Hospitality Style - Spring 2011 by Kristin Zeit

NEW WAVE GREEN

SPRING 2011 URBAN IS ACTIVE: SUSTAINABILITY IN THE CITY HOTEL EDEN ROC SPA SANDTON SUN’S F&B MARKETPLACE SALA SILVER MINE SUITE HOSPITALITYSTYLE.COM

/ / / CONTENTS HOSPITALITY STYLE / VOL. 4, ISSUE 1 / SPRING 2011

/ / / FEATURES

EMERALD CITIES Sustainability gets an urban edge in hotel, restaurants and spas around the world.

34 NATURAL RESOURCES Designer Carlo Rampazzi uses floral hues, local stone and water features to bring the beauty of Lake Maggiore inside at the Hotel Eden Roc’s new spa. 38 THAI PAD Traditional and mid-century Thai architecture fuses with the best from the West to create the feel of a beachfront resort in the high-rise Hilton Pattaya. 44 LOCAL ACCENT A boring menu of standard hotel restaurants becomes a vibrant farm-to-table marketplace of destinations in the eco-friendly restaurants, bars and cheese room at Johannesburg’s Sandton Sun.

/ 34 / / / / DEPARTMENTS

/ 44 /

FROM THE EDITOR/ ADVISORY BOARD

THE EDGE Sala Silver Mine

LIGHTING SHOWROOM

OUTDOOR FURNITURE SHOWROOM

INTERACTIVE TECHNOLOGY SHOWROOM

Q+A Doug Gatlin, U.S. Green Building Council

/ CLARIFICATION / In our 2010 Winter edition’s Special Report, we credited BG Studio’s design work on Royal Caribbean’s Oasis of the Seas. RTKL designed the ship’s three-deck Opus main dining room, the Casino Royale, the conference center, lobbies, elevators and landings, while Royal Caribbean’s Newbuilding & Fleet Design Group designed many of the ship’s other public areas and lofts.

/ ON THE COVER / Ripples on a sandy beach inspired the ceiling treatment at the Hilton Pattaya. Designed by Department of Architecture and August Design Consultants in collaboration with Hilton Worldwide’s Global Design Services, this 302-room resort takes sustainability to new heights. / PHOTOGRAPHY / COURTESY OF HILTON HOTELS & RESORTS

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/ / / from the editor

Spring Green The projects in this issue couldn’t be more diverse. But together, they send a strong message about how much environmental and social responsibility has done to reinvigorate hospitality design. Just looking at a fairy tale suite in a cavern 500 ft. below ground or a beachfront hotel “floating” on a tower above a Pattaya mall, it’s easy to see that sustainability is putting fun back into the process. Creative teams can’t help but think outside the box when that box is a popup restaurant installed above a Paris museum or a Swiss spa fitted into a space between two pre-existing hotels. All the designers interviewed for this issue talked about the excitement of solving these intriguing puzzles. They liked the fact that they had to do a little spring cleaning on everything from their source lists to their concepts. The design teams with Department of Architecture and August Design Consultant saw chairs taking their shape from ocean boulders for the Hilton Pattaya. Laurent and Pascal Grasso turned to yacht builders to supply the technical know-how to make the pop-up art installation/restaurant Nomiya ready for its debut above Paris’ Palais de Tokyo on a two-month deadline. But they also talked about the endorphin rush of creating hundreds of jobs, keeping both local and international manufacturers busy and finding new ways to work with

materials, whether stones polished by river water or a fresh surfacing material that could coat a curved wall. On many levels, it’s The Oyster Box Hotel in Durban that shows the new green reality. Both the hotel’s owner, Red Carnation Hotels, and designer Anton de Kock Architecture wanted to protect and preserve as much of this 1940s landmark as possible. Conservatively, they were thinking one-third of the existing spa area could be saved. But as work began, it was obvious that much of the space and its basic systems were simply beyond repair. What’s significant is that the owner and designer didn’t waste time and money trying to save every last piece of skirting tile, nor did they simply shelve the idea of preservation and just gut the entire space. They took the time to pick their battles, concentrating on what was practical to preserve. Beyond that, they found artisans and craftspeople with the eye and talent to replicate what was gone. Red Carnation and de Kock felt free to mix the best of what was with the best of what is—with no guilt about letting go. Proving that this kind of balance can work should be good news for the hundreds of post-war-to-millennial hotels that will be renovated as the industry’s cycle powers up. All in all, giving back never looked so good.

11262 Cornell Park Dr. Cincinnati OH 45242 p: 513.421.2050 / f: 513.421.5144 www.HospitalityStyle.com

/ / / Editorial Editor

Mary Scoviak senior Art Director

Kimberly Pegram

/ / / sales Publisher, Hospitality Products

Michael Schneider michael.schneider@stmediagroup. com p: 513.263.9379 Business Development Manager, West

Gerry Kreger gerry.kreger@stmediagroup.com p: 323.999.0991

Business Development Manager, Southeast

Scott Rickles scott.rickles@stmediagroup.com p: 770.664.4567

Business Development Manager, Southwest

Stuart Freeman stuart.freeman@stmediagroup.com p: 972.782.2584

/ / / corporate President

Tedd Swormstedt Design Group Director

Kristin D. Zeit

Audience Development Director

Christine Baloga

Production Coordinator

Keri Harper

Senior Event Manager

Kristy Lohre

Director of Book Division

Mark Kissling

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/ / / advisory board MISHA BEDNER project director HBA/Hirsch Bedner Associates ALISA CHODOS director of interior design Cheryl Rowley Design RONEL CORBIN U.S. corporate director of spa operations ESPA International

ERIC DANIEL prototype director WD Partners JAMES DILLEY associate director Jestico + Whiles JP FORD senior vice president Lodging Econometrics EDWIN FULLER president and managing director Marriott International

KELLY GONZALEZ associate vice president, new-build design Royal Caribbean International

TED JACOBS vice president, luxury brands Starwood Hotels & Resorts Worldwide Inc.

