FCSI PROJECT SHOWCASE: The Art of Culinary Spaces
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SEASON 3 EPISODES
EPISODE 09: Juan Matamoros
FCSI member Juan Matamoros, FCSI, CEO of Food Gurus, is bringing elevated dining to new heights — and Wade Koehler, CAE, Executive Director of FCSI The Americas, explores the vision behind it in The Art of Culinary Spaces – FCSI Project Showcase.
In San Pedro Sula, Honduras, CIMA restaurant represents the transformation of a blank rooftop into one of the city’s most sought-after dining destinations. Designed as a gastropub that blends steakhouse elegance with relaxed sophistication, the concept delivers an experience as memorable as its skyline views.
The challenge was clear: create a space refined enough for upscale dining, yet approachable enough to become the city’s go-to gathering place. From kitchen design to guest flow, every detail was carefully considered to balance performance, atmosphere, and identity.
The result is a fully realized concept that proves innovative foodservice design can transcend borders — turning vision into destination.
EPISODE 08: Brett Daniel
In Nashville, a new kind of airport hotel is redefining what terminal dining can be. The Hilton BNA Nashville Airport Terminal features Aviators Restaurant, a modern dining venue built for both travelers and locals alike. Here, airport food becomes a destination, not just a convenience.
This flagship property required designing versatile foodservice spaces that support multiple dining venues, from breakfast service through rooftop cocktails. The challenge was creating kitchen infrastructure flexible enough to power diverse culinary concepts while maintaining the seamless hospitality experience guests expect from a premium property.
Join Wade Koehler, Executive Director of FCSI The Americas, as he explores how FCSI member Brett Daniel, Vice President and Project Manager at Camacho, crafted the foodservice blueprint for this innovative airport hotel, where thoughtful kitchen design elevates every meal from the runway to the rooftop.
EPISODE 07: Renee Palmer & Chris Pick
FCSI members Renee Palmer and Chris Pick of FoodSpace® redefined what corporate dining can be — and Wade Koehler, CAE, Executive Director of FCSI The Americas, explores the strategy behind it in The Art of Culinary Spaces – FCSI Project Showcase.
Snowflake set out to create something distinctly different for its Dublin, California campus: a restaurant-style dining experience that moves beyond the traditional corporate cafeteria.
The challenge was significant. The team needed to design a fully ventless kitchen using commissary-prepared food and rethermalization — while still meeting strict health department requirements. Months were spent educating Alameda County officials on ventless equipment technology and UL 710B certification, paving the way for approval.
The result is a space that feels like leaving campus for lunch without ever leaving the building. With QR-code ordering, flexible seating, and a fully ventless operation supporting a diverse menu, the dining venue now fuels both creativity and collaboration.
In this episode, Wade highlights how Renee and Chris navigated emerging technology, regulatory education, and thoughtful design to create a true corporate dining destination.
EPISODE 06: Jessica Gates
FCSI member Jessica Gates of RealFood Hospitality, Strategy & Design takes on the challenge of designing a 24/7 high-volume bakery — and Wade Koehler, CAE, Executive Director of FCSI The Americas, explores how it all came together in The Art of Culinary Spaces – FCSI Project Showcase.
Seven Stars Bakery, a beloved Rhode Island institution, had outgrown its facility years earlier. After discovering that an initial building option couldn’t support the massive electrical demands of industrial baking, the team pivoted to a former bakery commissary capable of supporting true round-the-clock production.
The new facility features custom Italian equipment, including a multi-axis hydraulic loader servicing two large ovens with precision movement in every direction. Every product pathway was mapped to ensure no space sits idle and teams never cross paths — from overnight production to evening prep for the next day’s cycle.
By shadowing staff and separating operational habits from best practices, Jessica designed a facility worthy of Seven Stars’ celebrated breads — built for efficiency, longevity, and craft at scale.
EPISODE 05: Joe Sorgent, Marleen St. Marie, Khaled Halabi
EPISODE 04: Philip Landgraf & Jeremy Kittelson
EPISODE 03: Douglas Huber
EPISODE 02: Envision Strategies
Virginia Commonwealth University in Richmond is reimagining campus dining through a comprehensive master plan that balances retail flexibility with meaningful social connection. In an urban campus setting where transactional dining had become the norm, VCU recognized students needed more than just convenient meal options: they needed spaces that foster genuine community and combat the isolation of screen-focused living.
