KD - profile 2016e

Company Profile┃ KDesign ┃ Page 2
KDesign is a specialist design
consultancy company that combines
operational intelligence and creative
flair to deliver solid practical solutions
while maintaining the artistic integrity
of the client’s vision.
The company principals’ backgrounds
are of varying sectors within the
foodservice industry, each providing
their own unique perspective. This
allows us a holistic view of each
project that remains within focus of the
overriding objectives of our client while
ensuring a dedication to the details
that determine the success of the
operation.
Through more than 35 years in food &
beverage the team have delivered
detailed design support for projects as
diverse as 6-star Hotels and Resorts to
independent luxury lifestyle venues to
QSRs, Hospitals, Universities, Art
Galleries and Cruise Liners . An eclectic
contract history has led to a unique
reputation within the food and
beverage industry with a number of
projects being recognised with
awards.
Each project is led by one of our
partners ensuring a personal service for
each client and all tasks are
conducted in-house without the need
for outside consultants ensuring the
calibre of our work is consistent and
our standards exceptional. Our work is
creative, realistic and client-driven. We
understand the practical business and
operational issues and know how to
integrate it into flexible, state-of-the-art
facilities that are economically viable
and operationally sound.
KDesign is an associate company of
Atelier EPJ, a leading hospitality
consultancy that has been active in
the region and internationally since
2010.

ABOUT US
We develop cutting edge and
contemporary design that enhances
the dining experience.
We are passionate about culinary
design and continue to build an ever
growing team of professionals that
share our values. Our partners and
principals boast backgrounds as
hoteliers, restaurateurs, chefs, food
and beverage professionals and
restaurant designers.
This exceptional diversity combined
with the team’s varied international
experience ensures constant
innovation, creativity and solution-
based thinking.
KDesign brings together the expertise
of Elmar Pichorner, Patrick John and
Alexander Lymar providing a wealth of
more than 60 years combined
experience in the global foodservice
and hospitality industry. With a
reputation for delivering stunning and
unique experiences on global projects,
it is this experience combined with a
genuine passion for food & beverage
that allows KDesign to develop
concepts that are both contemporary
and cutting edge.

Elmar Pichorner
Elmar holds a Bachelor of Arts in hospitality
management issued by renowned Bad
Hofgastein Hospitality Management School
in Austria and has accumulated more than
30 years’ experience in the hospitality and
food service industry.
After his graduation he soon ventured
overseas to China, Madeira, Indonesia,
Mauritius and finally Dubai collecting
profound Food & Beverage opening and
operations experience in front of house
and senior managerial positions.
After numerous years of operational
experience his career took him to join the
Kerzner International Development team in
2001, working with Patrick John on a
number of prestigious projects around the
world. Elmar left Kerzner International in
2007 to launch Zuma Dubai, a
contemporary Japanese Restaurant
concept that quickly established itself as
one of Dubai’s premier restaurant ventures
before reuniting with Patrick again to form
Atelier EPJ in 2010
Patrick John
Patrick has been involved in the food
service industry for more than a generation
and as a qualified chef started his career
in the kitchens of the London Four Seasons
more than 35 years ago. He later moved
overseas to Bermuda and then on to Hilton
International working in Toronto, Puerto
Rico, Gatwick, Cairo and Singapore.
In 1995 he joined Kerzner International in
Mauritius as Corporate Chef, overseeing
developments for the company in food
and beverage before transferring to Dubai
in 2003 to become Group Food &
Beverage Director for Kerzner International
worldwide, where he was responsible for
the global food and beverage concept
and design development program of the
group.
Alexander Lymar
Alex is a seasoned specialist who has built
up more than 10 years high value, hands-
on experience in the hospitality industry
throughout the Middle East and Russia
providing design services to international
hotel, restaurant, laundry, healthcare and
theatre projects. This wealth of experience
in spatial planning and project
management has allowed Alex to deliver
creative and innovative solutions, directly
tailored to the client requirements.
Following the award of a diploma in food
industry engineering from the University of
Refrigeration and Food Technologies, Alex
moved straight into the design industry
while finding time to co-found and
manage his own private hospitality
venture; Vogue Café in his native St
Petersburg. In 2009 he moved to Tricon
Foodservice Consultants where he was
responsible for delivering detailed design
services, project development and
management before joining Patrick and
Elmar to form KDesign.

Our Services
KDesign offers cutting edge Kitchen, Laundry and Waste
Management design services to the international foodservice
and hospitality industry. We work closely with the client and
the project team to deliver their objectives through the
following comprehensive services:
FRONT OF HOUSE PLANNING
As culinary specialists focused on creating successful dining
experiences, we have developed tools to assist Interior
Designers and Architects in their planning front-of-house area
programs, circulation, seating layouts and functional
integration with the back-of-house elements.
With the continued evolution of show kitchens, marketplace
and "cooking as theatre" approaches in all segments of
hospitality, we recognize the importance of a seamless
integration between the functional and aesthetic elements.
 Area Planning
 Preliminary Circulation Studies, Service Stations
 Assistance With Appropriate Materials Selection
 Millwork and Counter Detailing
 Prepare scaled technical drawings including elevations
and MEP services connection drawings
 Prepare detailed equipment schedules including
itemised specifications and refined budget cost
SUSTAINABILITY
We care about our environment and know that you do too.
We know that the decisions you make today will affect your
operations, profitability and employees for years to come.
 Assessment and Development of Measurable
Sustainable Objectives
 LEED Planning and Coordination Services
 Waste Management Strategy
LAUNDRY PLANNING
We design efficient laundry facilities. We understand this task
is highly technical, involving accurate calculations and
carefully matching equipment sizes and capacities with
available space, labour and output requirements.
 Space Planning and Sizing
 Circulation Studies
 BOH Schematic Recommendations
 Linen Usage Demand Analyses

