Designing for the Chef, Not Just the Customer 

Behind every exceptional dining experience is a kitchen that works with the chef—not against them. At HAKS, we believe that restaurant success begins at the intersection of performance, presence, and precision kitchen design. 

While many equipment providers focus only on utility, we take it a step further: 

We design commercial kitchens that reflect the chef’s rhythm, support high-volume service, and look as good as they cook. 

This approach is especially critical in today’s hospitality landscape, where open kitchens, modular live counters, and chef-led demos are transforming how diners engage with food. 

What Is Chef-Driven Design? 

Chef-driven design means we build around: 

• The menu flow 

• The chef’s movement 

• The brand’s culinary identity 

• Front-of-house presence when cooking is on display 

Whether it’s a fine-dine restaurant with a Robata grill, a bistro with a live pasta station, or a QSR with a Teppanyaki counter, our focus is on real-time performance + visual impact. 

Key Features of a Chef-Centric Kitchen by HAKS 

1. Modular Live Counters That Adapt With You 

Our modular live counters are crafted with flexibility in mind: 

• Built on SS frame with granite/marble/stylish facades 

• Easy to reposition or replace for new concepts or seasons 

• Designed for equipment like: 

• Teppanyaki grills 

• Robata setups 

• Tawa and dosa counters 

• Induction or gas modules 

Why it matters: Chefs can lead from the front, and kitchens can evolve with your brand without major overhauls. 

2. Robata Grills for Smoke, Story, and Showmanship 

Originating in Japan, the Robata grill is a key showpiece in modern Asian and fusion restaurants. At HAKS, we custom-build: 

• Charcoal-based Robata stations with ash collection 

• SS mesh skewers & grilling racks 

• Options for counter-top or built-in models 

• Heat control zoning for better finish and timing 

Result: Visual drama meets consistent searing—perfect for open kitchen concepts and chef-led tasting menus. 

3. Teppanyaki Stations That Deliver Live Impact 

HAKS designs commercial Teppanyaki setups tailored for: 

• Fine dine restaurants 

• Live cooking counters in buffets 

• Standalone Teppanyaki brands 

Available in: 

• Gas or electric options 

• Models with air purifiers, suction, and smoke control 

• Table-top units or full-length counters with prep zones 

Chef benefit: Smooth surface, even heat, less smoke = focused, theatrical service. 

4. Workflow that Follows the Chef’s Instinct 

Our design team works directly with chefs to: 

• Map station-to-station movement 

• Reduce cross-traffic between cooking & plating 

• Integrate smart storage, garnish units, and tool racks 

• Optimise line of sight in open kitchens 

“Kitchens aren’t just built with steel and fire. They’re built with instinct.” — Raghav Sachdeva, Founder, HAKS 

Why Chefs Prefer HAKS 

• We listen to chefs before we build 

• We customise for cuisine, brand, and volume 

• We offer built-in aesthetics so that your equipment enhances your ambiance 

• Our equipment is high-performance, yet easy to clean, service, and scale 

Frequently Asked Questions (FAQs) 

Q1: What’s the difference between a Robata grill and a standard charcoal grill? 
Robata grills are compact, designed for skewered food, and offer multiple temperature zones. They’re ideal for chef-led service and Japanese or Asian menus. 

Q2: Can you customise live counters to match restaurant interiors? 
Absolutely. Our modular counters can be finished with materials like quartz, glass, metal laminates, or even wood textures—without affecting hygiene or durability. 

Q3: Do HAKS Teppanyaki stations include suction? 
Yes. We offer models with inbuilt smoke control systems, including air purifiers, grease filters, and ducting plans. 

Q4: Is chef input needed during kitchen design? 
It’s crucial. We conduct collaborative design sessions with chefs to ensure layout, equipment, and workflow match the kitchen’s vision and the team’s habits. 

Q5: What’s the typical timeline for a chef-driven kitchen build? 

• Small formats: 3–4 weeks 

• Full restaurants with live kitchen: 6–8 weeks 
  Including design, fabrication, and installation. 

Build Kitchens That Elevate Chefs—and Experiences 

Today’s diners crave not just great food, but great culinary experiences. Whether you’re plating with precision on a Teppanyaki grill, or bringing sizzle and smoke on a Robata counter, your kitchen design must empower your chefs. 

Visit the HAKS Experience Centre in Delhi or reach out for a consultation. 

We’ll help you identify what’s slowing you down — and show you what better can look like. 

📍 HAKS Experience Centre – Delhi 

 B-56, 1st floor, Naraina Industrial Area Phase-2, New Delhi, 110028 

 📩 info@haks.co.in | sales@haks.co.in 

 📞 +91-9810571068 | 9560085328