T
he turquoise coast of the Bodrum Peninsula is home to numerous luxury resorts, but there’s no risk of Maxx Royal Bodrum, one of the newest additions, blending into the line-up. Although the group, which also operates two other well-
established properties in Turkey, initially planned to develop an all-inclusive resort, Maxx Royal Bodrum evolved into something quite different. Situated on a sprawling and sloping 11.4-hectare
site, the resort, designed by renowned Turkish architect Mahmut Anlar, features an array of suites and private villas ranging from 50 to 500 square meters built into the hillside. While it blends with its natural surroundings, it distinguishes itself with its environmental credentials, meeting LEED Gold standards for construction, and offers an impressive variety of leisure, entertainment and F&B options. Te resort's nine restaurants include four
developed in partnership with world-renowned operators: Oro by Michelin-starred Italian chef Alfredo Russo; Spago by Wolfgang Puck; Caviar Kaspia; and Te Maine, the third establishment from Montreal gastropreneur Joey Ghazal. In addition, Maxx Royal operates several of its own restaurants, including Twenty4, which serves international cuisine around the clock, the Latin fusion concept Casa Sol, the Turkish-style seafood eatery Le Pont,
and the sushi joint Maguro. Te resort also features snack corners, including an ice cream parlor and a chocolatier, and upscale bars and lounges.
We kept changing restaurant concepts until two months before opening
Naoki Katori, Maxx Royal Resorts
Above: Naoki Katori Left: Hakan Küçüker
A constantly evolving brief As a long-time collaborator with Maxx Royal, Hakan Küçüker of Istanbul-based turnkey kitchen design consultancy Makpa, was approached by the group in 2021 to design the property’s kitchens during the project's early stages. Initially, Maxx Royal had envisioned an all-inclusive resort, but the brief completely changed when they decided to develop a luxury bed and breakfast, partnering with restaurant operators from around the world. Maxx Royal Resorts corporate chef Naoki Katori,
who has been with the group for six years, recalls, neither he nor Küçüker could sit still at any point during the project. “We kept on changing restaurant concepts right until two months before opening,” he says. “Troughout the project we were constantly catching up, changing the kitchens and the purpose of them and coming up with new designs to try and fit things into another place.” Ten, just when everything was finally coming
together with the design, another huge job landed on Küçüker’s desk. “Mapka was tasked with supplying all the equipment for the F&B areas – from kitchens to show kitchens to bars – all in the space of five
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