EPJ -profile 2016e

“the only constant is
change
●
food & beverage no
longer is a necessity
but a lifestyle choice
and defining
element in the
positioning of any
hotel, mixed use or
retail development
●
as in all great
creation stories,
it requires
specialist knowledge,
passion for the métier
and an unrelenting
commitment
to true delivery”
Company Profile┃ John & Pichorner Consultancy (known as Atelier EPJ) ┃ Page 2
TABLE OF CONTENTS
ATELIER EPJ 3
OUR WORK 4
CONSULTANCY SERVICES
MARKET SURVEYS 35
CONCEPT STATEMENTS 36
SCHEMATIC & DETAILED DESIGN 38
BID, PROCUREMENT & CONSTRUCTION SUPPORT 39
PRE-OPENING & OPENING SUPPORT 40
OPERATIONS REVIEWS 41
CELEBRITY CHEFS & ICONIC RESTAURATEURS 42
F&B RETAIL MIX DEFINITION 43
RESTAURANT FEASIBILITY STUDIES 44
OS&E PROCUREMENT ASSISTANCE 45
F&B OPERATIONAL BRIEFS 46
COMPANY STRUCTURE 47
KEY PERSONNEL & QUALIFICATIONS 48
REFERENCES 51
LICENSE & INSURANCE 52
OFFICE LOCATION AND CONTACT DETAILS 53

Atelier EPJ
Atelier EPJ is a Food and Beverage
consultancy and design enabling specialist
founded in February 2010 and based in
Dubai - UAE. The company’s founders and
partners – Patrick John and Elmar Pichorner
- have been working as a team for close to
10 years and - as a team - have delivered in
excess of 40 high-profile turn-key projects -
restaurants, bars, clubs, banqueting and
catering facilities
as well as large-scale fast-serve family
restaurants – many located in and
specifically developed for the UAE
market.
Atelier EPJ looks back at an
impeccable track record with projects
delivered by the team, to this day and without
exceptions operating successfully under their
original concept – no expensive post-
handover re-conceptualizations, renovations
or BOH re-designs. Atelier EPJ is fully
committed to creating exceptional value by
‘getting it right the first time’ through
effective integration of the client’s
commercial goals with the latest industry
trends and layers of innovation based on
extensive regional and global research.
The company’s partners are based in the
UAE since 2001 with travels and
development work taking them around the
globe - Mauritius, Mexico, the Bahamas,
Cuba, South Africa, the Maldives, Puerto Rico,
Morocco, China, Hong Kong, Singapore, the
United States and Europe.
Atelier EPJ believes that a great hospitality
concept is dependent on it’s ability to touch
all human senses – vision, touch, sound,
smell and taste – a unique experience that
generates a sensation of profound
satisfaction resulting in higher average
spends, increased customer loyalty and
ultimately an exceptionally sustainable
business.
Since it’s inception in February 2010 Atelier
EPJ has successfully delivered a number of
high-profile projects in the region including a
luxury resort development, high-profile
master-plan reviews, a F&B retail mix
development and Food Service Concept
Statement for a high-end multi-outlet retail
development, several restaurant feasibility
studies and market surveys. Today Atelier
EPJ is recognized as a leading Food &
Beverage consultancy with specialist
knowledge of the regional market conditions.

