Office: 301-515-7999

Email: Info@concept-magik.com

 

 

Our team consists of highly inspiring and devoted professionals with years of extensive global experience.

 

We listen to our clients and make suggestions, we challenge them with new ideas, new approaches and inform them of the latest in industry technology and operating techniques. Our success reflects logic and intellect required to complete simple and complex concepts both nationally and internationally.

 

 

 

  • Vijay K. Oza. (VJ) Director of Design

    Vijay has a master’s degree in Hospitality Management and is a professional member of FCSI and PMI.  His exposure working with hospitality professionals is extensive and global.

     

    Vijay’s involvement at an early age in institutional catering and restaurant operations led to his successes as a leading manufacturer and supplier of commercial kitchen equipment and later as a foodservice consultant in India and other parts of the Asian sub-continent.

     

    Prior to becoming Director of Design with Concept Magic LLC, Vijay was Regional Director at Advanced Foodservice Solutions, and Project Manager at FoodStrategy Inc. and Cini Little International.  While employed with these illustrious firms Vijay successfully managed foodservice design projects touching all segments of the industry including hotels, corporate cafeterias, country clubs, religious establishments, hospital and nursing home, schools and college dining facilities.

  • Peter DiMicelli Jr. Regional Director of Projects - USA

    Peter DiMicelli, Jr. Ph.D., MCFE, CHM, CPFM, CEC has spent over 35 years, applying his knowledge and skills in hotels and restaurants throughout the United States, Japan and Europe.

     

    Dr. DiMicelli has also applied his expertise in wholesale and retail food operations. As a professor of hospitality and culinary arts, he teaches courses in food service management, hospitality facilities layout and design, food sanitation and safety, and other related courses. Subsequent to his achievement as owner/operator of a successful catering company in Southern California, Chef DiMicelli has used his knowledge and skills as a national consultant to food brokers and manufacturers for product research and development as well as equipment, food and product demonstrations.

     

    He has also participated in the planning and execution of various retail and wholesale food operation grand openings.  Additionally, Chef DiMicelli was the Director of Culinary & Hospitality training for the United States Marine Corps based in Okinawa, Japan, and was the Executive Training Chef at Oklahoma State University.

  • Chef Nitin Tandon.  Regional Director Projects - Asia

    Chef Nitin Tandon was voted one of the top 50 Master Chefs in India by the Indian Culinary Forum in 2012.  Nitin is a veteran of the food service industry for the past 25 years during which he has worked as  Executive Chef, Restaurateur, Food Stylist, TV Chef and Foodservice Consultant.

     

    He started his career as a chef with Taj Group of Hotels and Oberoi Hotels and later as a Restaurateur; he founded dessert store Melting Moments followed by cafes Lemon Grass, Pot Pourri and Seijo.

     

    During his spare time he works as a TV Chef hosting the FoodFood Channel (India).

     

    As  Master Food Stylist he has successfully completed several food styling assignments for food industry giants like Nestle, Kissan, Godrej, Amul, Bertolli Oil, McDonalds, Cadbury, and many others.

  • Chef Sudish Pande.  Project Consultant

    Sudish Pande has well over 40 years of global experience working as a Culinarian, Executive Chef, Corporate Chef, Production Manager & Consultant in the Hospitality Industry.

     

    Chef Pande as he is popularly known graduated from premier Hospitality School in Bombay, India and has been an Executive Chef to a host of International Star Hotels & International Flight Catering Units in India, USA, Saudi Arabia, Philippines and Hong-Kong. He was involved in initial planning and later conducting day to day operations as a Production Manager at the state of art kitchen for Sri Lankan Catering; which has brought him national recognition and several accolades.

     

    Chef Pande is well known for his research work in developing specialty restaurants and Menu Design and Development.

  • Ghazanfar Siddiqui.(Sid)  Project Consultant

    Sid has an illustrious career in Food & Beverage Operation (F&B). Upon graduation, Sid joined Intercontinental Hotel Group as a management trainee and later went to culinary school in Vienna, Austria for further education and training.

     

    Sid has worked in F&B Departments as Maitre d’, F&B  Manager, F&B Director and consultant with several International star hotels in Europe, Bahamas and the USA, such as Princess International Hotel in Bermuda(Bahamas), Willard Intercontinental (Washington D.C.), Hilton Hotels (Washington D.C.), Four Seasons (Washington D.C.), Fourways (Washington D.C.), Che & Bocccacio (Houston, Texas). Private Country Clubs such as Fairway Oaks Country Club (Texas), University and Whist Club (Delaware), Lakewood County Club and Woodmore Country Club (Maryland) and many more.

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