Our Services (continued)
BACK OF HOUSE PLANNING
We design kitchen spaces that improve the lives of chefs and
kitchen staff. We create highly functional, leading-edge
workspaces that maximize efficiency of the overall facilities.
We understand back of house functions. We listen to our
clients.
We know the language of the Chefs and how to create
outstanding culinary environments.
 Review scope and type of service, menu, existing plans,
operation, and function with the Client
 Develop schematic layouts for all F&B areas in
accordance to HACCP & international codes.
 Logistical Circulation Planning, including segregation of
clean and dirty routes.
 Preliminary budget costings and equipment schedules
 General Arrangement Planning
 MEP Services and HVAC requirements
 Develop detailed equipment specifications for each
piece of equipment to insure required options are
supplied.
 Assemble documentation and drawings in a format
suitable for a competitive tendering.
 Prepare a bid analysis spreadsheet for the Client to
review bid submissions.
 Provide value-engineering methodology to determine
the best alternatives for the value of the project.
 Negotiate changes to lower cost of equipment’s
without compromising the original intent.
PROJECT MANAGEMENT
 Conduct project site visits to monitor progress and
quality of the work during construction
 Provide supervision for the commissioning process and
submit comprehensive snag lists
 Conduct final inspections prior to handover
 Start-up | Training

Projects
Over the last decade the principals of KDesign
have been involved in a significant number of
hospitality projects regionally and
internationally. The following list represents a
selection of work undertaken since 2008. For a
full list of projects please mail to
kdesign@epj.ae.
Zuma Restaurant, Dubai | 2008
Atlantis The Palm, Dubai | 2008
featuring Nobu, Giorgio Locatelli, Santi Santamaria,
Michel Rostang
One&Only Cape Town, South Africa | 2009
featuring Nobu and Gordon Ramsay
Mazagan Beach Resort, Morocco | 2009
La Petite Maison Restaurant, Dubai | October 2010
One&Only The Palm, Dubai | November 2010
featuring Yannick Alléno
Saadiyat Island Cultural District, Abu Dhabi | 2010
Saadiyat Beach Marina Village, Abu Dhabi | 2010
Jetty Lounge, One&Only Royal Mirage, Dubai |
2010
Millennium Golf Resort, Al Ain | 2011
Al Barari, Dubai | 2011
LUX Resorts, Mauritius | 2011
Wave, Muscat | 2012
Harvey Nichols Restaurant, Kuwait | 2013
Tayeb’s Grill, Abu Dhabi | 2013
Q’bara, Dubai |2013
Fumé, Dubai | 2014
One&Only Sanya, China | 2013 to 2015
Al Zorah Resort, Ajman | 2013 to 2015
Damac Towers by Paramount, Dubai | 2014
TAJ Downtown, Dubai | 2014 to 2015
Kempinski Mall of Emirates, Dubai | 2014
XO88 Chinese restaurant, KSA | 2014 to 2015

PIER 7 TOWER, MARINA WALK, DUBAI
The first-of-its-kind, Fume is an unpretentious local
neighbourhood eatery with a menu of refreshingly
affordable home-style dishes designed to reflect Du-
bai’s multicultural population.
The quirky interiors echo the culinary blueprint, with a
vintage industrial style template that marries purpose-
ly mismatched flatware with unique pieces of artwork
and striking chandeliers made from a variety of
unique materials, for a highly individualized and en-
gaging ambience.
Long suar-wood counters, bourbon barrel flooring,
handcrafted bottle light fitting, antique refrigerators,
and vintage wall lamps - all creates this 140-seats
eatery warm and cozy, vintage-inspired new retro-
style dining venue with a side of nostalgia.
PROJECT DATA:
Interior Design: atelier epj
Concept Design: atelier epj
Seating Capacity: 160 seats
(dining+bar)
Front of the house: 460 m2
Back of the house: 190 m2

PIER 7 TOWER, MARINA WALK, DUBAI
the food
Fume is designed to be a casual
neighbourhood eatery; its focus is
on good, nostalgic, homely food
and a warm welcome. It offers an
eclectic menu with uncomplicated
yet delicious food with a global twist
- from European classic to Asian fa-
vourites.
The emphasis is on social interaction
through sharing-style dining, where
food nostalgia plays a central role
in evoking happy memories of family
diners or great travel experiences,
and bringing them all together in an
equally eclectic and welcoming set-
ting.
The hand-picked menu of global
classics features signature coco
husk-grilled and charcoal oven
cooked steak and seafood, daily
blackboard specials and interna-
tional staples from French onion
soup, Hong Kong-style wonton soup
and steak tartare to braised beef
cheek.
Dessert similarly run the gamut of
global flavours and tastes, including
apple and rhubarb crumble, iced
banoffee parfait , and a daily
changing choice of ice creams and
sorbets.
the drinks
Fumé beverages exemplify the
central tenet of comfortable, af-
fordable quality. Cocktails are a
charming collection of quirky and
contemporary creations that leap
off the page in a whirl of tongue-
in-cheek humour; whole fresh in-
gredients and simple flavour
combinations enlivened with a
touch of imagination and a mis-
chievous wink.
Rustic glasses and unusual ser-
viceware follow where the restau-
rant design theme leads, deliver-
ing faux innocence through alco-
holic lemonades and milkshakes -
alongside more recognisable
classics - in a manner that is both
individual and engaging.
The wine, spirit and beer selec-
tion has been pared back to en-
sure unpretentious quality at gen-
uinely surprising price points
whilst the offering is completed
with a host of teas, coffees and
juices.

THE FORT COMPLEX, WAFI CITY, DUBAI
Qbara is a contemporary lifestyle restaurant, lounge &
bar that embraces Middle Eastern cuisines and cul-
ture with a ground-breaking modern twist - enhanced
by vibrant entertainment elements - adding a stylish
and exciting new highlight to Dubai’s increasingly
sophisticated dining scene.
Qbara’s spectacular interiors have been conceived
by award-winning Tokyo-based interior design Studio
Glitt – Noriyoshi Muramatsu – who skillfully created a
magical vernacular of traditional Middle Eastern cul-
tural elements set in juxtaposition with a ultra-
contemporary design philosophy.
The venue’s interiors lavishly spread over two floors
with a focal stage bar and a cosy restaurant area
forming the ground floor and luxuriously comfortable
lounge seating areas on an elevated multi-level bal-
cony above. The architectural centre piece is a two-
storey tall vertical installation of carved timber panels
that also serve as a projection surface for visual art
displays.
PROJECT DATA:
Interior Design: studio GLITT
Concept Design: atelier epj
Front of the house: 13,000 sq ft
Back of the house: 6,000 sq ft
Company Profile┃

