PKD Studio Structure

Paul is a passionate and focused company director whose knowledge and experience in hospitality developments, continually pushes the boundaries of the customer’s expectations. Paul’s style and multi- disciplinary approach to the architectural fields make him a standout and a valuable asset to any project.

Professionally Paul strives for a balance between operational design and visual aesthetic, but focuses the majority of his attention in the creation of a successful business model and the financial success of an operation. Paul continually pushes facilities to give the customer more, allowing spaces to continually grow and the industry as a whole to continually raise the bar.

PKD Studio Structure

Taryn Berkley

Development Manager

Marin Curach

Documentation Manager

Lighting Designer

Priscilla Williams is an architect with over 20 years of professional experience, 15 of these as the Senior Designer at Paul Kelly Design. Priscilla brings an incredible depth and breadth of architectural experience to the table, and her conceptual sensibility and capacity sets her apart in the industry.

Priscilla has worked on over 200 projects at Paul Kelly Design, with a passion for design and a sharp eye for style, that is nothing short of gifted. Priscilla brings a wealth of experience and flexibility to every project, working closely with the client and consultants to create unique and dynamic food and beverage projects.

Young Lee

Interior Design Development

CGI Modeller

Jo Vissaritis

Material & Styling Manager

Jackie Lou Orbon

Interior Design Development

Pam Asamaphorn Sakdatorn

Interior Design Development

Scott Trevitt is an interior designer with over 15 year’s professional experience, 11 of these as the Senior Interior Designer at Paul Kelly Design. Scott understands the big picture on a project and his management ability and personable approach to the internal team, consultants and the client’s representatives make him a standout in the industry.

His design prowess is second to none and his ability to create both exciting and working environments keeps him at the top of his field. Scott designs down to every finite detail; this consistently creates impressive quality in every design.

Herbee Gutierrez

Senior Interior Designer

With more than 10 years of professional experience, 8 of these as the Senior Interior Designer at Paul Kelly Design, Herbee is a design star in the Hospitality industry working on some of the best hospitality projects and bringing a wealth of 5 star experience to the Table.

Herbee’s project management expertise is applied across the board from concept design, design development, construction documentation, co-ordination and construction. Herbee’s ability to understand the clients brief enables him to deliver a project that is specific to the client, designing and delivering a space that is aesthetically exciting and functional at the same time.

Mark Dera

Documentation Manager

The concept for this modern Bar and Brasserie took inspiration form Australia’s unique produce, culture and colour palette.

The clients passion to showcase quality Australian produce and flavours was a strong driver in the initial layout planning. The open kitchen and its cooking philosophy inspired by charcoal and flame provides a theatrical backdrop which both grounds and energise the dining space. With the menu being the hero it was important to us that the interior compliment and not compete with this vision. The dining spaces are casual, inviting and approachable flowing seamlessly from inside to out with a colour palette inspired by the unique hues of our Australian flora.

Category Restaurant

Budget $4.25m

Year 2021

Size 620m2 internal 520m2 external

Flying Fish

Flying Fish has a new home. After 14 successful years on Jones Bay Wharf, owner Con Dedes and chef Peter Robertson have joined forces with PKD to launch a new restaurant concept at the Star Casino.

The creative vision takes its inspiration from coastal New South Wales, expressed through unique light sculptures, lush colours and meticulously knotted column tapestries by local artists. Quality craftsmanship is on display with custom wine display cabinets, intricate joinery and unique, customdesigned carpets. With an inviting bar to greet patrons, a private dining room for 40 guests, chefs table for 16 and smaller semi private dining rooms, this new home for Flying Fish sees the iconic Sydney establishment step up in style.

Category Restaurant

Budget $3.2m

Year 2018

Size 595 m2

District Brasserie

Nestled within the lobby of the prestigious Chifley Plaza in Sydney’s CBD, District Brassiere launched in 2017 offering casual dining elegance for the well-heeled corporate crowd.