GEORGE LAGUSIS senior vice president, design and construction Fairmont Hotels & Resorts

RAMSEY MANKARIOUS chief executive officer Cedar Capital Partners LLC

ED GRUN principal and leader of hospitality practice Gensler

JENNIFER JOHANSON president/ceo EDG

WILLIAM LANGMADE president Purchasing Management International

WENDY MENDES vice president RTKL Associates

LIANA HAWES senior project designer Wilson Associates

HO KWONCJAN managing director, design services Banyan Tree Hotels and Resorts

M. ALEJANDRa LILLO partner and ceo, Los Angeles office Graft

hospitalitystyle.com / spring 2011

TIM MURPHY vice president of sales and marketing Interbrand Design Forum

ROBERT PUCCINI president/ceo Puccini Group CLAUS SENDLINGER president/ceo Design Hotels THOMAS SPRINKLE principal and vice president SB Architects JAMES STAPLETON vice president/ operations manager FRCH Design Worldwide

DAVID SUSSMAN senior vice president, hotel development and design Kimpton Hotel & Restaurant Group ADAM d. TIHANY founder and principal Tihany Design SVEN VAN ASSCHE vice president, design MGM Mirage Design Group

PATRICIA WALKER senior interior designer Studio GAIA GLENN WILSON vice president, international interior design Marriott International HOWARD J. WOLFF senior vice president WATG

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/ / / the edge

By mary scoviak

Pappilabild, Sala, Sweden

/ 1 / The cave’s arches provide an easy transition from the candlelit sitting area to the cozy bedroom. And, no, there’s no dataport for late-night email checks—just an intercom that’s monitored by staff 24/7.

/ / / The nearest tree is 500 ft. above the single luxury

Shining Example A glimmering suite in Sweden’s historic Sala Silver Mine drills down to a new level of eco-friendly design.

hospitalitystyle.com / Spring 2011

suite in Sweden’s Sala Silver Mine. Yet this one-room accommodation, tucked away in a rocky cavern, speaks volumes about what it means to be green now. It shows how far hospitality design has moved beyond just working with nature when it’s convenient, as in a lush resort that protects local flora or an urban new build that’s sustainable from the ground up. Behind the silvery furniture and candelabra of this underworld sanctuary is a down-to-earth message that ecofriendly design needs to push past a goal of being non-invasive and start giving back. Opened in 2006 and renovated in 2010, the suite is the latest element in the transformation of a shut-

tered mine into an international attraction. Like the banquet hall, restaurants and conference rooms that share space in the restored mine, it’s a conduit between Sala’s 500-year history as one of the world’s most important silver producers and a modern reality in which tourism is the new currency. “We wanted to connect the past with life today but still make the look compelling enough to feel right in the future,” says Magnus Svedjemarker, chairperson of the interior design firm Wohnzimmer (Stockholm). “Ulrika Andrén, our interior designer, hit on the idea of bringing silver back into the mine as a means of expressing that.” Introducing the shimmer of silver made the solemn organic environment a plus. The reflective and refrac-

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/ / / the edge

By mary scoviak

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/ 2 / Different textures in the furnishings of the dining room play with the hot and cold aspects of silver. A fur rug provides visual and actual warmth in a space that averages around 64 degrees.

hospitalitystyle.com / Spring 2011

tive properties of metallic lamps and candleholders, sleek, silvery furnishings and shining mirror frames render the starkness of the surrounding rock dramatic rather than oppressive. Illumination from chandelierstyle candelabra set on accent tables sprays a wash of golden light onto the ceiling and arching cavern sides. Oversized candleholders stationed at the entry spread a warm glow around the lower half of the room. No integral changes were made to the space. All of the furniture and lighting were light enough to be transported via the existing elevator and can be removed

just as easily, leaving no permanent handprint. The combination of cool shine and fiery lighting also solved the problem of directing the focus in a space with no walls, no straight lines and no windows. “There was nothing to use as a structural background for the design,” says Svedjemarker. “But it was precisely the aspects that made the natural shell so challenging that made it so interesting. It would have been easier in some ways to mask it, but that would have defeated our purpose. Design has to contribute to the earth, to the experience, in a positive way.” HS

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A BETTER WAY TO BUY… Have projects on the books for 2011? Fast track the buying process at HOSPITALITYmatch, June 19-21 at San Diego’s Rancho Bernardo Inn. This three-day “speed meeting” event brings key decision-makers from top design firms, purchasing companies and hotel groups together with relevant suppliers—in 20-minute, one-to-one meetings. HERE’S HOW IT WORKS: ˘ You apply online to qualify as a buyer. ONCE QUALIFIED: ˘ You choose in advance the vendors you’d like to meet with. ˘ We organize and schedule your matches. You’ll receive complimentary travel, hotel and meals plus admission to seminars and networking events with fellow designers. Not to mention face time with select FF&E vendors who have what you're looking for— and are ready to field your questions. Qualified buyers are selected in early April. Apply now at guest.matchsandiego.com to qualify.

AND SELL. SUPPLIERS: Build lasting customer relationships with 50+ highly qualified contract buyers at the sixth annual HOSPITALITYmatch. With a guaranteed minimum of 20 meetings per vendor—the most for your money—and a full slate of casual networking activities, HOSPITALITYmatch gives you the platform to make meaningful connections with designers and other decision-makers who are actively buying. You decide who attends. We organize and schedule your matches. When you arrive, simply set up a tabletop display and you’re ready to sell. YOU’LL ENJOY: ˘ Condensed travel ˘ Efficient use of time and budget ˘ An intimate setting (approximately 100 people) ˘ Quick and easy set-up/break-down ˘ Ease of follow-up with well established contacts ˘ A shortened sales cycle For more information, contact Michael Schneider at 513-263-9379 or michael.schneider@stmediagroup.com. Limited spots remaining, visit HospitalityMatch.com to sign up today.

