What is your approach to design in hotels and restaurants ?
In today ’ s world there is much on offer in the food and beverage scene , clarity on the offering is essential . Each space must create an experience , different experiences create intrigue for the returning customer . We conduct a great level of research from understanding the local area , the mind set of our clientele , the operator and of course the competitors . Defining the experience is critical to the selection of material and design direction . All elements must be respected , complimenting the single goal of cohesive delivery of a service . We want all our spaces to feel comfortable and inviting , elevating the experience no matter the occasion .
Each space must create an experience , different experiences create intrigue for the returning customer .
Approach to design in hospitality ?
It is an industry that is fast moving and constantly evolving , we have become a society visually driven . It is important to
me that my studio creates individually identities for our clients , longevity in a society fast moving is essential . The studio looks to understand the mindset of our users , the clients and the indeed experience . Through understanding these elements , we can then begin the design process clearly defining the design direction and intent .
Who are your clients ? We are currently working with
Rosewood hotel to delivery a unique project in Vienna , city of rich culture . Here in London we are working with Andrew Lord Webber on the Theatre Royal Drury lane . In the States we are working with Four Seasons in New Orleans , the world trade centre which has been derelict since storm Katerina in 2005 .
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