The master plan addresses the challenge of creating a residential campus feel in downtown Richmond while maintaining the meal plan flexibility students value. By strategically repositioning underperforming retail locations and introducing analog gaming, performance spaces, and Richmond’s rich food culture into dining venues, the project transforms eating spaces into vibrant community hubs. One standout success? Over 120,000 games of skeeball played in a single academic year, proving students crave opportunities to unplug and connect face-to-face.
Join Wade Koehler, Executive Director of FCSI The Americas, as he explores how FCSI member Sojo Alex of Envision Strategies partnered with VCU’s Stephen Barr and architect Matt Lee of Hanbury to create a strategic roadmap that will reshape campus dining for the next five generations of students.
EPISODE 01: Steve Carlson
Potawatomi Sportsbook at the Potawatomi Casino Hotel in Milwaukee proves that great design is all about solving complex challenges. This project turned a former theater into a cutting-edge sports betting and dining venue: complete with a breathtaking 2,000-square-foot curved screen that dominates the space and creates an immersive entertainment experience. Behind the scenes, the design required creative problem-solving at every turn. From fitting a functional kitchen into a long, narrow triangular space to integrating beverage stations seamlessly behind the massive curved screen, every detail was carefully considered. The result? A 24/7 operation equipped with pressure fryers, automated oil management, and strategic storage solutions that keep service running smoothly around the clock.
Join Wade Koehler, Executive Director of FCSI The Americas, as he explores how FCSI member Steve Carlson of Rippe Associates, Inc. and his team navigated structural constraints, last-minute requests, and operational complexity to create a standout destination that enhances the guest experience through innovative foodservice design.
SEASON 2 EPISODES
EPISODE 11: Eli Huff
Join us on FCSI The Americas Project Showcase as we explore how Eli Huff transformed Meals on Wheels of Metro Tulsa into a culinary masterpiece!
 In this episode, Eli Huff of SFG Consulting reveals how they:  Designed a show-stopping facility merging stunning architecture with functionality , created a high-volume production kitchen that maximizes operational efficiency , prioritized employee wellness and workflow in every design decision and dramatically increased meal production capacity to serve more community members.Â
Tune in to discover how thoughtful design can elevate community service! This Tulsa, Oklahoma facility showcases how expert culinary design creates spaces that nourish both those who prepare the meals and those who receive them.
EPISODE 10: Ed Doyle
Join us on The Art of Culinary Spaces as we explore how Troon and GolfZon are driving a new eatertainment concept straight down the fairway!Â
Ed Doyle, President of RealFood Hospitality, Strategy & Design, shares how they designed a scalable, experience-first operation, made the strategic “swing” to ventless kitchen technology, and
crafted a social-forward menu that’s anything but par for the course.
EPISODE 09: Phillip Landgraf
Join us on The Art of Culinary Spaces as we explore the incredible transformation of the John Lewis Student Center and Stamps Commons at Georgia Tech.Â
Phillip Landgraf and his talented team at Ricca Design Studios navigated a myriad of challenges to create a dynamic, flexible dining environment that honors the space’s past while catering to the diverse needs of the Georgia Tech community.Â
 Tune in to hear Phillip Landgraf share the secrets behind this model of success!
EPISODE 08: Joe Schumaker & Renee Palmer
Get amped up for a shockingly sustainable design as we spotlight Adobe’s Founders Tower! Peek inside and discover how cutting-edge culinary design meets environmental innovation.
Join Joe Schumaker and Renee Palmer as we explore the creative features and renewable energy solutions that make this all-electric space a standout in both functionality and experience.
EPISODE 07: Ann Roebuck
Discover how the University of Chicago turned traditional cafeterias into modern retail foodservice spaces, where contemporary culinary trends meet diverse student needs. See firsthand how thoughtful integration of student feedback and innovative operational solutions have created an environment that naturally enhances the campus experience, fostering both community connection and culinary satisfaction.
EPISODE 06: Armand Iaia
Discover how Western Kentucky University turned a traditional library into The Commons, an engaging destination where contemporary design meets practical functionality. See firsthand how thoughtful space planning and strategic dining integration have created an environment that naturally draws students and faculty together, fostering both academic collaboration and social connection.
