How involved do chefs and end-users of the kitchen get when it comes to kitchen design?

CHRISTIAN: In our new build projects, we very rarely interact with the chefs. This is regrettable because without the involvement of the operational team, consultants incur the risk to over specify fairly expensive items just to ensure that nothing has been forgotten. We rely on the operator’s technical team and on some very competent kitchen consultants to create optimised F&B outlets that will remain an attractive working tool for more than a decade. We are, however, regularly involved in the redesign of existing F&B outlets where we directly interact with chefs. We are currently working on the refurbishment of the Rotana Fujairah Al Aqah beach resort, where all the MEP equipment was to remain untouched. With the chef’s input, we managed to transform a large dining hall into an elaborate restaurant with intimate dining areas by incorporating live show kitchens with ambient counters.

EDI: Snaidero is very focused on how the end users of the kitchen operate within that space. We work with the best designers to ensure that our solutions are in line with the evolution of work styles in different types of developments, whether a niche luxury resort or serviced apartment downtown.

MARC-OLIVER: The planning of a kitchen depends most of all on the frame conditions of the investor. But, of course, it is also important that the working conditions are fit for a good result. Our sales consultants, all trained and experienced chefs, work in close contact with the chef de cuisine to find the optimal solution with regard to choice of features of the units and kitchen layout.

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About the Experts

Marc-Oliver Schneider, CEO, Küppersbusch Großküchentechnik GmbH & Co. KG

Marc-Oliver Schneider has been CEO of German company Küppersbusch since October 2013. He previously held senior roles at Frima and Gaggenau. Founded back in 1875, Küppersbusch, part of the Teka Group, operates around the following five brand values: design, quality, function, innovation and healthy food.

Rashid Bahar, Managing Partner, TSSC Dubai

Rashid Bahar was born in Dubai but moved to the US in the 1980s to complete his schooling. He completed university near Chicago and achieved his Master’s degree in Dublin, Ireland, before moving back to Dubai in the late 1990s to be closer to his father, Basil Bahar.In 2005, Rashid joined the family business,TSSC Dubai, where he is now a managing partner, working with his brother Omar Bahar.

Christian Merieau, Managing Director / Partner, MMAC Design Associates

With 27 years’ experience in interior design, Christian Merieau qualified as an interior architect in Switzerland, where he managed his own firm for five years, before relocating to Dubai in 2005 as managing director for Samuel Creations.Most recently, he launched MMAC Design Associates, a boutique interior design consultancy in Dubai specialised in luxury, up-scale and upper mid-scale hotel and restaurant design.

Edi Snaidero, President, Snaidero

Edi Snaidero has been running the company, which was founded in 1946, as president. Every kitchen is manufactured in Italy through a production process on order, thus working specifically on customisations.Snaidero has been exporting its kitchens all over the world for over 50 years, and Dubai Design District-based Bespoke and Concept Kitchens represents Snaidero in the UAE.