The Culinaria Design Concept
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The Culinaria Design Concept *
CULINARIA -DESIGN & BUILD
DEVELOPMENT - DESIGN & BUILD FOR HOSPITALITY
HOSPITALITY CONCEPT CREATORS, BRAND DEVELOPERS, OWNERS REPRESENTATIVES, INTERIOR DESIGNERS, PROJECT MANAGERS, AND CONSTRUCTION PROFESSIONALS
Culinaria Design & Build, where 25 years of hospitality experience meets expert development, design and construction . We specialize in creating restaurants and bars that are not just beautiful, but built for efficiency, functionality, and long-term durability. Our team understands the ins and outs of the restaurant business, and we bring that knowledge to every project—ensuring that every inch of space is optimized for the harmony of form and function.
About Jason Hennings & Culinaria
With over 25 years of hands-on experience in hospitality development, construction, and operations, Jason Hennings leads Culinaria Design and Build and Craft. a boutique firm that creates and transforms visionary concepts into fully operational, guest-ready spaces.
From fine dining and nightlife to quick service and multi-unit national rollouts, Jason brings a rare 360° perspective—having served as developer, general contractor, owner/operator, and owner’s representative. His work blends strategic planning with ground-level execution, making him a go-to partner for projects that demand creativity, precision, and operational excellence.
What We Do
Culinaria Royale specializes in full-scope services across hospitality, F&B, and experiential development:
Concept Development
Brand ideation, design language, and operational framework creation for new and expanding hospitality ventures.Owner Representation
Acting as your eyes and voice throughout the project lifecycle—from early planning to final punch list.Design Leadership
Interior design direction, millwork design and fabrication, lighting design, materials curation, and back-of-house programming—all tied to operational realities.Construction Management
Site evaluation, permitting, vendor coordination, budget management, and field oversight—whether local or multi-market.Entitlements & Consultant Sourcing
Navigating complex approvals and assembling the right teams of architects, engineers, expeditors, and kitchen consultants to match your project's needs.Project Turnover & Operational Integration
Ensuring a clean, coordinated handoff so you’re ready to open with systems, flow, and functionality aligned.
OFFERING A FULL SUITE OF OPTIONS TO FULFILL ANY AND ALL OF YOUR NEEDS
From Manhattan, Brooklyn, Miami, Chicago, Canada and Washington D.C. we've designed , Built and Developed Beautiful, comfortable and creative spaces for Restaurants of all sizes shape and form. with Extensive experience designing interiors for full service restaurants and Bars to cafe’s , quick service and fast food. We have a special ability and place emphasis on Value engineering and budget sensitivity- We can transform you’re vision into reality.
THE PARKGATE
A west village Breath of fresh air. The Soul of an Irish pub and the heart of long time locals
THANKS TO THE MANY PROFESSIONALS WHO WORKED ON THE PARKGATE
RIP CONSTRUCTION EXPEDITORS-STEVE SALVESON, PABLO DAZA, LEVAR SINCALIR / LL ENGINEERING -LOUIS LEE/ ARCHITECT LARRY L. JONES ON LANDMARKS AND STOREFRONT / EXL HVAC / CROSSCHECK - THIRD PARTY INSPECTIONS/ AAE-STRUCTURAL ENGINEERS AlEX SPRYOU /
OWNERS REPRESENTATIVES-INTERIOR DESIGNER -MILLWORK DESIGN & FABRICATION, FURNITURE FABRICATION, PROCUREMENT AND CONSTRUCTION MANAGERS
AN OLD HAUNT BECOMES A NEW FAVORITE
THE SLAUGHTERED LAMB HAS BECOME THE PARKGATE
What began as helping a former employee turned friend, turned into a labor of love. A group of first-time operators teamed up with some of Ireland's longest-standing pub owners, and an extended family set out to create a new classic. An Irish pub in a fresh style with hometown hospitality. Chris Buckle, Ciaran Harrison, and their team, with a lifetime of experience in the business, have embraced hospitality in this old-meets-new environment venture.
in house Pre construction & Development for Multiple Brands in several cities simultaneously, Starting in Miami with a historical property, an unwilling local beuracracy and an “eager” owner who wantyed to make his mark on this bloack with 4 of 10 highest grossing food venues in the country.
