ABOUT 3PM DESIGN

THE ART OF KITCHEN DESIGN & SUSTAINABILITY

3PM Design is a small business enterprise specializing in commercial kitchen design and consulting for the food service Industry across the nation and internationally, founded by Pierre Metellus in 2006 and based in Aurora, Colorado.  Within a short seven years, Pierre has led the company to grow nationally and internationally, with emphasis on providing sustainable commercial kitchen design with state of the art kitchen equipment that is functional, on time and within budget.  We take a cross-disciplinary approach to ensure every project whether small or large will meets or exceeds the client expectations.

Market segments we serve to include:
schools, hospitals, assisted living facilities, government buildings, hotels, entertainment centers, sport stadiums, theme parks, golf courses, restaurants, bars, night clubs, prisons, and airports.

Pierre Metellus
Pierre Metellus graduated with a Bachelor of Science Degree in Architecture. He has always had a passion for problem solving, an important element required in the architecture industry. During his early years working with a variety of architecture firms, Pierre found that most Architects have  great difficulty designing a functional commercial kitchen. This is mainly because a lot more focus is placed on the aesthetic appeal, and a lot less interest is placed on the back of the house.

Pierre quickly found his niche, and has dedicated over twenty years virtually working in every facet of the food service, laundry, and laboratory industry. With extensive knowledge and experience Pierre has acquired over the years that led to the formation of 3PM Design. Today 3PM Design has become one of the most valuable kitchen, laundry and laboratory design and consulting firms for the food service industry.

3PM Design is here to provide sustainable kitchen design solutions, and actively participates in earning LEED credits through an informed and educated understanding of the latest technology.

Pursuing LEED certification is no simple task.  The USGBC has placed significant guidelines and steps foodservice operators need to follow to ensure that their facilities are responsible for improving the environment, by adopting sustainability and striving to live up to it in practice.  In other words, earning LEED credit required by all professionals that are involved in the project, from the owner operators to the architects, engineers, general contractors, building maintenance operators, and consultants.

With the green movement impacting how we live and preserving our environment for future generations, Foodservice Equipment Manufacturers have tremendously improved their equipment with the latest technologies and renovations in response to the sustainability demand. It is our responsibility as a company to educate the owner operators, architects, and engineers on the advancements in technology in the food service segment.