In my view: Edward Arons FCSI

Edward Arons FCSI is managing director of Colburn & Guyette and is based in Massachusetts, US. He talks to Michael Jones about his career

What work do you specialize in?

We are a design firm working in multiple market segments. We have an extensive resume in higher education, workplace dining and hospitality. These days I seem to spend most of my time in business development, programming, conceptual design and management of projects and staff.

What do you enjoy most about your profession?

First and foremost it is having the opportunity to design and work in the built environment, specifically as it relates to the foodservice industry. I enjoy working around food and the people that make great meals happen and helping to create environments to make that possible. I also enjoy the friends and relationships I have developed over the years.

What does being an FCSI member mean to you?

I became an FCSI member at the start of my career in foodservice consulting 19 years ago. My mentor and friend Todd Guyette FCSI has always been a member and supporter of the organization. He instilled in me the value of being involved and how you get out of it what you put into it. I started to attend all the local events, then the national conferences and now I am chairman of the Northeast Chapter. Being a professional member of FCSI has given me the opportunity to network with consultants, industry professionals and to develop many professional friendships. I have learned from other members and hope they have learned from me as well. 

Why is FCSI important?

FCSI provides the opportunity for ongoing industry development and validates my knowledge and experience, enabling me to be recognized as a professional in the industry.

What do you think are the biggest challenges facing FCSI members now?

Things change rapidly, from food trends to business models. We are always challenged to be on top of our game individually and as an organization. We need to continue working towards building the FCSI brand and to increase the level of recognition among our clients. They need to understand what it takes to be a professional member and how that benefits them on multiple levels. We have a talented team at FCSI and excellent member support, with many new and younger members coming in, so I expect the future to be bright for the organization.

What are your goals for the year? 

To continue to grow in business, personally and professionally.

What achievements in your career/life are you proudest of?

A I started 19 years ago in this industry as a draftsperson with Colburn & Guyette and have worked hard to attain my current position as principal/managing director. Being part of the firm’s growth over that time has been rewarding. I am also proud that in 2015 my peers chose me as the winner of the HX Foodservice Pioneering Concept Competition. These achievements, together with being asked to contribute to FCSI’s Foodservice Consultant magazine, are moments I will look back upon fondly.

What are your interests away from the office?

I have my wife, two children and two dogs at home. They keep me busy. I play in a band and love going to see live music. I also like boating, hiking and biking. 

Current foodservice projects Edward Arons is working on:

  • Boston Celtics practice facility: Brighton, MA
  • GE world headquarters: Boston, MA
  • Hotel Saranac: Lake, Saranac, NY
  • Cornell University: Ithaca, NY
  • Carnegie Mellon University: Pittsburgh, PA
  • Stevens Institute of Technology: Hoboken, NJ
  • US embassy: Athens, Greece

Michael Jones

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