With over a quarter of a century’s experience in designing commercial kitchens, including many for high profile chefs and award-winning restaurants, Carl has been a valued member of the sales team at Nelson Commercial Kitchens for more than a decade following a very successful 16-year career at Hansens.
“When I take on a new kitchen, I always need to see it from the client’s perspective,” he explains. “Getting it 100% right is essential and that means being painstakingly thorough and visualising every conceivable eventuality.”
“This includes considering every permutation of food storage, preparation, cooking and plating and solving every potential pitfall along the way – long before the kitchen is designed and way ahead of it actually being installed.”
The process of creating a client’s perfect kitchen is, not surprisingly, a complex one and is part based on a long established and proven formula. However, the most important element which is unquantifiable, is the designer’s insight and experience.
“It’s about identifying the various components that have to be considered and carefully calculating how they can best be incorporated to provide the client with a kitchen that performs on every level and in every situation.”
“For example, it’s natural for clients to want to focus on the front of house because, after all, that’s the ‘face’ of the establishment and usually the only part that customers see. However, to make that work successfully, the kitchen needs to function like a well-oiled machine, providing a seamless service time after time to make sure those customers have a good time, enjoy their food and return.”
It’s a philosophy that reaps benefits and Carl’s unerring professionalism has contributed to the success of many of Nelson’s most prestigious projects to date.
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