The centrepiece of this establishment is an imposing, central island bar of green marble and brass, featuring a multitude of fine wines on display. A fully open kitchen is equipped with a Spanish Josper charcoal oven, and an all-day patisserie works overtime to tempt patrons with its tartines, croissants and Single Origin coffees.

The casual elegance of the space is tempered by the distressed gritty treatment of the walls, with aged brass highlights contrasted with post-war inspired Stucco, mid-century leather furniture and New York style banquettes.

Category Restaurant

Budget $3.2m

Year 2017

Size 780m

Miss Moneypenny’s Broadbeach

PKD has drawn on the atmosphere and direction of the venue’s sister restaurant in Noosa to create a striking new vision of contemporary Australian dining.

Social dining in a relaxed, stylish atmosphere is the focus of Miss Moneypenny’s Broadbeach. In a space focused around a striking central fireplace, patrons are surrounded by the warmth of natural timber and hues of grey, navy and terracotta. Brass and stone elements add visual and tactile sophistication to the design. Above the seated diners a detailed ceiling feature attracts the eye with flowing movement

The room features an extensive bar running the entire length of the room, and a dramatic window opening offers a view into the inner workings of the superb kitchen. PKD has made a feature of natural light, which adds to the seamless flow between the detailed luxury of the indoor spaces, and the more casual approach of the exterior settings.

Category Restaurant

Budget $8m

Year 2019

Size Internal 784 m2 External 110 m2

Black by Ezard

Black by Ezard is a truly unique international steak house and contemporary dining experience. Located within the Star Casino in Sydney and partnered with Melbourne based celebrity chef Teage Ezard, Black by Ezard is a sophisticated, refined, tailor-made restaurant concept that seats 150 guests.

PKD has created what can only be described as a masterpiece in restaurant design. A palette of rich yet approachable materials, combining stone, timbers, leathers and dramatic lighting, have ensured Black by Ezard remains one of the country’s most popular steak restaurants.

Category Restaurant

Budget $4.5m Fit-out $2.0m Base (PKD)

Year 2011

Size 745 m2

Sokyo

‘Sokyo’ expresses a unique design fusion of Sydney and Tokyo, the result of a wildly successful collaboration between PKD and Chef Chase Kojima, supported by Sydney’s Star Casino. This contemporary Japanese restaurant, located on the ground floor of The Darling Hotel, quickly cemented its reputation as one of Australia’s most popular Japanese-inspired dining experiences.

Immersing themselves in the culture behind Tokyo-based Kaiseki style allowed PKD to create a series of unique spaces which, like the cuisine on offer, engages all the senses and perfectly matches the delights of Chase’s cuisine.

Category Restaurant

Budget $4.2m Fit-out

Year 2011

Size 985m2

Kenny Rens

St Johns Park Bowling Club

Opened in April 2017, Kenny Rens is a dramatic yet intimate Japanese Restaurant and whiskey bar. Kenny Rens is famous for robata, a centuries old style of slow grilled meats over hot coals. The striking façade is classic yet contemporary while the interior space is traditional yet sophisticated; beautifully detailed and elegantly restrained. Textural charred and warm timbers contrast against monochromatic cool greys of concrete and stone. A bold art work by local artist Amy Finlayson sets off the interior, with beautiful organic indigo brush strokes meandering through the space.

Category Restaurant

Budget $450,000

Year 2017

Size 140m2

Nu Bambu

Nu Bambu launched in 2018 as the late night food offering by Canterbury Hurlstone Park RSL, embracing a new blend of Asian cuisine and a new direction in style for the much loved RSL.

Patrons are welcomed into the space by a signature sculptural piece made of hand-dyed silks hanging resplendent above a communal dining table. Natural textures and finishes are lit up with pop-art references, and the venue’s open kitchen pays homage to the busy street kitchens of Saigon.

Inviting and contemporary, the venue has diversified the membership base for CHPRSL and created a new destination for Sydney’s discerning food lovers.

Category Restaurant

Budget $2.6m

Year 2018

Matraville Hotel Sports Bar

The Matraville Hotel Sports Bar and TAB is a new take on the traditional sports bar, consisting of a light filled internal space and strong connection to the outside environment.

