Whether they are on display for guests or not, today’s hotel kitchens employ design strategies focused on more than just utility.
Although Park Hyatt Vienna occupies a century-old historic former bank, its signature restaurant — aptly named The Bank — is focused on the future, at least when it comes to kitchen design. The Bank features 915 square feet (85 square meters) of show kitchen space with a patisserie section, a chef’s table and hot and cold kitchens with prominent exhaust hoods made from backlit selenite stone cladding to draw attention to the action.
“Our guests want to experience the food and watch it being made,” said Park Hyatt Vienna General Manager Monique Dekker. “Open show kitchens are the future of kitchen design, as guests are looking for an authentic experience.”
“In many ways the evolution of hotel guest reception — away from the imposing registration counter — is mirrored by the hotel display kitchen, where a more residential and intimate approach is a better fit for today’s traveler,” agreed Michael Goodman, partner and managing director in the Singapore office of EDG Interior Architecture + Design.
Even within the genre there is ongoing evolution and innovation. “We just recently installed a micro display kitchen in the middle of a lobby to generate activity and revenue,” said Meg Prendergast, Chicago-based principal at design firm The Gettys Group. “Lobby dwellers can watch their breakfast sandwich, lunch bite or evening salumi platter developed before their eyes in a very integrated way.”
Editor’s note: For more about the latest trends in kitchen design and technology, check out the July/August issue of HOTELS.