Want to see the future of hospitality design? Then be sure check out the restaurants and hotels envisioned by five students from the Art Center College of Design (ACCD) at Boutique Design West (BDwest), April 4-5 at the Los Angeles Convention Center.
Two sixth-term students in the Experience Design–Thematic Dining course explored small-scale fine dining in Los Angeles. They were tasked with creating restaurant designs that addressed the complete dining experience from arrival at the site to tipping the valet.
In addition, three third-term students who completed the Environmental Design 3 course explored issues related to small-scale hotels in the context of branding and LA’s urban fabric. They were asked to design a boutique hotel, proposed in conjunction with a non-hospitality lifestyle brand, within an existing building.
Below are the students’ final presentations, representing a culmination of their work in the respective courses at the Pasadena, California-based school. Their work will also be displayed at the ACCD booth (No. 1453) on the BDwest trade fair floor.
RAE CHYE – IKKOAN
Inspired by the moments of seasons, Ikkoan invites guests to experience moments of tranquility and harmony from wagashi and nature.
Inspiration: Chikara Mizukami
“I am always in pursuit of ways to express those undetected moments.”
Unlike other wagashi masters, Mizukami draws inspiration from more than the four seasons –– moments that are more delicate and subtle. The four seasons of spring, summer, autumn and winter are divided among the 12 months. In Japan, there are also 24 intervals (sekki). These 24 intervals are divided by 3 into 72 ephemeral seasonal moments (ko).
Chef Mizukami feels and senses the seasonal fluctuations as he makes wagashi. By expressing the elusive moments in the calendar year, the perception of daily changes, or an understanding of 72 seasons, he aspires to remind us of the unacknowledged beauty that surrounds us each and every day.
First Floor Lounge Dining
Guests are welcomed at the reception as they enter. Guests with reservations proceed to the second floor, while walk-in guests will be seated in the lounge dining. The wagashi may be purchased at the first floor behind the reception.
Guests may casually seat in the lounge garden by flipping the built in mats. Wagashis and teas may be purchased at the retail area. The sky light invites guests to mediate and appreciate every moment the sky changes.
Guests who are seated at the second floor may watch the nature play each moment. The shadows cast from the facade change slowly every moment. Guests may enjoy the sunset while different dishes of wagashi are served at the specific time from golden hour to night.
In Bushido, there is a saying that one cannot be loyal to two masters. “While Western confectionery is itself the main item in a dessert, wagashi on the other hand, plays a minor role in supporting Japanese tea. In other words, wagashi’s sole purpose is to enhance the taste and enjoyment of Japanese tea,” said Chikara Mizukami. Using his philosophy, the space acts as the supporting role, while the moments in time becomes the main role.
Board Formed Concrete
BRETT SU – MASKINEN
A Night in Future Scandinavia
A scientific sensorial culinary journey that transports guests forward in time. Inspired by the idea of a pod situated in a Scandinavian forest, the experience encourages an existential self-realization in our roles as humans in the future. As guests indulge in nuances in layers of flavors, they are no longer where they physically and mentally expected to be.
Inspiration: Jordan Kahn
Experimenting and challenging restaurant culture, Jordan Kahn is a chef based in Los Angeles who specializes in gastronomic cuisine. With chemist approaches, Jordan creates a theme for each restaurant and meticulously curates the dining experience with his involvement in cooking, plating, ceramics, and architecture.
A cerebral sci-fi approach to Scandinavian food where the visionary becomes reality. Inspired by Scandinavian birch forests, guests are greeted by preserved birch tree trunks. The dining area is situated in a raised platform inspired by a future pod, surrounded by trees represented by LED fluorescent pillars. A large atrium allows longer pillars to extend to the second floor, creating an open atmosphere.
As guests approach, the restaurant is clad in ceramic panels in combination with a subtle glow through frosted channel glass. The entrance features a light installation with birch trunks to symbolize the Scandinavian environment. The elevator that takes guests up to the bar is surrounded by smoke encased in glass, making it feel alive. Along the way to their table, walls are cladded in black basalt stone and ceramic tile panels. A dropped ceiling in a powder coated perforated steel adds contrast to the roughness of the stone. Combinations of metal and stone bring the natural qualities of Scandinavia with the futuristic theme to the dining experience.
