The responsiveness & personalization of a small firm with the expertise of a big one
CID, ASID, CFSP, LEED Green Associate, FCSI
Contact For: project and design questions
Amy has 20 years of experience designing commercial kitchens and is a certified interior designer. She is a professional member of the American Society of Interior Designers and served as Virginia Chapter president and on numerous committees for the organization.
Amy is a Certified Foodservice Professional (CFSP), a professional member of Foodservice Consultants Society International (FCSI), ServSafe Food Protection Manager certified, and a LEED Green Associate. She also sits on the editorial board for FCSI The Americas Quarterly publication, and she holds a Bachelor of Fine Arts in Interior Design from Virginia Commonwealth University.
Interesting fact: "I’m in the hand bell choir at St. Mary’s Catholic Church."
Favorite way to spend a Saturday: "Doing anything besides laundry!"
Contact For: internal project management and all things Autodesk Revit
Stephanie is our Autodesk Revit coordinator and internal project manager. She joined FCS in 2011. 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. She is a Certified Foodservice Professional (CFSP), ServSafe Food Protection Manager, ServSafe Allergen certified, and is an associate member of Foodservice Consultants Society International (FCSI). Stephanie holds a BA in Liberal Arts from Thomas Aquinas College, California.
First job: "Stable Hand at a western horse riding barn."
Favorite way to spend a Saturday: "Going on outdoor or urban adventures with my husband and four kids."
Contact For: Production support
Alison brings back-of-the-house experience to Foodservice Consultants Studio from various operations, from a seasoned 40-seat restaurant to a brand new high-volume production kitchen. She holds a Bachelor of Science in Foodservice Management and Culinary Arts from Johnson & Wales University with concentrations in Wellness & Sustainability and On-Site Foodservice, where she took a special interest in Beverage Service, Baking, and Pastry Arts. She is ServSafe Food Protection Manager and ServSafe Allergen certified.
Interesting Fact: "I bungee jumped over the Bhote Kosi River in Nepal, then rafted down the class 5 river."
Favorite way to spend a Saturday: "Experimenting with recipes for various confections and solving puzzles."
CFA, CFSP, FCSI
Contact For: project and design questions
Doug has over 20 years of experience in the foodservice industry as a finance consultant to multi-unit restaurant operators and franchise companies and a foodservice equipment manufacturers’ representative, and he has also held various management positions within the casual dining sector.
Doug holds the designations of Chartered Financial Analyst (CFA) and Certified Foodservice Professional (CFSP), and he is ServSafe Food Protection Manager certified. He is a professional member of Foodservice Consultants Society International (FCSI) and is a member and past chairman of the Council for Professional Standards Committee. He received his BBA from James Madison University and his MBA from Rollins College.
Interesting fact: "I have danced on the lawn of the White House in a Huckleberry Hound costume (and got paid for it)."
Toughest race: "Completing the Bull Run Run 50 mile race in Manassas, Virginia, in 11 hours, 35 minutes."
Contact For: accounts receivable and payable, marketing, human resourcesSG
Stephanie brought over 10 years of marketing and operations experience to Foodservice Consultants Studio, as well as foodservice operations experience. She is a Certified Foodservice Professional (CFSP) and ServSafe Food Protection Manager certified. She is the author of the book, When Peanuts are Poison, which serves as a handbook to parents who have children newly diagnosed with a peanut allergy. Stephanie obtained her undergraduate degree from the University of Virginia and her MBA from the University of Richmond.
First job: "Veterinarian Technician. I loved working with the animals but didn't enjoy the job much since my boss didn't allow breaks, even for meals!"
Favorite way to spend a Saturday: "In the backyard in the hammock reading a good book while the kids play happily in the yard. That much leisure and harmony are a rarity though."
CFSP, FCSI Emeritus
Larry retired in 2015 after offering design solutions to the foodservice industry for 51 years. Larry founded Virginia-based Foodservice Consultants Studio in 2000. He was a Certified Foodservice Professional (CFSP), ServSafe Food Protection Manager certified, and was a professional, and now Emeritus, member of Foodservice Consultants Society International (FCSI). Larry previously sat on FCSI's Board of Trustees and is past chair of the Ethics Committee.
Larry 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 served the School Nutrition Association of Virginia as a member of the Industry Advisory Committee and as a sustaining member.
First job: "Morning newspaper delivery, which may be the reason I still wake so early."
Proudest moment: "Being honored with the Top Achiever - Consultant award in 2011 with my son Doug."