Our Team

Amy E. Hegarty, CID, ASID, CFSP, LEED Green Associate
Principal, This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Amy Hegarty has over 15 years experience designing commercial kitchens. Before joining FCS, she worked as a project manager and interior designer for KSA Interiors where she introduced the foodservice industry to its diverse corporate design portfolio. Prior to KSA, Amy served as designer and production director for nearly 13 years at a turn-key interior design and foodservice consulting company.

Amy is a professional member of the American Society of Interior Designers and served as Virginia Chapter president and on numerous committees for the organization. She is NCIDQ certified and a Certified Interior Designer in the State of Virginia. Amy successfully completed the requirements set by the National Restaurant Association Educational Foundation for the ServSafe® Food Protection Manager Certification, which is recognized by the International Food Safety Council. She is a Certified Foodservice Professional (CFSP), a member of Foodservice Consultants Society International, and a LEED Green Associate. Amy volunteers for the Gluten Intolerance Group and is currently assisting with the development of The Gluten-Free Food Service Training and Management Training Program. Amy also sits on the editorial board for FCSI The Americas Quarterly publication. She holds a Bachelor of Fine Arts in Interior Design from Virginia Commonwealth University.

Douglas W. Huber, CFA, CFSP, FCSI
Principal, This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Doug Huber has over 20 years of experience serving the foodservice industry. Prior to joining Foodservice Consultants Studio, Doug was a Vice President for CNL Franchise Network in Orlando, Florida. CNL provides capital and corporate finance consulting services to multi-unit restaurant operators and franchise companies.

Prior to joining CNL, Doug served as a Senior Underwriter and Research Associate for the restaurant finance division of Lehman Brothers where he oversaw the research efforts for the restaurant and convenience store lending division.

Doug has held various management positions within the casual dining sector with Landry’s Seafood Restaurants and Houlihan’s Restaurant Group. Prior to obtaining direct restaurant operating experience, he spent five years with High, Sabatino and Huber Associates, a foodservice equipment manufacturers’ representative firm.

Doug has held the designations of Chartered Financial Analyst (CFA) since 2001 and Certified Foodservice Professional (CFSP) since 2003. He is a professional member of Foodservice Consultants Society International (FCSI) and is chairman of the Council for Professional Standards Committee. Doug successfully completed the requirements set by the National Restaurant Association Educational Foundation for the ServSafe® Food Protection Manager Certification, which is recognized by the International Food Safety Council. He received his BBA from James Madison University and his MBA from Rollins College.

In 2011 Doug received the Top Achiever Award from Foodservice Equipment & Supplies magazine. The award recognizes foodservice professionals who help raise the industry's overall professionalism through their integrity, customer focus, and ability to build relationships based on honesty and trust with their supply chain partners.

Lawrence J. Huber, CFSP, FCSI
Principal, This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Larry Huber has been offering design solutions to the foodservice industry for over 45 years and is the founder of Virginia-based Foodservice Consultants Studio. Prior to that, Larry worked with High, Sabatino and Huber Associates, an independent representative for a large number of diverse foodservice equipment manufacturers. Before joining High, Sabatino and Huber Associates, Larry served as a representative for Hobart Corporation, one of the largest manufacturers of foodservice equipment in the U.S. Prior to joining Hobart, Larry directed kitchen design, estimation, procurement and installation oversight of kitchen projects throughout Virginia and North Carolina for a Richmond, Virginia-based restaurant equipment dealer.

Larry has been a Certified Foodservice Professional (CFSP) since 1995. In 1999, he completed a course in Hazard Analysis Critical Control Point (HACCP), a program developed for NASA to help ensure safe food supply for astronauts while in space. The program has been adopted by many countries as a standard for food safety and is in wide use in the United States. In August 2000, Larry successfully completed the requirements set by the National Restaurant Association Educational Foundation for the ServSafe^® Food Protection Manager Certification, which is recognized by the International Food Safety Council. In January 2004, he became a Professional Member of Foodservice Consultants Society International (FCSI).

Larry has volunteered his services for the US Department of Agriculture, the Virginia Department of Agriculture and Consumer Services, the Maryland School Nutrition Association, and the School Nutrition Association of Virginia.  He serves the School Nutrition Association of Virginia as a member of the Industry Advisory Committee and as a sustaining member.

In 2011 Larry received the Top Achiever Award from Foodservice Equipment & Supplies magazine. The award recognizes foodservice professionals who help raise the industry's overall professionalism through their integrity, customer focus, and ability to build relationships based on honesty and trust with their supply chain partners.

Stephanie H. Gatewood, CFSP
Principal, This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Stephanie Gatewood brought over 10 years of marketing and operations experience to Foodservice Consultants Studio. Before joining FCS, she held various creative and management positions at two Fortune 500 companies. Her operations background includes analyzing service delivery processes and implementing innovative solutions to correct process inefficiencies, reduce operating costs, and increase quality. Prior to transitioning to the corporate world, Stephanie began her career at Morrison Restaurants, Inc., now Ruby Tuesday, Inc., where she gained foodservice operations experience. Stephanie successfully completed the requirements set by the National Restaurant Association Educational Foundation for the ServSafe® Food Protection Manager Certification, which is recognized by the International Food Safety Council. She is a member of the Society for Marketing Professional Services (SMPS), and she is a Certified Foodservice Professional (CFSP). Stephanie obtained her undergraduate degree from the University of Virginia and her MBA from the University of Richmond. 

Tammy L. Rico
BIM Manager, This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Tammy Rico brings a wealth of building information modeling expertise to Foodservice Consultants Studio. Prior to moving to the Richmond area and joining FCS, she worked as a BIM Coordinator in Omaha, Nebraska. Her past experience there included many health care projects, including Immanuel Hospital and Methodist Hospital Medical Building. In addition, she completed data center projects for both Cabela’s and Google. She has taught at Autodesk University, and spoken at the University of Nebraska – Lincoln and the University of Nebraska – Omaha. Tammy served as Vice President of the BIM Board of Omaha and was a member of the Revit User Group of Nebraska. She has been an Autodesk Beta Tester since 2009 and is a Revit Architecture 2012 Certified Professional. Tammy currently serves on the board of the Revit User Group of Virginia (RUGOV). She has an Associate’s degree in Computer Aided Drafting Design and Technology Management from Vatterott College in Omaha.

Stephanie K. Ward
Associate, This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Stephanie Ward joined Foodservice Consultants Studio in August 2011 as Office Assistant and Apprentice Consultant.  Stephanie studied architecture at the University of Notre Dame, Indiana, and took courses in Construction, Commercial Interior Design, Building Materials, and AutoCAD/Revit at Ventura Community College, California. Stephanie holds a BA in Liberal Arts from Thomas Aquinas College, California.