A complete redesign of two kitchens at the Gardena Grödnerhof Gourmet Hotel & Spa called for trusted partners. Ambach, Niederbacher and H44 Team were up to the task, reports Chris Evans
N
estled in the breathtaking scenery of the Italian Dolomites, the five-star Gardena Grödnerhof Gourmet Hotel & Spa is an ideal destination for a relaxing retreat,
with cuisine at the heart of its hospitality. Its blend of tradition and innovation is
reflected in its impressive new kitchens. Te hotel owners recently decided to do a complete redesign and refurbishment of two kitchens: the main kitchen, serving guests at Te Gardena and 4 Sajons restaurants; and the Michelin-starred Anna Stuben gourmet restaurant. Tey wanted the highest-quality designs, equipment and suppliers, leading them to a trusted trio: Ambach, Niederbacher and H44 Team, all conveniently based locally in South Tyrol. “We have worked with both Ambach and
[distributor] Niederbacher for a long time, dating back to the complete rebuilding of the hotel in 2001. We have always been very happy with their work, and with H44 too, which is why we chose them again to design the new kitchens,” explains Roland Oberhofer, manager of the hotel. Te centrepiece and star of the show is
undoubtedly the specially designed, sleek horizontal cooking block in the main kitchen, created by Ambach. “Like all our kitchen blocks it is made of
high-quality stainless steel and contains induction hobs, fryers, recessed griddles and pasta cookers (for the traditional Italian food menu). But unlike our other square-shaped linear blocks, this one has more rounded
edges and a customized-shape to match the contours of the hotel kitchen, making it look clean and futuristic,” explains Stefano Tommasini, head of sales for Southern Europe, at Ambach. Te cooking appliances are welded to
the block’s surface, ensuring durability and easy cleaning, while compound plates with rounded borders enhance robustness, hygiene, and heat resistance.
Power and efficiency Other special features include full-surface induction, cooking with an impressive seven kilowatts of power for each cooking zone, delivering flexibility of use. “Tere’s also a salamander support under
which chefs can keep the plates warm while they do the final touches to dishes using spoons cleaned in a built-in deep water circulation system,” adds Tommasini. Perhaps most impressive is the fact that
the block, and all the other appliances in the kitchen (even the ones not supplied by Ambach), are electronically controlled and monitored on a kitchen guidance IoT cloud system app called
Creatus.cloud, created and managed by Niederbacher. “Tis app is a smart system that allows
for things like HACCP temperature monitoring, energy optimization, and automation of ventilation and cooling units. Tere is even a separate interface for the cooking block, where you can see all the conditions and temperatures. Tat’s particularly appreciated by the chefs – as is the fact they can timetable the use of the appliances (even when they’re away), all on one platform,” says Paul Schöpfer, CEO of Niederbacher. “If there are any faults, we receive a message
and can get information and data before sending highly competent technicians out to do maintenance. Tere are personalized accesses for chefs, owners, caretakers, etc., so everyone has the app’s function quickly to hand and can operate what they are authorized to do,” he adds.
Seamless execution and customer satisfaction Te combination of high-quality equipment and superior technology, backed by competence to turn the project around quickly (in less than three months), and all- round customer service in aftersales – both in predictive maintenance and short response time to unforeseeable errors – ensured a smooth process. “We worked hard to meet the client’s
needs, ensuring everything and everyone is connected and the equipment and service is of the highest standard,” says foodservice consultant Alexander Hofer FCSI, CEO at H44 Team. “We have the latest technology in the kitchens, but still respect and appreciate the importance of handcrafted food made with love and emotion, which is why we separated the kitchens into separate zones like patisserie, prep and finishing, to allow the chefs to focus.” Te final result is a resounding success for
both the hotel and its guests. “Te collaboration [with the three
companies] was very successful. Tey not only designed the space to our specifications, but also offered valuable advice and improvements. Teir expertise ensured that every detail was executed with precision, resulting in a functional, efficient and aesthetically pleasing kitchen. Tis [in turn] ensures a truly refined dining experience in an elegant and welcoming atmosphere,” says Oberhofer. ■
BRAND WATCH
1953 70+ 36
The year Ambach was founded in Italy
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