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Commercial Kitchen Design & Equipment Solutions
Chef-led commercial kitchen design, equipment specification, procurement, and project coordination for architects, developers, and foodservice operators.
Based on Long Island, serving the New York metropolitan area and collaborating nationwide through LaBel's ChefVue approach.
EXPERTISE
Chef—Led Design. Complete Foodservice Support.
LaBel Foodservice Equipment & Design helps architects, developers, and operators plan commercial kitchens that work in the real world. From early layouts and equipment specifications to procurement and installation coordination, we bring professional culinary experience and technical foodservice knowledge to every project.
Our work spans restaurants, senior living, hospitality, education, healthcare, corporate dining, and specialty foodservice facilities.
CHEFVUE
The ChefVue™ Approach — Designed Through a Chef's Eyes.
ChefVue is LaBel's distinctive chef-led design philosophy and collaborative process. We bring your menu, staff, workflow, and business goals into every design decision, working with you and your project team from concept through implementation.
Commercial Space Evaluation assesses a property's suitability for your foodservice operation, including layout, equipment, ventilation, utilities, and infrastructure needs.
CHEFVUE
More Ways to Work with ChefVue
Planning a new kitchen, improving existing plans, or preparing to build?
LaBel applies the ChefVue approach at each stage, coordinating foodservice decisions with your team.
ABOUT
Real world foodservice design experience.
Led by Culinary Institute of America graduate Brad LaBel, we bring approximately 30 years of culinary and foodservice experience to your project. We connect daily kitchen operations with layout, equipment requirements, and construction coordination, working alongside architects, developers, and operators.
WORK
A proven track record of successful projects
Our work includes The Bristal in New York and Boca Raton, the Ambassador in Greenwich, Baron's Cove, and Corner Bar in Sag Harbor. Explore foodservice projects across senior living, hospitality, restaurants, education, and corporate dining to see experience relevant to your operation.
TEAM
DESIGNED WITH A CHEF’S PERSPECTIVE
Led by Culinary Institute of America graduate Brad LaBel, our team combines culinary, commercial kitchen design, equipment, and project experience. We focus on the decisions that affect workflow, staffing, equipment performance, construction coordination, and long-term operation.
