Hospitality Style - Spring 2011

SPRING 2011URBAN IS ACTIVE: SUSTAINABILITY IN THE CITY

HOTEL EDEN ROC SPA

SANDTON SUN’S F&B MARKETPLACE

SALA SILVER MINE SUITE

NEW WAVE GREEN

HOSPITALITYSTYLE.COM

2 HOSPITALITYSTYLE.COM / SPRING 2011

/ / / CONTENTSHOSPITALITY STYLE / VOL. 4, ISSUE 1 / SPRING 2011

/ / / FEATURES

26 EMERALD CITIES Sustainability gets an urban edge in hotel, restaurants and spas around the world.

34 NATURAL RESOURCES Designer Carlo Rampazzi uses fl oral hues, local stone and water features to bring the beauty of Lake Maggiore inside at the Hotel Eden Roc’s new spa.

38 THAI PAD Traditional and mid-century Thai architecture fuses with the best from the West to create the feel of a beachfront resort in the high-rise Hilton Pattaya.

44 LOCAL ACCENT A boring menu of standard hotel restaurants becomes a vibrant farm-to-table marketplace of destinations in the eco-friendly restaurants, bars and cheese room at Johannesburg’s Sandton Sun.

/ / / DEPARTMENTS

8 FROM THE EDITOR/ADVISORY BOARD

10 THE EDGE Sala Silver Mine

16 LIGHTING SHOWROOM

48 OUTDOOR FURNITURE SHOWROOM

52 INTERACTIVE TECHNOLOGY SHOWROOM

56 Q+A Doug Gatlin, U.S. Green Building Council

/ ON THE COVER / Ripples on a sandy beach inspired the ceiling treatment at the Hilton Pattaya. Designed by Department of Architecture and August Design Consultants in collaboration with Hilton Worldwide’s Global Design Services, this 302-room resort takes sustainability to new heights.

/ PHOTOGRAPHY / COURTESY OF HILTON HOTELS & RESORTS

Follow Hospitality Style on

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/ CLARIFICATION / In our 2010 Winter edition’s Special Report, we credited BG Studio’s design work on Royal Caribbean’s Oasis of the Seas. RTKL designed the ship’s three-deck Opus main dining room, the Casino Royale, the conference center, lobbies, elevators and landings, while Royal Caribbean’s Newbuilding & Fleet Design Group designed many of the ship’s other public areas and lofts.

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� hospitalitystyle.com / spring 2011

/ / / from the editor

/ / / editorialeditormary Scoviaksenior art director Kimberly Pegram / / / salespublisher, hospitality productsmichael Schneider [email protected] p: 513.263.9379business development manager, WestGerry Kreger [email protected] p: 323.999.0991 business development manager, southeastScott rickles [email protected] p: 770.664.4567 business development manager, southWestStuart freeman [email protected]: 972.782.2584 / / / corporatepresidenttedd Swormstedtdesign group directorKristin d. Zeitaudience development directorChristine Balogaproduction coordinatorKeri harpersenior event managerKristy Lohredirector of book divisionmark Kisslingreprint information800.925.1110, ext. 399

customer service/subscriptionsp: 800.421.1321 (U.S. and Canada only) p: 513.421.2050 / f: 513.421.0000e: [email protected] 8:30 a.m. to 4:45 p.m. et

11262 Cornell Park dr.Cincinnati oh 45242p: 513.421.2050 / f: 513.421.5144www.hospitalityStyle.com

EDiTOr

/ / / advisory board

MISHA BEDNERproject directorHBA/Hirsch Bedner Associates

ALISA CHODOSdirector of interior designCheryl rowley Design

RONEL CORBINU.s. corporate director of spa operationsEspA international

ERIC DANIELprototype directorWD partners

JAMES DILLEYassociate directorJestico + Whiles

JP FORDsenior vice presidentLodging Econometrics

EDWIN FULLERpresident and managing directorMarriott international

KELLY GONZALEZassociate vice president, new-build designroyal Caribbean international

ED GRUN principal and leader of hospitality practicegensler

LIANA HAWESsenior project designerWilson Associates

TED JACOBSvice president, luxury brandsstarwood Hotels & resorts Worldwide inc.

JENNIFER JOHANSONpresident/ceo EDg

HO KWONCJANmanaging director, design servicesBanyan Tree Hotels and resorts

GEORGE LAGUSISsenior vice president, design and constructionFairmont Hotels & resorts

WILLIAM LANGMADEpresidentpurchasing Management international

M. ALEJANDRA LILLOpartner and ceo, Los Angeles officegraft

RAMSEY MANKARIOUSchief executive officerCedar Capital partners LLC

WENDY MENDESvice presidentrTKL Associates

TIM MURPHYvice president of sales and marketinginterbrand Design Forum

ROBERT PUCCINIpresident/ceopuccini group

CLAUS SENDLINGERpresident/ceoDesign Hotels

THOMAS SPRINKLEprincipal and vice presidentsB Architects

JAMES STAPLETONvice president/ operations managerFrCH Design Worldwide

DAVID SUSSMANsenior vice president, hotel development and designKimpton Hotel & restaurant group

ADAM D. TIHANYfounder and principalTihany Design

SVEN VAN ASSCHEvice president, designMgM Mirage Design group

PATRICIA WALKERsenior interior designerstudio gAiA

GLENN WILSONvice president, international interior designMarriott international

HOWARD J. WOLFFsenior vice presidentWATg

materials, whether stones polished by river water or a fresh surfacing material that could coat a curved wall.

On many levels, it’s The Oyster Box Hotel in Durban that shows the new green reality. Both the hotel’s owner, red Carnation Hotels, and designer Anton de Kock Archi-tecture wanted to protect and preserve as much of this 1940s landmark as possible. Conservatively, they were thinking one-third of the existing spa area could be saved. But as work began, it was obvious that much of the space and its basic systems were simply beyond repair.

What’s significant is that the owner and designer didn’t waste time and money trying to save every last piece of skirting tile, nor did they simply shelve the idea of preserva-tion and just gut the entire space. They took the time to pick their battles, concentrating on what was practical to preserve. Beyond that, they found artisans and craftspeople with the eye and talent to replicate what was gone. red Carnation and de Kock felt free to mix the best of what was with the best of what is—with no guilt about letting go.

proving that this kind of balance can work should be good news for the hundreds of post-war-to-millennial hotels that will be renovated as the industry’s cycle powers up. All in all, giving back never looked so good.

The projects in this issue couldn’t be more diverse. But together, they send a strong message about how much environmental and social responsibility has done to reinvig-

orate hospitality design. Just looking at a fairy tale suite in a cavern 500 ft. below ground or a beachfront hotel “floating” on a tower above a pattaya mall, it’s easy to see that sustain-ability is putting fun back into the process. Creative teams can’t help but think outside the box when that box is a pop-up restaurant installed above a paris museum or a swiss spa fitted into a space between two pre-existing hotels.