Our Work
Turn-Key Project Deliveries 2008 - 2015
Typically the scope of work for below projects spanned from initial market research,
conceptualization of all F&B components, space planning, client representation
throughout the design, procurement and construction phases – where listed
realized in cooperation with celebrity chefs, pre-opening support and opening
support.
Zuma Restaurant, Dubai | turn-key delivery & management | 2008
Atlantis The Palm, Dubai | 2008
featuring Nobu, Giorgio Locatelli, Santi Santamaria, Michel Rostang
One&Only Cape Town, South Africa | 2009
featuring Nobu and Gordon Ramsay
La Petite Maison Restaurant, Dubai | October 2010 | kitchen planning
One&Only The Palm, Dubai | November 2010
featuring Yannick Alléno
Saadiyat Island Cultural District, Abu Dhabi | 2010
Saadiyat Beach Marina Village, Abu Dhabi | concept statement | 2010
Millennium Golf Resort, Al Ain | concept statement &
design development | 2011
Al Barari, Dubai | concept statement & design development | 2011
Naiade Resorts | concept design & F&B philosophy | 2011
Wave, Muscat | market positioning statement | 2012
Harvey Nichols Restaurant, Kuwait | concept & design development,
construction & opening support | 2013
Tayeb’s Grill, Abu Dhabi | concept & design development | 2013
Q’bara, Dubai - our 1st restaurant | development and management |2013
Kempinski Mall of Emirates, Dubai | concept & design development | 2013
Fumé, Dubai - our 2nd restaurant | development and management | 2014
Bluewaters | F&B retails mix & concept development | 2014
Yas South Integrated Resort | F&B retails mix & concept development | 2015
Phoenix88 Chinese restaurant, KSA | concept & design development | 2015
Bakery concept, KSA | concept & design development | 2015
Fumé, Manzil, Dubai | development and management | 2015
Burj Al Arab, Dubai | concept development | 2016
Grace Resort, Santorini | concept development | 2016
Current Projects & Services Provided
Alibey Resort, Maldives | concept development
One&Only Sanya, China | concept & design development
Wafi Hotel, Dubai | concept & design development
Wafi Hotel, Dubai | interior design for three restaurants
Wafi Hotel, Dubai | interior design for executive club lounge
Medzo Restaurant, Wafi, Dubai | concept & design development

PIER 7 TOWER, MARINA WALK, DUBAI
The first-of-its-kind, Fume is an unpretentious local
neighbourhood eatery with a menu of refreshingly af-
fordable home-style dishes designed to reflect Dubai’s
multicultural population.
The quirky interiors echo the culinary blueprint, with a
vintage industrial style template that marries purposely
mismatched flatware with unique pieces of artwork
and striking chandeliers made from a variety of unique
materials, for a highly individualized and engaging
ambience.
Long suar-wood counters, bourbon barrel flooring,
handcrafted bottle light fitting, antique refrigerators,
and vintage wall lamps - all creates this 140-seats
eatery warm and cozy, vintage-inspired new retro-style
dining venue with a side of nostalgia.
PROJECT DATA:
Interior Design: atelier epj
Concept Design: atelier epj
Seating Capacity: 140 seats
(dining+bar)
Front of the house: 460 m2
Back of the house: 190 m2

PIER 7 TOWER, MARINA WALK, DUBAI
the food
Fume is designed to be a casual
neighbourhood eatery; its focus is on
good, nostalgic, homely food and a
warm welcome. It offers an eclectic
menu with uncomplicated yet deli-
cious food with a global twist - from
European classic to Asian favourites.
The emphasis is on social interaction
through sharing-style dining, where
food nostalgia plays a central role in
evoking happy memories of family
diners or great travel experiences,
and bringing them all together in an
equally eclectic and welcoming set-
ting.
The hand-picked menu of global
classics features signature coco husk
-grilled and charcoal oven cooked
steak and seafood, daily blackboard
specials and international staples
from French onion soup, Hong Kong-
style wonton soup and steak tartare
to braised beef cheek.
Dessert similarly run the gamut of
global flavours and tastes, including
apple and rhubarb crumble, iced
banoffee parfait , and a daily chang-
ing choice of ice creams and sorbets.
the drinks
Fumé beverages exemplify the
central tenet of comfortable, af-
fordable quality. Cocktails are a
charming collection of quirky and
contemporary creations that leap
off the page in a whirl of tongue-
in-cheek humour; whole fresh in-
gredients and simple flavour com-
binations enlivened with a touch
of imagination and a mischievous
wink.
Rustic glasses and unusual ser-
viceware follow where the restau-
rant design theme leads, deliver-
ing faux innocence through alco-
holic lemonades and milkshakes -
alongside more recognisable clas-
sics - in a manner that is both in-
dividual and engaging.
The wine, spirit and beer selection
has been pared back to ensure
unpretentious quality at genuinely
surprising price points whilst the
offering is completed with a host
of teas, coffees and juices.

