Guillaume
has experience ranging from the design of Five Star Hotels to Staff
Restaurants - from the provision of Hospital meal distribution systems to
complete Project Management of the refurbishment at Refurbishment
of the French Restaurant involved redesigning the existing layout to suit new
catering equipment. Project Management, involved in the removal of the existing
equipment and organised new building
work's. Designed
and Project Managed new kitchen restaurant facilities. Involved in the removal
of the existing equipment and organised new building work's to suit new
layout. Designing
the new conference kitchen and distribution facilities using cook chill to
provide meals for up to 1500 and the beverage area handles up to 2000 covers. Involved
in design of the new Coffee / Sandwich Bar located on the corner of Involved
in the design and development of the staged revamp and installation program
which Allowed the hotel to offer a foodservice during the rebuild of the
existing kitchen. Designed
the in house laundry department for guests providing dry cleaning for room
service and the uniform storage for the staff. The
first Project we covered was the new kitchen facilities in
The
Fast Food facilities in the new Safari Park at Dublin Zoo and Project Managed
the delivery and installation of all the catering facilities. Together
with G M and associates we designed the complete catering facilities for the new
training college. Valued at €700,000 + the project it included a number
of 16 student training kitchens, two production kitchens a restaurant area, Wine
Tasting, Demo Lecture Theatre, Larder, Pastry, Bar and Delivery areas. Together
with G M and associates we have designed the complete €1,000,000 + catering
facilities for the new Tourism and Leisure college. The project includes a
Kitchen of the Future, a number of 16 student training kitchens, and two
production kitchens with restaurant area, Wine Tasting, Demo Lecture Theatre,
Larder Kitchen, Bar, Food Delivery, Veg Preparation and coffee bar areas. Together
with G M and associates we designed the new kitchen facilities in the extension
to the 1977 Building. These include a Kitchen to cater for a 250 seater
Self-Service area and a kitchen to service 200 + with hot meal snacks upstairs Together
with G M and associates we designed the kitchen facilities in the New Ballymun
Civic Centre. This was an interesting challenge because of the shape of the
building. It included kitchen facilities for both the Staff Restaurant and the
Public Coffee Bar areas. Revamp
of existing the Restaurant area developing a new kitchen facility to Counter
Serve students with a standard European menu. While
working with Grantham Winch and Partners under Ken Winch, in the Designed
the new permanent Royal Kitchen facilities at
Buckingham
Palace
which were installed 2002.
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