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Organic Movement Lighting has moved on from Art Deco. Fixtures are playing up fluid lines and curves that give them a sculptural quality. Although straight lines still have a place, even minimalist lamps and sconces have a rolled edge or some feel of natural softness. Color is a strategic choice now. Intricate pendant and table lamps usually show up in pure white. Chandeliers glisten in glass and crystal. But accents can take on any hue, or even mix bold colors. When it comes to materials, acrylic is the hot commodity. Whatever the style and shape, this yearâ&#x20AC;&#x2122;s best lighting products share a common commitment to reducing energy output. Shine on.

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/ 1 / Andromeda www.andromedamurano.it Designed by Leo De Carlo, Hydroargentum combines glass with silver, bronze and blue accents. Chandeliers come in a variety of sizes.

/ 2 / Corbett Lighting www.corbettlighting.com Havana features natural abaca fiber in its shade. Available as entry light, pendant, chandelier or sconce.

/ 3 / Shine Labs www.shinelabs.com Suitable for a variety of spaces, smaller Nordic Collection fixtures are available with glass or fabric shades.

/ 4 / Troy Lighting www.troy-lighting.com Bento is made with sustainably grown Saguran and recycled mahogany. Available in two styles.

/ 5 / Fanimation www.fanimation.com With its frosted glass shade and LED clusters, the Landan provides both uplighting and downlighting. Fan blade has a 60-in. sweep.

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/ 6 / Trend Lighting www.tlighting.com Stainless steel Halo pendant light uses replaceable, dimmable LEDs. Available in 16-in., 26-in. and 32-in. diameters.

/ 7 / QMC Lighting Designers www.thelightingdesigners.com Chandelier features fiber-optic lighting.

/ 8 / Lisa Fontanarosa

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www.lisafontanarosa.com Marie Christopheâ&#x20AC;&#x2122;s Lustre en Bois chandelier clusters wooden beads to adorn a wire frame.

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www.freedomofcreation.com Karim Rashid creates a hyper-collage of his favorite icons in his Cross lamp for this Dutch design company. Lamp comes in suspended and table versions.

www.waclighting.com Cascade crystal chandelier can be suspended via a canopy or attached to a monorail system. Lowvoltage LED light.

www.guimeraicinca.com Whimsical gnomeâ&#x20AC;&#x2122;s hatshaped lights are available with a movable light or on metal feet.

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/ 13 / / 12 / Fire Farm Light Firefarm.com Three layers of handcrafted acrylic frame the Rosebud 3249. Fixtures are built to withstand earthquake sway and wet conditions.

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www.noralighting.com Nora MLS lamps can be rotated 360 degrees and tiled 32 to 90 degrees. Each light opening can be adjusted individually. Housings can be installed in drywall, plaster or suspended ceilings.

/ 14 / Orbit www.orbitelectric.com Indoor/outdoor HWP11 up and down lights and HWP11U up lights are available in three finishes with tempered glass lenses. HS

HOSPITALITYSTYLE.COM / SPRING 2011

The event that brought hospitality design back to New York returns this fall with a fashion-forward lineup of exhibitors and events.

It has a European feel. Itâ&#x20AC;&#x2122;s not overwhelming, yet has attracted everyone from the East Coast to Israel, from big hotel chains to independent hoteliers. 30(&3 563/#08 t WJDF QSFTJEFOU PG TBMFT BOE NFSDIBOEJTJOH t .JUDIFMM (PME #PC 8JMMJBNT

BDNY will once again showcase unique, trend-setting designs seldom seen at other FF&E trade fairs. See new introductions from 200 exhibitorsâ&#x20AC;&#x201D;an edited mix of established suppliers and emerging vendors. Hear from trailblazers in hospitality design at the BDNY Educational Forum. And network with fellow designers at the opening kick-off party, the Boutique Design Awards celebration and other events on the show floor. Get email updates as 2011 show details are finalized. Subscribe to bdnyNEWS at bdny.com . To exhibit contact: Michael Schneider at 513.263.9379 or michael.schneider@stmediagroup.com or Alex Cabat at 914.421.3372 or acabat@glmshows.com.

Presented by

In Partnership With

SPAS RESTAURANTS HOTELS

RAFAYEL

BY MARY SCOVIAK

EMERALD CITIES Resorts no longer hold a monopoly on eco-chic. Certification programs and on-site R&D have helped urban hotels, restaurants and spas break new ground for sustainable design. On the following pages, we walk you through a virtual city center of projects leading the charge.

NOMIYA

OYSTER BOX HOTEL FRESHEAST

SPAS RESTAURANTS HOTELS

HYATT REGENCY DUSSELDORF

HOTELS

TREND / SUSTAINABLE DESIGN

/1/

RAFAYEL

/ 1 / Lamps and ambient lighting featuring the latest LED technology have helped the hotel reduce energy consumption by 80 percent. / 2 / Water saving takes on a fashionable edge with the ecofriendly soaking tub and wall-hung toilets and bidets.

pushing green design and reference points for what’s ahead. London’s Iqbal Latif is one developer who’s capitalizing on green innovations, creating more luxurious, more personalized guest experiences. Latif’s Rafayel on the Left Bank, designed by Londonbased Latis, shows how hightech and high-touch are coming together. Personalization is the unifying force. Take lighting: The LEDs enhance the natural light that washes in through the floor-toceiling windows and are also a good energy-saving choice. But at the Rafayel, they’re part and parcel of the design. Guests in the suites can customize the illumination from bright task lighting to soothing “jet lag recovery” using VDA’s Micromaster, a system that also allows them to set the temperature. “Edutainment” continues with Philips’ Ambilight and Aurea tele-

