As Vice President for FSDC, Robin is responsible for defining the company’s strategic goals and objectives. She has over 20 years’ experience assisting; restaurants, hotels, healthcare facilities, and churches with commercial kitchen design and equipment needs.
Robin previously served as kitchen manager for Phillips Seafood. She also served as sous chef for the Doubletree Pavilion Tower Hotel.
Robin graduated from Penn State University with a bachelor’s degree in food service and housing administration. She holds the prestigious “ Certified Food Service Professional” (CFSP) designation from the North American Association of Food Equipment Manufacturers.
As Senior Designer for FSDC, Bobby Brockett brings more than three decades of experience, specializing in foodservice design for institutions government as well as hospitality and restaurant facilities.
Bobby helps clients visualize concepts using the latest and greatest drafting technology. He can also hand draft and render detailed design drawings using a drafting pencil, a T-square, and a triangle.
As Designer for FSDC Fred provides creative solutions to help his clients plan, design, and build productive foodservice facilities.
Fred holds a master’s degree in architecture from Hampton University. He is a skilled draftsman with experience using AutoCAD, Revit, & 3DS Max modeling/drafting technologies.