Matt Barnes
Director of Design
Matt leads the GLCD team and has designed and engineered a multitude of food service production, serving and dining areas for healthcare, corporate and university settings.
Whether it’s new construction or a multiphasic renovation his designs excel in both functional planning and aesthetic appeal, while ever conscious of project budget parameters.
He combines his strong graphic background, mechanical engineering experience and architectural training to design foodservice environments that function efficiently yet remain pleasant and desirable in their orientation to basic human needs for comfort and dignity.
Matt received his Bachelor of Architecture from Lawrence Technological University and has been designing in the foodservice sector for over 30 years.
Ryan Day
Creative Design Team Lead
With Ryan’s background as an Executive Chef brings a litany of firsthand knowledge to the design department.
Having worked his way through the kitchens of large cities like Chicago and San Francisco, he has gained a unique understanding of the many different approaches to preparing food and the equipment and processes required to do so. This experience has given him an understanding of how great design can establish a solid base for a successful kitchen.
Ryan excels in transferring his experience and understanding into his designs. His ability to envision himself within the kitchen space and his technical aptitude come together to create clear and accurate design documents for client presentations and architectural coordination.
Andy Arata
Technical Production Team Lead
Andrew Arata joined Great Lakes Culinary Design in 2018 as our first Technician.
His past experience of 16 years in the automotive industry made him the perfect addition to our team. His extremely detail-oriented approach is vital in our process of document production.
In previous roles, he was tasked with high technical work such as designing/engineering battery components and managing a quality assurance department, ensuring all company standards and procedures are met.
His addition has been a vital improvement to the team.
Ami Sikorski
Estimating and Billing Specialist
Ami is an Estimating and Billing Specialist at Great Lakes Culinary Designs in our Southfield office, where she supports a team of creative, forward‑thinking foodservice designers. Her lifelong love of analytics has taken her across multiple industries, giving her a uniquely well‑rounded perspective. This diverse experience strengthens her ability to be a thoughtful, accurate, and solutions‑driven partner for our clients as they work toward their goals.
Outside the office, Ami is devoted to her family and enjoys reading, volunteering at her church, and gathering with loved ones for board‑game nights.
Deanna Wrobbel
Senior Designer
Deanna brings a rich and varied background in Design. She began her journey in Tampa, FL, where she earned her BFA in Interior Design, before returning to Michigan to build her career in residential kitchen and bath design. Her expertise later expanded into commercial millwork design, project management, and ultimately foodservice design, giving her a well‑rounded perspective across multiple facets of the industry.
When she’s not designing, Deanna loves exploring the Great Lakes region on mini staycations with family and friends. She also enjoys tending to her fruit and vegetable garden, where she channels her creativity into growing things that thrive.
Dana Day
Associate Designer
Dana brings with him 40 years of experience in commercial kitchens, starting, as many do, as a dishwasher and moving his way up the line to hold positions such as Banquet Chef, Chef de Cuisine, and Corporate Chef. He has extensive experience in fine dining, café/cafeterias, institutional dining, and corporate dining.
Dana is a native to our Metro Detroit area, having studied both at Oakland University and obtaining his culinary certification at Schoolcraft College.
When not working, Dana and his wife, Lisa, like to spend time with their children in the great outdoors! Camping, biking, kayaking, and any activity that involves food or dogs. Dana also loves his smoker and is always experimenting with new recipes: “If it’s edible and fits on the smoker, I’m going to try it!”
Franklin Gómez
Design Technician
Originally from Mollendo, Peru, Franklin has since made Madison, WI his home for the last 20 years.
Franklin began his journey with design receiving a degree as Architecture Technician from the Madison Area Technical College in Madison, WI. It was here that he was brought into the digital drafting world of AutoCad where the path led him to the world of culinary design.
When not designing, Franklin loves to play the guitar, is great at doing custom body work on his car and loves to cruise around Madison with his fiancé. According to Franklin, “She is my biggest critic when it comes to the things I do to my car, by the way!”
Jake Moore
BIM Technician
Jake is based in the Southfield office. He joined the team fresh out of college where he was the Captain of the University of Michigan’s Men’s Gymnastics Team and studied in the school of Architecture. A casual conversation with a friend on the Gymnastics Team led him to Great Lakes! Jake’s attention to detail, education and leadership skills have made him a true asset to the GLCD team. Jake works directly with our project managers to provide utility drawings and rough-ins that provide the Architect’s engineering team and contractor what they need to support the equipment being provided.
Outside of the office, Jake splits most of his time between climbing, renovating his home, and sailing on Union Lake with his wife and family.
Louis Eakins
Senior Designer
Louis is an integral part of the Great Lakes Culinary Designs team. He’s well versed in foodservice after a few years working with Great Lakes West National Accounts as Project Manager. He officially joined the Design team in 2022.
Louis found the foodservice design path after a professional history starting with plumbing working alongside his father who owns a successful 40 + year old plumbing contract business. He found an affinity for foodservice when he ventured on his own to run a commercial bakery. He quickly fell into a love with culinary design, independently studying Revit and Auto Cad during his time with the National Accounts team.
When not working, Louis not only loves to bake for family and friends, but also plays hockey and is a big Red Wings fan.
Devinn Campbell
Designer
Devinn Campbell brings a refined creative lens to every space he touches. He earned his BFA in Digital Photography from The Art Institute of Tampa, a foundation that launched him into 11 years at sea traveling the world and exploring all seven continents while operating his own private photo studio aboard cruise ships. Through that experience, he became widely known for the art of visual storytelling, capturing perspective, emotion, and detail with intention across diverse cultures and landscapes.
His creative journey later expanded into design, earning credit hours toward his MFA in Design and leading to four years with IKEA as an interior designer. There, he specialized in bedrooms, living spaces, media storage, and custom walk in closet solutions, always designing for both beauty and function.
Outside of work, Devinn finds inspiration in architecture, minimalist interiors, and a deep appreciation for thoughtfully crafted food, bringing a calm, curated presence to both his designs and his team.
Erica Sikorski
Designer
Erica is a culinary designer who brings a strong foundation in cooking to her work with hands‑on industry experience. She started with Great Lakes in 2025 and has over six years experience in the culinary field. She approaches each project with professionalism and an eye for detail.
Erica is currently continuing her education in college, further strengthening her expertise.
Outside of her career, she enjoys exploring various forms of art, which consistently inspire her work.