About Us

About Us

STUDIA™ crafts cutting-edge industrial kitchen design that seamlessly blend functionality and innovation.

As a trusted division of SAGE — a leading dining services company for independent schools and private colleges and universities — we bring a wealth of expertise to the forefront of commercial kitchen design for schools. We see firsthand the challenges schools faced in creating efficient and purposeful kitchens. Many schools either enlisted traditional restaurant kitchen designers or opted for a do-it-yourself approach, resulting in kitchens that fell short of meeting the demands of preparing meals for hundreds, or even thousands, of students.

Driven by a commitment to excellence, STUDIA™ was born to fill this void and provide tailored design solutions. Leveraging our extensive experience in operating school kitchens, we understand the unique dynamics and requirements involved in serving large-scale, diverse communities. We recognize each institution has distinct needs, and we take pride in developing customized solutions that align with their vision and operational requirements.

STUDIA™ crafts cutting-edge industrial kitchen design that seamlessly blend functionality and innovation.

As a trusted division of SAGE — a leading dining services company for independent schools and private colleges and universities — we bring a wealth of expertise to the forefront of commercial kitchen design for schools. We see firsthand the challenges schools faced in creating efficient and purposeful kitchens. Many schools either enlisted traditional restaurant kitchen designers or opted for a do-it-yourself approach, resulting in kitchens that fell short of meeting the demands of preparing meals for hundreds, or even thousands, of students.

Driven by a commitment to excellence, STUDIA™ was born to fill this void and provide tailored design solutions. Leveraging our extensive experience in operating school kitchens, we understand the unique dynamics and requirements involved in serving large-scale, diverse communities. We recognize each institution has distinct needs, and we take pride in developing customized solutions that align with their vision and operational requirements.

Chris Healy

Director of STUDIA™

Jonathan Hayon

Commercial Kitchen Designer

Liz Ottey

Associate Interior Designer

Marcel Gallo

Chief Innovation Officer
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Chris Healy

Director of STUDIA™

Chris Healy is the Director of STUDIA, specializing in the design process. He holds both a B.S. and M.S. from Georgia Tech and an MBA from Harvard. While at Harvard, Chris studied the food service industry, gaining valuable insights into what drives customer satisfaction and efficiency. He’s been a part of SAGE since 2023 as a member of the Strategy Team, where he’s led projects focused on better supporting operations. Chris brings a unique perspective to his role, focusing on innovative solutions for our clients.

Jonathan Hayon

Commercial Kitchen Designer

Jonathan Hayon specializes in commercial kitchen design and equipment selection, collaborating with the Operations Team to optimize layouts. He’s certified in electrical and HVAC from College of Southern Nevada, blending technical expertise with creative solutions to enhance food service environments. Jonathan has 14 years of experience in food service design, including new facility design, renovations, and coordination with various stakeholders for project success.

Liz Ottey

Associate Interior Designer

Liz Ottey specializes in conceptual floor plans and decor projects, partnering with the Operations Team to fulfill clients’ visions. She holds a bachelor’s degree in art and design from Sacred Heart University, thriving on transforming ideas into visually stunning realities. Liz’s experience spans prop design, merchandising at boutique retail stores, and residential design, with a focus on designing and decorating homes.

Marcel Gallo

Chief Innovation Officer

Marcel is an experienced food service executive with over 40 years in the industry. A graduate of The Culinary Institute of America, he began his career as a chef and has spent 33 years in contract food service, including 14 years previously at a multinational company as a food service director and district manager. With 19 years total at SAGE, he has served as Vice President of Operations for the Northeast region and the past 12 as Chief Operating Officer, designing innovative serving lines, working on design layouts, integrating technology and cutting-edge equipment into kitchens, and developing new concepts. He’s been instrumental in shaping SAGE’s brand, cooking style, merchandising look, and service standards, and he actively works on kitchens of the future.