Adam Blumberg's expertise in both food service design and project management is directly related to his long resume of operations, design consulting and construction services that span over twenty years.

Upon completing five years of engineering school at the University of Florida, during which time he was employed as a construction inspector by the civil engineering firm of Schor, Depalma and Gillen, Adam returned to the food service industry.

Adam's vast knowledge of the food service industry can be traced back to his unparalleled food service background. His hands on experience include a three-year European style apprenticeship. This program consisted of a two-year back of house apprenticeship under a certified Master Chef and a one-year front of house program. This program was completed at the Golden Nugget and Trump Castle Hotel Casinos in Atlantic City. During Adam's twelve-year career in Hotel Casinos, he has held the following positions: Assistant Restaurant Manager, Room Service Manager, Executive Beverage Manager, Operation Analyst, Food and Beverage Manager, Catering Director and General Manager. These positions were at Bally's Las Vegas, The Dunes Hotel Casino and The Savioa Restaurant and Convention Center.

In January of 1991, Adam was featured in the People section of the Casino Journal in an article titled, "Adam Blumberg-Catering Director Par Excellence." Over the course of Adam's Food and Beverage career, he has worked every aspect of food service from the kitchen, to stewarding, to the front of house.

In 1995, Adam teamed up with JEM Associates to open the Las Vegas office. During this time, Adam was employed as the Operations Manager/Senior Designer. His vast background in food service and construction was brought to the forefront with the successful opening of such projects as the Paris Casino Resort and the Hard Rock Hotel expansion. In 1999 the above-mentioned projects were honored as the recipient of the prestigious Gold Medallion Awards.

In 1999, JEM Associates West was formed and Adam Blumberg was named President. A year later, Adam became the sole principal of JEM Associates West.

As President of JEM Associates West, he has established himself as a leader in the area of design and development. Under his personal supervision, JEM Associates West has been responsible for hundreds of new and renovation projects. The projects' list includes those that have received national acclaim and attention from the food service industry. In 2005, Adam was honored at the National Restaurant Show for the food service Facility Design of the Year.

Over the years, Adam's designs have proven that "there is no substitute for hands on experience."

Jonathan Hays started in the food service design industry in 1977 as a draftsman for a food service design office. He worked for two years and learned the food service design field, proper document handling, filing and eventually headed up the drafting office with three draftsmen working under him.

In 1979, Jonathan went to work in construction and in the next 4 years learned the practical applications of design and how it relates to the field. This has been an invaluable experience in the practical application of construction knowledge to the design of the numerous mechanical systems required in the commercial kitchen space.

Jonathan left construction and went to work for an interior design firm in 1983. In 1984, Jonathan went to work for another food service design firm. During the next 4 years, Jonathan became well versed in all aspects of design, specifications, budgeting and construction administration with ever increasing levels of responsibility.

The year of 1988, Jonathan was hired by a food service equipment dealer to start a brand new design office. During the next 14 years, the office started from a one-man hand-drafting shop to eight full-time employees. His design work ranged from the smallest soda fountain to multi-million dollar resort hotel properties.

Jonathan came to work with JEM Associates West in 2002.

David Adams joined JEM Associates West in 2007. David Adams has more than 25 years of experience in food service design and operations. His design work includes scores of casinos, schools, restaurants, and health care facilities.

David is a graduate of Richard Stockton college of New Jersey and studied food service management at the University of North Dakota. Before entering the design field, David gained a deep knowledge of the industry through a wide range of experiences from being a Food and Beverage Manager at Trump Casinos, General Manager for Marriott Restaurants, food service Director for Mediplex Inc. a health care company and a Room Service Manger at the Tropicana Casino.

David oversees the New Jersey office of Jem West, focusing primarily on our east coast projects.