Brasserie Cuvilliés at the Rosewood features an open kitchen for show cooking dining
Flying solo
A
fter 12 years working as a kitchen planner and project manager for a Hamburg-based consultancy, Ian Grubb FCSI decided to branch out
on his own in 2017. His first project as a one-man-band, which came about through a recommendation from a hospitality industry colleague, was Rosewood Munich, the brand’s first property in Germany. Steps from Marienplatz, the historic
heart of the Bavarian capital, the hotel is housed in two beautifully restored landmark buildings. It is home to three F&B outlets: the Alpine-inspired Brasserie Cuvilliés, which offers contemporary twists on classic Bavarian dishes; Bar Montez, a lively spot for cocktails, savory snacks and daily live jazz; and all-day dining restaurant the Wintergarten and Palaishof, where guests can enjoy everything from a quick breakfast to daily afternoon tea and cooking classes. Te dining experiences are helmed by executive chef Caspar Bork and executive pastry chef Shinas Shahida. Grubb’s role was to take charge of
the planning, concept, design and tendering of all the hotel’s F&B areas. Tat meant a large back-of-house production kitchen; a show kitchen for the Brasserie, including a show pastry area for Shahida; a bar kitchen for the snacks served in Bar Montez;
and a basement prep and storage area. Across the board, Rosewood wanted
high-quality equipment that looked the part and had a low environmental impact. Grubb decided to specify German brands wherever possible. Back of house kitchens are equipped with horizontal cooking equipment by MKN. Te combi steamers are the latest models from RATIONAL. Te ventilated ceilings and exhaust hoods were designed and installed by Halton and walk-in chillers and freezers came from Viessmann. MKN also provided a custom-built cooking suite for the show kitchen; just behind it is a modern MIWE deck oven with a heavy cast iron door, reminiscent of traditional German wood-burning ovens. As the property is stretched across two
historic buildings located in the old city center of Munich, the waste system proved the biggest challenge. “With the narrow urban streets, we needed to keep the waste disposal slots to a feasible minimum,” Grubb says. Instead of using the conventional 240 liter bins for wet waste that must be stored in a cold room and disposed of on average
twice a week, he proposed a wet waste system by Meiko Green where waste is stored in a sealed tank and emptied once a month. “Apart from the advantage of reducing
the waste pick-up frequency, the leftovers and food scraps from the kitchens can comfortably be disposed of in the three infeed stations located in the dish wash and preparation areas. Te shredded biomass is then pumped directly into the tank, rather than having to be transported within the kitchen, which has a vast impact in terms of labor savings,” Grubb explains. From concept design through to the opening of the hotel, the building’s transformation took seven years. But even with the logistical challenges and the inevitable pandemic-related delays, the hotel opened its doors right on time. In the interim, Grubb also took on another Rosewood project, the Schloss Fuschl in Salzburg, Austria. “Te big lesson I learnt was that big projects can be carried out successfully by small offices ‒ if you can learn to relax,” Grubb laughs. “If you get yourself stressed out, you’re not going to survive it.”
Rosewood’s brief for the kitchen was attractive high-quality equipment and a low environmental impact
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MARCUS HASSLER
EAME
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