HOSPITALITYSTYLE.COM / SPRING 2011

COURTESY OF RAFAYEL HOTEL ON THE LEFT BANK

/ / / Guest rooms are hotbeds for

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visions, which show how much energy is being used in the guest room. LEDs have moved into the Rafayel’s bathrooms as well, with spotlights that amp up the drama and improve the overall lighting in the space. Individualization doesn't end with the furnishings. The malleable floor plan of the rooms allows for the temporary creation of connecting suites. Custom furnishings contribute to the one-owner feel of the 65 guest rooms, 15

apartments and seven suites. The furnishings were bespoke designs by Latis and, like the wood doors, were crafted with an eye toward their ecological provenance. The beds were sourced from Hypnos, a U.K. company that provides beds that have a zero carbon footprint and a zero landfill recycling initiative. Latis is designing hotels and resorts worldwide and has seen the trend toward green and environmentally conscious hospitality become increasingly important,

both for guests and hotel operators. According to Robert Luck, managing director of Latis, hotels will need to adopt a holistic approach to sustainability, from the way in which they’re designed through to their future adaptability, energy demand and overall lifecycle. Sustainability provides a great opportunity to develop a new kind of personalized experience across multiple trends and styles, while addressing the wider challenges of climate change, says Luck.

/ 4 / Locally constructed iron accents reduce the lounge’s carbon footprint. Almost all of the hotel’s furniture is European.

HOTELS

GERRIT MEIER, HAMBURG, GERMANY

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/ 3 / Shutters sandwiched between two glass panes filter out intense UV rays in the Presidential Suite.

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HYATT REGENCY DUSSELDORF / / / The Hyatt Regency Dusseldorf was built in one of the best of all possible green climates, with the owner, local regulators, management and the designers all dedicated to sustainability. But ecofriendliness still has its issues: the question of cost and the ingenuity required for execution. “Going green is appreciated by everyone, but with a project of this kind, there are always numerous discussions about the potential for additional cost, restrictions in materials and which innovative energy concepts to use,” says Monique Dekker, the hotel’s general manager. “These assumptions have to be translated into design and construction.” What did inspire the solutions

for this 303-room property was the world-class recycling and sustainability system already in place in Germany. Deutsche Gesellschaft für Nachhaltiges Bauen e.V. (DGNB) launched a certification program for new hotels (with the first award being made this year). Similar to LEED, DGNB evaluates hotels holistically for ecological and social responsibility. This rigorous program became the driving force behind the hotel’s quest for green from the inside out. The groundwater used to heat and cool the hotel not only gets recycled for the toilets, but also forms an aesthetic centerpiece in the 4,700 sq. ft. ballroom. “The groundwater flows over the glass panels in the roof of the ballroom.

This gives the ballroom daylight, and it gives the sense of flowing water into the carpet, which is designed as a lily pond,” says Dekker. When it came to room design, Hyatt collaborated with Amsterdambased FG stijl. The resulting airy, light-saturated spaces channel local style. About 85 percent of the materials are local, including bathtubs made with 100 percent recycled material. Finding eco-conscious products and a knowledgeable workforce was easy, given Germany's widespread embrace of green practices. Providing specialized training with a green building auditor kept all employees in the loop. That effort paid off in a silver medal from DGNB.

SPRING 2011 / HOSPITALITYSTYLE.COM

RESTAURANTS 30

COURTESY OF LAURENT GRASSO

TREND / SUSTAINABLE DESIGN

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NOMIYA / / / Ephemeral as it is, Paris’ pop-

/ 5 / The train compartment-sized installation had to be trucked in. / 6 / LED lighting creates efficient illumination above the dining table, while uniting the structure with the skyline beyond.

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HOSPITALITYSTYLE.COM / SPRING 2011

up art installation/dining destination Nomiya has lasting lessons to teach about environmentally positive processes and products. One of the most important takeaways for hospitality designers is how it achieves lightness, both in terms of minimizing the architectural load and maximizing the inside-outside connection. “Our aim was to create tension between what people imagine the restaurant experience to be from the outside and

what’s actually going on inside,” says Laurent Grasso, a Parisian artist who collaborated on the 12seat venue with his brother, architect Pascal Grasso. “We worked with new materials—different kinds of glass and perforated metal—to filter reality.” The Grassos had the advantage of a one-of-a-kind site atop contemporary art museum Palais de Tokyo, and the freedom to experiment within the context of the culinary “Art Home” project

sponsored by the museum and Electrolux. Using the city skyline as a backdrop, their art concept called for wrapping the interiors in a postmodern glass rectangle supported by a metal skeleton. Finding a way to execute that in just two months forced them outside of their own box. “None of the construction materials could have an extended curing time,” says Pascal Grasso. So the team turned to an expert in the art of designing with lightness in mind: a luxury yacht building contractor based in Cherbourg. Not only did the company construct the shell, but it also threaded LEDs between the metal and glass infrastructure to draw attention to this rooftop venue that viewed dining as performance art. To achieve a contemporary mood, Laurent Grasso specified made-to-measure white Corian for nearly all of the interior finishes. This low-emitting surfacing material provides a bright, uncluttered stage for one of the few accents: the Eames chairs. Using elements that would keep the design minimal was important not only to direct the view outside, but also to make it easier to disassemble and, perhaps, reassemble Nomiya in another location.