EPISODE 05: Kelsey Kettner
The Art of Culinary Spaces takes you today to Rally, which seamlessly merges the excitement of pickleball with a culinary experience that caters to the modern athleisure lifestyle. In this episode, you’ll explore how Culinary Advisors tackled the unique challenge of connecting foodservice across two buildings, creating an inviting atmosphere that enhances both physical activity and dining.
FCSI member Kelsey Kettner joins the program to unpack this innovative design. Hear how Kelsey and the team: Designed a cohesive food and beverage experience across the campus, including an indoor-outdoor bar and open kitchen Incorporated fun, visible elements like a bright yellow pizza oven to engage guests Overcame operational challenges of transferring food between the main kitchen and cafe Don’t miss this inside look at the making of this FCSI Project Showcase feature. Click to watch the full episode!
EPISODE 04: Peter Bryant
EPISODE 03: Christine Guyott
EPISODE 02: Peter Christensen
Our next stop spotlights Hollo Café, a remarkable testament to both design and functionality within an all-electric facility. One of the most striking features of Hollo Café is its one-of-a-kind ceiling, which stands as a testament to innovative design and cutting-edge architecture.Â
Peek inside Hollo Café and you’ll find more than just great sandwiches and coffee; it’s a showcase of how creativity is brewing innovation across the culinary landscape. Join Peter Christensen and Wade Koehler as we explore the innovative design elements and creative features that make Hollo Café a standout space in both aesthetics and functionality.
EPISODE 01: Kristin Sedej, Ryan Rongo
You won’t want to miss the first episode of Season 2 of The Art of Culinary Spaces – FCSI Project Showcase!Â
Go behind the scenes of the stunning First Turn project at the iconic Churchill Downs in Louisville, KY with S2O Consulting’s dynamic duo, Kristin Sedej and Ryan Rongo. Discover how S2O crafted innovative back-of-house solutions to elevate the dining experience for horse racing enthusiasts at this premier venue. From aggressive timelines to supply chain challenges, you’ll get an insider’s look at the design process that brought this exceptional project to life.Â
Saddle up and watch the full episode now to see how S2O’s expertise delivered this project across the finish line!
SEASON 1 EPISODES
EPISODE 04: Ryan Mikita
This episode of “The Art of Culinary Spaces,” features the transformation of Sugar Beach, A Viceroy Resort, nestled between the stunning Piton volcanoes in Soufriere, St. Lucia. This remarkable resort has elevated its food and beverage offerings, creating an enticing environment for guests to enjoy all day long. With new culinary highlights including a vibrant outdoor cooking station, innovative bars like Saltwood and Bonte, and a grab-and-go venue called Boopa’s, guests are encouraged to indulge without leaving the property.
Ryan Mikita from Ricca Design Studios led the $1.5 million upgrade, enhancing the existing kitchen and implementing cutting-edge design to provide a diverse and dynamic dining experience that celebrates local cuisine. Post-renovation, the resort reports an occupancy rate of 100%, underscoring the impact of the elevated culinary offerings. Join us in exploring this transformative project, where every meal is an experience, and discover how Sugar Beach is setting a new standard for luxury resorts in the Caribbean!
EPISODE 03: Sojo Alex
The University of Nevada, Las Vegas, has successfully transformed the heart of its campus with the completion of an exciting project—a student life hub and multicultural center. This initiative seamlessly integrates foodservice with community-building, offering vibrant spaces for students to connect and access support services.
Far more than a mere student union expansion, this project features an array of dining options, including indoor and outdoor areas, a food court, late-night venues, a coffee shop, and a convenience store. These facilities naturally draw students into a welcoming environment that promotes inclusivity and support.
EPISODE 02: Phil Landgraf
EPISODE 01: Eli Huff
In this premiere episode of “FCSI Project Showcase: The Art of Culinary Spaces,” Eli Huff, the owner of Salt Food Group shares how his team and Langston University transformed their dining program with a stunning $8.7 million renovation. Despite challenges like changing foodservice providers mid-project, Huff’s passion and innovative design led to a revolutionary campus dining experience.
The project includes a variety of new features like an updated kitchen, seven diverse food concepts, an e-gaming center, a nonalcoholic sports bar, and more. Discover how this project, deeply personal to Huff as an Oklahoma State University alum, reshaped Langston University’s dining landscape, offering an engaging and modern space for students. From concept development to execution, witness the transformation of an ordinary dining facility into an extraordinary culinary haven.
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