All the designers inter-viewed for this issue talked about the excitement of solving

these intriguing puzzles. They liked the fact that they had to do a little spring cleaning on everything from their source lists to their concepts. The design teams with Depart-ment of Architecture and August Design Consultant saw chairs taking their shape from ocean boulders for the Hilton pattaya. Laurent and pascal grasso turned to yacht builders to supply the technical know-how to make the pop-up art installation/restau-rant nomiya ready for its debut above paris’ palais de Tokyo on a two-month deadline.

But they also talked about the endorphin rush of creating hundreds of jobs, keeping both local and international manufacturers busy and finding new ways to work with

spring grEEn

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10 hospitalitystyle.com / Spring 2011

/ / / the edge By mary Scoviak

/ / / The nearest tree is 500 ft. above the single luxury suite in Sweden’s Sala Silver mine. yet this one-room accommodation, tucked away in a rocky cavern, speaks volumes about what it means to be green now. it shows how far hospitality design has moved beyond just working with nature when it’s convenient, as in a lush resort that protects local flora or an urban new build that’s sustainable from the ground up. Behind the silvery furniture and candelabra of this under-world sanctuary is a down-to-earth message that eco-friendly design needs to push past a goal of being non-invasive and start giving back.

opened in 2006 and renovated in 2010, the suite is the latest element in the transformation of a shut-

tered mine into an international attraction. Like the banquet hall, restaurants and conference rooms that share space in the restored mine, it’s a conduit between Sala’s 500-year history as one of the world’s most important silver producers and a modern reality in which tourism is the new currency. “We wanted to connect the past with life today but still make the look compelling enough to feel right in the future,” says magnus Svedjemarker, chairperson of the interior design firm Wohnzimmer (Stockholm). “Ulrika andrén, our interior designer, hit on the idea of bringing silver back into the mine as a means of expressing that.”

introducing the shimmer of silver made the solemn organic environment a plus. The reflective and refrac-

Shining ExampLEa glimmering suite in Sweden’s historic Sala Silver mine drills down to a new level of eco-friendly design.

/ 1 / the cave’s arches provide an easy transition from the candlelit sitting area to the cozy bedroom. And, no, there’s no dataport for late-night email checks—just an intercom that’s monitored by staff 24/7.

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12 hospitalitystyle.com / Spring 2011

/ / / the edge By mary Scoviak

tive properties of metallic lamps and candleholders, sleek, silvery furnishings and shining mirror frames render the starkness of the surrounding rock dramatic rather than oppressive. illumination from chandelier-style candelabra set on accent tables sprays a wash of golden light onto the ceiling and arching cavern sides. oversized candleholders stationed at the entry spread a warm glow around the lower half of the room. no integral changes were made to the space. all of the furniture and lighting were light enough to be trans-ported via the existing elevator and can be removed

just as easily, leaving no permanent handprint.The combination of cool shine and fiery lighting also

solved the problem of directing the focus in a space with no walls, no straight lines and no windows. “There was nothing to use as a structural background for the design,” says Svedjemarker. “But it was precisely the aspects that made the natural shell so challenging that made it so interesting. it would have been easier in some ways to mask it, but that would have defeated our purpose. Design has to contribute to the earth, to the experience, in a positive way.” HS

/ 2 / Different textures in the furnishings of the dining room play with the hot and cold aspects of silver. a fur rug provides visual and actual warmth in a space that averages around 64 degrees.

/ 2 /

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A BETTER WAY TO BUY… Have projects on the books for 2011? Fast track the buying process at HOSPITALITYmatch, June 19-21 at San Diego’s Rancho Bernardo Inn.

This three-day “speed meeting” event brings key decision-makers from top design firms, purchasing companies and hotel groups together with relevant suppliers—in 20-minute, one-to-one meetings.

HERE’S HOW IT WORKS:

˘ You apply online to qualify as a buyer. ONCE QUALIFIED:

˘ You choose in advance the vendors you’d like to meet with.

˘ We organize and schedule your matches.

You’ll receive complimentary travel, hotel and meals plus admission to seminars and networking events with fellow designers. Not to mention face time with select FF&E vendors who have what you're looking for— and are ready to field your questions.

Qualified buyers are selected in early April. Apply now at guest.matchsandiego.com to qualify.

AND SELL.SUPPLIERS: Build lasting customer relationships with 50+ highly qualified contract buyers at the sixth annual HOSPITALITYmatch.

With a guaranteed minimum of 20 meetings per vendor—the most for your money—and a full slate of casual networking activities, HOSPITALITYmatch gives you the platform to make meaningful connections with designers and other decision-makers who are actively buying.

You decide who attends. We organize and schedule your matches. When you arrive, simply set up a tabletop display and you’re ready to sell.

YOU’LL ENJOY:

˘ Condensed travel

˘ Efficient use of time and budget

˘ An intimate setting (approximately 100 people)

˘ Quick and easy set-up/break-down

˘ Ease of follow-up with well established contacts

˘ A shortened sales cycle

For more information, contact Michael Schneider at 513-263-9379 or [email protected].

Limited spots remaining, visit HospitalityMatch.com to sign up today.

June 19-21, 2011 Rancho Bernardo Inn, San Diego, CAPRIOR TO NEWH LA REGIONAL SHOW (6/23)

HospitalityMatch.com

PROducEd by: MEdIA PARTNERS:

A BETTER WAY TO BUY… Have projects on the books for 2011? Fast track the buying process at HOSPITALITYmatch, June 19-21 at San Diego’s Rancho Bernardo Inn.

This three-day “speed meeting” event brings key decision-makers from top design firms, purchasing companies and hotel groups together with relevant suppliers—in 20-minute, one-to-one meetings.

HERE’S HOW IT WORKS:

˘ You apply online to qualify as a buyer. ONCE QUALIFIED:

˘ You choose in advance the vendors you’d like to meet with.

˘ We organize and schedule your matches.

You’ll receive complimentary travel, hotel and meals plus admission to seminars and networking events with fellow designers. Not to mention face time with select FF&E vendors who have what you're looking for— and are ready to field your questions.

Qualified buyers are selected in early April. Apply now at guest.matchsandiego.com to qualify.

AND SELL.SUPPLIERS: Build lasting customer relationships with 50+ highly qualified contract buyers at the sixth annual HOSPITALITYmatch.

With a guaranteed minimum of 20 meetings per vendor—the most for your money—and a full slate of casual networking activities, HOSPITALITYmatch gives you the platform to make meaningful connections with designers and other decision-makers who are actively buying.

You decide who attends. We organize and schedule your matches. When you arrive, simply set up a tabletop display and you’re ready to sell.

YOU’LL ENJOY:

˘ Condensed travel

˘ Efficient use of time and budget

˘ An intimate setting (approximately 100 people)

˘ Quick and easy set-up/break-down

˘ Ease of follow-up with well established contacts

˘ A shortened sales cycle

For more information, contact Michael Schneider at 513-263-9379 or [email protected].

Limited spots remaining, visit HospitalityMatch.com to sign up today.