FRESHEAST / / / Sustainable design is a staple of high-end restaurants and coffee houses, but there’s a lot of green momentum building in the fastcasual segment, as well. Eateries such as the pan-Asian venue Fresheast in Los Angeles are making eco-friendliness work on a tight budget by concentrating the investment in large statements, such as surfaces and flooring, and making other elements justify themselves. To get on the right footing, Fresheast’s owner, Ravine Hiranand, collaborated with a feng shui expert to shape his vision. That gave him the color palette and the door location, as well as the bold color scheme and the concept for the wood and metal flooring. The next challenge was trying to realize the design with eco-friendly elements. “It was diffi-

cult to keep our green agenda and not end up choosing conventional items instead of eco-friendly ones, because green items were approximately 20 to 30 percent more expensive,” says Hiranand. When possible, he used local sources, including an Orange County millwork company that also crafted the tables and chairs. However, Hiranand wasn’t afraid to buck the locavore trend in the name of cultural authenticity. The traditional bird cage chandeliers are from Indonesia and Hong Kong. Chairs came from Spain and the eco-friendly tableware was sourced from various vendors to find affordable and stylish solutions. Hiranand was determined to prove that a green-centric venue was possible in L.A. without losing the Asian-market feel he wanted.

RESTAURANTS

CLAIRE THOMAS, LOS ANGELES, CALIFORNIA

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/ 7 / Subtle touches, like the flower motif on the counter, reinforce the restaurant’s sustainable agenda without stretching the budget.

/ 8 / Eco-conscious methods of waste and excess material disposal gave Fresheast an opportunity to create greener construction.

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SPAS

COURTESY OF RED CARNATION HOTELS

TREND / SUSTAINABLE DESIGN

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OYSTER BOX HOTEL / 10 /

/ 9 / Deep-seated chairs take their style and palette from the 1940s murals. The few accent items that weren’t sourced locally were bought by the owners at auction.

HOSPITALITYSTYLE.COM / SPRING 2011

/ 10 / Details add interest to simple treatment rooms, as in the repetition of the ottoman’s style and proportion in the profile of the treatment beds.

/ / / Red Carnation Hotels set out with the best eco-intentions for renovating the spa at its five-star Oyster Box Hotel in Durban. The owner’s brief to Anton de Kock Architects had a hopeful goal of preserving about 30 percent of the existing elements In this 1947 icon. Once construction started, that figure had to be revised downward—dramatically. “We saw that we would be able to retain about 11 percent of the building, and that mainly in the foyer,” says Anton de Kock, director, Anton de Kock Architects (Cape Town). “The existing electrical, mechanical and wet services were completely outdated and no longer even maintainable.” Finding the tipping point between eco-consciousness and the futility of trying to salvage the unsalvageable is shaping up as a major dilemma in sustainable design. Most projects will be following de Kock’s lead by repurposing key pieces and replicating or rebuilding the rest. For example, some of the tiled murals were preserved in situ; some were cut

from the walls and reinstalled in other locations. But the remainder was beyond repair. De Kock called in well-known South African ceramics expert Jane Durand to fill in the blanks. Using samples and photos, she re-created the skirting tiles and re-imagined the missing wall mosaics. New construction brought in the latest green technology and materials as an offset. De Kock’s team used only sustainably certified timber, introduced solar panel heating for the spa’s hot water and developed a graywater harvesting system. Local sourcing was a priority, something that generated jobs for local joinery and furniture companies. “We carefully studied the original details and stylistic elements like the arches, columns and roof details. We copied them, re-invented them and created a new building out of the roots of the old. The result is a cohesive and coherent design thread throughout the entire project,” says de Kock. “The structure is stronger, greener, but the essence wasn’t disturbed.” HS

Courtesy Tschuggen Hotel Group

hospitalitystyle.com / Spring 2011

By Mary Scoviak

NATURAL RESOURCES A palette of mountain blooms and truckloads of local granite and wood bring the landscape inside at the Hotel Eden Roc Ascona spa.

/ / / With its flower-themed treatment rooms, golden wood and shimmering pools, the Hotel Eden Roc Ascona’s spa in Switzerland brings the beauty of Lake Maggiore and the flora that frames it into the heart of this luxury resort. But creating this natural enclave in a complicated, multi-level space was no walk in the park. Locally based interior architecture and design firm Selvaggio SA first had to root out the warren of small rooms and underground closets that made up the former Beauty Center. Then the designers had to reconfigure the 21,500 sq. ft. footprint to contain seven new treatment rooms, pools, saunas, a fitness center, water therapies, relaxation rooms, the reception lobby and beauty and nail salons. The clock was ticking, giving them just five-and-a-half months to complete the work—while putting the finishing touches on the resort’s 16-room Marina annex and its new restaurant. “We had to play around a lot and we had to play well to make all the pieces fit the puzzle,” says Carlo Rampazzi,

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Selvaggio’s founder and principal. The designer knew what he and his studio would be up against. Selvaggio has shaped the property’s evolving visual identity since 1998, when Tschuggen Hotel Group (THG) acquired the Hotel Eden Roc and Hotel Europe au Lac and commissioned Rampazzi to blend them into the Hotel Eden Roc Ascona. He and his project team continued to refine the bold, contemporary feel during subsequent renovations and their design for Eden Roc Marina and the Restaurant Marina, which both opened in spring 2010. In the words of Corinne Denzler, THG’s group director, the spa was “an immense challenge,” because it sits at the junction of the preexisting hotels. That constrained the amount of available space and required a circulation pattern that would make it easy to walk from one building to the other or to various destinations within the wellness center. Although the previous design’s series of small rooms made sense when the space was more about beauty than holistic

/ 1 / Warm wood and cool granite bring elements of the local landscape into the new sauna. More than 150 local crafstmen, painters, planners and electricians contributed to the handmade look.

