Ric Jedrziewski’s journey in interior design is as layered as the spaces he creates. Starting out as a principal designer, he developed deep design expertise that would later shape the foundation of his own firm, Jedrziewski Designs. His designs, on the other hand, skillfully combine aesthetics and practicality to create environments that function intuitively for habitants and users.

Whether designing luxury lodges or cutting-edge culinary campuses, Jedrziewski choreographs every space with precision, reimagining mountain resorts across North America into breathtaking, high-functioning environments. Among his most iconic projects are Big Sky Resort, Stein Eriksen Lodge, and Snowbird Resort—destinations renowned for their sophisticated interiors and world-class culinary facilities.

More than just beautiful ski resorts, these projects reflect Jedrziewski’s commitment to leading a firm that designs innovative spaces. His vision to create complex interiors and food facility designs brought life to spaces that support both front and back-of-house operations. He propelled his company forward with this vision, redefining true luxury in how a space functions, welcomes and delights across resorts, hotels, campuses and culinary schools.

“We are more than just a food service design provider. Our firm spans a broad spectrum of spaces that require re-imagination and development,” says Jedrziewski. “We bring the knowledge of hundreds of interiors to each new project, so our clients don’t have to start from scratch.”

With a personalized approach to every project, Jedrziewski delivers sophisticated, budget-conscious solutions tailored to each facility. Through the seamless integration of interior and food service design, he grew his firm’s footprint across the country and beyond. He also broadened his portfolio by working on resort projects in Vermont, Wyoming, Washington, New Mexico and Hawaii, including projects for the LDS Church in Central America.

Jedrziewski provides clients with a strong competitive edge by directing his team in designing interiors that optimize the flow of products from storage to delivery. This level of precision goes beyond equipment layout, resulting in operationally efficient spaces — particularly in high-performance kitchens. The team installs the latest equipment while ensuring clients understand how to maximize the benefits of their real estate.

Another key advantage is the firm’s small size, enabling the owner to be directly involved in client interactions. Jedrziewski personally oversees each project, ensuring accuracy and creative excellence through his team. From start to finish, he collaborates and engages with clients, thoughtfully considering every detail. He takes full responsibility for addressing client concerns at any stage and from any location.

For instance, while Jedrziewski was working on the Deer Valley Resort project in Utah, he coordinated food service operations across multiple lodges on the expansive mountain. Since the resort had a centralized food commissary and bakery that distributed food to different lodges, it required a comprehensive food service setup to streamline the distribution process. Jedrziewski considered this a challenge and developed customized food service designs tailored to the client’s preferences, incorporating the right equipment and facilities.

Following this individual approach, Jedrziewski continues to build operational spaces with his seasoned expertise and creative team. He further aims to expand the business by bringing in qualified professionals and ensuring that new learners are equipped with advanced tools and facilities to face real-world challenges in the industry. With more to come, Jedrziewski remains committed to shaping the next generation of food service environments, integrating innovation, education, and design to drive user experience while staying true to the industry’s core values.