With 30 years of operating and designing kitchens, bars, concessions and serveries for foodservice facilities across the country, in the Caribbean and Europe, Gary has a long history of addressing both the pre- and post-construction demands of all levels of operations. In designing a facility, he is as concerned with first cost, fit and flow as he is with durability, adaptability and ease of long term maintenance.

Working with Chefs Wylie Dufresne, Daniel Humm, Geoffrey Zakarian, Bobby Flay, Dominique Ansel, Charlie Palmer, David Waltuck, Jean-Georges Vongerichten, Laurent Tourondel, Jonathan Waxman, Eric and Bruce Bromberg (Blue Ribbon) and Alfred Portale; Vornado, Highgate, L & L Holdings, Union Square Hospitality Group (Danny Meyer), Hampshire Hotels and Resorts, Thompson Hotels, Think Hotels, Kerzner International, Mohegan Sun, Caesars Palace, Fresh Direct, and the Museum of the Moving Image, among others, he has been able to learn from the best and has identified the elements common to all successful operations.

He has designed with Rockwell Group, Gensler, Foster & Partners, Roman & Williams, Jeffrey Beer International, Glen Coben, Ten Arquitectos, Costas Kondylis & Partners and Yabu Pushelberg among others.

During the past 25 years of work in the design of hundreds of various foodservice facilities, both in the US and overseas, Bob has worked extensively in the Business and Industry segment with well-known clients from the Financial, Manufacturing, Law, and Pharmacuetical Market segments. In addition, he has had broad experience in the Colleges and Universities, and Healthcare segments.

His responsibility is to oversee all aspects of the services which the firm provides to their clients. He is directly responsible for the initial programming and schematic design of the project and stays involved with review and oversight of the project during document and construction phases. He is accessible at all times to the clients. Bob is well known in the industry and is a frequent guest lecturer at industry trade shows and seminars, covering a wide range of topics in the field of foodservice design.

Previously he was the managing Principal of Raymond/Raymond Associates and has been a professional member of the Foodservice Consultants Society International (FCSI) since 2002.

Ira B. Beer, Managing Director, is an internationally recognized food service industry planning and management consultant. He has been actively involved in food facility consulting since the early 1960s. His experience includes tenure with leading consulting and design/build organizations, prior to starting his own consulting firm in 1976.

Ira has authored and co-authored numerous publications including "Food Facilities Planning-Fact File" an educational periodical published by his firm, Beer Associates. (Beer Associates merged into Jacobs Doland in 2011.)

He has written extensively for Cooking for Profit Magazine and Restaurant Business Magazine. Ira has lectured at the New York Foodservice Productivity Center and served on the Community Planning Board of the City of New York. He has been involved in the planning of massive food service projects involving the investment of millions of dollars for equipment, as well as projects less vast in scope but nevertheless critically important to his clients.

Ira has been a professional member of Foodservice Consultants Society International, since 1974, and served as a member of their Board of Directors for three years. He also served as Chairman of their New York Metropolitan Chapter. At their annual convention in 1995 he was named a member of FCSI's Council of Fellows, the highest honor accorded to a member of the Society.

Consulting on hundreds of projects across the U.S. and abroad, Ira’s practical experience allows him to solve all types of complex planning problems. Combined with his academic background in business administration and construction technology, Ira continues to bring perceptive and innovative direction to the projects undertaken by the firm.

Ed Hull is Jacobs | Doland | Beer’s Studio Director. He is responsible for the quality and timeliness of all of JDB’s documentation.

He has over twenty years of industry experience, and has worked on diverse projects throughout his career. Augmenting his practical experience, Ed holds certifications in AutoCAD and 3D design in SolidWorks and is also proficient in Revit. His responsibilities include the ongoing training and education of the staff. Ed oversees all project scheduling, drawing reviews, and written equipment specifications for all JDB projects. Ed was also Young Lions MAFSI Honoree in 2016.

In addition to his responsibilities as Studio Director, Ed is directly involved with projects for a broad range of clients including Made Nice NYC (Eleven Madison Park, The NoMad) and Bold Foods (Bobby Flay), as well as a number of the world’s largest financial companies (including JP Morgan Chase and Morgan Stanley).

Prior to joining Jacobs | Doland | Beer, he was a designer of high-end custom foodservice equipment at Marlo Manufacturing in Boonton, NJ. As an accomplished designer with more than ten years experience in the food service industry, Ed is uniquely qualified to lead the team at Jacobs | Doland | Beer.

As Jacobs | Doland | Beer’s Director of Design, Christine provides leadership and strategic direction of the firms practical and creative processes and documentation.

Christine has extensive foodservice consulting experience in hospitality and in the corporate sector, including work with top technology, finance, and law firms. Her experience includes a variety of other foodservice facilities, including university, entertainment, and retail projects.

Christine’s broad experiences as a Consultant, LEED certified professional and hands-on Operator inform her ability to understand and respect each project’s unique needs and defining characteristics.

Christine holds Bachelor’s degrees from Cornell University (Hospitality Management) and the Parsons School of Design (Interior Architecture).

Natalia oversees all day-to-day administrative functions at Jacobs | Doland | Beer. Her responsibilities include creation of proposals, purchasing, invoicing and ongoing analysis of internal efficiencies. She received a BA in Linguistics from the State University of Kazan as well as degrees in Business Studies and International Hospitality Management from Griffith College Dublin, Ireland. Her hands-on administrative experience in both the hospitality and construction fields has proven to be a tremendous asset.

