About -

Our Foodservice Consultants Singapore (FSCS) caters to all your kitchen design needs. Working closely with leading local and international hospitality establishments, we have gained valuable experience in the hospitality industry to understand what is required in your professional kitchen. Equipped with creative and sustainable concepts, our associates not only offer practical and effective kitchen designs, but also hands-on experience and expert know-how to address any concerns you might have.

Our kitchen planners are equipped with professional training in the Culinary realm, F&B Operations, Engineering, Architectural Design, Interior Design, Hospitality Management, and Food Science & Nutrition. Our team has 25 years of hands-on operator experience in the hospitality and F&B industry, allowing us the advantage of providing you with pragmatic advice for operational efficiency. We are proud to have worked with top luxury brands worldwide and we ensure quality international standards are met.

Peter A. Knipp

Based on his years of experience as an executive chef in well-known hotels, Peter A. Knipp has brought his expertise to start-up the business of offering foodservice consultations, leading to the long years of success of FSCS.

Kuek Wei Jun
Project Director

Wei Jun has worked with some of Singapore’s most prestigious establishments including Raffles Hotel, Singapore; and The Fullerton Singapore. Having been a member since the inception of FSCS, Wei Jun now specialises in Kitchen Design and some of his works include One°15 Marina, Singapore; Joël Robuchon in Resorts World SIngapore; main restaurants within Night Safari and Singapore Zoological Gardens as well as Mandarin Orchard, Singapore. As a member of the committee of the National Environment Agency (NEA), Wei Jun will work towards the goals of NEA as well as of his clients in design and development projects that he oversees. Some of these include The Oberoi and Trident Hotel, Hyderabad; The Sheraton Hotel, Chandigarh; Shangri-la, Bangalore as well as Banyan Tree Resort, Angsana Hotel and Golfcourse Clubhouse in Vietnam.

Nathan Neo

Graduated with a NTC-2 in Food Preparation, Nathan worked professionally as a chef for 16 years. During this time, he progressed from a cook to Executive Chef / Corporate Trainer for established brands, in addition to his experiences setting up and managing new local and overseas restaurant establishments. Nathan most recently worked with one of the world’s top 20 Universities as their Dining Manager, Procurement and Project & Admin Manager for institute dining. In his education pursuit, he is also certified with a Post Graduate in Marketing (CIM UK) and a Master in Business Admin.

Jeffrey B. Pascual

Jeffrey Pascual graduated from the Polytechnic University of the Philippines with a Bachelor of Science in Architecture. He was a top contributor in the foodservice equipment and facilities for Merit Stainless Steel Inc. He rendered invaluable experiences designing diverse projects, handling Raffles Suites & Residences, Fairmont Hotel and The East Tower. Pascual is well-versed in 3D presentations and photorealistic rendering. With his keen eye for detail and the techniques he has mastered, he is a great addition to the design team.

Manuelito Festin Jr.

Manuelito Festin Jr. graduated with a degree of Bachelor of Science in Computer Engineering in Adamson University. In pursuing design interest, he took up AutoCAD in Microcadd Philippine, an institute certified by Autodesk. With 6 relevant years of experience, he was one of the top contributor in Kitchen Design for Merit Stainless Steel Inc. Philippines with a knack for developing 3D renderings presentations. Manuelito is certainly an integral part of FSCS with his experience and knowledge in foodservice designs..
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