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well-being, the layout had no relevance to Rampazzi’s aim of blurring the worlds without and within. Fortunately, THG understood the level of difficulty and allotted $21.5 million for the redevelopment. To clear the canvas for the new facility, the design team removed walls wherever possible. “At times, the resort’s garden looked more like an adventure playground as the materials were transferred to their appropriate locations by cranes and diggers,” says Denzler. The new space plan took shape along a neat grid with the water therapy rooms, hydromassage room and the pools along the southern exposure facing the lake. Treatment rooms were arranged along the opposite side to focus the view on the lakeside flowers. A native of the region, Rampazzi wanted to share his lifelong fascination with the explosion of spring flowers that graces the lakeside early in February. Each of the treatment rooms takes its color theme from one of seven indigenous floral

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/ 2 / Designer Carlo Rampazzi emphasized materials’ reflective properties to maximize the impact of natural light filtering through the Marina restaurant’s doubleheight glass wall.

/ 3 / “We envisioned the seven treatment rooms as an atelier of floral paintings, each inspired by a different bloom,” says Carlo Rampazzi. Each treatment room is themed after a species of local flower.

/ 4 / Stones from the Maggia River are submerged under the water of the Kniepp path to create the contemplative experience of walking through a riverbed.

/ 5 / The wet sauna recalls the blue of a shimmering lake thanks to its cladding of sparkling tiles made from glass paste.

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/5/ species. A giant blossom blooms on the walls of these intimate spaces, inviting guests to experience the uniqueness of the locale. “I used only colors taken from the surroundings. I didn’t want the shock effect of anything that wasn’t natural,” he says. His green outlook extended to products and installation techniques. Only water-based paints and energy-efficient technologies were used in the redesign. He applied that same sustainable philosophy to sourcing. All materials come from Ticino and the surrounding regions with the exception of the specialty Italian cement flooring used for the massage and beauty treatment rooms and the Italian mosaic tiles. “There’s no need to go a long distance to find good things,” he says. Stones from the Maggia River (just a few minutes away from Ascona) for the Kneipp path, which simulates a walk through a river bed, came from a local supplier. Granite, another local staple, became a major theme as

much because of its flexibility as a design element as its connection to the mountains that rise behind the lake. “You can work with granite in so many ways and get great results,” says Rampazzi. “Whether you leave it rough or polished, it’s always a pleasure to see and touch.” Venetian plaster conveys a softer kind of textural interest, reflecting light in varying ways from its uneven surface. By keeping the design and resource list close to the fivestar resort’s origins, Rampazzi says it was easy to achieve highquality design without going over budget or beyond the deadline. “Using local products, local labor and natural materials takes a lot of uncertainty—and costs—out of the project. More importantly, you arrive at a look that will last,” says Rampazzi. “I’m not a fan of futurism. Beautiful, hand-crafted elements, materials derived from nature, ancient techniques—these things aren’t going to go out of style.” HS

Spring 2011 / hospitalitystyle.com

By Mary Scoviak

Thai Pad

Tradition and technology mix to make an eco-chic lifestyle at Hilton Pattaya, Thailand’s new vertical resort.

/ 1 / The Hilton Pattaya shows two faces of Thailand: the best of manmade design, in eco-features like the “egg crate” construction that shades the windows, and reflections of the natural world captured in curving walls and furniture.

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tell a story. With its waving ceilings and lounge chairs inspired by ocean boulders, Hilton Pattaya is a great read. But as appealing as the finished work is, it’s the back story of this 302-room luxury hotel that offers real insight into the Hilton Hotels & Resorts brand’s global goal of making a high-rise hotel escapist, efficient and environmentally correct. Nothing was easy. The Hilton Worldwide Global Design Services team that consulted on behalf of Hilton Hotels & Resorts, and primary designers Department of Architecture Co. Ltd. (Bangkok) and August Design Consultant Co. (Bangkok), had the fundamental challenge of making a high-rise tower feel like a beachfront resort. Then there was the mandate to deliver that luxurious ambience within an environmentally and socially conscious context that didn’t look disconnected from the foursquare shopping and entertainment complex on the podium beneath the hotel. And, of course, the design had to convey a sense of place—not an easy assignment given Pattaya’s ongoing evolution from a historically prosperous

Courtesy of Hilton Hotels & Resorts

/ / / Every hotel is supposed to

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fishing village to a contemporary leisure hot spot. The solution was to let these complexities work for the project. That started with a façade that blends classic, passive environmental design features with modern Thai construction techniques and adds in the latest innovations. For example, the expansive cantilevered roof that shelters the rooftop terrace is a modern interpretation of the deep overhangs that have shaded Thai homes for centuries. Vertical slats frame the exterior of the guest room windows. Although these elements were crafted from

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aluminum and colored in warm, wood-like hues, they faithfully recall the aesthetics of the region’s tropical villas. Like their residential counterparts, these slats are about both form and function. In addition to filtering out the sun’s heat, they cast ephemeral shadow patterns that play across the guest rooms’ walls and floors. But Hilton Hotels & Resorts and the on-site design teams were not just looking to history for their design threads. Borrowing from the “egg crate” exteriors common in the large modern Thai buildings of the 1950s and 1960s, the architects fashioned a series of

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/ 2 / The rooftop garden’s infinity pool uses strategic sightlines to make guests forget they’re 34 floors above the beach. / 3 / Yards of fabric suspended beneath the ceiling recall the rippled texture of sand dunes.

/ 4 / Carpeting patterned with ribbons of sandy neutrals contrasts with starkly white sculptural tables in the break-out area near the function space.

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/ 5 / Like much of the fantasy-inspired public space lighting, the signature light sculpture plays with shape, color and transparency for maximum impact.

