Mandarin Oriental Bosphorus

MANDARIN ORIENTAL BOSPHORUS

Project : Mandarin Oriental Bosphorus
Category : Hotel
Where : Istanbul – Turkey
Line : System 700, System 850 & System 900
Partner : Makpa

The 5-star luxury hotel, Mandarin Oriental Bosphorus is located in a strategic position for visiting lively Istanbul and at the same time represents an urban oasis in which to relax among swimming pools and spas, surrounded by the lush greenery of gardens and parks. Only two external floors are above ground, with seven others located below sea level, offering a decidedly unique stay experience.
The two restaurants within the hotel, Novikov and Hakkasan, are among the most well known, popular gastronomic destinations in the city.

The requirement

  • The hotel kitchens had to be extremely high performance and robust to meet the demands of the restaurants and large scale event catering.
  • High quality equipment was therefore required to compliment the prestigious hotel and match the level of its culinary offers.

The solution

  • For this reason, the consulting company MAKPA has successfully proposed the Ambach range of appliances. System 700, 850 and 900 lines were selected throughout the hotel and was carefully designed to meet the different needs of each area.
  • The flexibility and modularity of the vertical and horizontal components, configured together with the special Ambach joining system made this project a real success with total customer satisfaction.
  • MAKPA has been working on this project for about 2 years. General manager Hakan Küçüker together with his deputy Barkın Yeşilova led the design team in close synergy with Ambach.
https://www.makpa.com/
https://www.mandarinoriental.com/istanbul/bosphorus/luxury-hotel

NOBU HOTEL PORTMAN SQUARE

NOBU HOTEL
LONDON
PORTMAN SQUARE

Progetto: Nobu Hotel London Portman Square
Categoria: Ristorante & Hotel
Dove: Londra – Regno Unito
Linea: System 850
Partner: Design Consultant – Graham Barrie Design.
               Kitchen Contractor – Berkeley Projects Ltd

Located in the chic Marylebone district of central London, Nobu Hotel, London Portman Square is the most recent European opening for the iconic global brand synonymous with luxury and elegance.
The hotel has 249 contemporary rooms and suites whilst the exceptional menus, pioneered by Chef Nobu Matsuhisa, are offered from a choice of venues including the Nobu Restaurant, Bar, Terrace and Lounge.

The requirement

  • The kitchen is located on the first floor and had to achieve the international ‘brand’ standard that distinguishes Nobu restaurants around the world.
  • To meet the demanding requirements of the kitchens, the equipment had to be robust, high performance and flexible to respond to the range of menus offered throughout the venue.
  • There are 200 seats in the restaurant, 70 in the bar and terrace and a further 80 seats available in The Lounge.
  • Various limitations imposed by the available space and services in the kitchen necessitated customised configuration of suited gas and electric equipment.
  • In addition, the kitchen pass is open and therefore aesthetics were an important element of the proposal, in line with the elegance and design of the restaurant.

The solution

  • The Ambach System 850 line was the right choice to best satisfy Nobu’s requirements.  Modularity, performance and ease of cleaning thanks to the hygienic joining system, full H3 bases and the cooking suites designed to seamlessly incorporate the structural limits of the building.
  • The solution included:
    • Main kitchen: open burners, grill, oven, fryers, pasta cooker, grill, plancha and salamander
    • Satellite kitchen: open burners, oven, fryer, plancha and salamander
    • Suited banqueting equipment: tilting gas bratt pans, static gas kettles, open burners, gas fryers, grill and plancha
  • Ambach worked in partnership with design consultant Graham Barrie and the project management team at Berkeley Projects, ensuring the project was delivered on schedule and within budget.
  • “Ambach supplies a wide range of gas and electric equipment suitable for both banquet kitchens and those offering a la carte catering.  System 850 was the perfect choice for Portman Square. They supported me in all phases of the project and the end result is fantastic and represents excellent value for money”, says Graham Barrie – Graham Barrie Design.
  • “Ambach offer an unmatched quality of finish and an ideal combination of functionality and elegance which made the installation a pleasure” adds Oliver Tuff from Berkeley Projects Ltd. “Nothing was too much trouble for Toby Magness and his aftersales team”.
  • “Ambach equipment is versatile, robust and simple to use; we have full control of the kitchen and they are also easy to clean, ”says Michael Paul – Executive Chef, Nobu Hotel, London Portman Square.