June 19-21, 2011 Rancho Bernardo Inn, San Diego, CAPRIOR TO NEWH LA REGIONAL SHOW (6/23)

HospitalityMatch.com

PROducEd by: MEdIA PARTNERS:

16 hospitalitystyle.com / Spring 2011

/ / / showroom lighting

Lighting has moved on from Art Deco. Fixtures are playing up fluid lines and curves that give them a sculptural quality. Although straight lines still have a place, even minimalist lamps and sconces have a rolled edge or some feel of natural softness. Color is a strategic choice now. intricate pendant and table lamps usually show up in pure white. Chandeliers glisten in glass and crystal. But accents can take on any hue, or even mix bold colors. When it comes to materials, acrylic is the hot commodity. Whatever the style and shape, this year’s best lighting products share a common commitment to reducing energy output. Shine on.

OrgAniC MOveMent

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SPRING 2011 / HOSPITALITYSTYLE.COM 17

/ 1 / Andromedawww.andromedamurano.itDesigned by Leo De Carlo, Hydroargentum combines glass with silver, bronze and blue accents. Chandeliers come in a variety of sizes.

/ 2 / Corbett Lightingwww.corbettlighting.comHavana features natural abaca fi ber in its shade. Available as entry light, pendant, chandelier or sconce.

/ 3 / Shine Labswww.shinelabs.comSuitable for a variety of spaces, smaller Nordic Collection fi xtures are available with glass or fabric shades.

/ 4 / Troy Lightingwww.troy-lighting.comBento is made with sustainably grown Saguran and recycled mahogany. Available in two styles.

/ 5 / Fanimationwww.fanimation.comWith its frosted glass shade and LED clusters, the Landan provides both uplighting and downlighting. Fan blade has a 60-in. sweep.

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18 HOSPITALITYSTYLE.COM / SPRING 2011

/ / / SHOWROOM lighting

/ 6 / Trend Lightingwww.tlighting.comStainless steel Halo pendant light uses replaceable, dimmable LEDs. Available in 16-in., 26-in. and 32-in. diameters.

/ 7 / QMC Lighting Designerswww.thelightingdesigners.comChandelier features fi ber-optic lighting.

/ 8 / Lisa Fontanarosawww.lisafontanarosa.comMarie Christophe’s Lustre en Bois chandelier clusters wooden beads to adorn a wire frame.

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20 HOSPITALITYSTYLE.COM / SPRING 2011

/ / / SHOWROOM lighting

/ 9 / Freedom of Creationwww.freedomofcreation.comKarim Rashid creates a hyper-collage of his favorite icons in his Cross lamp for this Dutch design company. Lamp comes in suspended and table versions.

/ 10 / WAC Lightingwww.waclighting.comCascade crystal chandelier can be suspended via a canopy or attached to a monorail system. Low-voltage LED light.

/ 11 / Guimeraicincawww.guimeraicinca.comWhimsical gnome’s hat-shaped lights are available with a movable light or on metal feet.

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www.studioel.com/creativeS i t e S p e ci f ic A r t S o lu t io n s

an online visualization toolan online visualization toolBeat Box shown in Over the Taupe was created at

22 HOSPITALITYSTYLE.COM / SPRING 2011

/ / / SHOWROOM lighting

/ 12 / Fire Farm LightFirefarm.comThree layers of handcrafted acrylic frame the Rosebud 3249. Fixtures are built to withstand earthquake sway and wet conditions.

/ 13 / Norawww.noralighting.comNora MLS lamps can be rotated 360 degrees and tiled 32 to 90 degrees. Each light opening can be adjusted individually. Housings can be installed in drywall, plaster or suspended ceilings.

/ 14 / Orbitwww.orbitelectric.comIndoor/outdoor HWP11 up and down lights and HWP11U up lights are available in three fi nishes with tempered glass lenses. HS

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It has a European feel. It’s not overwhelming, yet has attracted everyone from the East Coast to Israel, from big hotel chains to independent hoteliers.

The event that brought hospitality design back to New York returns this fall with a fashion-forward lineup of exhibitors and events.

BDNY will once again showcase unique, trend-setting designs seldom seen at other FF&E trade fairs. See new introductions from 200 exhibitors—an edited mix of established suppliers and emerging vendors. Hear from trailblazers in hospitality design at the BDNY Educational Forum. And network with fellow designers at the opening kick-off party, the Boutique Design Awards celebration and other events on the show � oor.

Get email updates as 2011 show details are fi nalized. Subscribe to bdnyNEWS at bdny.com.

To exhibit contact: Michael Schneider at 513.263.9379 or [email protected] or Alex Cabat at 914.421.3372 or [email protected].

Presented by In Partnership With

It has a European feel. It’s not overwhelming, yet has attracted everyone from the East Coast to Israel, from big hotel chains to independent hoteliers.

The event that brought hospitality design back to New York returns this fall with a fashion-forward lineup of exhibitors and events.

BDNY will once again showcase unique, trend-setting designs seldom seen at other FF&E trade fairs. See new introductions from 200 exhibitors—an edited mix of established suppliers and emerging vendors. Hear from trailblazers in hospitality design at the BDNY Educational Forum. And network with fellow designers at the opening kick-off party, the Boutique Design Awards celebration and other events on the show � oor.

Get email updates as 2011 show details are fi nalized. Subscribe to bdnyNEWS at bdny.com.

To exhibit contact: Michael Schneider at 513.263.9379 or [email protected] or Alex Cabat at 914.421.3372 or [email protected].

Presented by In Partnership With

EMERALD CITIESResorts no longer hold a monopoly on eco-chic. Certification programs and on-site R&D have

helped urban hotels, restaurants and spas break new ground for sustainable design. On the

following pages, we walk you through a virtual city center of projects leading the charge.

BY MARY SCOVIAK

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/ / / Guest rooms are hotbeds for pushing green design and refer-ence points for what’s ahead. London’s Iqbal Latif is one devel-oper who’s capitalizing on green innovations, creating more luxu-rious, more personalized guest experiences. Latif’s Rafayel on the Left Bank, designed by London-based Latis, shows how high-tech and high-touch are coming together.

Personalization is the unifying force. Take lighting: The LEDs enhance the natural light that washes in through the fl oor-to-ceiling windows and are also a good energy-saving choice. But at the Rafayel, they’re part and parcel of the design. Guests in the suites can customize the illumination from bright task lighting to soothing “jet lag recovery” using VDA’s Micro-master, a system that also allows them to set the temperature. “Edutainment” continues with Philips’ Ambilight and Aurea tele-

RAFAYEL

visions, which show how much energy is being used in the guest room. LEDs have moved into the Rafayel’s bathrooms as well, with spotlights that amp up the drama and improve the overall lighting in the space.

Individualization doesn't end with the furnishings. The malleable fl oor plan of the rooms allows for the temporary creation of connecting suites. Custom furnish-ings contribute to the one-owner feel of the 65 guest rooms, 15

TREND / SUSTAINABLE DESIGN

apartments and seven suites. The furnishings were bespoke designs by Latis and, like the wood doors, were crafted with an eye toward their ecological provenance. The beds were sourced from Hypnos, a U.K. company that provides beds that have a zero carbon footprint and a zero landfi ll recycling initiative.