THE FORT COMPLEX, WAFI CITY, DUBAI
Qbara is a contemporary lifestyle restaurant, lounge &
bar that embraces Middle Eastern cuisines and culture
with a ground-breaking modern twist - enhanced by
vibrant entertainment elements - adding a stylish and
exciting new highlight to Dubai’s increasingly sophisti-
cated dining scene.
Qbara’s spectacular interiors have been conceived by
award-winning Tokyo-based interior design Studio Glitt
– Noriyoshi Muramatsu – who skillfully created a magi-
cal vernacular of traditional Middle Eastern cultural
elements set in juxtaposition with a ultra-contemporary
design philosophy.
The venue’s interiors lavishly spread over two floors
with a focal stage bar and a cosy restaurant area form-
ing the ground floor and luxuriously comfortable lounge
seating areas on an elevated multi-level balcony above.
The architectural centre piece is a two-storey tall verti-
cal installation of carved timber panels that also serve
as a projection surface for visual art displays.
PROJECT DATA:
Interior Design: studio GLITT
Concept Design: atelier epj
(dining+bar+lounge)
Front of the house: 13,000 sq ft
Back of the house: 6,000 sq ft

THE FORT COMPLEX, WAFI CITY, DUBAI
the food
Qbara’s food is a complete and aesthetic
experience, a delight for the eyes, nose
and the palate. Our cuisine is based on
the desire to enhance rather than alter
the essential quality of fresh seasonal
ingredients.
Our style of food is “authentic but not
traditional”, the emphasis being on in-
gredients and flavour. Presentation is
simple, natural and appealing to the eye
whilst we use artisanal crockery that to a
large extent has been especially designed
for Qbara.
Much in line with Middle Eastern tradi-
tion and culture Qbara’s menu has been
designed with the concept of all diners
sharing plates in a convivial family style.
Dishes are therefore served to the tables
steadily and continuously throughout the
meal. Our waiters are highly eloquent
professionals with a profound knowledge
of the dishes served and assist our guest
by providing concise explanations and
advice on the menu.
the drinks
The beverage philosophy embodies
the culinary vision to set authentic
arabesque flavours into contemporary,
modern context.
Familiar recipes are presented with a
contemporary twist inspired by Levan-
tine, Middle-Eastern and Moroccan
flavours, with a focus on high-quality,
fresh ingredients and the use of in-
digenous fruits, herbs and spices.
Sophisticated equipment and progres-
sive techniques allow the production
of inimitable homemade ingredients
while vibrant colours, bold flavours
and uncomplicated presentation en-
sure the selection remains grounded,
casual and fun.

OFF JUMEIRAH BEACH RESIDENCE, DUBAI
Located off the Jumeirah Beach Resi-
dence coastline, “Bluewaters” will
feature demarcated retail, residential,
hospitality and entertainment zones.
Serving as the centrepiece of the is-
land project, the 210-meter Ferris
wheel will offer breath-taking views of
Dubai’s exotic coastline and iconic
landmarks. The piazza at the base of
the wheel will serve as an entertain-
ment zone and unique venue for pri-
vate parties, weddings and confer-
ences.
“Bluewaters” will feature a bespoke
“souq” encircled by a promenade that
will boast alfresco dining outlets serv-
ing a wide variety of cusine. The
“Souq” will host an eclectic mix of
retail stores and a “food hall” offering
fresh produce in a traditional “market”
atmosphere. Complementing the am-
bience, “Bluewaters” will host a bou-
tique five star hotel and varied resi-
dential options.
PROJECT DATA:
Work Scope: F&B Master Planning
Retail Mix Strategy
Hotels F&B Concept Design
Client: Mirage Mille
Developer: Meraas Holding
RETAILS: F&B outlets: 60 units
Total area of 16,760 sqm
LUXURY HOTEL: F&B outlets: 5 units
total area of 1,770 sqm
FAMILY HOTEL: F&B outlets: 3 units
BEACH CLUB: F&B outlets: 3 units
Total area of 600 sqm

