DESIGN
The Burle Bar features signed photographs of the Amazon rainforest .
The wine cellar is led by sommelier Gabriele Frizon .
Created by Jean-Georges Vongerichten and helmed by Executive Chef Pascal Valero and Chef Felipe Rodrigues , Tangará features a display kitchen and chef ’ s table .
architecture and design , world-famous chef Jean-Georges Vongerichten for gastronomy , Sisley for spa .
The hotel shell was built in 1995 , a project for a private house designed by prolific Brazilian architect Oscar Niemeyer that never broke ground . The building was abandoned until 2013 when GTIS bought it . “ Hotels generate a cash flow that can keep up with real estate interest rates , etc ., while other ideas considered could not ,” Marrenbach says .
The intent was to provide a refreshing taste to São Paulo , and Latin America as a whole . “ As a European-based operator , our goal is to bring a sense of sophistication and genuine , attentive service to both local guests and out-of-town visitors ,” Marrenbach says .
A contemporary take on Brazilian art , culture and the natural landscape permeates the resort .
“ We constructed and designed the property keeping the prevalent natural surroundings in mind . We connected the interiors to the immediate outdoors – Burle Marx Park – also drawing on Brazilian culture and craftsmanship ,” says Philippe Perd , Oetker ’ s chief project development officer , who supported the design process . Minimalist design and subdued color
42 hotelsmag . com September 2017