Commercial and Industrial Kitchen & Design
With over 20 years of experience combined in the hospitality industry, KDAC offers the client a comprehensive of services catering to their needs, with the key focus on kitchen and laundry facilities planning.
KDAC will strives to guide the client in realising the full potential of their investments with our world wide experience and knowledge (“know-how”), meticulous planning and analytical problem solving, working towards a successful working relationship for all concerned as we are part of your team.
Francis Chia and Matthew Wong formed KDAC, or Kitchen Design And Consultancy Pte Ltd, in February 2012. Both gentlemen possess vast experience in the hospitality industry since 1990 and 1991 respectively.
Francis Chia started his career as a junior draughtsman. He was involved in several turnkey projects and has worked with renowned hotel like The Raffles Hotel, and major convention centres such as Suntec City.
In 1997, he was actively involved with the design of tankers and Super mega yachts. These projects have given him the opportunity to understand the importance of space planning and the efficiency of a good kitchen design.
Throughout these years, he has added a few more accolades to his name. His work also involved international hotel chains like The Shangri-La group, JW Marriott group, and Taj Hotels & Resorts.
In 1991, Michael Lau was just an Apprentice Cook in Goodwood Park Hotel. Since then, he has never tried other industries but only Foodservice related job. With more than 20 years of experience in the industry. Michael has worked from an Apprentice Cook, to a Foodservice Equipment Sales and till now a Foodservice Consultant. His clientele not only in Singapore but also overseas ranging from cafes to chain restaurants, hotels and institutional projects.
Michael practiced in kitchen conceptual design, workflow design, 2D floor plan, 3D perspective plan, equipment specification and stainless steel fabrication shop drawing. As part of FCSI member, Michael carry out assessments of the client’s location and understand their need in operation for better visualize, and to propose ideas and rationalize the ideas behind any proposals to the client. In the same time, assessment of the building interior and exterior landscape and concept could match owner’s expectations, menu and operational requirements.
Having an in depth understanding of food safety management is another factor which Michael is considering. An understanding of the entire process of the food preparation enhances the design which provides the client with comprehensive details involved in their food processes.
The ability to understand how a kitchen should function, stock movement, inventory and storage concerns. Michael thus better able to co-ordinate with the M&E consultant on the utilities feasibilities. Food establishments – especially the kitchen which incurs the highest unit of energy in any restaurant’s electrical and water utilities bills.
In constant search, Michael strived to design kitchen and premises which maximize usage of equipment life to ensure profit maximization in clients investment, whilst reducing food and labour wastage on daily kitchen operation. Therefore, understand each utilities service will be an added service values to the clients.
Michael constantly exalt industrial knowledge. He believed this industry is not a sunset industry. And therefore, his implementation of new technologies to keep up a states-of-art design to prolong the functionality of the kitchen operation.