Design
Operationally Driven Design
Your Partner for Commercial Kitchen Design
Great foodservice design isn’t just about looks. It’s about bringing creativity and function together to build spaces that are as beautiful as they are practical. It demands experience, perspective, and a deep understanding of a client’s desires. Since 2003, Avanti Restaurant Solutions has been a leader in foodservice design, partnering with national brands, venues, and hospitality groups to deliver unique, tailored solutions.
Hospitality
Grand Hyatt SFO
Soho House
Fine Dining
Bourbon Steak by Michael Mina
JOEY Newport Beach
PARC Aspen
Full-Service Restaurants
Coral Cafe
Eureka!
FiftyFifty Brewing
Outlaw Clubhouse
Community Care Centers / Healthcare
Marian Medical Center
The Empowerment Center
Santa Ana Navigation Center
Costa Mesa Bridge Shelter
Fullerton Navigation & Recuperative Care Center
Quick-Service Restaurants
Dave’s Hot Chicken
Del Taco
Luna Grill
Porto’s Bakery
Roll Em Up Taquitos
Qdoba
WHY AVANTI
Foodservice Design: From Vision to Reality
Leveraging decades of experience, our team designs foodservice spaces tailored to your concept, timeline, and budget. We create thoughtful, highly functional layouts by aligning equipment and workflows with your menu and operations, down to the smallest detail.
Whether planning a hotel, restaurant, or bar, we meticulously consider every detail—from back-of-house layouts and kitchen design to bar workflows, station placement, refrigeration, and equipment selection—ensuring each element supports your menu, budget, and service goals.
Schematic Design
Clarification of functional goals and design intent, review of design capacities and limitations, and understanding of operational intricacies.
Design Development
Preparation and delivery of equipment specifications, along with preliminary mechanical, electrical, and plumbing (MEP) estimates, and budget estimates for equipment including installation and freight.
Construction Documents
Development of code-compliant equipment and utility plans, schedules, and specifications, with coordination through final review and issuance for plan check, bidding, and construction.
Construction Administration
Bid review support, shop drawing review, coordination meetings, punch list execution for foodservice scope, and on-site start-up and orientation assistance.
PROJECT SPOTLIGHT
Bourbon Steak by Michael Mina
Founded in California by acclaimed Chef Michael Mina, Bourbon Steak is a nationally recognized modern steakhouse. For the New York City location, Avanti delivered a full foodservice design-build solution that seamlessly supports the restaurant’s elevated culinary vision.
The space pairs refined aesthetics with efficient back-of-house functionality, enhancing a menu centered on premium cuts, fresh seafood, and a distinguished collection of rare bourbons. Every detail—from kitchen flow to guest experience—was crafted to uphold Bourbon Steak’s signature standard of excellence.
DESIGN EXPERTISE
Skilled Foodservice 3D Rendering & Visualization
Our team specializes in commercial kitchen 3D renderings that bring complex layouts to life before construction begins. From equipment integration and workflow optimization to code-compliant space planning, our photorealistic visualizations help restaurant owners, foodservice consultants, and architects make confident design decisions.
OUR TEAM
Where Design Experience Meets Vision
Avanti collaborates with architects, designers, operators, and developers to deliver coordinated, buildable kitchen solutions that bring every vision to life. Our team blends deep industry expertise with practical insight to create spaces that are both beautifully designed and highly functional.
Michael Jernigan
Vice President, Design-Build
Michael is an expert in high-end restaurant and commercial foodservice design, combining creative problem-solving with a deep understanding of construction. With a background as a former principal at JDA and consultant to Federighi Design and leading architectural firms, Michael has consistently delivered impactful and innovative solutions. His leadership at Avanti has helped drive revenue growth and expand the design-build department.
Trey Hoang
Director of Design
With a career spanning 2 decades, Trey applies his diverse background in scientific research, architectural design, and geeky levels of love for food to every project he touches. He approaches design challenges through a wide-angle lens, with an insatiable curiosity. In seeking a complete perspective, he develops a deep understanding of a client’s needs before bringing creative visions to life. Success for him is when operational excellence is thoughtfully married to a beautiful, inviting customer space.
Jean-Michel Boulet
Senior Foodservice Designer
Jean-Michel began his culinary career as a chef, honing his craft around the globe in prestigious destinations including the Ritz-Carlton, The W, and Hilton International. Originally from Normandy, France, he has gone on to design kitchens for iconic brands such as Disney, Microsoft, Nike, Expedia, Mandarin Oriental, Swedish Hospital, One & Only, and Rosewood. Widely respected for his ability to translate chef-driven insights into world-class design, Jean-Michel is a trusted consultant for top-tier hospitality and corporate clients around the world.
Chris Thompson
Senior Foodservice Designer
Prior to running his own independent design firm working with multi-unit restaurants, casinos and ski resorts on the West Coast, Chris cut his teeth designing mom-and-pop remodels in the Reno/Tahoe area. With a culinary degree from Le Cordon Bleu, he’s worked front to back in countless restaurants and has a deep understanding of operations – from both the employee’s and management’s perspective. He takes immense pride in efficient design and managing budgets and goals. He currently manages projects for many multi-unit operators local to Reno and throughout the States.
Jeremy Linane
Senior Foodservice Designer
With 19+ years of experience with foodservice design, construction admin and equipment installation, Jeremy develops projects of all sizes including coffee shops, restaurants, corporate kitchens, hotel bars and hospital serveries for Avanti. As a Certified Foodservice Professional, he views projects through the lens of design yet has a deep understanding of how that vision applies to the construction process.
WORK WITH US
Ready to Design Smarter?
Partner with our expert design team to transform your concept into a seamless, high-performance space. Let’s build something exceptional together.