Partnering With Clients to Design Creative and Functional Spaces That Work!

“I have been working in restaurants for over 40 years. I have had the opportunity to work with some of the best chefs and restaurateurs in America, building teams for restaurants of all sizes—from my 40-seat Fish Bar to several 250-plus-seat steakhouses with catering spaces for up to 5,000 guests.

“My education at The Culinary Institute of America along with my experience opening over 25 restaurants/bars across the country has taught me the importance of creating highly productive spaces for highly productive teams, with shared goals both in the kitchen and dining room.”

—Chef Michael Kornick

“Chef Kornick exudes a high level of passion for food, beverage, restaurant design, and hospitality to the degree that it becomes fun and infectious. He is the quintessential restaurateur. I’ve had the esteemed privilege to work under and alongside Chef Kornick for nearly two decades. I would not be the celebrated chef, owner, operator, and mentor that I am without his direct tutelage. Not a week goes by that I am not informed by the depth of his impact. His expertise and experience are unparalleled.”

—Erick Williams, Chef/Owner, Virtue Restaurant, Chicago,
2022 James Beard “Best Chef Midwest”