 

www.grahambarriedesign.com
www.berkeleyprojects.co.uk
https://london-portman.nobuhotels.com/

HOTEL GASTHOF STEINEGGER

HOTEL GASTHOF STEINEGGER

Project: Hotel – Gasthof Steinegger 
Category: Hotel & Restaurant
Where: Appiano – South Tirol – Italy
Line: System 850 & System 900
Partner: Niederbacher 

The hotel – Gasthof Steinegger *** is an ideal destination for a totally relaxing holiday and is in the perfect position to explore the beautiful, natural surroundings of the local countryside.   Located in Appiano on the Wine Road, one of the most important wine area in South Tyrol, it offers an exclusive panorama from the terracing at an altitude of 600 meters.

The hotel – Gasthof Steinegger *** is much more than a hotel. The owneing family Eisenstecken delights guests with typical dishes of South Tyrolean cuisine combined with a wide choice of appetizers from Italian culinary culture.  The delicacies are offered inside the restaurant and on the panoramic terrace, in the “Bauernstube” and finally in the shade of the portico during the summer months.

The requirement

  • The property needed to renovate and expand the old kitchen with more innovative and high performance equipment.
  • The union between the old building and the new structure was particularly sensitive and needed to be designed and executed with particular care.
  • A custom designed kitchen was therefore necessary to accommodate the numerous structural constraints of the project.


The solution

  • The customer selected Niederbacher as the kitchen design and build contractor and Ambach as the catering equipment manufacturer. The company’s detailed design proposals and use of technology immediately convinced the Eisenstecken family.
  • A cooking suite from the System 850 modular line was chosen, equipped with both electric and appliances.
  • The main island is equipped with induction hobs, pasta cookers and solid tops from the System 900 line, featuring larger cooking surfaces. The pasta cooker was specially designed to incorporate a Sous-vide setting to offer an alternative cooking method.
  • Thanks to greater flexibility and the high performance guaranteed by Ambach, the new kitchen can now serve up to 400 meals a day, 250 seats and 90 hotel guests.
  • The electrical equipment has been connected via an energy optimization system that can offer potential savings of up to 30% in energy use.
  • Whilst the entire renovation project lasted a year, the installation of the cooking system took place quickly and smoothly over a period of just 10 days! Following the commissioning and handover process, the experts at Niederbacher undertook the training of the chef team the prior to the reopening.
  • The consultant team included Hannes Hofer (Niederbacher) and the designer Markus Sölva (Niederbacher).

ASTIR PALACE

FOUR SEASON ATHENS ASTIR PALACE

Project: Four Seasons Athens – Astir Palace
Category: Hotel
Where: Vouliagmeni – Athens – Greece
Line: Chef 850 & System 900
Partner: Xenex, Foodservice Humble Arnold & Associates

ambach-ico-1
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Four Seasons Astir Palace Hotel Athens is the benchmark for hotel hospitality in Greece. Located on the Athenian Riviera, Four Seasons is the ideal place for those looking for a peaceful seaside escape while remaining just 30 minutes from the historic city centre.

Inside, a wide variety of restaurants serve an expansive gastronomic offer. They range from ‘Pelagos’, a destination par excellence for lovers of innovative modern dishes inspired by the traditions of the Aegean, to ‘Taverna 37’, a seaside restaurant based on local specialties and up to ‘Mercato’, an elegant Italian trattoria.  ‘Avra’ is an informal lounge is for all day dining together with ‘Aston’, a further restaurant with breath-taking views.

The requirement

  • The renovation works were on a massive scale.  All kitchens, restaurants, lounges and bars were totally transformed.
  • The expectations of quality, finish and standards was very high. To satisfy the many culinary demands of the hotel, it was necessary to focus on extremely high-performance equipment and every detail was explored.