Siu Mey has a diverse foodservice consulting and operations background. Siu Mey began her career as a consultant (in 2008) at Cini-Little International, Inc., where she worked closely with clients in the hospitality, education, corporate, and healthcare industries. Her responsibilities included working with the client on the design from schematic planning through construction administration; coordinating with architects, engineers and manufacturers and ensuring a successful construction by reviewing bids, shop drawings and RFI’s. At the completion of her tenure with Cini-Little Siu Mey was in charge of their New York City office.

In 2012 she joined Patina Restaurant Group as Art & Style Manager. She was responsible for all visual elements in a variety of restaurant concepts, ensuring a warm and welcoming ambiance for guests. In this position, she collaborated with Operations, Culinary, Design and Construction, Purchasing, and Marketing teams balancing aesthetics with operations along the way.

In 2016 Siu Mey joined Jacobs | Doland | Beer bringing her knowledge of both front-of-house and back-of-house areas. Her background allows her to share uniquely informed operational and visual design insights with her clients.

Siu Mey graduated from Cornell University with a B.S. in Hospitality Management in 2008.

In 2014 Kai graduated Cornell University with a Bachelor’s in Hospitality Management and Minors in Architecture and Real Estate. Upon graduation she joined Cini-Little International, Inc. where she was responsible for the management of drawings from schematic design through construction administration.

Her education and experience across a broad spectrum of food service segments (including Corporate, Hospitality, and Healthcare) inform a keen awareness of all project phases and requirements.

Her close work with owners, architects, engineers and interior designers affords her a distinct ability to effectively reconcile their various objectives.

Derek began his foodservice career as a professional chef. He received his formal training at the Florida Culinary Institute, graduating with honors. Derek worked 7 years as a chef, taking every opportunity to work in the kitchens of restaurants, hotels, and exclusive resorts from south Florida to Denver, including the Denver Marriott South in Denver, Colorado and the PGA National Resort and Spa in Palm Beach Gardens, Florida.

Experiencing the pros and cons of a multitude of kitchens sparked his interest in design. CAD training led to designing for a Northwest Arkansas-based restaurant equipment dealership where he developed a detailed understanding of the procurement, bidding, and installation areas of our industry. From there he moved to the west coast and entered the consulting field where he spent 10 years. Derek was responsible for a wide range of projects in the Hospitality, Corporate Dining, Education, Healthcare, and Correctional Facility segments.

In 2013, Derek brought his talents to Jacobs | Doland | Beer. His detailed culinary knowledge and broad industry experience have proven invaluable they allow him to balance the needs and objectives of chefs, owners and operators.

Paul graduated with a Bachelor’s of Science in Architecture in 2010 from the State University of New York at Buffalo. After earning his degree Paul joined Gaul Brothers Construction (a well-established hospitality design and construction firm) as a field architect. He gained invaluable real-world experience reviewing and resolving a wide range of site-specific issues between Architects, Engineers and the Trades.

While at Gaul Brothers, Paul’s major projects included The Madison Beach Hotel, Top Chef Kitchen, Distilled NY, and Tribeca Grill. In all instances he was directly involved with review and revision (and on occasion creation) of kitchen construction documents. Working closely with Owners, Operators, and Chefs he was directly involved with the development of well-functioning Front and Back of House programs.

Paul’s architectural background is particularly valuable at Jacobs | Doland | Beer where his ability to identify potential conflicts, costs, project coordination challenges and overall efficiencies inform his work.

Nick has over ten years of professional drafting experience. He holds certifications in mechanical and architectural drafting from Pennco Tech. Prior to joining Jacobs | Doland | Beer, Nick was a process planner for Aluminum Shapes in Pennsauken, NJ where he used his drafting skill to outline the most cost effective procedures to extrude and machine aluminum parts for numerous industries. Since joining the firm, Nick has been able to apply his eclectic knowledge and experience across many disciplines to support the team at Jacobs | Doland | Beer in numerous ways.

Andrew brings considerable technical expertise to the firm. After graduating the New York Institute of Technology with a Bachelor of Fine Arts in Graphic Design, Andrew joined one of the larger equipment dealerships in the New York metro area. He spent seven years developing documentation for their projects. Along the way he was able to refine his drafting skills and acquire a working knowledge of commercial food service equipment. At the same time he was able to develop a strong sense of best design practices, something which he applies on a daily basis at Jacobs | Doland | Beer.

Since joining Jacobs|Doland|Beer in May 2015, Emmanuel has been able to quickly grasp the concept of kitchen schematic design and apply what he has learned during his time at school to assure that projects meet deadlines. With a Bachelor of Architectural Technology degree from the State University of New York at Delhi, Emmanuel brings technical proficiency and a deep knowledge of AutoCAD and REVIT software platforms to the Jacobs|Doland|Beer project team.

Teresa has over 25 years of experience in the Architectural field. Graduating with a Bachelor's degree in Interior Design and Architectural Drafting from Bogotá, Colombia, Teresa’s experience with solving spatial problems, along with her AutoCad and Revit skills allow her to contribute greatly to the Jacobs|Doland|Beer team.

Frey earned a Bachelor of Architecture degree from Pontifical Catholic University Mother & Teacher in the Dominican Republic. He gained tremendous experience working as an architect in design-build construction process for Lexco and Marial Construction, two of the best management and construction companies in the Dominican Republic. Frey has a high level of REVIT expertise which contributes greatly to Jacobs|Doland|Beer’s design team.

Luis recently earned a Master’s first professional degree in Architecture from Pratt Institute in Brooklyn NY. His education affords him considerable insight into the integration of mechanical and operational components within a wide range of building types. Luis’s critical thinking is particularly valuable in assessing an individual space’s ability to support numerous functional requirements. This, along with extensive Computer Aided Drafting skills (in both AutoCad and Revit) underpins a substantial contribution to Jacobs|Doland|Beer’s design team.