My Story
I didn't set out to become a commercial kitchen consultant. Like many in this industry, I started as a dishwasher at a busy restaurant in San Francisco when I was 16 years old. What kept me there wasn't the pay—it was the adrenaline, the precision, and the undeniable truth that food service teaches you more about business, psychology, and human nature than any MBA program ever could.
By 25, I was running kitchens. By 35, I was designing them. Now, at 48, I've consulted on over 200 commercial kitchen projects—from intimate 12-seat restaurants to massive catering operations producing 10,000 meals per day. I've seen the same mistakes repeated so many times that I felt compelled to create a resource that might help operators avoid them.
House of Comil (a play on "commercial kitchen" for those wondering) is where I share what I've learned. This isn't theoretical advice from someone who's read about food service—it's hard-won knowledge from decades of hands-on experience.
What Qualifies Me to Write About This
Professional Background
- Certified Food Service Manager (ServSafe, National Restaurant Association)
- Former Kitchen Director for a 12-location restaurant group
- Designed kitchens for James Beard Award-nominated restaurants
- Consulted on federal food service contracts worth over $50M
- Regular contributor to Food Service Equipment Reports magazine
My Philosophy
"The best commercial kitchens aren't the most expensive ones—they're the ones where every piece of equipment earns its place, every workflow has a purpose, and every team member understands how their work connects to the whole."
I've seen operators spend millions on equipment they didn't need while neglecting the fundamentals: proper workflow design, staff training, and maintenance protocols. My goal with House of Comil is to cut through the marketing noise and provide practical, actionable guidance that helps you run a better operation.
I don't accept sponsorships from equipment manufacturers, and I never recommend products because of kickbacks—only because they're genuinely right for certain applications. If I mention a specific brand, it's because I've seen it perform (or fail) in real conditions.
Get in Touch
Have a specific question about your commercial kitchen? Want to discuss a project? I'm available for consulting engagements and would love to hear from you.
Contact Marcus