The solution

  • For the new kitchens, Four Seasons chose Humble Arnold Associates as the Foodservice Design Consultants, who proposed the Ambach kitchens in the Chef 850 line for maximum modularity and configuration flexibility along with System 900, solid and robust to meet the high productivity requirements.
  • Long-term Ambach collaborators and experienced contractors Xenex were appointed as the main kitchen contractors, chosen by the client because of their experience and ability to meet the customer expectations in terms of quality and timescale.
  • The project was completed on time in exactly one year, with the final results that not only satisfied but exceeded the client’s expectations.

ADLER LODGE RITTER

ADLER LODGE RITTER

Project: Adler Lodge Ritten
Category: Hotel & Restaurant
Where: Renon – South Tirol – Italy
Line: System 850
Partner: Niederbacher & Prostahl

Adler Lodge Ritten is located in the enchanted landscape of Renon, in South Tyrol, which has always been a place of refuge for those in search of tranquillity and relaxation.

The structure consists of twenty chalets located on the edge of the forest, around the central body or the pond, and twenty junior suites, located on two side wings, with spectacular views that extend up to the mountains of the Dolomites. Everywhere, sustainable natural materials and furnishings create a continuum between inside and outside for maximum guest comfort.

The Adler Lodge Ritten is also a haven for the palate. The chef Hannes Pignater and his team only use high quality local products to transform them into a unique blend of Mediterranean tradition and Alpine menu.

The brief

  • The restaurant of the Adler Lodge Ritten offers space for around 100 people. The kitchen is available all day: from the rich breakfast buffet with homemade specialties to lunch on the terrace and dinner with gourmet dishes that are served “under the stars”.
  • For the new open kitchen, the collaboration with an interior designer was essential to achieve a perfect integration between the cooking block and the restaurant areas.
  • A crane was required to transport and position the cooking island in the kitchen.


The solution

  • Head chef Pignater, who already worked at the ADLER Lodge ALPE (Alpe di Siusi), was very familiar with the Ambach quality and the excellent service of the South Tyrolean company Niederbacher.
  • Pignater has again confirmed the choice of Ambach for the Adler Lodge Ritten. In particular, together with Niederbacher & Prostahl, a tailor-made open kitchen from the System 850 line was realized in a special version with base units in hygiene standard H3 and tailor-made tabletops in black granite.
  • The result combines perfect quality, functionality, performance and design.
  • The project lasted from May 2018 to June 2019. Niederbacher supervised the execution of the work, including assembly and support. Responsible for the implementation of the project: Felix Andergassen from Niederbacher.

Mama Shelter

MAMA SHELTER

Project: Mama Shelter
Category: Hotel
Where: Shoreditch – London – UK
Line: System 850
Partner: Humble Arnold Associates – Foodservice consultant – Shine Foodservice – Kitchen contractor

Mama Shelter, London can be defined as a real ‘urban retreat’ in the heart of East London. Featuring avant-garde design, the hotel houses 194 bedrooms, two Japanese-style karaoke rooms, a gym, an indoor/outdoor courtyard as well as a bar and a restaurant with 100 seats that offers an informal menu based on local and traditional dishes.

The brief

  • For the restaurant kitchen, it was necessary to consider structural restrictions whilst retaining the conceptual design detail that also featured a supporting column in the middle of the space.
  • The suite included both gas and electrical appliances, connected by a pre-installed electrical MCB, gas rail and water connections. A discreet service panel was incorporated into the bottom of the suite, so the main connection points and electrical panel had to be perfectly aligned to facilitate installation and maintenance.
  • From the restaurant, the kitchen is visible on two sides and is a key focal point, so needed to work hard, look good and be easy to keep clean.


The solution

  • Ambach proved to be the best choice to offer a custom solution that took into account the structural and logistical constraints of the project.  System 850 offered the flexibility and performance that met the challenging brief.
  • Access to the room that formed the kitchen was difficult. For this reason, prior to delivery, Ambach incorporated a frame and customized protection solution onto the cooking-suite to facilitate delivery and positioning into the kitchen.
  • The stainless steel plinth, base modules and one-piece top forming the upper part of the System 850 suite, all surround the supporting column, designed and executed with continuity and precision.
  • Keith Elkington Transport undertook the delicate handling and delivery, whilst Shine Foodservice carried out the final positioning and installation under the guidance of senior project manager Mike Coxford.
  • The overall result was a great success for Mama Shelter thanks to the teamwork throughout the project, designed by Humble Arnold and installed by Shine Foodservice.

