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BRAD LABEL
Founder & Principal Designer, LaBel Foodservice | Creator of ChefVue™
My foodservice education began with my father, Stu LaBel. Working in the warehouse and making deliveries for Wes Design, I was introduced to restaurants and foodservice operations across Long Island—long before attending culinary school.
My father began working with Frank Cretella at the Boathouse and later designed the kitchen at Lundy’s in Sheepshead Bay, Brooklyn. That connection became personal when I completed my Culinary Institute of America externship at Lundy’s, working with Chef Neil in a kitchen my father had designed.
I experienced the industry from both sides: supplying the equipment and working in the kitchen.
My culinary background also includes Cole Drive Deli in East Meadow during high school, weekend work for Marriott on Long Island while a student, and Maxime’s while attending the CIA. After graduation, I joined a work-and-live program in Europe, working for the military in Heidelberg, Germany, and traveling to explore different cuisines.
Years later, the relationship my father began with Frank Cretella continued through my own work. Collaborating with Frank and Anthony Bucco, I worked on kitchen designs across much of Landmark Hospitality’s portfolio.
My professional experience also includes serving as a design consultant for the Culinary Institute of America’s consulting team when Brad Barnes headed the program. We continue to support CIA Consulting as needed, working with Chef David Kamen.
Today, that combination of equipment-business experience, culinary training and design collaboration informs my work at LaBel Foodservice. I approach a commercial kitchen as a working environment: what the team prepares, how service happens, where equipment belongs and how the pieces need to fit together.
Through ChefVue, our collaborative design and plan-review process, we bring that perspective to owners, chefs, architects and project teams nationwide.
Chefs designing for chefs—with an understanding of the equipment, the operation and the people doing the work.
Frequently Asked Questions
What makes Brad LaBel's approach to commercial kitchen design different?
Brad LaBel combines professional culinary experience with commercial kitchen design and equipment knowledge. His foodservice background began in his father's equipment business, followed by culinary training and professional kitchen work. He designs around the menu, staff workflow, equipment placement and the demands of service.
What is Brad LaBel's culinary background?
Brad LaBel holds associate's and bachelor's degrees in Culinary Arts from the Culinary Institute of America. His culinary experience includes a CIA externship at Lundy's in Brooklyn, in a kitchen his father designed, as well as work at Marriott on Long Island, Maxime's during culinary school, and work for the military in Heidelberg, Germany.
What is Brad LaBel's consulting relationship with the Culinary Institute of America?
Brad LaBel served as a design consultant for the Culinary Institute of America's consulting team when Brad Barnes headed the program. Brad and the LaBel team continue to support CIA Consulting as needed, working with Chef David Kamen.
What types of foodservice projects does Brad LaBel work on?
Brad works on commercial kitchen design and equipment projects for restaurants, hotels, senior living communities, schools, universities, corporate dining and other professional foodservice operations. Examples include the Cal Poly teaching kitchen, Goya Foods kitchens, Bristal bistro renovations and an updated kitchen at Baron's Cove. LaBel's services include layout, equipment specification and procurement, project coordination and installation support.
What is ChefVue and how does it work?
ChefVue is LaBel Foodservice's collaborative commercial kitchen design and plan-review service. Owners, chefs, architects and project teams work with Brad through remote sessions to review layouts, discuss equipment and make design decisions. Deliverables depend on the agreed project scope and may include kitchen plans, equipment specifications and coordination drawings.
Can Brad LaBel design a kitchen remotely?
Yes. ChefVue supports remote collaboration with clients across the United States. Clients share their plans, measurements, menu and operational requirements for review and design development. Site verification, local professional involvement and any travel requirements depend on the project.
How much foodservice experience does Brad LaBel have?
Brad LaBel has more than 30 years of combined experience in professional kitchens, commercial kitchen design and foodservice equipment. He leads LaBel Foodservice Equipment & Design and its ChefVue service, supporting foodservice projects nationwide.
Has Brad LaBel's work been featured in trade publications?
START A COMMERCIAL KITCHEN PROJECT
Planning a commercial foodservice project? Share your concept, plans or schedule. Brad and the LaBel team will review the project and recommend the right next step.