Latis is designing hotels and resorts worldwide and has seen the trend toward green and envi-ronmentally conscious hospitality become increasingly important,

both for guests and hotel opera-tors. According to Robert Luck, managing director of Latis, hotels will need to adopt a holistic approach to sustainability, from the way in which they’re designed through to their future adaptability, energy demand and overall life-cycle. Sustainability provides a great opportunity to develop a new kind of personalized experience across multiple trends and styles, while addressing the wider challenges of climate change, says Luck.

/ 1 / Lamps and ambient lighting featuring the latest LED technology have helped the hotel reduce energy consumption by 80 percent.

/ 2 / Water saving takes on a fashionable edge with the eco-friendly soaking tub and wall-hung toilets and bidets.

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/ / / The Hyatt Regency Dussel-dorf was built in one of the best of all possible green climates, with the owner, local regulators, management and the designers all dedicated to sustainability. But eco-friendliness still has its issues: the question of cost and the ingenuity required for execution.

“Going green is appreciated by everyone, but with a project of this kind, there are always numerous discussions about the poten-tial for additional cost, restrictions in materials and which innova-tive energy concepts to use,” says Monique Dekker, the hotel’s general manager. “These assump-tions have to be translated into design and construction.”

What did inspire the solutions

HYATT REGENCY DUSSELDORF

for this 303-room property was the world-class recycling and sustain-ability system already in place in Germany. Deutsche Gesell-schaft für Nachhaltiges Bauen e.V. (DGNB) launched a certifi cation program for new hotels (with the fi rst award being made this year). Similar to LEED, DGNB evaluates hotels holistically for ecological and social responsibility. This rigorous program became the driving force behind the hotel’s quest for green from the inside out.

The groundwater used to heat and cool the hotel not only gets recycled for the toilets, but also forms an aesthetic centerpiece in the 4,700 sq. ft. ballroom. “The groundwater fl ows over the glass panels in the roof of the ballroom.

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LSThis gives the ballroom daylight, and it gives the sense of fl owing water into the carpet, which is designed as a lily pond,” says Dekker.

When it came to room design, Hyatt collaborated with Amsterdam-based FG stijl. The resulting airy, light-saturated spaces channel local style. About 85 percent of the mate-rials are local, including bathtubs made with 100 percent recycled material. Finding eco-conscious products and a knowledgeable workforce was easy, given Germa-ny's widespread embrace of green practices. Providing special-ized training with a green building auditor kept all employees in the loop. That effort paid off in a silver medal from DGNB.

/ 3 / Shutters sandwiched between two glass panes fi lter out intense UV rays in the Presidential Suite.

/ 4 / Locally constructed iron accents reduce the lounge’s carbon footprint. Almost all of the hotel’s furniture is European.

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/ / / Ephemeral as it is, Paris’ pop-up art installation/dining destina-tion Nomiya has lasting lessons to teach about environmentally posi-tive processes and products. One of the most important takeaways for hospitality designers is how it achieves lightness, both in terms of minimizing the architectural load and maximizing the inside-outside connection. “Our aim was to create tension between what people imagine the restaurant experi-ence to be from the outside and

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sponsored by the museum and Electrolux. Using the city skyline as a backdrop, their art concept called for wrapping the interiors in a postmodern glass rectangle supported by a metal skeleton. Finding a way to execute that in just two months forced them outside of their own box. “None of the construction materials could have an extended curing time,” says Pascal Grasso.

So the team turned to an expert in the art of designing with lightness in mind: a luxury yacht building contractor based in Cher-bourg. Not only did the company construct the shell, but it also threaded LEDs between the metal and glass infrastructure to draw attention to this rooftop venue that viewed dining as performance art. To achieve a contemporary mood, Laurent Grasso specifi ed made-to-measure white Corian for nearly all of the interior fi nishes. This low-emitting surfacing mate-rial provides a bright, uncluttered stage for one of the few accents: the Eames chairs. Using elements that would keep the design minimal was important not only to direct the view outside, but also to make it easier to disassemble and, perhaps, reassemble Nomiya in another location.

what’s actually going on inside,” says Laurent Grasso, a Parisian artist who collaborated on the 12-seat venue with his brother, archi-tect Pascal Grasso. “We worked with new materials—different kinds of glass and perforated metal—to fi lter reality.”

The Grassos had the advan-tage of a one-of-a-kind site atop contemporary art museum Palais de Tokyo, and the freedom to experiment within the context of the culinary “Art Home” project

NOMIYA

/ 5 / The train compartment-sized installation had to be trucked in.

/ 6 / LED lighting creates effi cient illumination above the dining table, while uniting the structure with the skyline beyond.

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/ / / Sustainable design is a staple of high-end restaurants and coffee houses, but there’s a lot of green momentum building in the fast- casual segment, as well. Eateries such as the pan-Asian venue Fresheast in Los Angeles are making eco-friendliness work on a tight budget by concentrating the invest-ment in large statements, such as surfaces and fl ooring, and making other elements justify themselves.

To get on the right footing, Fresheast’s owner, Ravine Hiranand, collaborated with a feng shui expert to shape his vision. That gave him the color palette and the door location, as well as the bold color scheme and the concept for the wood and metal fl ooring. The next challenge was trying to realize the design with eco-friendly elements. “It was diffi - RE

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cult to keep our green agenda and not end up choosing conventional items instead of eco-friendly ones, because green items were approx-imately 20 to 30 percent more expensive,” says Hiranand.

When possible, he used local sources, including an Orange County millwork company that also crafted the tables and chairs. However, Hiranand wasn’t afraid to buck the locavore trend in the name of cultural authenticity. The traditional bird cage chande-liers are from Indonesia and Hong Kong. Chairs came from Spain and the eco-friendly tableware was sourced from various vendors to fi nd affordable and stylish solu-tions. Hiranand was determined to prove that a green-centric venue was possible in L.A. without losing the Asian-market feel he wanted.

/ 7 / Subtle touches, like the fl ower motif on the counter, reinforce the restaurant’s sustainable agenda without stretching the budget.

/ 8 / Eco-conscious methods of waste and excess material disposal gave Fresheast an opportunity to create greener construction.

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/ / / Red Carnation Hotels set out with the best eco-intentions for renovating the spa at its fi ve-star Oyster Box Hotel in Durban. The owner’s brief to Anton de Kock Architects had a hopeful goal of preserving about 30 percent of the existing elements In this 1947 icon. Once construction started, that fi gure had to be revised down-ward—dramatically. “We saw that we would be able to retain about 11 percent of the building, and that mainly in the foyer,” says Anton de Kock, director, Anton de Kock Architects (Cape Town). “The existing electrical, mechanical and wet services were completely outdated and no longer even maintainable.”

Finding the tipping point between eco-consciousness and the futility of trying to salvage the unsalvageable is shaping up as a major dilemma in sustain-able design. Most projects will be following de Kock’s lead by repur-posing key pieces and replicating or rebuilding the rest. For example, some of the tiled murals were preserved in situ; some were cut

SPAS

from the walls and reinstalled in other locations. But the remainder was beyond repair. De Kock called in well-known South African ceramics expert Jane Durand to fi ll in the blanks. Using samples and photos, she re-created the skirting tiles and re-imagined the missing wall mosaics.

