F & B
SKIP the
TABLECLOTH
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A PREFERENCE for simplicity in food has been in process for quite a long time now ,” says Adrian Zecha , legendary hotelier and co-founder of Regent International Hotels and Amanresorts . That desire for simplicity has moved from the kitchen to the dining room , and hotel brands are applying a more casual touch to their F & B design . The standard white tablecloths and crystal stemware that denoted luxury for so long have been forgone in favor of uncovered tables , muted upholstery and settings that employ a simplicity of design and presentation that give the dining room a more relaxed , yet still luxurious , feel .
It didn ’ t happen overnight , says Zecha , considered a founding father of ultraluxury . “ It actually has been a gradual process we have observed increasing over the years . There is more of an emphasis on simplicity and less ostentation .” He points to the trend of chefs , whose name was made on fine dining , opening up more laid-back bistros as evidence that guests are open to a more casual touch . And as hotel restaurants embrace this trend , they are adorning their tabletops with neutral-toned placemats , wood centerpieces and ceramics .
“ Designers and operators can incorporate this trend by being less expansive in size and applying more simplicity in the design and formality of service ,” Zecha says .
CASUAL LUXURY IS REDEFINING THE DINING EXPERIENCE WITH SIMPLE SETTINGS , CERAMICS AND MINIMALIST COLOR PALETTES .
Contributed by KORSHA WILSON
At Mar Adentro in Los Cabos , Mexico , simple ceramic dishes add bright touches to the minimalist decor and complement the ocean and sky view .
October 2017 hotelsmag . com 41