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recesses in the tower’s façade. Although they may appear random, these indents are placed strategically in relation to the views, sun orientation and the podium below. They raise the building’s green profile by providing structural shade for the deep-set windows. There’s also a dash of modern thinking, as evidenced by the structure’s meticulously designed double skin of vertical and horizontal elements that appear effortless and randomly spaced. Becoming common in Western architecture but still fairly new to Thailand, this double-skin design decreases the amount of intensesun UV radiation while allowing reflected light to wash the interiors. That lightens both the air conditioning and lighting load. To establish an interior sense of place, the designers focused on materials such as marble, granite, wood, crystal, glass and sandstone

to describe Pattaya’s inextricable ties to the sea. Under the direction of Department of Architecture principal Amata Luphaiboon and August Design Consultant Co. principal Pongthep Sagulku, the design team expressed undulating wave patterns in the slight curve of the guest room walls and the subtly rolled edges of the in-room work desks and seating. Rippling sand was the inspiration for the flowing fabric ceiling that caps the 16th-floor lobby. “Plounges,” lounge chairs reminiscent of boulders found on the ocean floor, are set on platforms in a series of shallow ponds to offer a memorably different outdoor seating option for the terrace of the lobby lounge, Drift. Bamboo was used for construction and design, reinforcing that nature can be both the message and medium. “With a tensile strength greater than steel

/ 6 / Just the curve of a chair seat and drum-like side tables connect rooms like the King Grand Ocean Suite with the sinuous lines of furnishings and accents in the public areas.

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/ 7 / A shimmering spray of crystals in the 6,800-square-foot ballroom’s chandeliers suggests sparkling bubbles that cluster in the foam of ocean waves.

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and stronger in compression than concrete, bamboo has always been the builder’s companion on Asian worksites,” says Larry Traxler, senior vice president, Global Design Services for Hilton Worldwide. “It’s easily available, durable and has a high efficient carbon soak. It’s the ultimate green raw material. “We set out to prove that, with careful design, it’s possible to blend a desired aesthetic and

practicality into an environmentally conscious hotel without losing out on functionality, efficiency or guest convenience,” says Traxler. “Design is a key area of focus for the Hilton Hotels & Resorts brand. We were able to convey that branded style while minimizing the environmental impact and building a vertical structure in a city setting. We had to experiment with a lot of possibilities to make that happen. The point is, it did.” HS

where imagination meets execution. Expertly crafted furniture made in Dallas, Texas. Choose from eighty-nine in-stock leathers, hundreds of in-stock fabrics and available in COM. Visit us online at www.americanleather.com.

hospitality

BY MARY SCOVIAK

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HOSPITALITYSTYLE.COM / SPRING 2011

ALFRED LOR PHOTOGRAPHY, KNYSNA, WESTERN CAPE, SOUTH AFRICA

LOCAL ACCENT

South Africa’s natural resources and home-grown artists lend a sustainable edge to an expansive gastronomic destination at Johannesburg’s Sandton Sun hotel.

/ / / When Southern Sun Hotel Group’s corporate leadership sat down with the executive team at Johannesburg’s Sandton Sun to explore opportunities to re-energize this five-star hotel’s foodservice, they knew they wanted more than renovation as usual. Re-invention became the order of the day. “Our mission was to establish the Sandton Sun as the meeting place in this area,” says Peter Davidson, general manager. They challenged executive chef Garth Shnier and an international team of architects, designers and consultants to push the property’s 15,000-squarefoot food and beverage (F&B) offer outside of the traditional hotel box. Fifteen months and $13 million later, these culinary and design experts responded with a fresh approach that replaces the usual menu of stand-alone drinking and dining venues with a marketplace of destinations housed in a uniquely South African-referenced design. Shnier planted the seeds of change with a farm-to-table approach that could inform the entire range of outlets—from a finedining steakhouse to a contemporary three-meal restaurant, a market eatery, the first cheese room in South Africa, a business lounge, terrace dining and a bar. Whatever the price point, Shnier wanted the menus in each estab-

lishment to celebrate the best food and wine produced within a 70mile radius of the hotel. Southern Sun brought in CCS Architecture (New York and San Francisco), restaurant consultant Block & Associates (New York) and a team of local design forces, including architect of record MDS Architecture (Benmore, South Africa), project interior designer Blacksmith Interior Inspirations (Sandton, South Africa), lighting designer Paul Pamboukian Lighting Design (Johannesburg) and art installation expert Shoote (Johannesburg) to create a showcase that would be as intensely South African as Shnier’s cuisine. Finding inspiration was straightforward, says Cass Calder Smith,

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/ 1 / Drum lights, ceiling fans and a horizontal photo gallery showing South Africans in all walks of life humanize the proportions of the culinary offerings within Sandton Sun’s atrium.

/ 2 / Glowing firepits and artisanal wood pieces keep terrace dining in touch with the hotel’s South African roots. They also set a mood. “Fire gets people in touch with their inner caveman,” says designer Cass Calder Smith.

/ 3 / Recycled wine bottle plugs become the sculptural center of Vin. This focal point helps create intimacy, as does the fact that this finedining destination is fully enclosed—unlike its openplan sister restaurant, San.

