At the heart of the process, we are kitchen designers, creating spaces for chefs, cooks, and operators.Our focus is the BOH and the efficient flow of raw and cooked materials. But for the most part, we are programmers and designers. Not programmers in the software/silicon valley sense, we are more like architectural programmers, but our focus is food service.We Specialized in Asking Questions! Questions about the goals of the operation, the menu, the methods of production, standard procedures, numbers to be fed, the expertise and experience of your team, and architectural requirements to name a few. To quote Albert Einstein. "If I were given one hour to save the planet, I would spend 59 minutes defining the problem and one minute resolving it."—Einstein​We Start with the End in Mind, and the Goals of the operation, then we ask questions, determine Needs, and arrive at the heart of the issue the Problem, as best stated best by William M. Peña, author of the "Problem Seeking"."If programming is problem seeking, then design is problem-solving."—William M. Peña​After figuring out the Problem, we use design to solve the Problem. Carlos has designed and collaborated with some of the largest architectural firms around the country and worked with clients nationwide on several large-scale foodservice projects. He has experience in Hotels, Resorts, Hospitals and Workplace Corporate Dining including Schools, and Full-service restaurants.