YAS ISLAND, ABU DHABI
Yas South Integrated Resort, located
on the southern tip of Yas Island, Abu
Dhabi, is a vision for a vibrant mixed-
use community that will be a new
destination to both residents and tour-
ists of Abu Dhabi and the surrounding
United Arab Emirates.
The visionary entertainment resort
district includes two hotels, 25,000
square meters of waterfront retail and
restaurants, a state-of-art multi-use
event venue, and public realm of pla-
zas, gardens and boardwalk prome-
nade.
One of the featured components is the
entertainment and retail promenade
that extends all the way to waterfront
edge and out onto a long entertain-
ment pier.
PROJECT DATA:
Work Scope: F&B Master Planning
Retail Mix Strategy
Hotels F&B Concept Design
Client: Mirage Mille
Developer: Miral
RETAILS: F&B outlets: 36 units
LUXURY : F&B outlets: 3 units
HOTEL total area of 1,785 sqm
FAMILY : F&B outlets: 3 units
HOTEL Total area of 2,370 sqm

KEMPINSKI HOTEL, MALL OF THE EMIRATES, DUBAI
Delight your palate with one the most au-
thentic and unique Spanish culinary and
beverage experiences in town.
As its name implies, Salero – Tapas & Bo-
dega is an affair of Spanish gastronomy that
exudes flair and elegance, complete with a
charming ambiance that befits its casual
and accommodating character. This distinc-
tive tapas and bodega fuses traditional food-
sharing platters with a modern sommelier
twist, to offer visitors inimitably genuine and
unforgettable Spanish dining.
PROJECT DATA:
Client: Kempinski MOE
Interior Design: Sandra Tarruella
Kitchen Design: MCTS
Front of the house: 180 m2
Back of the house: 80 m2
SALERO Tapas & Bodega

Veranda is a contemporary restaurant offer-
ing a stylish respite from the hustle & bus-
tle of the mall. Fashionable, relaxed, sooth-
ing ambiance designed by Tihany Design,
the world’s preeminent hospitality designer.
Veranda serves an all-day menu compli-
mented by breakfast and afternoon tea.
Uncomplicated, natural, honest foods are
derived from Moorish, Levant, Mediterra-
nean cuisine and presented in organic and
homely style.
PROJECT DATA:
Interior Design: tihany design
Kitchen Design: humble arnold
association
Client: Alshaya
at harvey nichols, the avenues, kuwait

On the Eastern coast of the island, stretching
far in the distance, lies a beautiful turquoise la-
goon, a restful and serene refuge for the Indian
Ocean waves. A unique location for a unique
hotel: Beau Rivage. Staying at Beau Rivage is
the choice of a wise traveler, who appreciates
luxurious surroundings as well as the finer thing
of life. Beau Rivage is the group’s flagship hotel,
with its chic and unpretentious atmosphere, ele-
gant colonial architecture, innovated design,
specialties and culinary delights, and a decora-
tion and style adapted to suit all its guests’
tastes and needs.
Beau Rivage offers 174 suites in 6 categories,
all with sea view, and 12 villas.
As part of its re-branding, atelier EPJ defined the
mix of F&B concepts - the resort will offer qual-
ity and inspired food & beverage experiences and
services through a spectrum of foodservice out-
lets that customers across all target groups can
relate to and are enticed to sample.
Also, atelier EPJ developed corporate F&B phi-
losophy guidelines for LUX* Resorts in alignment
with the company’s re-branding strategy.
LUX* RESORTS
LUX* BELLE MARE
PROJECT DATA:
Work Scope: F&B Concept Design &
Design Development
F&B Philosophy Guidelines
Interior Design: Kelly Hoppen
Kitchen Design: SHW-CKRC
F&B venues: All Day Dining & Kitchen
Beach Restaurant
Asian Restaurant
Resort’s Bar
Coffee Bar