New construction brought in the latest green technology and materials as an offset. De Kock’s team used only sustainably certi-fi ed timber, introduced solar panel heating for the spa’s hot water and developed a graywater harvesting system. Local sourcing was a priority, something that generated jobs for local joinery and furniture companies.

“We carefully studied the original details and stylistic elements like the arches, columns and roof details. We copied them, re-invented them and created a new building out of the roots of the old. The result is a cohesive and coherent design thread throughout the entire project,” says de Kock. “The struc-ture is stronger, greener, but the essence wasn’t disturbed.” HS

OYSTER BOX HOTEL

TREND / SUSTAINABLE DESIGN

/ 9 / Deep-seated chairs take their style and palette from the 1940s murals. The few accent items that weren’t sourced locally were bought by the owners at auction.

/ 10 / Details add interest to simple treatment rooms, as in the repetition of the ottoman’s style and proportion in the profi le of the treatment beds.

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Courtesy tsChuggen hotel group

Spring 2011 / hospitalitystyle.com 35

/ / / With its flower-themed treat-ment rooms, golden wood and shimmering pools, the Hotel Eden roc Ascona’s spa in Switzerland brings the beauty of Lake Maggiore and the flora that frames it into the heart of this luxury resort. But creating this natural enclave in a complicated, multi-level space was no walk in the park. Locally based interior architecture and design firm Selvaggio SA first had to root out the warren of small rooms and underground closets that made up the former Beauty Center. Then the designers had to reconfigure the 21,500 sq. ft. footprint to contain seven new treatment rooms, pools, saunas, a fitness center, water therapies, relaxation rooms, the reception lobby and beauty and nail salons.

The clock was ticking, giving them just five-and-a-half months to complete the work—while putting the finishing touches on the resort’s 16-room Marina annex and its new restaurant. “We had to play around a lot and we had to play well to make all the pieces fit the puzzle,” says Carlo rampazzi,

NATURAL RESOURCESA palette of mountain blooms and truckloads of local granite and wood bring the landscape inside at the Hotel Eden roc Ascona spa.

Selvaggio’s founder and principal.The designer knew what he and

his studio would be up against. Selvaggio has shaped the proper-ty’s evolving visual identity since 1998, when Tschuggen Hotel group (THg) acquired the Hotel Eden roc and Hotel Europe au Lac and commissioned rampazzi to blend them into the Hotel Eden roc Ascona. He and his project team continued to refine the bold, contemporary feel during subse-quent renovations and their design for Eden roc Marina and the restaurant Marina, which both opened in spring 2010.

in the words of Corinne Denzler, THg’s group director, the spa was “an immense challenge,” because it sits at the junction of the pre-existing hotels. That constrained the amount of available space and required a circulation pattern that would make it easy to walk from one building to the other or to various destinations within the well-ness center. Although the previous design’s series of small rooms made sense when the space was more about beauty than holistic

By MAry SCoviAk

/ 1 / Warm wood and cool granite bring elements of the local landscape into the new sauna. More than 150 local crafstmen, painters, planners and electricians contributed to the handmade look.

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36 hospitalitystyle.com / Spring 2011

well-being, the layout had no rele-vance to rampazzi’s aim of blur-ring the worlds without and within. Fortunately, THg understood the level of difficulty and allotted $21.5 million for the redevelopment.

To clear the canvas for the new facility, the design team removed walls wherever possible. “At times, the resort’s garden looked more like an adventure playground as the materials were transferred to their appropriate locations by cranes and diggers,” says Denzler. The new space plan took shape along a neat grid with the water therapy rooms, hydromassage room and the pools along the southern expo-sure facing the lake. Treatment rooms were arranged along the opposite side to focus the view on the lakeside flowers.

A native of the region, rampazzi wanted to share his lifelong fasci-nation with the explosion of spring flowers that graces the lakeside early in February. Each of the treat-ment rooms takes its color theme from one of seven indigenous floral

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Spring 2011 / hospitalitystyle.com 37

species. A giant blossom blooms on the walls of these intimate spaces, inviting guests to experi-ence the uniqueness of the locale. “i used only colors taken from the surroundings. i didn’t want the shock effect of anything that wasn’t natural,” he says. His green outlook extended to products and installa-tion techniques. Only water-based paints and energy-efficient technol-ogies were used in the redesign.

He applied that same sustain-able philosophy to sourcing. All materials come from Ticino and the surrounding regions with the exception of the specialty italian cement flooring used for the massage and beauty treatment rooms and the italian mosaic tiles.

“There’s no need to go a long distance to find good things,” he says. Stones from the Maggia river (just a few minutes away from Ascona) for the Kneipp path, which simulates a walk through a river bed, came from a local supplier. granite, another local staple, became a major theme as

much because of its flexibility as a design element as its connection to the mountains that rise behind the lake. “You can work with granite in so many ways and get great results,” says rampazzi. “Whether you leave it rough or polished, it’s always a pleasure to see and touch.” Venetian plaster conveys a softer kind of textural interest, reflecting light in varying ways from its uneven surface.

By keeping the design and resource list close to the five-star resort’s origins, rampazzi says it was easy to achieve high-quality design without going over budget or beyond the deadline. “Using local products, local labor and natural materials takes a lot of uncertainty—and costs—out of the project. More importantly, you arrive at a look that will last,” says rampazzi. “i’m not a fan of futurism. Beautiful, hand-crafted elements, materials derived from nature, ancient techniques—these things aren’t going to go out of style.” HS

/ 2 / Designer Carlo rampazzi emphasized materials’ reflective properties to maximize the impact of natural light filtering through the Marina restaurant’s double-height glass wall.

/ 3 / “We envisioned the seven treatment rooms as an atelier of floral paintings, each inspired by a different bloom,” says Carlo rampazzi. Each treatment room is themed after a species of local flower.

/ 4 / Stones from the Maggia river are submerged under the water of the Kniepp path to create the contemplative experience of walking through a riverbed.

/ 5 / The wet sauna recalls the blue of a shimmering lake thanks to its cladding of sparkling tiles made from glass paste.

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38 hospitalitystyle.com / Spring 2011

/ / / Every hotel is supposed to tell a story. With its waving ceil-ings and lounge chairs inspired by ocean boulders, Hilton pattaya is a great read. But as appealing as the finished work is, it’s the back story of this 302-room luxury hotel that offers real insight into the Hilton Hotels & resorts brand’s global goal of making a high-rise hotel escapist, efficient and environmen-tally correct.

nothing was easy. The Hilton Worldwide global Design Services team that consulted on behalf of Hilton Hotels & resorts, and primary designers Department of Architecture Co. Ltd. (Bangkok) and August Design Consultant Co. (Bangkok), had the fundamental challenge of making a high-rise tower feel like a beachfront resort. Then there was the mandate to deliver that luxurious ambience within an environmentally and socially conscious context that didn’t look disconnected from the foursquare shopping and enter-tainment complex on the podium beneath the hotel. And, of course, the design had to convey a sense of place—not an easy assignment given pattaya’s ongoing evolu-tion from a historically prosperous

Tradition and technology mix to make an eco-chic lifestyle at Hilton pattaya, Thailand’s new vertical resort.