THE FORT COMPLEX, WAFI CITY, DUBAI
the food
Qbara’s food is a complete and aes-
thetic experience, a delight for the
eyes, nose and the palate. Our cuisine is
based on the desire to enhance rather
than alter the essential quality of fresh
seasonal ingredients.
Our style of food is “authentic but not
traditional”, the emphasis being on in-
gredients and flavour. Presentation is
simple, natural and appealing to the
eye whilst we use artisanal crockery that
to a large extent has been especially
designed for Qbara.
Much in line with Middle Eastern tradi-
tion and culture Qbara’s menu has
been designed with the concept of all
diners sharing plates in a convivial fami-
ly style. Dishes are therefore served to
the tables steadily and continuously
throughout the meal. Our waiters are
highly eloquent professionals with a pro-
found knowledge of the dishes served
and assist our guest by providing con-
cise explanations and advice on the
menu.
the drinks
The beverage philosophy embodies
the culinary vision to set authentic
arabesque flavours into contempo-
rary, modern context.
Familiar recipes are presented with a
contemporary twist inspired by Le-
vantine, Middle-Eastern and Moroc-
can flavours, with a focus on high-
quality, fresh ingredients and the use
of indigenous fruits, herbs and spices.
Sophisticated equipment and pro-
gressive techniques allow the pro-
duction of inimitable homemade
ingredients while vibrant colours, bold
flavours and uncomplicated presen-
tation ensure the selection remains
grounded, casual and fun.

KEMPINSKI HOTEL, MALL OF THE EMIRATES, DUBAI
Delight your palate with one the most au-
thentic and unique Spanish culinary and
beverage experiences in town.
As its name implies, Salero – Tapas & Bode-
ga is an affair of Spanish gastronomy that
exudes flair and elegance, complete with
a charming ambiance that befits its casual
and accommodating character. This dis-
tinctive tapas and bodega fuses traditional
food-sharing platters with a modern som-
melier twist, to offer visitors inimitably genu-
ine and unforgettable Spanish dining.
PROJECT DATA:
Client: Kempinski MOE
Interior Design: Sandra Tarruella
Front of the house: 180 m2
Back of the house: 80 m2
SALERO Tapas & Bodega

Veranda is a contemporary restaurant
offering a stylish respite from the hustle &
bustle of the mall. Fashionable, relaxed,
soothing ambiance designed by Tihany
Design, the world’s preeminent hospitality
designer.
Veranda serves an all-day menu compli-
mented by breakfast and afternoon tea.
Uncomplicated, natural, honest foods are
derived from Moorish, Levant, Mediterra-
nean cuisine and presented in organic
and homely style.
PROJECT DATA:
Interior Design: tihany design
Client: Alshaya
at harvey nichols, the avenues, kuwait

On the Eastern coast of the island, stretching
far in the distance, lies a beautiful turquoise
lagoon, a restful and serene refuge for the Indi-
an Ocean waves. A unique location for a
unique hotel: Beau Rivage. Staying at Beau
Rivage is the choice of a wise traveler, who
appreciates luxurious surroundings as well as
the finer thing of life. Beau Rivage is the group’s
flagship hotel, with its chic and unpretentious
atmosphere, elegant colonial architecture,
innovated design, specialties and culinary de-
lights, and a decoration and style adapted to
suit all its guests’ tastes and needs.
Beau Rivage offers 174 suites in 6 categories, all
with sea view, and 12 villas.
As part of its re-branding, atelier EPJ defined
the mix of F&B concepts - the resort will offer
quality and inspired food & beverage experi-
ences and services through a spectrum of
foodservice outlets that customers across all
target groups can relate to and are enticed to
sample.
Also, atelier EPJ developed corporate F&B phi-
losophy guidelines for LUX* Resorts in alignment
with the company’s re-branding strategy.
LUX* RESORTS
LUX* BELLE MARE
PROJECT DATA:
Work Scope: F&B Concept Design &
Design Development
F&B Philosophy
Interior Design: Kelly Hoppen
F&B venues: All Day Dining & Kitchen
Beach Restaurant
Asian Restaurant
Resort’s Bar
Coffee Bar

Housed in chic Arabian architecture with contemporary
interiors, the Jetty Lounge is not a restaurant as such but
an elegant beachside bar. Beverages and wines are
complemented by a selection of light snacks such as
mezzeh, quiches, Spanish ham and cheeses as well as
dips and Asian-inspired platters. The mood is laid back,
with sophisticated chill out lounge music. An ideal place
to wind down during sunset or after work and a great
place to enjoy pre- or post-dinner drinks. Watch beach-
goers and boats on Palm Bay by day, and admire Dubai’s
stunning skyline by night.
PROJECT DATA:
Work Scope: F&B Concept Design &
Design Development,
Project Management
Interior Design: WA International
Indoor capacity: 63 seats
Oudoor capacity: 118 seats
One&Only Royal Mirage
JETTY LOUNGE

Saadiyat Beach Marina Village is envisioned
to be the premier shopping and entertain-
ment destination for the first phase of Saa-
diyat Beach. Saadiyat Beach is being devel-
oped as a first class island resort-community
that will soon host several beach front hotels,
apartments, attached and detached luxury
villas weaved throughout.
Located in the heart of Saadiyat Beach
Apartments, the development will feature a
150 berth marina offering first class berthing
facilities for vessels between 10 and 25 me-
tres.
A community centre, post office, nursery,
medical centre and grocery store will pro-
vide basic necessities to the residents of the
Saadiyat Beach District. The project will serve
as their premier community destination for
this area.
Retail and food & beverage facilities, includ-
ing a yacht club that overlooks the marina.
Our proposal for Saadiyat Beach Marina Vil-
lage was to offer an opportunity to select
from a multitude of unique and ethnically
varied offerings that also span vertically from
convenience/quick serve options to vibrant
casual dining outlets and more sophisticat-
ed, yet fun entertainment venues.
First visitors will be welcomed when it opens
in the first quarter of 2013.
SAADIYAT BEACH MARINA VILLAGE
PROJECT DATA:
Work Scope: F&B Concept State-
ment
Developer: TDIC
Design Architect: JZMK Partners
Site Area: 98,020 sqm
Marina: 150 berths, vessels be-
tween 10 and 25 m.
Rooms: 69 apartments
TDIC

