Michael D. Owings
C.E.O.Michael Owings' association with the food service industry began as a teen working in restaurants and learning the importance of efficient food facility design at an early age. Even then he perceived the numerous opportunities available in the field of culinary arts.
Michael furthered his education in the hospitality industry, first at Clark College School for Food Service and then completing his schooling at Cornell University School of Hotel and Restaurant Management. While attending college, he became a renowned chef at several specialty restaurants and hotel operations in Southern California.
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MICHAEL D. OWINGS, C.E.O continued
As a chef, Michael saw the need for efficient kitchen design and the role it played in overall profitability. He formulated plans for the establishment of a quality design group that understood food facility operations from an owner's point of view.
This led to the establishment of Owings and Associate Designers, a food facility consulting company offering clients a one-stop source for the complete range of consulting and design needs. Since its founding in 1974 and with its licensing agreement with Fessel International in 1990 forming Fessel Design, the firm became a recognized leader in its field, offering a unique combination of culinary arts and restaurant/hotel design expertise. In January of ‘97, Fessel Design became Creative Culinary Design, a moniker that better indicated our intent and field of expertise.
In addition to maintaining direct involvement with every client project, Michael continues to design and develop a wide variety of menus and recipe manuals for various food operations and has been an integral part of Creative Culinary Design's success. Michael also attributes much of the firm's success to his culinary background. As a noted chef, he currently owns and oversees operations of his restaurant in Seattle, Washington, and has owned and operated several other restaurants, including a restaurant in Orange County, California.
Michael is a member of the American Society of Interior Designers, International Society of Food Service Facilities Consultants, American Academy of Chefs, Orange County Chef Association, and Oregon Chef de Cuisine Society.
In addition, Michael was selected Chef Instructor for the State of California education program in association with the American Culinary Federation, Orange Coast College, and Orange Empire Branch of Food Service Executives Association. He continues to lead educational seminars and was a panelist at the National Restaurant Association, Pacific Northwest Regional Restaurant Exposition Show.
Donald J. DeBow, Creative Culinary Design President, heads the firm’s design division. An Architectural Engineer by trade, Don met Michael at American Food Services, Inc., where he was Head Engineer for eleven years. The company fabricated and designed custom stainless steel fixtures for the hospitality industry.
All CCD projects are initially reviewed together by Don and Michael. This unique combination of Engineer and Chef has resulted in efficient designs for hundreds of restaurants, hotels, fast food chains, theme park food service facilities, hospitals, and universities around the world.