THAi pAD

By MAry SCoviAk

/ 1 / The Hilton Pattaya shows two faces of Thailand: the best of manmade design, in eco-features like the “egg crate” construction that shades the windows, and reflections of the natural world captured in curving walls and furniture. C

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fishing village to a contemporary leisure hot spot.

The solution was to let these complexities work for the project. That started with a façade that blends classic, passive envi-ronmental design features with modern Thai construction tech-niques and adds in the latest innovations. For example, the expansive cantilevered roof that shelters the rooftop terrace is a modern interpretation of the deep overhangs that have shaded Thai homes for centuries. Vertical slats frame the exterior of the guest room windows. Although these elements were crafted from

/ 2 / The rooftop garden’s infinity pool uses strategic sightlines to make guests forget they’re 34 floors above the beach.

/ 3 / Yards of fabric suspended beneath the ceiling recall the rippled texture of sand dunes.

/ 4 / Carpeting patterned with ribbons of sandy neutrals contrasts with starkly white sculptural tables in the break-out area near the function space.

aluminum and colored in warm, wood-like hues, they faithfully recall the aesthetics of the region’s trop-ical villas. Like their residential counterparts, these slats are about both form and function. in addition to filtering out the sun’s heat, they cast ephemeral shadow patterns that play across the guest rooms’ walls and floors.

But Hilton Hotels & resorts and the on-site design teams were not just looking to history for their design threads. Borrowing from the “egg crate” exteriors common in the large modern Thai build-ings of the 1950s and 1960s, the architects fashioned a series of

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40 hospitalitystyle.com / Spring 2011

/ 5 / Like much of the fantasy-inspired public space lighting, the signature light sculpture plays with shape, color and transparency for maximum impact.

Spring 2011 / hospitalitystyle.com 41

recesses in the tower’s façade. Although they may appear random, these indents are placed stra-tegically in relation to the views, sun orientation and the podium below. They raise the building’s green profile by providing structural shade for the deep-set windows.

There’s also a dash of modern thinking, as evidenced by the structure’s meticulously designed double skin of vertical and hori-zontal elements that appear effortless and randomly spaced. Becoming common in Western architecture but still fairly new to Thailand, this double-skin design decreases the amount of intense-sun UV radiation while allowing reflected light to wash the interiors. That lightens both the air condi-tioning and lighting load.

To establish an interior sense of place, the designers focused on materials such as marble, granite, wood, crystal, glass and sandstone

to describe pattaya’s inextricable ties to the sea. Under the direc-tion of Department of Architec-ture principal Amata Luphaiboon and August Design Consultant Co. principal pongthep Sagulku, the design team expressed undulating wave patterns in the slight curve of the guest room walls and the subtly rolled edges of the in-room work desks and seating. rippling sand was the inspiration for the flowing fabric ceiling that caps the 16th-floor lobby. “plounges,” lounge chairs reminiscent of boul-ders found on the ocean floor, are set on platforms in a series of shallow ponds to offer a memo-rably different outdoor seating option for the terrace of the lobby lounge, Drift.

Bamboo was used for construction and design, rein-forcing that nature can be both the message and medium. “With a tensile strength greater than steel

/ 6 / Just the curve of a chair seat and drum-like side tables connect rooms like the King grand Ocean Suite with the sinuous lines of furnishings and accents in the public areas.

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42 hospitalitystyle.com / Spring 2011

and stronger in compression than concrete, bamboo has always been the builder’s companion on Asian worksites,” says Larry Traxler, senior vice president, global Design Services for Hilton Worldwide. “it’s easily available, durable and has a high efficient carbon soak. it’s the ultimate green raw material.

“We set out to prove that, with careful design, it’s possible to blend a desired aesthetic and

practicality into an environmentally conscious hotel without losing out on functionality, efficiency or guest convenience,” says Traxler. “Design is a key area of focus for the Hilton Hotels & resorts brand. We were able to convey that branded style while minimizing the environmental impact and building a vertical structure in a city setting. We had to experiment with a lot of possibili-ties to make that happen. The point is, it did.” HS

/ 7 / A shimmering spray of crystals in the 6,800-square-foot ballroom’s chandeliers suggests sparkling bubbles that cluster in the foam of ocean waves.

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whe r e imag i na t i o n mee t s e xecu t i o n .

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44 HOSPITALITYSTYLE.COM / SPRING 2011

LOCAL ACCENTBY MARY SCOVIAK

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/ / / When Southern Sun Hotel Group’s corporate leadership sat down with the executive team at Johannesburg’s Sandton Sun to explore opportunities to re-ener-gize this fi ve-star hotel’s foodser-vice, they knew they wanted more than renovation as usual. Re-inven-tion became the order of the day. “Our mission was to establish the Sandton Sun as the meeting place in this area,” says Peter Davidson, general manager. They challenged executive chef Garth Shnier and an international team of architects, designers and consultants to push the property’s 15,000-square-foot food and beverage (F&B) offer outside of the traditional hotel box. Fifteen months and $13 million later, these culinary and design experts responded with a fresh approach that replaces the usual menu of stand-alone drinking and dining venues with a marketplace of destinations housed in a uniquely South African-referenced design.

Shnier planted the seeds of change with a farm-to-table approach that could inform the entire range of outlets—from a fi ne-dining steakhouse to a contem-porary three-meal restaurant, a market eatery, the fi rst cheese room in South Africa, a business lounge, terrace dining and a bar. Whatever the price point, Shnier wanted the menus in each estab-

South Africa’s natural resources and home-grown artists lend a sustainable edge to an expansive gastronomic destination at Johannesburg’s Sandton Sun hotel.

lishment to celebrate the best food and wine produced within a 70-mile radius of the hotel. Southern Sun brought in CCS Architecture (New York and San Francisco), restaurant consultant Block & Associates (New York) and a team of local design forces, including architect of record MDS Archi-tecture (Benmore, South Africa), project interior designer Black-smith Interior Inspirations (Sandton, South Africa), lighting designer Paul Pamboukian Lighting Design (Johannesburg) and art installation expert Shoote (Johannesburg) to create a showcase that would be as intensely South African as Shnier’s cuisine.

Finding inspiration was straight-forward, says Cass Calder Smith,

/ 1 / Drum lights, ceiling fans and a horizontal photo gallery showing South Africans in all walks of life humanize the proportions of the culinary offerings within Sandton Sun’s atrium.

/ 2 / Glowing fi repits and artisanal wood pieces keep terrace dining in touch with the hotel’s South African roots. They also set a mood. “Fire gets people in touch with their inner caveman,” says designer Cass Calder Smith.

