Culinary Advisors — Foodservice Facility Designers and Consultants

Angela McPhaul

Angela McPhaul, principal and co-founder of Culinary Advisors began her career in the food service industry in 1983 working for Restaurant Enterprises Group (REG) in Southern Virginia during her summer breaks from college. After graduating from Virginia Tech, Angela relocated to Washington, DC and continued working for REG managing 700 Water Street, a fine dining and upscale waterfront restaurant. After several years Angela made the transition into the consulting side of foodservice with a position at a large foodservice design and consulting firm as their marketing manager. In 1993 she helped form Culinary Advisors where she heads up both the Business Development and Financial Arms of the company.

View or print Ms. McPhauls’ resume.

Founded in 1993, Culinary Advisors has distinguished itself as a leader in professional foodservice facility design. We have a proven track record that includes experience in a wide variety of project types in the private, government and military sectors of the market. We provide a full range of services such as the development of foodservice concepts, space planning and programming, design development, preparation of drawings, details and specifications for soliciting bids, and inspection of the finished installations. To produce the high quality documents and drawings, we use the latest technology and software.

Once Culinary Advisors has joined the planning team, we become an advocate for you or your architect. Through meetings with key members of the planning team, we address the many requirements of the foodservice program from menu, style of service, and meal volume, to small details such as the size of the dishes. Spaces for designated activities are then sized. Equipment is selected to support the program and then organized efficiently in the space. At the same time we work closely with architects and owners to blend aesthetic elements with the practical requirements of the foodservice operation. Culinary Advisors strives to give its clients designs that reflect project needs, that bring creativity and new ideas, and that take advantage of the latest, most energy-efficient equipment. To help contain project equipment costs, we apply our extensive knowledge of foodservice equipment and construction materials.

“Bonnie Zietlow applies a comprehensive approach to foodservice design, giving full consideration not only to efficient design of the space, but also to the end users' operational needs. As part of the Gilbane Development Company team, she has demonstrated an expertise that spans operational issues, inventory management, and knowledge of the latest innovations in foodservice equipment. Bonnie also has a clear understanding of how the design and construction of foodservice areas must be fully integrated into the overall project delivery process, thus contributing to Gilbane's successful turnkey delivery model. A consummate professional in her field, Bonnie is a valued team member and a pleasure to work with.”

John D. Keegan, P.E.
Vice President
Gilbane Development Company

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“I may have as many as twenty consultants on a project and I have found that Michael Pantano to be one of the most competent and pleasant to work with.

Michael worked with us on a major project at the U.S. Capitol and synthesized the conflicting requirements of various groups in a manner that produced an excellent result. He also developed a program for the kitchen and servery for a major government facility prior to the selection of the foodservice operator that satisfied 98% of the operator's requirements. Culinary Advisors listens to the needs of the project team and integrates their work with architects and engineers in a seamless manner.”

Michael R. McQueen
RTKL, Vice President, Retired