PARK HYATT SUZHOU
of the original plan, and there was a number of site condition issues affecting our design, I believe we adjusted the kitchen setup to minimize the negative impact to the operation,” Mang says. Another challenge, from Carbone’s side was the fact that there was no cold storage in the kitchens for Apartment 208, room service, the banquet facilities and Xizhou Hall, presenting potential food safety issues. “However, after several discussions with the F&B and culinary team, we modified the production and fine-tuned the workflow with the culinary team to overcome the challenges,” he says. Now the operation is up and running, Carbone’s favorite kitchen is the central production kitchen in the basement due to its cold storage. It is divided into Chinese and Western sections, like all of the property’s restaurants. “The centralized kitchen is the largest kitchen and can maximize productivity and manage the consistency of cooking,” he explains.
related supporting facilities, such as storerooms and waste handling, and a valet laundry, not just for the property’s three restaurants but also for the meeting and events facilities and the staff canteen. The hotel contains an extendable Grand Ballroom, a multi-function room and a Junior Ballroom. Each restaurant has its own small finishing kitchen, while there is a central production kitchen to support the entire F&B operation.
As is often the case with hotels in tightly packed
Clockwise from top: Apartment 208, a speakeasy style venue; Xizhou Hall is described as a theater of food; the Jinji Room in the Living Room; the hotel atrium; Xizhou Hall terrace. Previous page top: The duck oven in Xizhou Hall. Below: Apartment 208 terrace
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cities, the main challenge faced by the Dishes team was space. “The BOH kitchen space allocated for restaurants was tight,” says director Robert Mang FCSI. “Plus, our design was running faster than the mechanical, electrical and plumbing (MEP) team and kitchen space was getting smaller and smaller after our initial design. About 25% of the Grand Ballroom kitchen was eaten up by MEP rooms and shafts.” During the design stages, meetings at the owning
company’s headquarters in Suzhou and Hyatt’s headquarters in Hong Kong were frequent. There were also regular virtual catch-ups with the site team and other consultants to discuss everything from floor loading to circulation, logistics and MEP. “Although it was not possible to achieve 100%
Adapting to circumstances Tying in with the natural theme and extensive landscaping at the Park Hyatt Suzhou, Mang decided to specify a state-of-the art waste system to convert the F&B operation’s organic waste to fertilizer. He believes it was the first time such a system had been introduced in China’s hotel industry, which meant he had to put in much of the research legwork himself, meeting with various professionals in the field and making trips to visit two different companies in China that construct these systems. “I needed to be able to understand the whole process as well as the theory,” he says. “Our performance is the only way to maintain the relationship with any clients.” No doubt, the 13-year-relationship between Dishes and Hyatt will be extended by many more years. And although Mang and Carbone hadn’t worked together before, they admired each other’s work ethics. For Carbone, the biggest lessons he learnt from the experience were the importance of adapting to new circumstances and maintaining a positive attitude. “With Xizhou Hall, Living Room and Apartment 208, we are confident that we can offer exciting new culinary experiences and an unparalleled level of service to our guests while raising the culinary bar in the city,” he concludes.
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