Jesse Deggan helps clients turn their ideas for cooking and service into commercial kitchens that work.
As projects and accounts manager, he is often one of the first people a client speaks with. He learns about their menu, culinary vision and operation, then connects those needs with Foundry’s design, equipment, fabrication and project teams.
A former cook with a business degree, Jesse brings an understanding of kitchen operations to his role. Below, he talks about Foundry, collaboration and the part of the week when he still enjoys cooking.
How would you describe your role at Foundry Kitchens?
“I’m generally the first contact for a client, so I start by understanding the menu, the culinary vision and how they want to operate.
From there, I become the common thread between the client and our design, equipment, fabrication and project teams as the work moves forward.”
What brought you to Foundry, and what has kept you here?
“I came to Foundry because I thought I had the skills to make a contribution. It was a young, owner-operated company, and it seemed like a good group of people I could be part of. I’ve stayed because commercial kitchens are niche and they’re hard. I enjoy the challenge and the uniqueness of being part of building them.”
How would you describe your approach to working with clients?
“I think it comes down to a blend of curiosity and consulting. If a client wants to do something a certain way, I want to understand why and how it will work during service. From there, we can present different options. It needs to be the client’s choice, but I will push when I believe something won’t work well for them.
The client brings expertise in cooking and operating the restaurant. We bring expertise in design, equipment and building commercial kitchens. Bringing those perspectives together produces a better result.”
What do you enjoy most about a project?
“There are two parts I really enjoy. The first is reviewing the initial design with the client and digging into the details. That’s where the collaboration starts to take shape. Then, at the other end, you get to see the vision in action when the kitchen opens.”
What is your kitchen like at home?
“It’s minimalist, with a lot of thought put into storage. It’s also small, and my appliances suck. I still cook, although weeknights can feel like a chore. I really enjoy spending a Sunday afternoon in the kitchen and making a nice dinner.”