At Foodservice Consultants Singapore (FSCS), we cater to all your kitchen design needs. Not only are we equipped with creative and sustainable concepts, our friendly consultants have accumulated years of hands-on experience and knowledge to provide you with a practical and effective kitchen design.
Backed with professional training in the culinary realm – F&B Operations, Engineering, Architectural Design, Interior Design and Hospitality Management; the team has more than 25 years of hands-on experience in hospitality and F&B industry operations. We strive to provide you with pragmatic advice for kitchen operational efficiency.
In addition, we provide clients with the competitive advantage in an ever-changing F&B and hospitality industry.Contact Us
FSCS embodies a dynamic blend of youthful exuberance and a wealth of experience in the hospitality industry.
Capitalizing on its core competencies in F&B consultancy and kitchen design, FSCS offers a comprehensive programme of services catering to the needs of its clients.
With a customer-oriented approach to hospitality consultancy and facility design, FSCS strives to guide the client in achieving a profitable, sustainable and cost efficient business enterprise.
In addition, we provide clients with the competitive advantage in an ever-changing F&B and hospitality industry.
Assistant General Manager
Peter A. Knipp, founder and CEO of Foodservice Consultants Singapore (FSCS) Pte Ltd, is a chef-turned-entrepreneur who has made significant contributions to the food and beverage industry in Asia.
A man who has never shied away from hard work, at age 17, Peter started working as a chef’s apprentice at the Hilton Hotel, Berlin in 1971, and has since achieved many great milestones, working his way up the ranks. His sense of adventure in culinary taste led him to travel across countries, educating himself on cuisine in vastly different places, such as Malaysia, Australia, Indonesia and the United States.
He first came to Singapore in 1982 serving as Sous Chef for the Singapore Hilton International, leaving to serve as Executive chef in Taipei, Shanghai, and Bangkok before returning back to Singapore to work as the Opening Executive Chef at the Raffles Hotel in 1991.
A highly passionate individual, Jun has handled countless of projects in his 15-year-career at FSCS. With more than a decade’s worth of experience under his belt, Jun has developed a knack for F&B consultancy and kitchen design.
He has worked on resorts, Michelin-starred restaurants and hotels. His most notable projects include the design of the two-Michelin starred Waku Ghin at Marina Bay Sands Singapore and Joël Robuchon – one of the first French and three-Michelin-starred restaurants in Singapore.
Besides local projects, Jun also worked on overseas resorts and restaurants, such as Grand Hotel Europe, St. Petersburg, Russia. Currently, Jun is in the midst of the development and design of the first 5-star International hotel located in Iran.
His remarkable experience and ‘never-say-die’ attitude will prove an asset to any establishment seeking F&B consultancy and kitchen design.
The Assistant General Manager of PKH, Elton manages the full sets of accounts including all transactions under Accounts Receivables, Accounts Payable, General Ledger and Asset Accounting for holding and subsidiary companies.
He also ensures the timely and accurate closing of the month, and is responsible for the preparation of management reports with variance analysis and accounting schedules.
Elton first joined the team in 2012 as an Accounts Executive, and over the years, worked his way up to become the Assistant General Manager. Providing support in terms of financial documentations & tenders, Elton works closely with Wei Jun. With his experience in the F&B industry, Elton ensures smooth operations behind-the-scenes.
An Architecture graduate, Jeffrey is the ‘eye’ of the team. Previously handling the front-of-house at several restaurants, Jeffrey ensures that the kitchen design’s aesthetical needs are being met. Besides its usability, Jeffrey ensures that the kitchen matches the restaurant’s concept.
Being in the team for 7 years, Jeffrey is well-versed in kitchen design, products and its know-hows. He is attentive to the littlest details, and together with the team, ensures that the fine lines in the kitchens remain clear and that the kitchen would boast a clean layout.
The Kitchen Design specialist of FSCS, JR establishes the design’s workflow and equipment specification to be used in projects, ensuring that the specifications in the designs is smooth sailing and convenient for clients.
Responsible for the detailing in kitchen design, JR’s expertise goes beyond just conceptualization, he also provides a detailed analysis of the flow based on the kitchen’s equipment, and is able to itemize the designs.
Working hand-in-hand with the team, JR will ensure that the technical capabilities of the kitchen are being met and will suit the client’s needs best.
Vivek is a highly motivated and ambitious Foodservice Designer with a background in Mechanical and Electrical Engineering and have invaluable experience gained in the kitchen design industry. He is passionately committed in the delivery of pragmatic and cost effective solutions to clients.
He possesses excellent communication and analytical skills. Enjoys being part of a successful and productive company with strong leadership capabilities demonstrated in the most pressurised working environments.
Vivek started his career as a Designer and then slowly progressed as a Consultant with FSCS in 2010 and then as a Project Manager. Having an overall experience of 12 years in the F&B industry, Vivek aims to be a competent associate who is able to act effectively in any given situation when handling a project and at the same time able take on challenges.
Dyann brings to the table more than 8 years of experience. With a rich experience and working on countless of projects together with the team, Dyann is responsible for the architecture design of the kitchen.
With a knack in design, she is able to take advantage of spaces in the kitchen while still remaining effective as well as aesthetically pleasing. Ensuring that the kitchen is friendly for users with no overcrowding of equipment, Dyann is highly knowledgeable in principles of design and its working ergonomics.
Syarifah graduated with Honours from RMIT University with a degree in Design Communications, and has almost a decade of working experience. With a flair and keen eye for design as well as exceptional editing skills, her attention to detail has helped to develop, and shape the brand that FSCS is known for. This includes all visual and marketing branding, including the concept development of selected projects. With all areas under her purview, any project Syarifah helms is one that is sure to include clean, efficient design with striking visuals and a determination to get the job done.