SAADIYAT ISLAND CULTURAL DISTRICT
Saadiyat is a natural island located 500 meters off the
coast of Abu Dhabi
Occupying 27 square kilometers, the entire project is due
for completion by 2020 and is created around an envi-
ronmentally sensitive philosophy with a special low-
density master plan. A premier island destination as well
as a modern, integrated residential community, Saa-
diyat will eventually be home to an estimated 160,000
residents with a full complement of leisure and tourism
facilities, as well as civic and cultural institutions.
Alive with inspiration, the Cultural District will be a shining
light on the international arts and culture horizon. With its
blend of global art and stunning architectural icons,
Saadiyat Cultural District will fuel the imagination, foster
interaction, and encourage people of all backgrounds
to embrace a common bond of creativity. Indeed, it will
be the only place in the world to house architecture de-
signed by five individual Pritzker Prize winners.
CULTURAL DISTRICT
 Land area: 2,430,000 m²
 Zayed National Museum
 Guggenheim Abu Dhabi
 Louvre Abu Dhabi
 Performing Arts Centre
 Boutique hotels
 Retail & commercial environment
 Luxury residential
Development Data:
Opening: 2014
LOUVRE ABU DHABI
Architect: Jean-Nouvel
F&B outlets: 5 outlets + BOH
F&B sqm estimate: 4,748 m2
GUGGENHEIM
Architect: Frank Gehry
F&B sqm estimate: 5,250 m2
ZAYED NATIONAL MUSEUM
Architect: Foster & Partners
F&B sqm estimate: 7, 666m2
currently under development

DUBAI, U.A.E.
PROJECT DATA:
Opened: 18 September 2008
Interior design: Studio Glitt
Dining capacity: 162 seats
Lounge & Bar capacity: 189 seats
Restaurant sqm: 1,185m2
Kitchen sqm: 218m2
zuma is located in the Dubai International
Financial Center at the heart of the city, sur-
rounded by the iconic Emirates Towers and the
world’s tallest building, the Burj Khalifa. Following
the Japanese izakaya style of dining, food is
served to share. The dishes are steadily brought
to the table, creating an informal yet sophisticat-
ed style of eating and drinking with a contempo-
rary twist.
An essential component of Zuma is its surround-
ings, which are inspired by the 4 elements of
Earth, Fire, Water and Air. The restaurant show-
cases hand-carved granite counters, salvaged
rusted-steel walls and a spectacular bamboo
sculpture.
Rainer Becker is the German chef behind two of
London’s most stylish and acclaimed Japanese
restaurants: über-chic contemporary Japanese
restaurant and celebrity hotspot Zuma, and the
more mid-market Roka.
He now has branches in Hong Kong, Istanbul,
Miami, Bangkok and Dubai.

LA PETITE MAISON
PROJECT DATA:
Opening: October 2010
Interior design: David D’Almada
Bar capacity: 24 seats
Dining & Kitchen sqm: 380 m2
The home of Cuisine Nicoise, whose
origins lie in old Genoese cooking, is
the old town of Nice where French
Mediterranean cuisine has blended
and evolved with the influences of
Ligurian Italy across the border. Local
produce, notably artichokes, cour-
gettes, lemons, olives, tomatoes, pep-
pers and girolles are used generously
with sea food, meat and fresh pasta
to produce a style that’s light and healthy. Oil obtained
from olives groves on the hills of the Alpes Maritimes behind
Nice and extending into Liguria is used throughout.
DUBAI, U.A.E.

One&Only The Palm
101
Dubai’s latest hip and chic dining lounge
venue is located by the resort’s private
marina. It offers either a selection of light
Tapas or a menu of Mediterranean style
dishes complemented by an open bar
featuring a resident DJ on most evenings.
Sweeping panoramic views of Dubai sky-
line beyond, the striking 101 dining lounge
with alfresco seating opens onto a fashion-
able overwater chill-out lounge with sea-
side tables and bar. Guests can enjoy a
selection of light Mediterranean fare; from
tapas and large fresh salads to seafood.
With an energised vibe moving from day
into night, this ultra-chic indoor-outdoor
venue is situated within the resort’s private
PROJECT DATA:
Interior design: WAI
Culinary Consultant: Yannick Alléno
Bar consultant: Fling International
Seating capacity: 225 seats
(indoor +outdoor)
Restaurant sqm: 480m2
Kitchen sqm: 235m2

One&Only The Palm
Located on the peninsula of one of the world’s
most spectacular landscapes, Palm Dubai,
One&Only The Palm offers an exclusive and se-
cluded enclave of impeccable style. Amidst lush
manicured gardens, fountains and pools along the
sparkling shore, guests can enjoy the beauty of the
resort.
On the horizon, view the wonder and excitement
of the New Dubai Skyline. Only a short journey by
private water taxi or limousine, One&Only The Palm
will be an oasis of stylish energy and tranquility de-
signed o elevate the senses.
ACCOMMODATION
91 keys and 4 villas
Premiere Rooms (65m2) 44
Double Double (80m2) 19
Disabled Access (85m2) 1
Junior Suites (100m2) 18
Executive Suites (130m2) 8
Grand Palm Suite (250m2) 1
2 Bedroom Beach Villas (325m2) 3
3 Bedroom Beach Villa (425m2) 1
LEISURE FACILITIES
Spa (1,200m2)
Fitness (120m2)
Swimming Pool (850m2)
6 Private fully air-conditioned cabanas
with ensuite bathroom
Development Data:
Opened: 10 October 2010
Architect of record: DSA International
Interior Design: WA International
Landscape: 40North
Project Management: Mirage Mille Leisure &
Development
Culinary Consultant: Yannick Alléno
Bar Consultant: Fling International
DINING & ENTERTAINMENT
Restaurants & Bars Covers Cuisine
ZEST 215
European/Asian/Middle
Eastern
STAY by
Yannick Alléno 143
Contemporary French cui-
sine
101 225 Spanish inspired cuisine
The Lobby 122 Lobby lounge & bar
One&Only The Palm
West Crescent, Palm Jumeirah
Dubai, United Arab Emirates
Telephone: +971 4 440 10 10
Facsimile: +971 4 440 10 11
oneandonlythepalm.com