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founder and principal of architect/ interior design firm CCS Architecture. The vision became clear when he and Adam Block, head of Block & Associates, visited the World Heritage Cradle of Humankind site (home to some of the oldest humanoid fossils) in nearby Gauteng. “Stone, wood, fire and water—these elements informed this landscape since pre-history,” says Smith. “We wanted a look and feel that would be contextual to South Africa and we wanted it to be as green as possible. Incorporating local timber, local sandstone and locally made furniture was the simplest way to achieve both.” These natural materials became the building blocks for the earthfriendly culinary experience that would occupy the heart of the hotel’s sixth level, where it links to the adjacent Sandton City shopping center. But, like any project, Sandton Sun had its demon. “Our biggest design obstacle was the hotel’s atrium,” says Block. The lobby, which is located on the building’s sixth level, soars more than 200 feet, which didn’t do much to promote a gathering space ambiance, nor did the fact that the F&B outlets had to cover 15,000 square feet. “We had to develop a pedestrian-scaled space people could eat and drink in without losing the

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drama of the vertical reach or shutting down sightlines from the mall concourse,” says Smith. The designers attacked the problem by drawing the eye down with an art program that also addressed Southern Sun Hotel Group’s mandate to give back to the community—especially in terms of hiring and purchasing. The designers commissioned Shoote to photograph South Africans “in all settings.” Hundreds of images, printed on brushed aluminum panels, now wrap the perimeter with a graphic gallery that serves as a focal point. To bring the overhead space closer to a human perspective, CCS introduced a voyeuristic range of false ceilings—from lattice-like

wood grids suspended above much of the marketplace to the slat ceiling in the three-meal restaurant, San, and the glass expanse that hovers above the lounge that doubles as a lobby bar and the bar for San. Judging how anything would look given the scale of the surroundings required intensive pre-planning. “After we did the initial design, we modeled it extensively on computers to get it right,” says Smith. “During construction, we had a full-size mock-up built. We reviewed that and continued to tweak it until we got the effect we wanted.” CCS used variations on the basic materials and color palette as well as strategic changes to floor, table and chair heights for

each venue to carve out a different yet consistent identity for each destination. With its sustainable wood, energy-efficient lighting and low carbon footprint, Sandton Sun’s new F&B floor has substantial green cred. However, Smith did not directly reference any specific set of environmental standards. “I’m not into certifications unless it’s something the client has to have. In cases like this, there’s no need for dogma,” says Smith. “We and our clients did what’s practical in a green direction and we made it socially responsible by being local rather than international. When guests are in the restaurants or bars, they know they’re in South Africa.” HS

/ 4 / A 200-ft-high atrium gets cut down to size thanks to the open-grid ceiling suspended over the much of the food and beverage area.

/ 5 / The three-meal restaurant, San, shakes up the basic material palette, using wood for a slatted ceiling, stone as an artistic floor inlay and tile for column cladding.

Spring 2011 / hospitalitystyle.com

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outdoor furniture

INSIDE OUT

Bringing the outside in is a major theme for city hotels and resorts. So is taking the sophistication of interior design out onto terraces and exterior function spaces with sleek, high-style furniture. Manufacturers worldwide are taking advantage of advances in finishes and protective fabric coatings to create tables, chairs and loungers that would look equally right in a lobby, restaurant or the great outdoors.

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/ 1 / Coalesse

/ 2 / Teak Warehouse

www.coalesse.com The Emu Pattern includes the first one-piece steel outdoor chair. Stackable chairs and round, square or bench tables available. All pieces are 100 percent recyclable.

www.teakwarehouse.com Ocean deep-seating collection features A grade teak. Sofa, club chair, ottoman and coffee table are included in the line.

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/ 3 / Stone Forest www.stoneforest.com Made from slabs of basalt, the Horta dining table and bench are brushed for a tactile finish.

/ 4 / David Francis Furniture www.davidfrancis furniture.com The Somerset lounge chair features a rattan frame and leather-wrapped bindings. Multiple finishes available.

/ 5 / Fritz Hansen

/ 6 / Royal Botania

/ 7 / Kettal

www.fritzhansen.com Designer Kasper Saltoâ&#x20AC;&#x2122;s Ice collection is made of sustainable ASA plastic. Line also includes laminatetop tables.

www.royalbotania.com The â&#x20AC;&#x2122;60s-inspired Fold collection features a polyacrylic shell and steel base. Modular seating available with a range of cushions.

www.kettal.com Created by Emiliana's Design Studio, the Zigzag collection features a full range of outdoor seating, tables and accessories. Included in the line is a table that converts to a barbecue.

/ 8 / Architectural Systems www.archsystems.com Reclaimed Barn Wood can be used as a tabletop with original patina. FSC-certified timber available.

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outdoor furniture

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/ 9 / Bahama Umbrella www.bahamaumbrella.com The 20-by-20-ft. Jumbrella CXL can withstand 50 to 55 mph winds. Custom heating, lighting, sound and color options available.

/ 10 / Eurotrend Furniture

/ 11 / Pelican Reef Wicker

www.eurotrendusa.com Designed by Vicente Salto, the Novecento chair is molded from polypropylene. The collection also includes matching side tables.

www.pelicanreef.com Wicker furniture features powdercoated aluminum frame. Viro and Rehau fibers are used to create durability.

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/ 12 / Brown Jordan www.brownjordan.com Richard Frinierâ&#x20AC;&#x2122;s Drift collection is crafted from plantation-grown teak and features a hand-sanded finish. Available in two colors.

/ 13 / Spark Modern Fires www.sparkfires.com Linear Burner System is designed for outdoor use. Available in multiple lengths.

/ 14 / Vikki Smyth www.vikkismyth.com Individual HoneyCombs are clipped together and can be grouped into different shapes. Available in three finishes. HS

see n B scene Boutique 18 Bash

Two parties. One evening. One venue.

What:

Boutique 18 Bash honors 18 up-and-coming interior design stars

When:

Thursday, May 19, 8:00–9:00 PM

Where:

Eve Nightclub in City Center, Las Vegas

tickets:

$75; can be purchased at www.boutiquedesign.com/bd18

What:

Rub elbows with the industry’s movers and shakers

When:

Following the Boutique 18 Bash, 9:00–11:00 PM

tickets:

$50 for buyers, $100 for suppliers; can be purchased at www.tinyurl.com/YLHParty Includes open bar