Halton worked on this project, which includes a main restaurant and a beach restaurant, with SHW (Sefton Horn Winch) from initial concept to manufacture. The challenge for the main restaurant (now called Olea) was to design a solution to incorporate a special design concept while guaranteeing its efficiency and a high ergonomic level… all conceived specifically as visual appearance was the key consideration due to being a high end show kitchen.
“The biggest challenge for us generally was to ensure the exposed kitchen staging, blended with the interior design and mood of dining. You will find very little stainless steel even on ventilation” (Derek Horn from SHW).
SHW has developed a pure design based on the shape of a wave. It convinced immediately Starwood representatives. Hirsh Bedner Associates (HBA), the interior designer, has then coordinate its project with SHW concept to emphasize this “Wave design”. This original design gives to Olea restaurant a unique characteristic and a spirit which is unanimously recognized by the guests and users.
The global concept consist in four live cooking stations where food is finished in front of customers, adding to the convivial atmosphere. The Arabic Chef Station has a selection of meze and grilled dishes which are cooked on a shawarma, charcoal grill complimented with a chilled display for salad items and heated arabic bread section. It converts to breakfast service, so is very versatile.
The different manufacturing phases have been immensely difficult to achieve the “Wave design” for both Halton and the Kitchen manufacturer. The ventilation solutions designed by Halton combine a big know-how in manufacturing fully customized products and advanced technologies.