Mutina Rombini Triangle (Red/Grey)
Mutina Rombini Small Triangle (White)
Powdercoated Perforated Aluminum
Provenza Provoak (Bianco Sabbiato)
Black Lava Rocks
MELISSA NGUYEN – COMME DES GARÇONS BOUTIQUE HOTEL
The hotel aims to capture the various styles within the COMME des GARÇONS brand. The brand is known for its outlandish designs, as well as its more minimal lines. Through different media we were able to create a juxtaposition between the two classes. The overall tone of the hotel is driven by the minimalistic nature of the brand. Big moves of black, whites, and greys captures the brand’s simplicity. It also acts as a neutral palette to only then be adorned with bold colors and bright brass which takes after the more avant-garde side of the brand.
To accentuate the brand’s more provocative side, we made use of interesting materials, like felt made with copper and dog hair, to symbolize the quirkiness of the brand. The steel cold-rolled patina, and the WINCOS film (a film that becomes more translucent depending where you stand) plays on the eeriness of the brand. The composition of simple to wild materials is what makes this a COMME des GARÇONS hotel.
XIN YAN – SISLEY PARIS BOUTIQUE HOTEL
Sisley Paris is famous for combining high technology and the best part of plants to provide the best products. They believe even the smell of the products make people feel youthful. So in Sisley Paris Boutique Hotel, the experience is designed to make people feel youthful.
Blooming flowers are the inspiration for the form language to express growing. Using natural materials and real plants and also blooming flowers as a visual metaphor for designing furnishings and space.
The guest room is a “growing” space where guests enter from a very low and narrow ceiling then jump to a bright and spacious living area. The space opens up. It combines Sisley’s laboratory aesthetic and the feeling of nature. The materials also transition from marble and polished concrete to wood flooring and carpet.
White Oak Flooring
Translucent Resin Panels
Arstyl Wall Tiles
ADRIANA AVENDANO – HERMÉS BOUTIQUE HOTEL
Embark on a journey to Oasis.
Hermés is a luxury French brand that holds traditional standards for high quality craftsmanship combined with the strengths of today’s techniques. This combination of traditional values and modernity is what has kept this luxury brand so successful for the past 200 years. Hermés pursues a commitment to the creative men and women whose work helps them to see our world in a new light, challenging and consolidating the foundations of our shared culture. The creators at the company believe their products to be desirable because they reconnect people to their humanity. They want their customers to feel the presence of the person who crafted the object, while at the same time the object brings them back to their own sensitivity, because it gives them pleasure through the senses. What Hermés is always searching for is this ideal of beauty, of perfect shape. The right thing, the good thing and the beautiful thing. Hermés’ love for all things beautiful is translated in their brand as well as the importance of theme and imaginative story telling.
One of Hermés’ popular luxury item is their exquisite hand crafted silk scarves. The story behind the Hermés Hotel Experience is a journey of a scarf through the desert and into an oasis. It’s an abstract concept that is played within the form language of every spatial experience. From the entrance to the guest room, each visitor will go through a guided check-in experience, through each hotel space, transitioning them from desert to oasis. Guests will be handed their personal room key right outside their room, the “destination.” The design language of the guest room mimics the form of a scarf wrapped around a woman’s neck. It creates a focal point in the space towards the bed, the ultimate destination. The warm oranges and cool blues in the space complement each other as sand does to water. It is open, organic, luxurious, light and close to nature; expressing the essence of Hermes.
Guests will be greeted by an Hermés check-in tour guide. This is where guests begin their journey through oasis, in a rocky environment that mimics the mood, textures and atmosphere of a rocky terrain.
The lounge captures the essence of the flora nature in a desert oasis. The wooden structures mimic the sun’s rays shining down on the guests and plants beneath it. Each pod holds comfortable seating and food service for private/public guests. The reflecting pool beneath the pods introduces the element of water to the journey.
The grand oasis waterfall is a key moment in this outdoor pool area. Guests can go for a swim while enjoying the soothing sounds of the waterfall. This space mixes a contemporary architectural atmosphere with the natural elements of an oasis.
Hallway to Guestroom
Here is where guests reach the end of their journey and reach the beginning of their “destination” experience. The guests will be given their room key right outside their door by their personal tour guide and left to experience the end of their journey privately in their rooms.