Firm Profile

We are an award winning Food Service consulting firm who specialize in the design and implementation of layouts based on maximizing efficient workflow of all the essential components involved in the Food, Beverage and Service elements of the dining experience.

Cromwell Consulting, Inc. offers a complete solution for Professional Chefs, Food and Beverage Managers, General Managers and Owners by providing a Consultant/Designer with over 35 years in the industry that accurately understands the Food and Beverage business from the operational, budgetary and design viewpoints.

Our Team of Professionals

All of our designers and consultants have a broad range of food and beverage experience, holding positions as Executive Chefs, Food & Beverage Managers, Facility’s Directors and Culinary Instructor, with operational based skills from working in hotels, restaurants, resorts, private clubs and corporate environments.

This firm maintains an attention to detail that is required for Food Service Design, consistently through the entire process, from initial concept and planning through detailed documentation and drawings, to insuring that the owner and operators have been properly trained on equipment.


Kevin Cromwell

As a Foodservice Designer, Consultant, and Operational Analyst, Mr. Cromwell brings over 22 years of culinary experience to each project. Having worked in operations as an Executive Chef, Kevin understands first hand that all kitchens must be designed efficiently for, the employee, management, and product flow throughout the process from ordering of products to the removal of waste. Mr. Cromwell has executed designs for all types of foodservice establishments and brings this knowledge and experience to every project, while continuing to tailor designs to the client’s operation, time line, customer base and budget.

As an executive chef Kevin has worked at, The Beekman Arms the oldest operating Inn in America specializing in American Regional cuisine, The Charles River Country Club with new menus every week for both the family dining room and the formal dining room, The Pillar House Restaurant a five star establishment with all products produced from scratch. Kevin has also worked as the unit manager for the Bright Angel complex on the south rim of the Grand Canyon this operation included; the Arizona Steak House, The Bright Angel dining room, a family style restaurant, the seasonal ice cream fountain (23 hand scooped flavors, 1200 gallons per week), and two bars, one with weekly entertainment, he was also the rounds chef for the Hyatt Regency in New Orleans. He has been an instructor of culinary arts at a Boston area college and as a traveling instructor for the NRA.

Kevin is a graduate of the Culinary Institute of America ’83, Chef emeritus for Harvard University. He has spoken at several conferences on topics such as, kitchen, bar and servery design, energy usage in kitchens and how to show return on investment for kitchen equipment.


Kurtis Hirose

Need Bio.


Michael Batte

Michael studied Architectural Engineering at Hall Institute, Pawtucket RI and Wentworth Institute of Technology, Boston for 2 years. Graduating from Hall Institute with a Certificate of Architectural Engineering/CAD.

While working through High School and College, he was employed at various restaurants, holding positions from dishwasher to prep/line cook. After graduating, Michael continued working in restaurants and for a home builder for 3 years in Sharon and Newton, MA. While employed with home builder, he was responsible for producing construction drawings for homes to be built, from new construction to renovations. This included meeting with clients to discuss plans and any client requested changes to plans, meeting onsite with construction foreman daily for progress reports, materials needed and any changes or conflicts. Responsibilities also included: keeping library of construction products in order and up to date, estimating construction supplies and review of bids needed for each dwelling, scheduling of contractors and delivery of materials. As the housing market took a down turn in the late 80’s, so did the company.

Employed with Stop & Shop Supermarket in their Commissary Dept for 10 years. The commissary produced various products for the individual stores. Products included all deli meats and salads, soda and water bottling. Here Michael was responsible for, shipping, receiving and inventory of all products. He was a Foreman for several areas of this department from Meat Trimming to Cooks, taking the product from a raw state to a cooked and packaged product and meeting USDA/HAACP requirements. The company closed this department and moved operations to a new location.

Started employment with Cromwell Consulting in 2004.


Will Cromwell

Need Bio.

University of Saskatchewan
Culinary Services

“We were fortunately introduced to Kevin and Cromwell Consulting though our colleagues in the US and in 2010 University of Saskatchewan Culinary Services begin a 3 phase, 2 year capitol renewal of its kitchen and production facility. Kevin was integral throughout the project in regards to project scope, budget, approval, concept design, kitchen design and was very involved in the planning from start to finish. As a working group member Kevin really took the lead to ensure all partners internal and external throughout the project were on task with meeting timelines.

Kevin’s experience, industry knowledge and attention to detail contributed largely to the overall success of the project. As a result of the renovation we have seen a large increase in our revenues and customer satisfaction, efficiencies in our day to day operations and as well a kitchen and concept that is versatile and can deliver on all of the culinary trends.

Overall , it was a pleasure working with Kevin and I would highly recommend Cromwell Consulting.”

James McFarland
Assistant Director-Executive Chef