https://www.mamashelter.com/en/london
https://www.shine.co.uk/
https://www.hunblearnold.com/
https://www.keithelkingtontransport.co.uk

Hotel Café Royale

HOTEL CAFÉ ROYALE

Project: Hotel Café Royal
Category: Hotel
Where: London – UK
Line: System 900 Exclusive Range
Partner: Baz Associates

Opened in 1865 on Regent Street in the heart of London, Hotel Café Royalneeds no introduction. In the five-star luxury class and owned by The Set Hotels group, its guests have included two kings of England – Edward VIII and George VI, Oscar Wilde, Winston Churchill and music legends of the calibre of David Bowie, Mick Jagger and the Beatles and the actress Elizabeth Taylor.
There’s no question about the culinary range reaching the level of expectation of an extremely demanding clientele. From the restaurant of international chef Laurent Tourondel which bears his name to Cakes & Bubbles with the famous desserts prepared by the Michelin three-star chef Albert Adrià and the cocktails in Green Bar and Ziggy’s, as well as the traditional afternoon teas served in the historical Oscar Wilde Lounge.

The brief

  • Suzy Baz, founder and president of eminent consultancy Foodservice Baz Associates, was appointed to rethink the Hotel’s new F&B offering.
  • Baz had already worked with the company Alrov Luxury Hotels, owners of Café Royal, handling various projects in Europe and Israel. “We all knew it would be exciting”, she recalled as a comment on the first time she took part in the brainstorming phase for renovation of the hotel alongside architect and interior designer Piero Lissoni.
    The project, started up initially as a ‘simple’ redesigning of the main kitchen in the restaurant, soon became much more far-reaching to include also the creation of a new sushi bar planned together with chef Tourondel.
  • “The requests included in the brief were truly the most challenging I’d ever come across. The new equipment for the kitchen had to be innovative and designer and ensure reliability and top performances”, commented Baz.
  • No separation between back and front of the house for the kitchen. The two areas had to be thought out in parallel with a view to continuity. To do this Lissoni decided to opt for a colour choice coordinated with the colour of the kitchen, floors and extractor hoods.


The solution

  • Thanks to its high flexibility, reliability and design, Ambach was found to be the most suitable choice for meeting the needs of the Hotel Café Royal.
  • Baz was very familiar with Ambach kitchens after choosing them for the Conservatorium Hotel in Amsterdam, another client with very high demands in terms of quality and design and also part of The Set Hotels group.
  • For Café Royal Baz proposed a single unit with induction hob from the Ambach System 900 Exclusive Range line in stainless steel with black finishes. A salamander and under-top fridges are also an integral part of the kitchen.
  • The key distinctive feature of the kitchen remains however its design, fully custom-made in every detail such as, for example, the rounded corners. “It may seem like a minor detail but, in a project such as this, it’s the small details that make the difference”, claimed Baz. “Appearance and finishes are crucial in top-of-the-range open kitchens”.
  • The greatest challenge of this project was to remodel the kitchen while the hotel stayed open and fully operational. “It was essential that our guests were not disturbed by the work”, commented Ido Shitrit, project manager at the hotel.
  • “Times of access to the building were limited and rigid. We also had to adapt all the pre-existing heating, ventilation and air conditioning systems that had to remain”, explained Baz.
  • “The end result was great thanks to the excellent coordination and collaboration between all stakeholders, including also the dealer C&C Catering, involved right from the outset in the design work alongside the rest of the team”, commented Baz.
 

Saadiyat Rotana Resort

SAADIYAT ROTANA RESORT

Project : Saadiyat Rotana Resort 
Category : Hotel 
Where : Abu Dhabi – United Arab Emirates
Line : System 700, System 850, Chef 850
Partner : MCTS

Saadiyat Rotana Resort & Villas, which opened in April 2018, is one of Abu Dhabi’s most exclusive destinations.
With seven different F&B offerings, it can meet demand in every way.
Starting with Si Ristorante Italiano & Bar, which serves genuine Italian dishes in a casual yet elegant setting, then Hamilton’s Gastropub with its British and American-inspired cooking, Turtle Bay Bar & Grill with a grilled meat and fish menu, continuing with Sama Lobby Lounge for tea and coffee breaks and sweets, Pool Bar for aperitifs and snacks, Nasma Beachfront Bar for sushi and cocktails and finally the international restaurant Sim Sim, winner of the FACT Dining Award of Abu Dhabi thanks to its famous brunches.

