OUR TEAM
CARLOS TELLO - FCSI, Assoc. AIA
Carlos holds a B.A. in Industrial Design from Universidad Iberoamericana in Mexico City and a B.Architecture from Florida Atlantic University in Fort Lauderdale FL. He also earned a MSc. in Clima Design from the Technical University of Munich in Germany in 2018.
He began his career working for leading foodservice consulting firms in the United States, such as “Cini Little International” (Fort Lauderdale Office) developing projects in the: hotel, health care and sports arena segments, and “Strategic Restaurant Engineering” (Miami Office) doing space planning, workstation design and prototype testing of retail and foodservice facilities with the application of industrial engineering techniques to develop strategic space planning and labour efficient facilities.
In 2010 he founded “arquitectura+culinaria”; a consulting firm based in Mexico City, specializing in the planning and engineering of Foodservice and Back of House Facilities; emphasizing the optimal use of space, and energy in the building, and integration of international design standards into local projects.
Currently he is working on several projects for hotel complexes in Mexico and Caribbean tourist destinations. In addition, he has developed other projects in the corporate dining and restaurant segments in Mexico, the United States, Denmark and Spain.
He began his career working for leading foodservice consulting firms in the United States, such as “Cini Little International” (Fort Lauderdale Office) developing projects in the: hotel, health care and sports arena segments, and “Strategic Restaurant Engineering” (Miami Office) doing space planning, workstation design and prototype testing of retail and foodservice facilities with the application of industrial engineering techniques to develop strategic space planning and labour efficient facilities.
In 2010 he founded “arquitectura+culinaria”; a consulting firm based in Mexico City, specializing in the planning and engineering of Foodservice and Back of House Facilities; emphasizing the optimal use of space, and energy in the building, and integration of international design standards into local projects.
Currently he is working on several projects for hotel complexes in Mexico and Caribbean tourist destinations. In addition, he has developed other projects in the corporate dining and restaurant segments in Mexico, the United States, Denmark and Spain.
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HAMID BANNA
Born in Rome, Italy in 1951. Graduated for the Lausanne Hotel School, Switzerland in 1975. Initiates his professional career in 1976 at the Casino de Montreux, Switzerland as responsible of the F&B Store Room, Night Auditor at the Holiday Inn, Aqaba, Jordan. In 1977 was in charge of logistics for a LPG ship in Beirut, Lebanon. In 1978 was Supervisor of several employee dining facilities in Saudi Arabia with the Abela Group. In 1979 was hired as Purchasing Manager at the Al-Khozama Hotel by Gustar AG where he developed and implemented the purchasing and inventory management manuals and policies. In 1980 was F&B manager for the opening of the Hotel Puente Romano, Marbella, Spain.
In 1981 he moves to Mexico City with the firm of Horwath & Horwath International, Inc. to work as consultant in Hospitality and Leisure Time Industry, elaborating feasibility studies, and operational audits for Holiday Inn, Nikko Hotels and Meridien Hotels among others. In 1984 participates as Project Manager for the conceptualization and follow up during construction of the Coral Grand Hotel, Puerto Vallarta, Mexico. In 1987 collaborates as Corporate Operations Director at Operadora Paraíso Radisson opening various hotels. 1989 collaborates as Project Director for the Crowne Plaza Huatulco, Oaxaca.
In 1991 was invited to be Corporate Operations Director of institutional employee dining for Grupo SAISA (was acquired by EUREST). In 1993 performed as Corporate Operations Director of institutional employee dining for SODEXHO. In 1995 until 2000 was Director of the Mexico office of Cini-Little International, Inc. From the year 2000 to date has worked as consultant to the hospitality industry.
From 2004 to December 2022has taught at hotel and restaurant management courses at Colegio Superior de Gastronomía, Universidad del Valle de México (Glion School), and Universidad Anáhuac.
In 1981 he moves to Mexico City with the firm of Horwath & Horwath International, Inc. to work as consultant in Hospitality and Leisure Time Industry, elaborating feasibility studies, and operational audits for Holiday Inn, Nikko Hotels and Meridien Hotels among others. In 1984 participates as Project Manager for the conceptualization and follow up during construction of the Coral Grand Hotel, Puerto Vallarta, Mexico. In 1987 collaborates as Corporate Operations Director at Operadora Paraíso Radisson opening various hotels. 1989 collaborates as Project Director for the Crowne Plaza Huatulco, Oaxaca.
In 1991 was invited to be Corporate Operations Director of institutional employee dining for Grupo SAISA (was acquired by EUREST). In 1993 performed as Corporate Operations Director of institutional employee dining for SODEXHO. In 1995 until 2000 was Director of the Mexico office of Cini-Little International, Inc. From the year 2000 to date has worked as consultant to the hospitality industry.
From 2004 to December 2022has taught at hotel and restaurant management courses at Colegio Superior de Gastronomía, Universidad del Valle de México (Glion School), and Universidad Anáhuac.
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