Dylan Bowden serves as the President of ChefTech of NENY LLC, where he leverages over 25 years of extensive experience across the not-for-profit, restaurant, and construction sectors. In this pivotal role, Dylan specializes in foodservice consulting and design, focusing on enhancing operational efficiency and aesthetic...
Dylan Bowden serves as the President of ChefTech of NENY LLC, where he leverages over 25 years of extensive experience across the not-for-profit, restaurant, and construction sectors. In this pivotal role, Dylan specializes in foodservice consulting and design, focusing on enhancing operational efficiency and aesthetic appeal in business dining, fine dining restaurants, and hotel environments. His expertise encompasses a comprehensive range of services, including design, project management, installation, and planned maintenance, ensuring that each project meets the highest standards of quality and functionality.
Under Dylan's leadership, ChefTech has undertaken several key projects that showcase his ability to blend creativity with practicality. For instance, he has successfully led the design and implementation of innovative kitchen layouts and dining spaces that not only enhance the customer experience but also optimize workflow for staff. His meticulous attention to detail and deep understanding of the foodservice industry allow him to provide tailored solutions that address the unique needs of each client.
Dylan's proficiency in project management and financial oversight is complemented by his strong skills in software applications such as Excel, QuickBooks, and MS Project. This technical acumen enables him to manage budgets effectively, streamline operations, and ensure timely project delivery. As a highly motivated and sincere team player, Dylan fosters a collaborative environment that empowers his team to excel, driving ChefTech's mission to deliver exceptional foodservice design and consulting services. His commitment to excellence and customer satisfaction positions him as a trusted leader in the industry, continually pushing the boundaries of what is possible in foodservice design.
