FCSI Project Showcase 2016 : Page 48
48 FCSI PROJECT SHOWCASE 2016 FAIRMONT HAMILTON PRINCESS BERMUDA Island Dream When you embark on a do-over of the grande dame of Bermuda, the setting is spectacular, but the island hotel renovation presents a unique set of construction and operational challenges. By Rita Negrete-Rousseau || Photos by Nhuri Bashir
Fairmont Hamilton Princess Bermuda
<br /> Island Dream<br /> <br /> When you embark on a do-over of the grande dame of Bermuda, the setting is spectacular, but the island hotel renovation presents a unique set of construction and operational challenges.<br /> <br /> After the Fairmont Hamilton Princess—a venerable pink palace on Bermuda’s Hamilton harbor—changed ownership in 2012, the new owners called in Cini-Little Int’l. to oversee the foodservice component of a $100 million renovation. Cini-Little Senior Associate and Project Manager Stephen Waltz, FCSI, LEED AP, based in Ft. Lauderdale, Fla., had consulted on resort restaurants in remote tropical sites with the Dreams and Sandals organizations— but even he was faced with some new challenges in the Hamilton Princess project.<br /> <br /> For instance, there’s Hamilton’s lack of a municipal water system. “Every home has a water tank and a roof made to catch rainwater,” Waltz explains. A 400-room resort is no exception: “The hotel is sitting on water tanks that store massive amounts of water under the hotel. So we can’t install any drain lines over the tanks, or if we do, we have to build sealed chases.”<br /> <br /> And then there are the hurricanes. “We had to ensure that the exhaust hoods on the roofs were placed in special enclosures and anchored down, making them hurricane tolerant as well as not visible to guests,” Waltz says.<br /> <br /> The site presented other infrastructure issues as well. All three of the restaurants— the new Marcus’ and the remodeled Crown & Anchor, both within the original 100-year-old hotel, as well as the 1609 Bar & Restaurant in a new-build marina—strained outdated electrical and plumbing components and required significant upgrades to both systems.<br /> <br /> Island Issues<br /> <br /> Specifying and delivering equipment for the foodservice operations presented even more challenges, including getting everything through customs, delays in delivery, and being limited to smaller delivery trucks to navigate narrow roads. On an island with limited equipment servicing, Cini-Little needed to specify high-end equipment that could hold up and could be serviced on-island. And then there was the need to build in storage for a high inventory of food and supplies because they either arrive by plane or take weeks to come in by boat.<br /> <br /> The 1609 Bar & Restaurant was the first phase of the project. Built above a new yacht marina with 60 seats indoors and another 80 outside, the seasonal spot boasts panoramic ocean views. (The bar and restaurant also provide poolside food and beverage service to 220 lounge chairs on the adjacent deck.) “Originally, it was going to be just a pool bar and grill, but we took it up a notch; now they’re serving finer meals,” Waltz says. “We designed a casual bar and grill to accommodate offerings ranging from charcuterie and pizza to burgers, salads and sandwiches.”<br /> <br /> The marina is adjacent to a block of guest rooms with balconies, so kitchen smoke and odors were a concern. A Halton exhaust hood featuring UV-light technology eliminates grease particles remaining after mechanical filtration; the exhaust system self-cleans each night.<br /> <br /> Celebrity Chef-Driven Concept<br /> <br /> With a newly renovated wing of rooms open to accommodate guests, the resort’s 100-year-old main building was closed, and work on Marcus’ and the Crown & Anchor began in the space.<br /> <br /> In creating the new 2,400-sq.-ft. Marcus’ restaurant, Waltz’s Cini-Little team worked closely not only with the hotel’s ownership and a team from Fairmont (which continues to manage the property), but also with Chef Marcus Samuelsson’s far-flung restaurant organization, Marcus Samuelsson Group. The 180-seat, fine-dining restaurant offers a central bar, expansive ocean views and a colorful modern art collection. Cini- Little’s team designed a display kitchen and wood-fired grill as the highlight of the show. (Waltz comments that the restaurant in the Fairmont Hamilton Princess was Cini-Little’s fifth project in the last three years featuring a wood-fired grill.) However, the solid-fuel has higher air flow and special exhaust requirements and the air flow noise was a concern. The team used specially engineered and noise-reducing ductwork to ensure the exhaust operates quietly in the display-cooking installation. The restaurant has its own dedicated kitchen and prep kitchen.<br /> <br /> All-Day Dining<br /> <br /> Cini-Little tackled a major renovation of the 30-year-old Heritage Court, now re-envisioned as the 1,800-sq.-ft. Crown & Anchor bar, restaurant and terrace. “It was important to upgrade the space with a new bar and kitchen, since this restaurant provides all-day dining, as well as an award-winning afternoon tea, to guests and patrons,” Waltz says. “It can get very busy in high season.”<br /> <br /> A breakfast buffet with under-counter induction warming doubles as a communal table for lunch and dinner; a deeper- than-usual cocktail bar accommodates fruits, cereals and pastries during the morning daypart. Because the restaurant is open 17 hours a day, demand ventilation controls were specified on the exhaust system, providing substantial energy savings.<br /> <br /> The main production kitchen services Crown & Anchor, the hotel bakery, banquets, meetings and room service and supports the 1609 Restaurant. It was upgraded as part of the three-restaurants project, but a major overhaul of the kitchen layout is still to come and was not included in the FCSI Project Showcase entry. (The kitchen upgrade was an interim step.) “Right now, everything is spread out—the bakery and garde manger are segregated from the main kitchen,” Waltz explains. In the future, Cini-Little plans to streamline operations by halving the kitchen footprint, reducing it to 6,500 sq. ft. from 13,000 sq. ft. The freed-up space is earmarked for more meeting rooms.<br /> <br /> Although part of his overall vision has yet to come to fruition, Waltz looks back on the three new restaurants as a success aesthetically, functionally and financially. “Probably my favorite aspect of this project was designing foodservice spaces that fulfill the client’s wish for luxury and excellence, as well as the desire to maximize on the stunning vistas this location offers.”
Read the full article at http://pubs.royle.com/article/Fairmont+Hamilton+Princess+Bermuda/2592518/340690/article.html.