Working with Sand International, GDP provided a catering design and catering facilities within this new University and Hospital. These have been planned to supply high quality medical services in a 4 star Hotel standard of accommodation, comprising 240,200 m2 built space with an onsite basement parking for 1000 cars.
GDP provided specialist catering design advice to HDC – the Hospitality branch of UDC – for the complete implementation of the kitchen facilities of 8 external Restaurants on The Pearl.
The kitchens of Megu (Japanese), as well as others among which, Tse-Yang (Chinese), Pampano (Fusion Mexican), La Tabkha (Lebanese) etc. are extensive and have the capacity to produce over 2,000 mix culinary meals within the island’s hotel restaurants and a further 1500 meals to support the catering events. GDP, worked closely with the Operators’ F&B Beverage personnel to find solutions for all kitchens, in order to meet operational requirements.
GDP provided specialist catering design advice to Al Fardan Hospitality, realizing, within the Kempinski Marsa Malaz on The Pearl, the complete implementation of the kitchen facilities of the external Restaurants.
Toro Toro, Nozomi, Illusion, Secret Garden and Antica Pesa (now Social Club) kitchens are extensive and need capacity produce up to 1300 meals within the hotel restaurants and a further 1800 meals to support the banquet halls.
Working closely with the Operators’ F&B Beverage personnel, GDP has found solutions for all types of kitchens to guarantee their operational requirements.
GDP provided a complete design and tender package for the refurbishment of the main kitchens for the 4 star Superior Astoria Hotel in Susegana, Italy. The owners, required the designs to meet with current Fine Dining Italian Standards and to include the best heavy-duty equipment on the market. The corporate requirements and specific needs of the local operational management were also incorporated.
The main kitchen is in the boundaries of the premises which is composed by 2 Buildings, to ensure that the kitchen was able to support all areas of the hotel including a large banqueting hall, 2 specialist restaurants, a Hotel Café’ as well as a full A la Cart menu and a buffet. The purpose was to coordinate the kitchen planning in a way to match the Interior Designs and provide all the information and support in terms of kitchen finishes.