AUGUST
A West Village Classic featuring Cuisine solely from a Wood-fired Oven and Grill
A WEST VILLAGE CLASSIC
A 600 square foot retractable atrium in a brownstone Garden with Cobblestone floors to conjure the feeling of escape to another world on a small side street in almost and European village. The concept was simple, simple foods done exceptionally well with specificity to the home town in which it derived, all cooked in a brick oven or over solid fuel. This Regional European Bistro was a Bellwether of the next wave of comfort food in NEW YORK
SEL ET GRAS
west Village NYC, 7th ave South, at 10th street
CONCEPT AND BRAND DEVELOPMENT, INTERIOR DESIGN, CONSTRUCTION MANAGMENT, MILLWORK FABRICATION, MENU DEVELOPMENT
The truth of Paris is hidden in SALT & FAT (Sel et Gras) its behind the scenes and irreverent. Our true revolution is in the Heart and on the plate.
this was one of the smallest restaurants in the world, but was packed with creativity, color and inspiration from an entire culture of cuisine
DIABLO ROYALE, NYC
DIABLO ROYALE
A play on Mexican cuisine based on the colonization of Mexico Spanish, French and even German and its profound affect on the culture, flavors and foods
Prior to the westerners influence the Devil or "Diablo" was a prankster, A mischievous Harbinger begging you to enjoy life to the fullest at all cost. Too much Tequila and very late nights made DIABLO ROYALE...
BUTCHER BAY
East Village NYC
A whimsical Nautical design with explosive color lends a hand for a downtown bohemian Surf Shack from reclaimed ipswitch panels to antique ship lamps.
part raw bar, part hot dog stand with playful twists on fried oysters and a few other classics. This was a full gut remodel in every way. new wood paneled ceilings, commercial kitchen, HVAC, electrical, POS, vintage reclaimed colorful wainscotting and vintage French doors at the entryway.
A CLASSIC BRASSERIE IN FORM ONLY
The eponymous Charlemagne is the Great Grandfather of EUROPE and served as Muse and Mascot
The space that is now Charlemagne Brasserie in Manhattan's West Village sat a dark and dingy sex shop that had been operating since the late 80's.
After fully gutting the space that spills over two levels, we worked for many months with the client to create a bustling New York style French-Spanish American Brasserie. Our aim was to build an open, light-filled, uniquely designed restaurant, and to make this particular corner of the West Village an infinitely more desirable destination.
Our exciting discovery of beautiful original tiled floors and a central ceiling feature hidden under many layers inspired the palette that would be used throughout. The room encompasses custom designed and built furniture, lighting and hardware. A sectioned-off area at the back created by an antique door frame from an Old NY Brownstown as is most of the millwork makes for an intimate dinner or private party. The large glass windows and 18 ft bar that stretches the length of the triangular space create an inviting ambience from blocks away.
CONSTRUCTION MANAGMENT, MILLWORK DESIGN & FABRICATION, GENERAL CONTRACTING
POMONA
2018-2019
CHEF MICHAEL VIGNOLA AND FRONT OF HOUSE OPERATORS RACHID ABDLOULAHAD AND FINANCIER MICHAEL SAVAGE HIRED US TO PERFORM ALL INTERIOR DESIGN, LAYOUT, MILLWORK DEISGN, FABRICATION AS AND CONSTRUCTION MANAGMENT.
https://www.nytimes.com/https://www.nytimes.com/2018/10/23/dining/nyc-restaurant-listings.html
CONCEPT, DEVELOPMENT, BRANDING, DESIGN, MILLWORK AND CONSTRUCTION
BLACK IRON BURGER SHOPPE
It all started when in 2008...
IN A TINY ENCLAVE OF THE YOUNG, COOL EAST VILLAGE OF NYC. WE HAD PULLED OFF FINE DINING AT THE E.U. GASTROPUB.....BUT WITH SOME CONTROVERSY.
WE WANTED TO MAKE THE NEIGHBORHOOD COMFORTABLE AND HAPPY . THE ANSWER WAS THE UNDISPUTED KING OF FOOD CULTURE, THE CLASSIC BURGER...BLACK IRON BURGER WAS BORN. NOT A FANCY MODERN TAKE ON THE UBIQUITOUS BURGER, AN OLDE WORLD PUB WITH A TURN OF THE CENTURY CHARM THAT ONLY WELL WARN FLOORS, GENUINE ANTIQUE WOOD WORK AND LOTS OF KETCHUP COULD CONJUR.... BURGERS MADE FRESH IN FRONT OF YOUR EYES AND DIRECTLY BEHIND THE BAR. NOTHING HIDDEN AND NOTHING ABSENT. MEAT, CHEESE, FRIES, BEER, REPEAT..SO WE DID.. BLACK IRON WAS SOLD IN 2014 TO SPANISH INVESTORS WHO CONTINUE SERVING A GREAT PRODUCT AND SERVICE