The brief

  • As early as 2013, five years prior to opening, the consultancy MCTS was chosen to take part in the invitation to tender for development of the concept and design of all areas of Saadiyat Rotana.
  • The design stage lasted two years and, as well as the kitchens, involved the entire building with seven dining areas, three areas for banquets and events, a ballroom and a spectacular outside space used for events.
  • A main kitchen and an open one equipped with a series of workstations had to be planned for each area.


The solution

  • For such a wide-ranging project, Elenco, traditional food service partner of Saadiyat Rotana, immediately thought of Ambach with a view to made-to-measure kitchens with single hygiene tops for the open area and rugged and high-performance modular systems for back of house.
  • High-tech modular islands from the Ambach System 850 and Chef 850 lines were supplied for the kitchens, apart from the Pool Bar kitchen for which the more compact System 700 line was chosen.
  • “Arranging the equipment in a kitchen is essential to the success of a restaurant. If a mistake is made, you’re forced to work much more”, claimed Thijs van Rhoon, executive chef of the resort. The chef declared himself to be very pleased with the high quality and resistance of the equipment installed inside Si Ristorante Italiano & Bar.
  • This kitchen in the Italian restaurant was in fact the greatest challenge in this project. “In the Middle East there is a series of cultural and legal implications for the eating of pork, an aspect which necessarily has to be taken into account when separating the open kitchen from the one behind. This led to a series of discussions with local authorities and the work team to demonstrate the separation between handling of the product and the workflow”, commented Michael Chabowski, general manager of MCTS.
  • One of the key elements in the success of this project, according to Chabowski, was the ability of the team to work immediately in close contact in a spirit of utmost cooperation.
  • Ghassan Chbeir, Ambach sales director for the Middle East, declared himself to be in full agreement as regards the strength of the teamwork. “When one of the main businesses in the region, Rotana, a world leader consultancy such as MCTS and one of the best distributors of kitchens in the Middle East such as Elenco manage to work together effectively, there are no doubts as to the end result, which is absolutely extraordinary”, commented Chbeir.

ATLANTIS SANYA

ATLANTIS SANYA

Project : Atlantis Sanya
Category : Hotel 
Where : Hainan – China
Line : System 850
Partner : Angles n Curves & Ali China

Atlantis Sanya on Hainan is one of the largest resorts in the whole of China. Owned by the Chinese group FOSUN and managed by Kerzner International, which also controls the “older” Atlantis The Palm in Dubai, it is definitely unique of its kind.
Based on the theme of the lost city of Atlantis, its structure is in the shape of a sail and it holds 1,314 rooms, including five deluxe underwater suites, the Aquaventure water park with an Atlantis theme, one of the world’s largest open-air water parks, and 21 restaurants, including mainland China’s first Bread Street Kitchen and Bar by Gordon Ramsay, two places open all day and an underwater restaurant.

The brief:

  • In order to expand even further the already broad culinary range on offer the kitchen had to be remodelled. After ten years’ heavy use, even if with minimal maintenance and significant savings for the resort, the time had nevertheless come to replace the Ambach equipment.
  • “We wanted to create something innovative, with a wow factor, for all the open kitchens”, recalled Acker So, director of Angles + Curves, the consultancy which guided the design team. “Also, considering the running costs, prices of raw materials, costs of staff management and investments in equipment, we had to think about maximising productivity”, added So.
  • “A fundamental requirement to be taken into account when designing the kitchen was to make sure that guests could see the chefs work”, said David Laval. “There’s a lot of space in the kitchen and everything is correctly positioned, but the most important thing is the extraordinary experience to offer guests”. 


