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t’s a cliché, but 25 minutes’ drive southeast from the center of Marrakech, there’s an oasis in the desert. Te five-star Park Hyatt Marrakech, with its 130 luxury rooms and suites, three restaurants, sprawling pool and spa complex and view of the Atlas Mountains, elevates Marrakech’s status
as a luxury destination for international travelers. And it has opened just in time for Morocco’s hosting of the Africa Cup of Nations and joint- hosting of the FIFA World Cup in 2030. Eight years in the making, the hotel is a
master class in thoughtful design and craftsmanship, and nowhere is that truer than in the kitchen and back-of-house setups. Alicontract was tasked with outfitting these areas with “high-quality equipment, and also an outstanding service throughout the duration of the works,” says Antonio Mongiardo, project manager at Alicontract. “Te client and the general contractor were
looking for an international kitchen contractor capable of meeting the technical requirements of a five-star hotel chain like Hyatt. Tey needed a partner capable of managing a highly complex project with multiple upscale food and beverage outlets from start to finish.” Te hotel offers three distinct dining
experiences, all overseen by Moroccan-born executive chef Issam Rhachi. At TFAYA, “the focus is on authentic Moroccan flavors with a refined twist,” says Issam, whose style is “deeply rooted in Moroccan traditions… classic dishes with a modern, refined touch.” Te Pavilion Terrace & Pool is Mediterranean-inspired, and the Living Room serves casual bites and elevated drinks.
Building from the back, leading from the front Operations start in the basement with the back-of-house area, preparation and cold-room areas, pastry and bakery sections, and staff canteen, as well as the laundry and ironing areas – all of which Alicontract was tasked with outfitting. On the ground floor are the dining areas, main kitchen, dishwashing stations, and a cold prep zone. Tere are also small pantry areas, dotted
throughout the hotel, dedicated solely to room service. “Each one features a Comenda dishwashing machine, Friulinox refrigerator, Egro
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coffee machine and other countertop equipment,” Mongiardo says. “Tat was designed at the scope to reduce the
timing between the kitchen and the room, so that the customer can receive assistance as quickly as possible at any time.” Te scale of the operation and dedication to
customer satisfaction may be impressive, but it’s the finishes and details that really set Park Hyatt Marrakech apart. “Te kitchen consultant requested a unique steel countertop,” explains Mongiardo. “We used 1.5mm thickness, including the
stainless-steel under-counter covering, sink covers on all tables with sinks, and a 150mm backsplash,” he adds. Specialist Italian welders welded on site to
obtain a seamless surface – something which Mongiardo explains is “cleaner than an individual table, and also has a better look”. Te other star of the show in the kitchens
is the Ambach System 900 modular cooking block, prized for its flexibility, reliability and energy- saving features. Issam is certainly pleased with this decision. “Te induction cooking stations are incredibly responsive, helping with precise temperature control, which is vital for many of our more delicate preparations,” he says.
Teamwork makes the dream work Although the project got underway in 2016, it was affected by the fallout of the Covid-19 pandemic. Raw material prices and new building ▸
The client and the general contractor were looking for an international kitchen contractor capable of meeting the technical
requirements of a five-star hotel chain like Hyatt
Antonio Mongiardo, Alicontract
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