Архитектура

This book collates projects from the high-end luxury Alila resorts in Asia Pacific region, the romantic Banyan Tree resorts with Asian flavours, the leading luxury Shangri-La resorts in Asian Pacific, the St. Regis resorts which combines classic sophistication and modern luxury, the exquisite and elegant Le Meridien resorts which have a French background the contemporary design-led W resorts, the Westin resorts which combine their histories and modern designs the home style designed Sheraton resorts, the distinctive and original One&Only resorts in the world s best locations, and the local featured Naïade resorts in the Indian Ocean. These resorts from ten world famous hotel and resorts brands are all exquisitely designed with ingenuity. Each resort presents the unique charm of its brand as well as blends the regional features and the designer s particular design styles.

Feast your eyes. The art of hospitality design

Restaurants and bars offer architects and interior designers the opportunity to design for both style and entertainment. Aesthetics and function must come together to create ambiance and conviviality in a way that not only makes a bold first impression, but also secures a loyal following of regular customers. The Restaurant & Bar Design Awards — the world’s only awards dedicated to hospitality design — recognize the importance of this particular field, singling out the world’s most exceptional settings for eating and drinking. Each year, entries are submitted from all sectors, including hotels, offices, transport, industry, fine dining, education, sports and leisure, healthcare, government, aviation, cruise, and retail. A panel of top design, lifestyle, and hospitality professionals judges the entries.

Divided into five chapters — Americas, Asia, Australia, Europe, and Middle East -- the book features 100 highlights from the establishments put forward to the panel. Texts include chapter introductions by experts and judges such as Tony Chambers (editor-in-chief of Wallpaper*) and designer Karim Rashid, and a preface by the author and founder of the awards, Marco Rebora.

Entries include:
- Numerous photographs
- A fact sheet of location, architect/designer, cost, and size of build for each project
- A text describing the original briefing, the challenges involved, and their solutions
- Information about the architect and designer

The editors:

Julius Wiedemann was born in Brazil, studied graphic design and marketing, and was an art editor for digital and design magazines in Tokyo. His many TASCHEN digital and media titles include Illustration Now!, Advertising Now, Logo Design, and Brand Identity Now!

Marco Rebora founded the Restaurant & Bar Design Awards in 2008. An Italian, he was born in Belgium and lives in the UK. He studied Fashion Design and Marketing, and previous to founding the Awards he created and ran the Neon restaurant in Brixton, London.

There are a few planning tasks that so clearly show the effects of globalization as the design of restaurants. This often has less to do with the uniformity of international companies such as Starbucks and McDonalds, but rather individual concepts – the main theme of this book – with diversity like ever. Contemporary Restaurant Design, however, seems to be taking less and less notice of regional culture, at least in cities. Whether Mark Newson creates a property in London or New York, the design displays his signature, unmistakeably and regardless of location. Just as chefs around the world amalgamate different national and regional cuisines into ”fusion”, so are new worlds of special experience constructed, with unusual combinations of style, colours, materials and lighting. This publication presents 57 examples of this phenomenon, from cities all over the world. On 400 pages with more than 600 vivid colour images and sketches, it shows a diverse range of the newest developments in restaurant design from around the world – a wonderful source of inspiration.

210 illustrations

Following on the success of Bar and Club Design, Bethan Ryder now celebrates the most inspirational and beautiful restaurant spaces from around the world - places built to seduce diners and capture the imagination. After a brief introduction tracing the history of restaurant design, the book shows how restaurants can look like anything from a bedroom (such as Supperclub Roma) to the Arabian-style Nomads in Amsterdam or the futuristic Pod in Philadelphia. Provided there's somewhere to rest a plate, when it comes to inspiration the world is the restaurant designer's oyster. Internationally renowned designers featured include Christian Liaigre, David Rockwell, Philippe Starck, David Schefer, Jordan Mozer, Patrick Jouin and Karim Rashid. From the modern elegance of Craft in New York to the quirky decadence of London's Les Trois Garçons, this book features dining environments to suit every mood and every taste.

Contents
Introduction
1. Global
2. Retro-Pop
3. Modern Classic
4. High Concept
5. New Baroque
Credits and Index

This book covers 101 inspirational restaurant designs from around the world. Whilst many of the case studies are taken from European projects, they draw heavily on Asian culture, such as in Hakkasan and Rock Sugar.This book highlights the designer's treatment of objects and space which commands our attention. It is second nature for designers to draw inspiration from their surroundings. The design brief is a response to a number of factors including the client's needs, site constraints, response to a legacy, or reflecting the owners' cultural heritage. Take 58 Tour Eiffel, situated in the heart of Paris' iconic landmark the Eiffel Tower, this restaurant celebrates its presence with a newly worked spaciousness that encourages diners to look out and drink in the spectacular views of Paris.

George Lam is the publisher of Pace Publishing having an experience in Interior and architecture for over 20 years.

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250 illustrations

The restaurant boom of the past two decades has been a breeding-ground for arresting graphic design. At the top end of the market a restaurant’s menu, matchbooks, business cards, signage and napkins are as important to the brand and image as its interiors. Lower down the scale, where design budgets tend to be tighter, they become absolutely vital. When you don’t have the money for endless revamps of your interior how else do you differentiate yourself in a crowded market? It’s here that graphic design takes the strain, regularly setting the entire tone of a restaurant. This book celebrates the unsung heroes of restaurant graphics and illustrates the best examples of their craft from around the world, from agencies such as Pentagram, Bruce Mau, Lippa Pearce, Frost, North and Cake Design.

Contents:
aNC arquitectos 006
AvroKo 010
Rockwell Group 046
Claudio Colucci Design 070
Concrete Architectural Associates 078
Ichiro Nishiwaki Design Office 094
...
Ivan Cotado 386
B-archi Studio 390
Bin Ju 394
Hua Space Design Group 402
ChouYi 406
CL3 Architects Limited 414

Cutting-edge architecture and design meets mouthwatering cuisine in Restaurants by Design. Featuring exciting spaces from around the world, this fascinating guide explores the collaborate efforts between world-renowned chefs and some of today's most visionary architects and interior designers. This book examines the particular design approach used in each eatery, from the layout and structure of the physical space to designs for the dishes, linens, lighting, and furnishings, and how they all complement and highlight the food. These restaurants emphasize custom interiors to ensure their patrons are completely immersed in their dinning experience. With full-color illustrations throughout, Restaurants by Design is a must-have for those with an appetite for both good food and good design.

This book selects more than 50 excellent projects of renovated buildings worldwide. The architects adjust measures to local conditions and ingeniously carry out reposition and design for the buildings’ exterior, interior and landscape environment, thus creating some resurrection for them. Each project inside this book has its peculiar characteristics. Some focus on ecological and sustainable parts, such as rebuilding a factory neighboring to residential communities into a library, which decreases pollution, while at the same time produces some cultural atmosphere.

Rainwater collection, recycled use of waste and reservation of plants are all the starting points for reconstruction. Some emphasize on the functionality of buildings, such as carrying out reconstruction towards historical administrative building, hence acquiring better functions and more attractive appearance and helping it become landmark architecture. Some stick to reservation and inheritance of historical culture, which integrates new elements while continuing the original historical style and features, thus bringing out new life for the buildings.

The design of restaurants and bars is full of challenges and complexities. A multitude of decisions must be made and details coordinated before the doors of a new, or renovated, establishment can be opened. Although challenging, this sector of the retail world is also full of possibilities and pleasure. Retail Spaces: Restaurants and Bars shows how top designers and architects have met the challenge and designed environments that build clientele. This book also shows you what a joyful journey it can be.