One&Only The Palm
STAY by Yannick Alléno
PROJECT DATA:
Interior design: WAI
Seating capacity: 143 seats (indoor +outdoor)
Restaurant sqm: 270m2 (indoor sqm)
Kitchen sqm: 185m2
Open for dinner, STAY by Yannick Alléno provides fine-
dining experience within a comfortable yet stylish environ-
ment. Alléno surprises guests with signature dishes showcas-
ing traditional cooking methods reinterpreted in contem-
porary fashion. Different seating arrangements such as
Conversation and Sharing tables as well as a unique Pastry
Library concept are key to the restaurant’s DNA and pro-
vide an element of surprise, inviting guests to discover sim-
ple, great tasting food and unique sharing experiences
while high timber walls and vaulted ceilings with black crys-
tal chandeliers produce an atmosphere of refined ele-
gance for romance and special occasions.
Restaurant floor
With over 25 years of passionate
and rigorous creations, Yannick
Alléno is a true visionary who sur-
prises and delights the world of
fine gastronomy.
His inspired and exclusive cuisine
at Le Meurice, in Paris has brought
him the prestigious award of three
Michelin stars in 2007.

One&Only Cape Town
Development Data:
Opened: 3 April 2009
Architect: Dennis Fabian & Berman
Interior Design: Tihany Design
Landscape: Bensley Design Studio
Spa Consultant: ESPA International
Project Management: SIP Project Managers
maze by Gordon Ramsay 196 French & South African Tapas
Nobu 104 Modern Japanese
Isola 66 Mediterranean & South African
Vista 121 Lobby Lounge & Bar
One&Only Cape Town is an oasis of elegance amidst
the vibrant playground of one of the world’s most fasci-
nating cities.
A destination unto itself with captivating views of Table
Mountain, the chic design and contemporary African
flair of this urban resort finds a natural home in the heart
of Cape town.
The resort’s seven-story Marina Rise features 91 spacious
rooms and suites—its crescent-shaped architecture cre-
ated so all guestroom and suites enjoy either uninhibited
views of the picturesque harbourside or iconic Table
Mountain. Two lushly landscaped private islands at the
center of the water front feature 40 Island suites and a
tranquil spa.
ACCOMMODATION
131 rooms and suites
MARINA RISE
Marina Rooms (63m2) 78
Marina Suite (123m2) 4
Marina Grand Suite (155m2) 7
Table Mountain Suite (316m2) 1
Presidential Suite (383m2) 1
ISLAND
Island Junior Suite (73m2) 32
Island Suite (115m2) 4
Island Grand Suite (254m2) 4
LEISURE FACILITIES
One&Only spa
Fitness center
Island pool
NEO boutique
KidsOnly club

One&Only Cape Town
maze by GORDON RAMSAY
Dining area
PROJECT DATA:
Interior design: Tihany Design
Chef consultant: Jason Atherton
Seating capacity: 196 seats (indoor + outdoor)
Main Kitchen sqm: 464m2
Modeled after its British namesake,
maze features a tasting menu using the
beautiful flavours of authentic South
African ingredients - seafood, meats
and specialty South African dishes. The
196 cover dining area features an open
kitchen, ideal for show grilling and roast-
ing. maze is open throughout the whole
day, offering breakfast, afternoon and
evening dining meals.
Also featured is a spectacular tri-level wine loft where
guests can discover a magnificent collection of over
5,000 bottles and 600 references, with particular em-
phasis given to prestigious vintages as well as up-and-
coming South African boutique wines. The mezzanine
tasting room offers an exceptional introduction to the
region’s vineyards, with almost 80 wines available by
the glass, including rare South African wines.
Gordon Ramsay has been awarded a total
of 12 Michelin Stars.
Michelin-starred chef, Jason Atherton is one
of Britain’s most innovative culinary talents.
maze breaks the formal traditions of French
cuisine, adopting Asian influences in tasting
-size dishes. Order individually or sample
many dishes to create an innovative dining
experience.

One&Only Cape Town
NOBU
PROJECT DATA:
Interior design: Tihany Design
Lounge capacity: 62 seats
Lounge sqm: 144m2
Dining sqm: 295m2
World-class master
chef Nobuyuki
‘Nobu’ Matsuhisa
expands his epony-
mous empire with
the debut of his first restaurant in Africa. His innova-
tive blend of classically styled Japanese cuisine in-
corporates fresh South African seafood and indige-
nous spices. The upper level Nobu bar features the
largest selection of Sake in Africa, including plum
wines, Japanese beers and a selection of Sake and
Shochu based cocktails. A sweeping fan-like stair-
case leads to the 104 cover dining area and sushi
counter.
Nobuyuki Matsuhisa—known as “Nobu” - is
the acclaimed and highly influential chef
proprietor of Nobu, Matsuhisa and Ubon
restaurants located across three continents.
Michelin One Star each for Nobu Las Vegas,
Nobu London, and Nobu Berkeley Street
London

One&Only Reethi Rah, Maldives
Development Data:
Opened: April 2005
Architect: Denniston Architects
Interior Design: Denniston Architects
Landscape: Bensley Design Studio
Spa Consultant: ESPA International
Project Management: SIP Project Managers
Surrounded by the wonders of the crystal blue ocean,
this superb new all-villa resort offers an unrivalled level of
style, choice and personalised exploration. Sleek and
spectacular, with unprecedented privacy, One&Only
Maldives at Reethi Rah inspires extraordinary journeys for
the soul.
Set on one of the largest islands in North Male' Atoll,
adorned with endless white sand coves and turquoise
bays, all villas enjoy beautiful ocean views and direct
access to the lagoon. One&Only Maldives at Reethi Rah
offers the ultimate holiday experience to those seeking
the pinnacle of tropical luxury. Nowhere else in the Mal-
dives is there a resort with this much space and exclusivi-
ty.
ACCOMMODATION
130 villas
Beach Villa (135m2) 54
Beach Villa with pool (165m2) 27
Duplex Beach Villa (135m2) 3
Duplex Beach Villa with pool (135m2 / 136m2) 3
Water Villa (149m2) 30
Grand Beach Villa with one bedroom (260m2)
2
Grand Beach Villa with two bedrooms (322m2) 3
Grand Water Villa with pool (241m2) 2
LEISURE FACILITIES
Spa by ESPA - a total area of 9,500m2
Fitness center
Pool and beach - 6km of private coastline,
and 30m-long lap pool
Water sports
KidsOnly
Reethi Restaurant 224 International
Tapasake 98 Modern Japanese
Fanditha 76 Middle Eastern
Rah Bar 114 Bar

