IDeA Worldwide Inc. is a Professional Foodservice Facilities Planning - Interior Design and Contract Management Firm with expertise in all segments of Foodservice Design, Construction, and Operations.  We also have expertise in Laundry and Housekeeping Design.  We currently maintain design offices in Las Vegas Nevada, Shadow Hills California and Geneva Switzerland.  IDEA’s worldwide partners are the Principals of Institutional Design, Inc., in Miami (www.institutionaldesign.net) to cover the Eastern part of the USA, the Caribbean and Central and South America, Vital Concept Design PVT LTD in New Delhi (www.hotelspaces.com) to cover India and Asia with Nickolas Anagnostaras in Marigne’ France to cover Europe and the Middle-East.  

John Andrews-Anagnostaras, FCSI is the Managing Principal of IDeA based in Las Vegas manages operations worldwide.  Jose Ramon Gomez, FCSI manages our Hollywood, Florida office.  Our principals have completed a vast variety of hospitality projects throughout the United States, Europe, the Middle East, Africa, the Far East and Asia.  Our Design Staff is supported by three world class Master Chefs; Chef Leo Koelner (Austrian), Chef Herve Le Biavant (French) and Chef Almir Da Fonseca (Brazilian). Subsequently we can handle not only the design but also the Operational aspects of any given project.  On many projects we handled only the Design.  On others we handled the entire Project Management (Design and Construction).  Many were Design/Build Tenant Build-Outs on which we had complete responsibility for the project acting as the Owner's Representative.

Summary

Our team offers a broad knowledge of Food Service Facilities and In-House Laundry/Valet Planning, Interior Design and capability in Project Management for every imaginable type of Foodservice/Hospitality related project anywhere of the world.  We tailor our services for each project by carefully listening to the client’s needs to produce economical proposals matched by exceptional professional services.  Landmark Staff in our combined offices includes the following:

-   Principals / Consultants / Project Managers                  5
-   Master Chefs                                                                 3
-   Project Managers / Designers / CAD Technicians         3
-   Specification Writers / Checkers                                   2
-   Administrative / Clerical                                                 2

The scope of services that IDeA Worldwide, Inc. could provide for your project will be tailored to suit your specific needs or those of your client and delineated in our proposal for professional services: In general IDeA could provide you with conceptual development including Menu and Recipes, creation of theme designs, expert programming, ergonomic flow patterns showing the interaction between the front and back of house, preparation of drawings from schematic plans to complete construction documents, supporting the architect and engineers with mechanical, electrical, plumbing and ventilation requirements, detailing of all custom fabricated equipment (including millwork and casework) with written specifications for all equipment, furniture & fixtures, with periodic inspections of the work at the jobsite to insure compliance with the plans and specifications and/or complete management of the project from beginning to end.

Key Staff Credentials 

John Andrews-Anagnostaras, FCSI, Principal provides overall Project Management Leadership and will be the Lead Designer for the Foodservices.  John Andrews was educated in New York as an Industrial Designer.  His experience in foodservice comes from having completed the design of over 1000 projects including more than 80 schools, 20 university campuses and 100 hotels all over Europe, the former Soviet Union, Asia, Africa and the Middle-East. He has managed the Design and/or Construction of complex hotel, resort, casino, airport and military projects ranging from $1 to $50 million dollars.  He is a Professional Member of the Food Service Consultants Society (FCSI) since 1971 and Member of FIA, SBCCI, IFSEA, ASFSA and NACUFS. He is proficient in AutoCAD and ArchiCAD 11.0 and in several Project Management software programs.
 
Jose Ramon Gomez, FCSI, Principal provides leadership for all projects in the Caribbean, Central and South America.  Jose was educated as an Architect in Spain.  He is an exceptional Food Service Facilities Planner.  His real education in Food Service comes from having completed hundreds of hotel and restaurant projects throughout the U.S., Mexico, Brazil, Argentina and the Caribbean.  Over the years he has been employed as Lead Designer in many of the best-known design firms and has been managing Institutional Design, Inc, his own firm Institutional Design, Inc. based in Hollywood Florida since 1984.  He is a Professional Member of the Food Service Consultants Society (FCSI) since 1977.  He is proficient in AutoCAD and in several Project Management software programs.

Attilio Carta, CID, Principal provides leadership in Interior and Foodservice Design.  Attilio was educated in Italy, the Dominican Republic and Los Angeles.  He is an exceptional Architectural Illustrator.  He completed as an Interior Design hundreds of hotel and restaurant projects throughout the U.S., Mexico and Asia including; Architectural Design, Interior Design, Foodservice Facilities Design and Furniture Design for such projects as the Las Vegas Hilton, Flamingo Hilton, Flamingo Reno, Flamingo Laughlin, Harvey’s and many others that included, gaming, themed restaurants, public areas, registration lobbies, rooms and suites.  Attilio has attended countless seminars for: building code and specialty design workshops.   He is proficient in AutoCAD.

Herve Le Biavant, CEC, CCE, CMT Culinary Arts Consultant provides overall Leadership in Concept, Program, Menu and Training Development.  Executive Chef with twenty-eight years experience managing all phases of fine food preparation and service.  Chef Instructor with demonstrated ability to train and personnel students in the Culinary Arts.  As Executive Chef of the California Culinary Academy Herve maintained the standards of excellence demanded of his classes.  He hired and supervised 107 Chef Instructors.  Trained thousands of students in Culinary Arts and ethnic food preparation techniques.  Planned and developed curriculums; demonstrated techniques and made special presentations.

Certifications
CEC    Certified Executive Chef ACF Certification
CCE    Certified Culinary Educator ACF Certification
CMT    Certified Master Taster
CAP    Certificat D'Aptitude Professionel (AOS)
BTH    Brevet Technique Hotelier (BA)

Awards
2006   Decoration De L’Ordre  De Chevalier du Merite Agricole, French Consulate
2006   San Francisco City Proclamation Hervé Le Biavant Day June 26, 2006
1999   First Price ACF Culinary Competition, International Culinary Food Show, SFO
1988   First Prize "Disciple d'Escoffier", Gold Medal.  International Culinary Show, Tokyo, Japan