Nahum Goldberg brings over 35 years of experience in foodservice operations, collaborative and innovative design, and kitchen equipment contract management.
Richard Ju has over 12 years of wide-ranging foodservice experience. He has worked the line, opened and operated his own restaurant, sold foodservice equipment, consulted for restaurant equipment dealers, designed dream kitchens, coordinated bids, and overseen construction of facilities.
Annlyn Ouzts has over 20 years of experience working in the foodservice industry including hands on experience in operations, management and commercial kitchen design. As Design and Drafting Services Manager, Annlyn leads our team in production of key documentation and deliverables..+ Read More
Don Beckendorf focuses on a broad spectrum of foodservice consulting from programming and design to managing operator selection/RFP processes. His services include operational and business analysis, contract generation, and performance of audits and critiques for increased guest satisfaction and client bottom line.+ Read More
Corey Reilly has over 29 years of foodservice experience. He began his career as a pot washer at the age of 15 for Marriott Hotels, and completed a three-year apprenticeship with chefs from Paris, France and Dublin, Ireland. Corey made his way up to Saucier before continuing his education at the Culinary Institute of America.+ Read More
Jose Quispe brings to the NGA team more than 12 years of experience in the food service industry, including years of hands on experience in operations, front of house, and back of house positions in commercial kitchens. As a designer and drafter, he has worked with owners, architects, and engineers on a variety of projects.+ Read More
Luke Elkos has more than 20 years of experience in the foodservice industry, including extensive experience in design consulting and project management for large scale projects from design through completion. Luke brings to the team a broad knowledge in architectural and engineering principles, technical equipment data, energy efficiency, equipment cost analysis, and code compliance, which has made Luke a key contributor to many successful projects.+ Read More
Paul Bohbot brings more than 25 years of culinary and operations experience to our team. From his time in fast food, to working in Michelin Starred restaurants, to Silicon Valley Corporate Dining, he offers a variety of skill sets and expertise to the team. With experience as a Regional Multi Unit Executive Chef, he has an intimate understanding of commissary and catering kitchens, staff and equipment training, kitchen design, and operational efficiencies in a wide variety of culinary spaces.+ Read More