One&Only Reethi Rah, Maldives
REETHI RESTAURANT
PROJECT DATA:
Interior design: Denniston Architects
A temple of exquisite dining, the dramatic
design of Reethi Restaurant frames the
natural beauty all around and the stunning
cuisine, impeccable service and low-key
ambience within. An eclectic menu fuses
flavours from Asia Pacific and the Mediter-
ranean into a light, contemporary cuisine.
Floor-to-ceiling glass screens reveal
the ‘open-concept’ show kitchen, and a walk-in wine
room with an extensive collection doubles as a private din-
ing room for special events. Serving breakfast, lunch and
dinner.

TAPASAKE
Compared to
two of Lon-
don’s top
J a p a n e s e
restaurants, this over-water venue
combines incredible sunset views
with contemporary Japanese cuisine.
For the purist, deliveries from Tokyo
and Osaka coupled with the chef’s
hand-picked ingredients ensure sushi
and sashimi meet the highest stand-
ards. Tapasake’s menu features su-
perb fish and seafood, fresh from the
Indian Ocean, transformed into mod-
ern Japanese cuisine with a twist. In
addition to a selection of premium
Sakes, the wine list concentrates on
the world's best Rieslings, currently
taking wine critics by storm.
One&Only Reethi Rah
PROJECT DATA:
Interior design: Denniston
Architects
Bar consultant: Fling
International
Kitchen sqm: 162m2
(incl. sushi counter)

Development Data:
Opened: 24 September 2008
Design Architect: Wimberly Allison Tong & Goo
Architect of Record: NORR
Interior Design: Wilson & Associates
Hughes Design Associates
Landscape: EDSA
F&B Interior Design: Wilson & Associates
Tihany Design
Jefferey Beers International
Rockwell
Ossiano 128 Signature seafood
Levantine 242 Middle Eastern
Nobu 184 Modern Japanese
Rostang 276 French Brasserie
Seafire 254 Steakhouse
Ronda Locatelli 263 Italian
Nasimi 276 Asian European
Kaleidosclope 498 Buffet
Saffron 510 Buffet
The Edge 136 Light Snacks
The Shore 136 Light Snacks
Shark Bites 793 Quick Eats
Barracudas 797 Quick Eats
Barazura 88 Lobby Bar
Plato's 88 Lobby Lounge
Sanctuary 444 Night Club
Imerial Club 203 Club Lounge
DINING & ENTERTAINMENT
QUICK FACT SHEET
46 hectare site with 17 hectares of water themed
amusement
at AQUAVENTURE
ROYAL TOWERS ACCOMMODATION
1,539 guest rooms and suites
Deluxe & Atlantis rooms 1,228
Imperial club rooms 145 incl. 22 suites
Executive suites 42
Terrace suites 82
Regal suites 35
Poseidon & Neptune suite 2
Presidential suites 2
Royal suites 2
Bridge suite 1
WATER EXPERIENCES
AQUAVENTURE
Over 18 million liters of water, consisting of rides with cas-
cades, tidal waves and rapids, and the Ziggurat temple
reaching over 30 meters and featuring 7 water slides.
THE AMBASSADOR LAGOON
11 million liter marine habitat and underwater exhibit
THE LOST CHAMBERS
Bringing the myth of Atlantis to life through a maze of under-
ground tunnels offering under water views into the boulevards
of the ruins of Atlantis
DOLPHIN BAY
4.5 hectare state-of-the-art dolphin education and conversa-
tion center with 3 lagoons
THE AVENUES
A sophisticated retail promenade also home to a night club
and specialty restaurants
KIDS & TEENS
Kids Club for 3 to 12 years
Club Rush for teenagers and pre-teens

PROJECT DATA:
Interior design: Wilson
Associates
Kitchen sqm: 915m2
(kitchen + support kitchen)
CONFERENCE CENTER
The Atlantis Conference Center
comprises 5,600 square metres of
floor-space. The Atlantis Ballroom,
with seating capacity for more
than 2000 persons, is a flexible
and highly adaptable space di-
visible into 5 separate areas. Two
junior ballrooms, two boardrooms,
a majilis area and a generous pre-
function area provide ideal spac-
es for either small groups or break-
out areas for larger conventions.

NOBU
PROJECT DATA:
Interior design: Rockwell
Kitchen sqm: 329m2
World-renowned Chef Nobu Matsu-
hisa continues to redefine Japanese
cuisine in a contemporary space
that mixes traditional and modern
Japanese elements. Nobu Atlantis
blazes a new trail for the acclaimed
chef, infusing his cutting-edge Jap-
anese style with Arabian influences
to create a distinctly urban experi-
ence. Incorporating Nobu’s signa-
ture dishes, as well as new surprises,
the menu is complemented by a
sushi bar and a wood burning. ov-
en.
Nobuyuki Matsuhisa—known as “Nobu” - is the
acclaimed and highly influential chef proprietor
of Nobu, Matsuhisa and Ubon restaurants locat-
ed across three continents.
Michelin One Star each for Nobu Las Vegas,
Nobu London, and Nobu Berkeley Street
London

PROJECT DATA:
Interior design: Jefferey Beers
Kitchen sqm: 270m2
RONDA LOCATELLI
At Ronda Locatelli,
Giorgio Locatelli cre-
ates a rustic, warm
and inviting restaurant
blending the charm of
the Italian countryside
with the modernity of
Dubai. Sophisticated
trattoria-style cooking
using the freshest of ingredients and is
served family style, from brick-oven pizzas
and antipasto to delicate pastas. The bar
serves favourite Italian cocktails such as
Bellinis, Campari, Proseccos, as well as a
wide variety of Italian wines, and a large
selection of special Italian liqueurs.
Giorgio Locatelli is considered by many to be one of
the best Italian chefs in the UK. At Locanda Locatelli,
Giorgio serves traditional Italian dishes, emphasizing
the quality and freshness of the produce, as well as
adding his own personal creative touch. That, to-
gether with a friendly service and a relaxed atmos-
phere, has made Locanda Locatelli one of the most
sought-after restaurants in London. Locanda Locatelli
was awarded a Michelin star in 2003 (Giorgio’s sec-
ond), which he still retains today.

