offers customizable pizzas, natural sodas made from fruits and infused with herbs, sweet calzones and gelato.
Southwestern College, Emphasis Fine Arts
Marion is a concept and product development, menu engineering and visual merchandising specialist with story being her foundation. Her work history includes destination boutique market entrepreneur, Director of Food & Beverage at a 4 star hotel, Director of Food and Beverage Concept Development, Catering and Special Event Development, Global Visual Presentation for iconic brands like Disneyland Resort, Starbucks headquarters, Hilton, as well as disruptor growth brands like Great Wolf Resorts. Her work for clients has been recognized nationally. Along with food story development, Marion brings imaginative product, business and market leadership with unprecedented success in developing, launching, and managing signature products for her clients. Her expertise is clarifying brand vision and translating into tactical plans that move projects forward, surpass expectations and consistently deliver a strong return on investment.
Marist College | Poughkeepsie, NY
Parsons School of Art & Design | New York, NY
Ray Soucie has over 30 years’ experience in varying aspects of the foodservice industry. He is both an FCSI and LEED Accredited Professional who embraces sustainable design options.
Located on a 4.56-acre site, this senior living community in Lake Oswego, Oregon consists of 216 units ranging from Memory Care to Independent Living with upscale amenities including a pool/fitness center, theater, pub, private dining, rooftop patios and wine bar.
The Springs Living at Greer Gardens is a 216-unit retirement community that provides a continuum of care for seniors, including independent and assisted living, as well as memory care. The central three story 214,000 square foot building consists of an approximate 12,000 square foot foodservice program including demonstration kitchen, (2) Dining Rooms, (1) Private Dining Room, (1) Main Kitchen with Fancho’s Bar & Lounge, and a Memory Care kitchen and dining room.
AA Degree in Architectural Drafting | Long Beach City College
AA Degree in Business Administration | Rio Hondo College
As Senior Project Manager, Jeremy Carver is responsible for designing and managing projects through all phases of design. He has successfully completed over 150 K-12 projects and is the manager and thought leader for the K-12 design studio. Additionally, his considerable experience with plan check agencies, LEED, and DSA, helps to ensure a smooth project and approval process.
The Oakland Unified School District Central Kitchen, Urban Farm, and Education Center is the hub of the new district-wide school food program network that connects nutrition, education, and community programs at OUSD’s schools, kitchens, gardens, and produce market stands, while preparing approximately seven million meals each year for 38,100 school children.