gary jacobs - principal
With 30 years of operating and designing kitchens, bars, concessions and serveries for foodservice facilities across the country, in the Caribbean and Europe, Gary has a long history of addressing both the pre- and post-construction demands of all levels of operations. In designing a facility, he is as concerned with first cost, fit and flow as he is with durability, adaptability and ease of long term maintenance.
Working with Chefs Wylie Dufresne, Daniel Humm, Geoffrey Zakarian, Bobby Flay, Dominique Ansel, Charlie Palmer, David Waltuck, Jean-Georges Vongerichten, Laurent Tourondel, Jonathan Waxman, Eric and Bruce Bromberg (Blue Ribbon) and Alfred Portale; Vornado, Highgate, L & L Holdings, Union Square Hospitality Group (Danny Meyer), Hampshire Hotels and Resorts, Thompson Hotels, Think Hotels, Kerzner International, Mohegan Sun, Caesars Palace, Fresh Direct, and the Museum of the Moving Image, among others, he has been able to learn from the best and has identified the elements common to all successful operations.
He has designed with Rockwell Group, Gensler, Foster & Partners, Roman & Williams, Jeffrey Beer International, Glen Coben, Ten Arquitectos, Costas Kondylis & Partners and Yabu Pushelberg among others.