Hotel & Restaurants

Located in the West Bay area, the hotel comprises 350 rooms and several restaurants including La Maison du Caviar and Spice Market designed by Jean George. There is also a Champagne Bar, Ballroom for 500 guests, meeting room suits and a Pool Bar. Tricon were appointed as kitchen and laundry designers supporting the project team.

Tricon worked with SAS Rezidor to develop central facilities for a 200 and 400 key hotel located on the Yas Island development. The main kitchen in the 400 key hotel was designed to support an all day dining and 2 specialty restaurants as well as a ball room and banquet Hall. The 200 key hotel has a satellite kitchen supporting an all day and South American restaurant.

Located in the heart of the City and sitting next to the Nile this five star property was in need of some refurbishment. Working in conjunction with renowned interior designers Tony Chiu and Associates Tricon completed designs for a new show kitchen and specialist Forno Grill restaurant.

This iconic tower was the original concept design of Krause Bohne Architects and incorporates retail, offices, serviced apartments and a 300 bed hotel. Working as part of a project team led by P&T Architects, Tricon was responsible for the scheme and detailed design of the food, beverage and laundry facilities which include all day dining and fine dining and a satellite ballroom kitchen.

The Waldorf Hilton is a 300-room landmark hotel in the heart of London's theatre district. Tricon supported the project team in the redevelopment of all food and beverage operations as part of the hotel's major refit. This included the redevelopment of the all day Patisserie and Homage Grand Salon fine dining restaurant that was supported by a new basement central production kitchen.

This development, for Aldar Hospitality, encompasses a 300 key and 200 key hotel building, linked over the Abu Dhabi F1 Grand Prix circuit by a glass bridge with destination bar. Tricon assisted in the creation and development of eleven different food & beverage outlets which opened in time for the inaugural 2010 Abu Dhabi Grand Prix.

An iconic building designed by RMJM architects, this is a mixed use tower where the hotel element was designed for Hyatt. There are 200 bedrooms from the 18th floor upwards and a range of food and beverage facilities including an all day speciality restaurant, bar and meeting rooms. Tricon were appointed to develop kitchen and laundry designs for all of the food and beverage elements.

Coworth Park is the Dorchester Collection's 37 bedroom, 20 suite country house hotel. Working closely with the hotel's management team and celebrated chefs John Campbell and Henri Brossi, the project called for the creation and development of detailed concepts and design support for food and beverage provision throughout the hotel complex.