East Village Hotel
The works originally started as a $200K refurbishment of the kitchen, but with an evolving scope and additional works, the project cost increased to $1M due to a commercial grade kitchen upgrade, an outdoor courtyard, instalation of banquet seating booths and the rejuvenation of the main bar.
This project was completed in a live environment with a full-shut down period of only two weeks, the kitchen and courtyard could then be closed back for four weeks.
Design Documentation was completed internally with collaboration with the head chef to resolve challenges with limited kitchen space to include non-negotiable equipment. Practical Completion was achieved as scheduled for East Village Hotel Balmain’s fully booked grand opening.