ECHR / Professional Kitchens

ECHR, with its headquarters in St Laurent du Var, in the Alpes-Maritimes, was founded in 1985 by Serge Hairabetian, and is now managed by his son Damien.

The company has three major departments dedicated to designing professional kitchens: design office, installation and after-sales service.

Over the years, ECHR has worked on several projects with the greatest Michelin-starred chefs, and has gained a strong expertise in design, ergonomics and cooking techniques, to the benefit of gastronomy.

The company motto is innovation and exception, and they have improved the concept over the years.

Because they are constantly moving on to new projects and thanks to the inspiration they gained from diverse food cultures, ECHR is always seeking the best technologies.

New technologies fit right in the policy of sustainable development that is at the core of the company's philosophy.

In 30 years, ECHR has become a leader among the leading hotels and restaurants of the world. Their growing list of accomplishments includes no less than 200 accounts in France and abroad.

A good capacity to listen, great service, new concepts, openness to new ideas, professionalism, loyalty … here are the core values of the company and the reason it succeeded.

« We were pioneers, not followers. Cooking is very technical. You have to listen to the chefs if you want to bring them the right tools.

We are ahead of the game on many fronts: ergonomics, design, top-notch equipment, and materials.

Each project is unique, and it is very important to us that the kitchen is part of the rest of the restaurant, in terms of decoration, and it has to be open so clients can watch the chefs cook, it's something new and different. »