Our Story

The backbone of Regional Hood & Vent isn't just steel, ductwork, and degreaser—it's the shared, hard-won experience of three certified professionals who've spent years on the other side of the commercial kitchen. We know the heat, the rush, and the relentless grind because we've been there, owning and operating our own food trucks and restaurants.

That history is our secret ingredient. When we inspect your system, we're not just checking boxes; we're looking through the eyes of an owner. We see the tight spots, the tricky corners, and the small details that might otherwise be missed, because we had to clean those very same spots in our own businesses. The Critical Importance of Compliance

We understand the stress of keeping a commercial kitchen running smoothly and, more importantly, compliant with NFPA 96, Fire Codes, and TSSA codes. Our most vital lesson from years in the industry is this: Non-compliance is a direct liability. We know that in the event of a fire, insurance companies will relentlessly fight paying out your claim if they find anything not up to code. A cheap, rushed job by a less experienced company can put your entire business at risk, leaving you with nothing but a denial letter. We founded Regional Hood & Vent to be your honest defense against that nightmare.

"We started Regional Hood & Vent because we believe in honest, fair, and hardworking service. Our goal is to use our unique blend of kitchen ownership and technical expertise to provide a service that makes your life easier, your kitchen safer, and your compliance guaranteed."