The solution

  • Given the success of past collaboration between Angles + Curves and Ali China, Ambach distributor in China, for projects such as those for Marriott, Hilton, IHG and Hyatt, it was immediately clear that the Alto Adige company was to play a key role also for Atlantis Sanya.
  • The Saffron All Day Dining restaurant has eight open kitchen workstations serving western and Asian dishes, prepared to order for each guest. It is equipped with two cooking islands from the System 850 series, one of which is the first Ambach grill workstation in China.
  • The biggest challenge was integrating western and oriental equipment within a single custom System 850 island. Thanks to collaboration between the Ambach design department and local suppliers the end result is a perfect mix of the two elements. 
  • The island includes a gas pasta cooker, a salamander, a coal grill, a Chinese wok and an electric plancha. 
  • “Just like in any project of this size we had to face various challenges, all of them overcome thanks to a perfect combination of patience, experience, teamwork and effective communication. The result is amazing”, concluded David Laval, who heads the accommodation facilities of Atlantis Sanya.
  • Close cooperation between client and consultancy was essential in order to achieve a top-level result. When Atlantis Sanya opened in the spring of 2018, it did so with the satisfaction of all the partners involved.

THE MERRION HOTEL

THE MARRIOT HOTEL

Project : The Merrion Hotel
Category : Hotel
Where : Dublin – Irland
Line : System 900
Partner : Kaneco

The Merrion Hotel has for many years been one of the best-loved luxury hotels in Dublin. Just a five minutes’ walk from the main cultural and entertainment attractions of the city, for over twenty years it has continued to welcome its guests in high-end spaces with exclusive design and first-rate service.

The hotel offers a vast range of dining choices, from the more informal options available at The Cellar Bar to the modern Irish cuisine of The Garden Room, and the more sophisticated dishes served by Patrick Guilbaud, Ireland’s only restaurant with 2 Michelin stars.

After extensive renovation work which ended in 2017, the already high quality standards of the hotel reached even loftier heights.

The brief

  • In order to best meet the production needs of the Garden Room restaurant it was necessary to remodel the kitchen with a highly versatile solution which would allow meals to be prepared throughout the day – breakfast, lunch and dinner, every day of the week and every day of the year. The production demands however still had to be matched by high quality. Each dish had to be prepared with always super-fresh ingredients and very great care taken with presentation.
  • Chef Ed Cooney also wanted to offer a work environment as comfortable as possible for his team, i.e. a cool and quiet kitchen without excess steam.


The solution

  • For Gerry Kane from the company Kaneco, kitchen contractor and longstanding partner of the Merrion, there was no doubt as to the choice of the company which was to build the kitchens: Ambach.
  • Together, Kane and Cooney opted for two cooking islands from the Ambach System 900 Exclusive Range, intended both for the bar menus and those of the Garden Room restaurant. Made to measure with a single hygiene top, both are designed with areas dedicated to the various phases of preparation. “Each area is ‘independent’ and equipped with an Ambach island, an oven and refrigeration and patisserie equipment”, explained Kane.
  • All this was designed to optimise work. For example, staff entering and exiting move in two different flows. In this way confusion, noise and the risk of breaking plates are considerably reduced. “The work space is now much quieter, easier to manage and cleaner”, commented Kane.
  • The kitchen control system also reduces the annual costs of running the air treatment and extractor system by 50%, a significant saving for a kitchen which works non-stop all year.
  • Difficulties did however arise during the works. “It was a bit like playing Tetris. We constantly had to move everything from one side to the other without closing down the hotel, not even for a day”, added Kane.
  • The greatest challenge came when Kaneco and Cooney had to totally redesign the layout of the kitchen as two large pillars ‘sprang up’ just where the cooking area was intended to be originally. “This forced us to optimise the space available by moving the kitchen by about 50 cm”, explained Kane.
  • After having completed the work on the Garden Room kitchen, the team moved on to the other kitchen at basement level. Here, despite the confined spaces, it was possible to allow access to the kitchen thanks to the Ambach system which enabled the island to be turned through 90°. All the equipment was reconfigured in the new position and a patisserie zone was also created.
  • Even if the Garden Room kitchen is very different compared to the original design, Cooney and his team expressed great satisfaction at the end result. “It’s a pleasure to work in the new kitchen. I’m pleased with the design as well as the ergonomics and the performances. The work environment at basement level has also really improved”, added Cooney. Judging by the crowd in the restaurant, customers too have not been slow in showing their appreciation, recognising the high added value for the hotel.