/ 3 / Recycled wine bottle plugs become the sculptural center of Vin. This focal point helps create intimacy, as does the fact that this fi ne-dining destination is fully enclosed—unlike its open-plan sister restaurant, San.

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46 hospitalitystyle.com / Spring 2011

founder and principal of architect/interior design firm CCS Archi-tecture. The vision became clear when he and Adam Block, head of Block & Associates, visited the World Heritage Cradle of Human-kind site (home to some of the oldest humanoid fossils) in nearby gauteng. “Stone, wood, fire and water—these elements informed this landscape since pre-history,” says Smith. “We wanted a look and feel that would be contextual to South Africa and we wanted it to be as green as possible. incorpo-rating local timber, local sandstone and locally made furniture was the simplest way to achieve both.”

These natural materials became the building blocks for the earth-friendly culinary experience that would occupy the heart of the hotel’s sixth level, where it links to the adjacent Sandton City shop-ping center.

But, like any project, Sandton Sun had its demon. “Our biggest design obstacle was the hotel’s atrium,” says Block. The lobby, which is located on the build-ing’s sixth level, soars more than 200 feet, which didn’t do much to promote a gathering space ambi-ance, nor did the fact that the F&B outlets had to cover 15,000 square feet. “We had to develop a pedes-trian-scaled space people could eat and drink in without losing the

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Spring 2011 / hospitalitystyle.com 47

drama of the vertical reach or shut-ting down sightlines from the mall concourse,” says Smith.

The designers attacked the problem by drawing the eye down with an art program that also addressed Southern Sun Hotel group’s mandate to give back to the community—especially in terms of hiring and purchasing. The designers commissioned Shoote to photograph South Africans “in all settings.” Hundreds of images, printed on brushed aluminum panels, now wrap the perimeter with a graphic gallery that serves as a focal point.

To bring the overhead space closer to a human perspective, CCS introduced a voyeuristic range of false ceilings—from lattice-like

wood grids suspended above much of the marketplace to the slat ceiling in the three-meal restau-rant, San, and the glass expanse that hovers above the lounge that doubles as a lobby bar and the bar for San.

Judging how anything would look given the scale of the surroundings required intensive pre-planning. “After we did the initial design, we modeled it exten-sively on computers to get it right,” says Smith. “During construction, we had a full-size mock-up built. We reviewed that and continued to tweak it until we got the effect we wanted.” CCS used variations on the basic materials and color palette as well as strategic changes to floor, table and chair heights for

each venue to carve out a different yet consistent identity for each destination.

With its sustainable wood, energy-efficient lighting and low carbon footprint, Sandton Sun’s new F&B floor has substantial green cred. However, Smith did not directly reference any specific set of environmental standards. “i’m not into certifications unless it’s something the client has to have. in cases like this, there’s no need for dogma,” says Smith. “We and our clients did what’s practical in a green direction and we made it socially responsible by being local rather than international. When guests are in the restaurants or bars, they know they’re in South Africa.” HS

/ 4 / A 200-ft-high atrium gets cut down to size thanks to the open-grid ceiling suspended over the much of the food and beverage area.

/ 5 / The three-meal restaurant, San, shakes up the basic material palette, using wood for a slatted ceiling, stone as an artistic floor inlay and tile for column cladding.

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48 HOSPITALITYSTYLE.COM / SPRING 2011

INSIDEOUTBringing the outside in is a major theme for city hotels and resorts. So is taking the sophistication of interior design out onto terraces and exterior function spaces with sleek, high-style furniture. Manufacturers worldwide are taking advantage of advances in finishes and protective fabric coatings to create tables, chairs and loungers that would look equally right in a lobby, restaurant or the great outdoors.

/ / / SHOWROOM outdoor furniture

/ 1 / Coalessewww.coalesse.comThe Emu Pattern includes the fi rst one-piece steel outdoor chair. Stackable chairs and round, square or bench tables available. All pieces are 100 percent recyclable.

/ 2 / Teak Warehousewww.teakwarehouse.comOcean deep-seating collection features A grade teak. Sofa, club chair, ottoman and coffee table are included in the line.

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SPRING 2011 / HOSPITALITYSTYLE.COM 49

/ 3 / Stone Forestwww.stoneforest.comMade from slabs of basalt, the Horta dining table and bench are brushed for a tactile fi nish.

/ 4 / David Francis Furniturewww.davidfrancisfurniture.comThe Somerset lounge chair features a rattan frame and leather-wrapped bindings. Multiple fi nishes available.

/ 5 / Fritz Hansenwww.fritzhansen.comDesigner Kasper Salto’s Ice collection is made of sustainable ASA plastic. Line also includes laminate-top tables.

/ 6 / Royal Botaniawww.royalbotania.comThe ’60s-inspired Fold collection features a poly-acrylic shell and steel base. Modular seating available with a range of cushions.

/ 7 / Kettalwww.kettal.comCreated by Emiliana's Design Studio, the Zigzag collection features a full range of outdoor seating, tables and accessories. Included in the line is a table that converts to a barbecue.

/ 8 / Architectural Systemswww.archsystems.comReclaimed Barn Wood can be used as a tabletop with original patina. FSC-certifi ed timber available.

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50 HOSPITALITYSTYLE.COM / SPRING 2011

/ / / SHOWROOM outdoor furniture

/ 9 / Bahama Umbrellawww.bahamaumbrella.comThe 20-by-20-ft. Jumbrella CXL can withstand 50 to 55 mph winds. Custom heating, lighting, sound and color options available.

/ 10 / Eurotrend Furniture www.eurotrendusa.comDesigned by Vicente Salto, the Novecento chair is molded from polypropylene. The collection also includes matching side tables.

/ 11 / Pelican Reef Wickerwww.pelicanreef.comWicker furniture features powdercoated aluminum frame. Viro and Rehau fi bers are used to create durability.

/ 12 / Brown Jordanwww.brownjordan.comRichard Frinier’s Drift collection is crafted from plantation-grown teak and features a hand-sanded fi nish. Available in two colors.

/ 13 / Spark Modern Fireswww.sparkfi res.comLinear Burner System is designed for outdoor use. Available in multiple lengths.

/ 14 / Vikki Smythwww.vikkismyth.comIndividual HoneyCombs are clipped together and can be grouped into different shapes. Available in three fi nishes. HS

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/ 14 /

Two parties. One evening.

One venue.

Boutique 18 BashWhat: Boutique 18 Bash honors

18 up-and-coming interior design stars

When: Thursday, May 19, 8:00–9:00 PM

Where: Eve Nightclub in City Center, Las Vegas

tickets: $75; can be purchased at www.boutiquedesign.com/bd18

Includes open bar and hors d’oeuvres

Produced by: Produced by:

see n B scene What: Rub elbows with the industry’s

movers and shakers

When: Following the Boutique 18 Bash, 9:00–11:00 PM

tickets: $50 for buyers, $100 for suppliers; can be purchased at www.tinyurl.com/YLHParty

Includes open bar

sponsored By:

sponsored By:

52 HOSPITALITYSTYLE.COM / SPRING 2011

/ / / SHOWROOM interactive technology

INTERACTIVE ZONE From the reception desk to the guest room work space, interactive technology is an integral part of any hotel’s visual landscape. The wide range of products invites guests to customize their stay—whether matching in-room lighting levels to their moods or making ordering easier in restaurants and bars. Information and entertainment are as close as the nearest touch screen.