Two star Michelin Chef Michel
Rostang brings Paris to Dubai in
this traditional French brasserie
with a modern twist. A tradition-
al patisserie serves fresh home-
baked pastries and breads
throughout the day. A raw bar adjacent to the kitchen
offers a lavish presentation of fresh seafood, and the bar
offers classic French drinks, such as Pastis, amongst others.
French national beers are served on tap, complemented
by a selection of Belgian bottled beers.
ROSTANG, THE FRENCH BRASSERIE
PROJECT DATA:
Kitchen sqm: 328m2
In an utterly charming atmosphere, Michel Rostang cele-
brates 30 years of inspiration, taste and passion for fine
dining. Constantly in pursuit of perfection, his cuisine is a
reflection of his personality: simple and generous. Anyone
who has visited his restaurant knows that his pairings of
classical and modern flavours are indeed the epitome of
perfection.

From the founder of Buddha Bar
comes this modern baroque nightclub,
including a dance club, lounge area
and outdoor terrace. The club features
a dance floor surrounded by a sus-
pended catwalk, with the music
brought to life by the latest lighting
technology. The more relaxed lounge
opens up to an outdoor terrace with a
fountain surrounded by Majlis tents
and lounge style seating.
PROJECT DATA:
Standing capacity: 900 pax
Bar/Lounge sqm: 1,595m2
Pantry sqm: 217m2
No one, from Paris to Los Angeles to New
York, has mastered the art of creating hip,
fun, upscale nightclubs better than Ray-
mond Visan. Born in Paris, Visan opened
the Barfly (1995) and Buddha Bar (1996) in
his native city, and then extended the
concept to the Buddha Bar in New York
(2002), using a more global approach.
“My goal was to create a restaurant/bar
where people can eat what they want
and, at the same time, get the impression
that they are spending the evening in a
nightclub, even if they have to leave early
to go to work the next day,” explains
Visan, who hit the bull’s eye by mixing
good food with cool music in a cozy and
comfortable atmosphere with dark, warm
colours.

Atelier EPJ is a Food and Beverage
consultancy and design enabling specialist
founded in February 2010 and based in
Dubai - UAE. The company’s founders and
partners – Patrick John and Elmar Pichorner
- have been working as a team for close to
10 years and - as a team - have delivered
in excess of 40 high-profile turn-key projects
- restaurants, bars, clubs, banqueting and
catering facilities as well as large-scale fast
-serve family restaurants – many located in
and specifically developed for the UAE
market.
Atelier EPJ looks back at an impeccable
track record with projects delivered by the
team, to this day and without exceptions
operating successfully under their original
concept – no expensive post-handover re-
conceptualizations, renovations or BOH re-
designs. Atelier EPJ is fully committed to
creating exceptional value by ‘getting it
right the first time’ through effective
integration of the client’s commercial
goals with the latest industry trends and
layers of innovation based on extensive
regional and global research.
The company’s partners are based in the
UAE since 2001 with travels and
development work taking them around the
globe - Mauritius, Mexico, the Bahamas,
Cuba, South Africa, the Maldives, Puerto
Rico, Morocco, China, Hong Kong,
Singapore, the United States and Europe.
Atelier EPJ believes that a great hospitality
concept is dependent on it’s ability to
touch all human senses – vision, touch,
sound, smell and taste – a unique
experience that generates a sensation of
profound satisfaction resulting in higher
average spends, increased customer
loyalty and ultimately an exceptionally
sustainable business.
Since it’s inception in February 2010 Atelier
EPJ has successfully delivered a number of
high-profile projects in the region including
a luxury resort development, high-profile
master-plan reviews, a F&B retail mix
development and Food Service Concept
Statement for a high-end multi-outlet retail
development, several restaurant feasibility
studies and market surveys. Today Atelier
EPJ is recognized as a leading Food &
Beverage consultancy with specialist
knowledge of the regional market
conditions.
“the only constant is
change
●
food & beverage no
longer is a necessity but
a lifestyle choice and
defining element in the
positioning of any hotel,
mixed use or retail
development
●
as in all great creation
stories,
it requires
specialist knowledge,
passion for the métier
and an unrelenting
commitment
to true delivery”

key personnel
under atelier epj
Elias Kathreptis, an accomplished award
winning chef and Food & Beverage
consultant, brings to his role over 25 years
of senior management experience in
restaurants, hotel, commercial and
consultancy companies throughout the
Middle East and Asia-Pacific regions. His
experience in the hospitality industry is
extensive, and includes senior roles with
One&Only Resorts, Future Food, Dubai
Holdings, working with Emaar Hospitality,
Jumeriah Hotels, Marriot Hotels, Movenpick
Hotels, Tatweer, Bali Unicorn, Graha Bali.
Now working with atelier epj, as Director
of Concepts and Development, Elias
will continue to blaze a culinary trail.
Recent conceptual development and
design facilitation projects in the region
include:
Lv8, Level8, Home@36, Bali | 2012
“Segara Asia” grill restaurant&lounge
|2012
“Sugarmamas Bakehouse” artisanal
bakery & café, Bali | 2011
Jetty Lounge at One&Only Royal Mirage,
Dubai | 2010
Other recent projects in the UAE:
Dubai Mall - F&B zones master planning
and F&B retail mix definition
Dubai Marina Mall & The Address Hotel -
F&B zones master planning and F&B retail
mix definition
Dubai Marina Yacht Club
Yas Hotel, Abu Dhabi
One&Only Royal Mirage, Arabian Court,
Dubai
Sakura Maruyama holds a National
Diploma in Hospitality Management by
Christchurch Polytechnic, New Zealand
and looks back at 15 years experience in
the hospitality industry. Sakura’s
professional career started in Malaysia
and took her to New Zealand, Japan,
the Maldives and ultimately Dubai where
she joined Patrick & Elmar as group food
& beverage coordinator under Kerzner
International in 2003.
Her involvement in setting-up and
opening in excess of 40 outlets with
Patrick & Elmar has given Sakura
thorough exposure to high-profile project
deliveries. As a result, Sakura has
extensive pre-opening, opening and
operational experience and is also the
company’s specialist OS&E resource with
several procurement assistance missions
delivered with outstanding results.
Elmar, Patrick & Elias are not only
connected professionally over a
long period of time pursuing
cutting edge hospitality concepts
but also share a great passion for
food, innovation and attention to
detail that translates into the
energy, quality and spirit of their
work.
Atelier EPJ is a natural continuation
of a firmly established relationship
of industry leading professionals
with complementary skill sets that
promises an un-compromising
approach to achieve exceptional,
feasible and sustainable solutions
for the hospitality industry.
Panchali Mahendra holds a Master in
Guest Service Management by Oberoi
Center for learning and development, In-
dia. She has accumulated 7 years in the
consulting and hospitality industry involved
in restaurant project development, mar-
keting analysis, policy formulation, talent
deployment, and business development.
Her experience with Oberoi Hotel & Re-
sorts and Taj Group of Hotels, and Brand &
Project development for internationally
known franchise such as Le Pain Quotidien
and Wagamama, has given her exposure
to high-profile project deliveries.

