A layout that fights the team
Bad zoning makes staff cross paths and lose seconds on every plate — for the life of the kitchen.
Food Process Engineer · 25 Years
Design the kitchen before you build the mistakes.
Commercial kitchens engineered to work — planned right, before a single wall goes up.
Independent engineering Working worldwide
MPRO · Concept layout · zoning & workflow
The real cost
Most kitchen problems are designed in — not cooked up.
Money in the wrong places
Oversized or duplicated equipment quietly inflates build and running costs for years.
Problems found too late
Hygiene and safety gaps caught during fit-out mean redesign, delay and inspector headaches.
A few early decisions separate a kitchen that works for years from one reworked for months.
What I do
Three ways to get the kitchen right.
Concept Kitchen Design
Functional layouts and workflow planning, tuned to your capacity and local rules.
Professional Consultancy
Independent guidance for investors, architects and operators — before costly commitments are made.
Workflow Optimisation
Engineering analysis of an existing kitchen to lift output, safety and flow — without a rebuild.
The engineer behind the plan
An independent engineer — not a supplier with a layout.
25
years of food-process engineering
Objective, experience-based consultancy focused on functionality, efficiency and long-term performance.
Food Process Engineer Member of the Chamber of Engineers (КИИП)
01
25 years of engineering
Across every scale of commercial kitchen.
02
Practical knowledge
Real operations, equipment and workflow under pressure.
03
Independent advice
Tied to your operation, never an equipment brand.
04
International work
Adapted to local architects and engineers worldwide.
The plan
A clear path from idea to opening.
Run remotely, to full engineering standards.
01
Consultation
We define goals, needs and constraints from a short brief.
02
Concept
Functional layouts built around workflow and compliance.
03
Technical Planning
Zoning and equipment refined on engineering principles.
04
Support
Coordination with your team and local pros through build.
Concept design
Engineering thinking
Developed remotely · worldwide
Expertise
Built for every kind of kitchen.
Restaurants
From fine dining to multi-concept, tuned to service style and capacity.
Hotels & Hospitality
Several operational flows coordinated cleanly under one roof.
Catering & Large-scale
High-volume production built for throughput and clean zoning.
Food Production & Prep
Process-oriented layouts for prep and semi-industrial facilities.
International
Engineering that works worldwide.
Concept and consultancy for international projects — developed with local licensed professionals so everything meets national rules.
◷ Based in Europe — working worldwide
Concept-oriented design
Workflow, efficiency and operational performance first.
Remote collaboration
Developed through online communication and digital plans.
Local compliance support
Concepts built to integrate with local approvals.
How projects work
Clear answers before you ever send a brief.
Yes. I provide concept design and consultancy internationally, working with your local architects and licensed professionals so everything complies with national regulations.
The functional and engineering foundation of a kitchen — workflow, zoning, layout logic and equipment strategy — set before detailed local approvals. It's the stage that prevents costly changes later.
Through online meetings, digital plan reviews and concept development coordinated with your project team — efficient wherever the project is.
I provide the engineering concept and consultancy. Local licensed engineers or architects finalise approval documentation to national regulations — the standard international model.
As early as possible. Engineering input during early planning optimises space, avoids redesign costs and supports better investment decisions.
Investors and developers, restaurant owners, hotel operators, and architects or design studios — anyone shaping a commercial kitchen who wants it right from the start.
Start your project
Let's design your kitchen right.
An early engineering perspective prevents costly mistakes and sets the right direction from the start.
Inquiry received.
Thank you — your project details are in. You'll have a reply within 24–48 hours, by email.