Ken Winch
This year I will be celebrating 55 years as an independent design consultant and 65 years in this fantastic industry.
In this period, I have been privileged to have been responsible for a multitude of prestigious and momentous projects, working with the most influential Chef’s, Hotel Corporation Management personnel, the most notable Restaurateurs, and their teams including many of the significant architectural and Interior Design practices, Engineering consultants. These projects have ranged from fast food to Michelin Star restaurants, to B&I Headquarters, to residences, palaces and castles for the Royal family and the rulers of Abu Dhabi, as well as many production kitchen complexes internationally.
Coincidentally, I have also celebrated another of my numerous birthdays and, whilst not significant, these various events collectively provide a moment of reflection about what might now be termed the twilight of my career. Part of this reflection considered retirement, but very quickly rejected. Why give up something that I have loved, enjoyed and been quite good at, and where I consider I still have a valuable contribution to offer in sharing my knowledge and experience with the industry and foodservice deign profession.
To this end I have decided to revise my overall activities by inviting expressions of interest from those involved in the design process who might consider the benefit of engaging my services on either a part time, casual or retention basis with full details of the need, the brief and with all aspects of the contract terms and conditions to be mutually discussed and agreed.
Potential clients can include fellow consultants to overcome increased demands, dealers and distributors looking to develop their design capabilities or their market segments. They might also include manufacturers and their representatives who supply specific items whilst not offering overall foodservice design. Architects, Project Managers, M&E Consultants, and Main Contractors might also identify a requirement.
My services can be tailored to cover any and every aspect of foodservice design including Mentorship, Reviews of current design proposals, Concept development and possibly detailed design through to completion if required.
I will be pleased to respond to questions and to sending any additional information of my previous involvement within our industry which can include details not currently included in my LinkedIn Profile.
Ken Winch Design
Email: Kenwinchdesign@gmail.com Kenwinchdesign@outlook.com
Mobile: 07957 558227