/ 1 / Tyco Electronicswww.elotouch.comIntelliTouch and IntelliTouch Plus use surface acoustic wave touch technologies that let customers take advantage of the latest Microsoft platform features. Pure glass construction delivers stable, precise images via high light transmission.

/ 2 / Ariane Systemswww.ariane-systems.comInteractive kiosk facilitates check-in and check-out by giving guests their room assignment and issuing key cards. Units, like the one shown here in Brussels’ MaxHotel, also provide directions to the guest rooms and show any incoming messages left for the guest.

/ 3 / NEC Display Solutions of Americawww.necdisplay.comSoftware developed via a partnership with Hiperwall allows video walls to surpass 1080 pixels. Users can resize and relocate multiple simultaneous content objects anywhere on the display. Included are zoom, rotation, shading, transparency and scheduling features.

/ 4 / VDAwww.vdavda.comMicromaster Vitrum Smart Switch Glass collection features a sculpted screen and touch-control panel that allow guests to adapt lighting and temperature levels within pre-set limits.

/ 5 / Stratacachewww.stratacache.comPart of the Experimental Media collection, Gestural Interactive allows users to interface with displays by using gestural controls and motion-based sensors. Cameras are located on or in the digital displays. HS

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/ 4 // 3 /

hdexpo.com

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presented by In association with produced byNielsen Expositions,

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PAGE ADVERTISER PAGE ADVERTISERHOSPITALITY STYLE (ISSN 1554-6772) is published quarterly by ST Media Group International Inc., 11262 Cornell Park Dr., Cincinnati, OH 45242-1812. Telephone: (513) 421-2050, Fax: (513) 362-0317. No charge for subscriptions to qualifi ed individuals. Annual rate for subscriptions to non-qualifi ed individuals in the U.S.A.: $48 USD. Annual rate for subscriptions in Canada: $70 USD (includes GST & postage); all other countries: $92 (Int’l mail) payable in U.S. funds. Printed in the U.S.A.Copyright 2011, by ST Media Group International Inc. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. POSTMASTER: Send address changes to: Hospitality Style, P.O. Box 1060, Skokie, IL 60076. Change of address: Send old address label along with new address to Hospitality Style, P.O. Box 1060, Skokie, IL 60076. For single copies or back issues: contact Debbie Reed at (513) 421-9356 or [email protected]. Subscription Services: [email protected], Fax: (847) 763-9030, Phone: (847) 763-4938, New Subscriptions: www.hospitalitystyle.com/subscribe.

ADVERTISING INDEX

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13 Durkan Carpets

4 Ellington Fans

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55SPRING 2011 / HOSPITALITYSTYLE.COM

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56 hospitalitystyle.com / Spring 2011

/ / / Q+A By mary Scoviak

Q How close are hotel-specific LEED standards?A closer. Hospitality projects will be able to engage more easily with LEED this year. USgBc released clar-ifications and adaptations of certain credits for hospi-tality projects in march. also, the public comment period for the proposed update to the LEED green building rating system , LEED 2012, closed Jan. 19. The proposed update builds on the foundation of LEED 2009, including the alignment and weighting of credits. it further advances the “bookshelf” frame-work, where credits are applied to specific building types. and it places increased emphasis on integrated process and building performance.

How many hotel and restaurant projects have been LEED certified and how many are in the application process? There are currently 90 LEED-certified hotels and nearly 1,100 in the process. Twenty-two restaurants are LEED-certified and an additional 110 are registered.

What are you doing to export LEED standards? Can the world speak a single language of LEED?USgBc recently rolled out its LEED international

program. With this initiative, we’re opening a dialog that enables LEED to speak to regional realities. For example, some LEED credits reference U.S. stan-dards. That can present challenges to project teams outside of the U.S. So, we’ve developed rating systems with international options that will be available later this year. With that in place, the hotel industry will be able to embrace LEED across international portfolios.

Which regions of the world are generating the most applications?LEED projects are being constructed in more than 117 countries and we’re seeing interest worldwide in countries large and small. Based on the registered hotel projects coming into the pipeline, asia and Latin america will likely see tremendous growth.

What will be the next concepts that raise the ante for green hotel design?The most creative projects will find ways to use sustain-ability features to enhance the guest experience. one innovative feature i’ve seen recently was the trombe wall [a sun-facing wall that can act as a thermal mass] in the winning suite design submitted by WaTg and

iDEo in USgBc’s Sustainable Suite Design competi-tion. The wall allows guests to view their water use as they shower. it’s a fun and inventive way for guests to become more cognizant of their own water usage, which will hopefully lead to a more educated, mindful consumer. guest room energy management is an area that’s getting a lot of new attention, and for good reason.

Are manufacturers stepping up to the green challenge with products that deliver effective performance and satisfy design expectations?i see manufacturers putting tremendous effort into delivering green products. The sheer number and availability of green building products currently is so much greater than just a few short years ago.

Where would you like to see more progress overall?i’d like to see more existing hotels get on board to make sure their buildings are being operated and maintained to be as sustainable, healthy and resourceful as possible. Existing building projects are expected to grow at even faster rates than new construction. By 2015, according to mcgraw Hill, the green share of the [large-scale] non-residential retrofit and renovation activity will more than triple, growing to 25 to 33 percent of the activity by value. That trans-lates to a $14- to $18 billion opportunity in major construction projects alone.

Some of the leading chains are making LEED part of their brand identity. What will persuade the rest of the industry to follow suit? competition tends to be very effective at rallying the entire industry. owners will see certification positively impacting occupancy and revpar and will want to get on the bandwagon.

How many LEED AP designers and architects are there? Why do it?currently there are more than 161,000 LEED profes-sionals, and that number is continuing to grow as we expand internationally and the demand for green building continues to grow. new research from mcgraw Hill shows that by 2015, an estimated 40 to 48 percent of new non-residential construction will be green, equating to a $120- to $145 billion opportu-nity. and given the impact that green building will have on the economy [it will support 7.9 million U.S. jobs and pump $554 million into the american economy by 2013], it’s no wonder the number of LEED professionals is continuing to grow.

If you could add one thing to LEED certification, what would that be?i would add a requirement to capture all water use in a hotel, the way LEED for new construction does with energy modeling. right now, LEED captures some areas of water use but does not have a sophisticated way to measure all water use and hold projects to improvements. HS

DoUg gaTLinDoug gatlin has been greening up the built environment for over 20 years. Stints with the climate institute and the U.S. Department of Energy led to his current post as vice president, market development for the U.S. green Building council (USgBc). gatlin oversees deployment of the LEED rating systems in major commercial market segments, manages customer relations for LEED and directs the council’s LEED volume program for certifying multiple projects. Here, he talks about LEED’s growing influence on hospitality design.

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