The concept for the space was to provide an outdoor style of space however, with the facilities in place to control the extremes of the outside elements so that it can be enjoyed all year round. The introduction of a centralized ceiling coffer with a fully opening Vergola roof and surrounding pockets of voids with gardens allows for a very strong connection to the external environment.

The introduction of a new Bar facility means the owners have the ability to offer customers in this area a tailored food and beverage experience, which might not be experienced elsewhere in the Hotel.

Category Hotels & Pubs

Budget $2.50m

Year 2022

Size 412m

Matraville Hotel

Perry Street Kitchen

The Matraville Hotel Perry Street Kitchen brings new life to the existing Hotel’s Bistro offer. The concept for this area was to provide a more serious restaurant style offer with a warm contemporary interior and courtyard outdoor dining experience.

The internal space is a light, bright and neutral space with subtle, but well throughout inclusions like the central ceiling details, suspended pendant and custom artworks.

The external space is filled with an abundance of natural light, various textured white walls and natural planting. A central void over the Olive tree ensures there is a real connection to the outside environment, while fans, misting and heaters ensure there is a comfortable balance.

Category Hotels & Pubs

Budget $1.3m

Year 2022

Size 222 m2

Longueville Hotel Villa

The recent renovation nods to the vibrancy and attitude of classic Palm Springs style, incorporating a sense of timelessness and a respect for perfect details. The whole experience has been developed by Paul Kelly Design to deliver a unique and exciting product for old and new customers of the hotel.

The Longueville Hotel is truly one of a kind.

Category Hotels & Pubs

Budget $2.8m

Year 2020

Size 315m2

Longueville Hotel

The Longueville has been a landmark hotel in Sydney since 1929, recently receiving its second upgrade by Paul Kelly Design.

The hotel consist of a public bar, dining room and terrace deck known as ‘Villa’, all of which have been lovingly refreshed with a reference to mid century aesthetic. At the Longueville Hotel, Paul Kelly Design has created a character-filled venue, a perfect space to celebrate fun and enjoyment.

Category Hotels & Pubs

Budget $2.8m

Year 2020

Size 320m2

The Oaks Hotel

The Oaks Hotel remains one of Australia’s most iconic and well-recognised hotels. PKD has worked with the Hotel owners to ensure its history and reputation continue to evolve and be embraced by new generations of patrons. A classic food and beverage concept links to the Hotel’s history, with appeal to a discerning clientele.

The Bar & Grill steak house concept services customers through an old butcher shop, placing them in front of the action of the kitchen and surrounding them in fine wine and Art Deco styling.

Category Hotels & Pubs

Budget $6.5m

Year 2013

Size 740m2

The Ivanhoe of Manly

Located in Sydney’s beachside Manly, the Ivanhoe Hotel is an expansive venue spanning four floors. The venue caters to several distinct customer markets, reflecting a diverse set of food and beverage offerings available across the venue. A coastal design aesthetic reflects the spirit of Manly, tinged with a Hamptons influence, with a palette of white, soft blues, and jade greens complemented by weathered driftwood greys.

The design direction has links to a classic coastal interior while creating an atmosphere of quality and subtle design. All of the exterior spaces of this venue are operable, allowing customers to experience the dynamic landscape architecture and vibrant use of materials all year round.

Category Hotels & Pubs

Budget $6.0m Fit-out $2.0m Base (PKD)

Year 2012

Size 1,800m2

The Evening Star

The Evening Star in Surry Hills is back. PKD has transformed a tired venue into two distinctive operations, pairing a busy gaming experience with a bustling, late night, inner city hotel.

The design direction references Blade Runner and sci-fi films, with the interplay between the Asian-focused menu and custom artworks creating a hyper-real vision of the future. Situated on a busy corner, the venue offers a perfect space for customers to escape the maddening crowds.

Category Hotels & Pubs

Budget $1.5m

Year 2018

Size 360 m2