o u r a s s o c i a t e
consultants
Andrew Mullins, a founder member of Fling
Bar Services, Andrew has spent the past 15
years developing bars, beverages and drinks
service in some of the most exclusive hotels
and resorts in the world.
After completing an honours degree in
Journalism, Andrew worked across the UK as
a professional bartender before taking a full
time training position with Greenall’s Bars
and Restaurants opening all of their town
centre bars in the UK.
Numerous training and management
positions followed before he found his calling
consulting for international hotels and resorts.
In 2006 he invested his experience in the
successful opening of ‘The Spirit House’, a
private hospitality venture in South East Asia.
Europe
The Grand Hotel Europe, St Petersburg, Russia
Middle East & Africa
Q’bara Restaurant LLC, Dubai
One&Only The Palm, Dubai
One&Only, Royal Mirage, Dubai
One&Only, Cape Town, South Africa
Hotel Sofitel, Hurghada, Egypt
Marriot, Doha, Qatar
Hilton Windhoek, Namibia
Indian Ocean
One&Only, Le Saint Geran, Mauritius
One&Only, Reethi Rah, Maldives
W Resort & Spa, Maldives
Oberoi, Mauritius
Le Touessrok, Mauritius
South East Asia & Australasia
Lizard Island Resort, Great Barrier Reef, Australia
Four Seasons, Bangkok, Thailand
Conrad, Bangkok, Thailand
Hyatt Regency, Kota Kinabalu, Malaysia
Sheraton, Hanoi, Vietnam
Le Meridien, Bangkok, Thailand
Far East
W Hotel, Hong Kong, People's Republic of China
The Mira, Hong Kong,
People’s Republic of
China
Sheraton Grande
Ocean Resort,
Miyazaki, Japan
Christian Gonthier. After a classical
French apprenticeship in one of the best
pastry shops in Paris, Christian quickly
focused his career in luxury restaurants
and hotels working with the likes of
Jacques Maximin and many others . His
biggest opportunity came when he was
employed at Hôtel de Paris in Monaco
by Alain Ducasse with whom he then
had a very long working relationship for
many restaurants and hotel projects all
over the world. Many of them were
Michelin-starred restaurants, such as the
Hôtel la Pinède in Saint Tropez, Hediard
Brasserie in Paris, Monte's club on Sloane
Street in London, Restaurant Alain
Ducasse in Paris, Spoon des iles at
One&Only Le Saint Géran in Mauritius,
Boulangépicier in Paris, Hôtellerie de
l'Abbaye de la celle in France.
Following a successful career as
executive pastry chef, Christian
embarked on a new venture and
opened his own company that
produced and supplied high quality
bakery and pastries to restaurants, hotels
and shops around Cannes. Little over 5
years later, he decided to work abroad
again and took the role of a Chef
Consultant - a bakery and pastry
specialist. He continues to build on his
extensive openings and consulting
experiences, and shares a wealth of both
culinary and operational knowledge in a
multi-cultural environment.
Elmar, Patrick & Elias are not only
connected professionally over a
long period of time pursuing
cutting edge hospitality concepts
but also share a great passion for
food, innovation and attention to
detail that translates into the
energy, quality and spirit of their
work.
Atelier EPJ is a natural continuation
of a firmly established relationship
of industry leading professionals
with complementary skill sets that
promises an un-compromising
approach to achieve exceptional,
feasible and sustainable solutions
for the hospitality industry.

references
OLIVIER LOUIS
Managing Director
One&Only Royal Mirage
and One&Only The Palm, Dubai
+971 4 399 99 99
ALAN LEIBMAN
President and Managing Director,
Atlantis The Palm, Dubai
+971 4 426 0000
HEINRICH MORIO
General Manager,
Burj Al Arab, Dubai
+971 4 301 7777
SIMON VENISON
Director Operations
TDIC, Abu Dhabi
+971 2 406 1400
RAINER BECKER
Owner Chef
Zuma, Roka & Shocho Lounge,
London
+44 20 7590 4600
GIORGIO LOCATELLI
Owner Chef
Locanda Locatelli, London
+44 20 8968 0202
MICHEL ROSTANG
Owner Chef
Restaurants Rostang, Paris
+33 1 47 63 40 77
NOBU MATSUHISA
Owner Chef
Nobu
Restaurants
Worldwide
+1 323 852
0811

alex lymar
+971 50 69 95 732
kdesign@epj.ae
patrick john
+971 50 55 00 176
patrick@epj.ae
elmar pichorner
+971 50 45 60 885
elmar@epj.ae
elias kathreptis
director of concept & development
+971 50 56 57 005
lew@epj.ae
sakura maruyama
senior project manager
+971 50 50 16 762
sakura@epj.ae
panchali mahendra
project manager
+971 56 34 37 628
panchali@epj.ae
studio 268 | european business center FZCO | po box 474 067
dubai investment park | Dubai | UAE
t +971 4 813 5390 | f +971 4 813 5391

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