Fielding's Culinary Group

Working alongside Fielding’s Culinary Group CEO Cary Attar and Executive Chef Edelberto Goncalves, HFA brought to life Fielding’s River Oak. The Hospitality architecture team carefully crafted this fine dining restaurant- from initial concept drawings through construction, alongside our MEP and Structural engineering teams. The design makes the most of the 5,000 square foot shell on the ground floor of a multi-family development with a spacious kitchen, a temperature-controlled wine room, private dining room, sweeping central bar, and amain dining room with capacity of 150. The HFA team collaborated with kitchen designer Texas Metal Equipment (TME) to properly size and orient the kitchen for the requirements of the culinary and service staff, as well as the wood-fired ovens that are integral to the Fielding’s brand. Multidisciplinary collaboration is a part of nearly every HFA project, but the Fielding’s River Oak project highlighted the value of listening carefully to creative clients and partnering with them throughout the design-development process.