Housed in chic Arabian architecture with contemporary
interiors, the Jetty Lounge is not a restaurant as such but
an elegant beachside bar. Beverages and wines are com-
plemented by a selection of light snacks such as mezzeh,
quiches, Spanish ham and cheeses as well as dips and
Asian-inspired platters. The mood is laid back, with sophis-
ticated chill out lounge music. An ideal place to wind down
during sunset or after work and a great place to enjoy pre-
or post-dinner drinks. Watch beach-goers and boats on
Palm Bay by day, and admire Dubai’s stunning skyline by
night.
PROJECT DATA:
Work Scope: F&B Concept Design &
Design Development,
Project Management
Interior Design: WA International
Kitchen Design: TSSC
Indoor capacity: 63 seats
Oudoor capacity: 118 seats
One&Only Royal Mirage
JETTY LOUNGE

Saadiyat Beach Marina Village is envisioned
to be the premier shopping and entertainment
destination for the first phase of Saadiyat
Beach. Saadiyat Beach is being developed as
a first class island resort-community that will
soon host several beach front hotels, apart-
ments, attached and detached luxury villas
weaved throughout.
Located in the heart of Saadiyat Beach Apart-
ments, the development will feature a 150
berth marina offering first class berthing facili-
ties for vessels between 10 and 25 metres.
A community centre, post office, nursery,
medical centre and grocery store will provide
basic necessities to the residents of the Saadi-
yat Beach District. The project will serve as
their premier community destination for this
area.
Retail and food & beverage facilities, including
a yacht club that overlooks the marina.
Our proposal for Saadiyat Beach Marina Vil-
lage was to offer an opportunity to select from
a multitude of unique and ethnically varied
offerings that also span vertically from con-
venience/quick serve options to vibrant casual
dining outlets and more sophisticated, yet fun
entertainment venues.
First visitors will be welcomed when it opens
in the first quarter of 2013.
SAADIYAT BEACH MARINA VILLAGE
PROJECT DATA:
Work Scope: F&B Concept Statement
Developer: TDIC
Design Architect: JZMK Partners
Site Area: 98,020 sqm
Marina: 150 berths, vessels be-
tween 10 and 25 m.
Accommodation: approx. 69 apartments
TDIC

SAADIYAT ISLAND CULTURAL DISTRICT
Saadiyat is a natural island located 500 meters off the
coast of Abu Dhabi
Occupying 27 square kilometers, the entire project is due
for completion by 2020 and is created around an environ-
mentally sensitive philosophy with a special low-density
master plan. A premier island destination as well as a
modern, integrated residential community, Saadiyat will
eventually be home to an estimated 160,000 residents
with a full complement of leisure and tourism facilities, as
well as civic and cultural institutions.
Alive with inspiration, the Cultural District will be a shin-
ing light on the international arts and culture horizon.
With its blend of global art and stunning architectural
icons, Saadiyat Cultural District will fuel the imagination,
foster interaction, and encourage people of all back-
grounds to embrace a common bond of creativity. Indeed,
it will be the only place in the world to house architecture
designed by five individual Pritzker Prize winners.
CULTURAL DISTRICT
 Land area: 2,430,000 m²
 Zayed National Museum
 Guggenheim Abu Dhabi
 Louvre Abu Dhabi
 Performing Arts Centre
 Boutique hotels
 Retail & commercial environment
Development Data:
Opening: 2014
LOUVRE ABU DHABI
Architect: Jean-Nouvel
F&B outlets: 5 outlets + BOH
F&B sqm estimate: 4,748 m2
GUGGENHEIM
Architect: Frank Gehry
F&B sqm estimate: 5,250 m2
ZAYED NATIONAL MUSEUM
Architect: Foster & Partners
F&B sqm estimate: 7, 666m2
currently under development

DUBAI, U.A.E.
PROJECT DATA:
Opened: 18 September 2008
Interior design: Studio Glitt
Kitchen consultant: Humble Arnold Associates
Dining capacity: 162 seats
Lounge & Bar capacity: 189 seats
Restaurant sqm: 1,185m2
Kitchen sqm: 218m2
zuma is located in the Dubai International Financial
Center at the heart of the city, surrounded by the iconic
Emirates Towers and the world’s tallest building, the
Burj Khalifa. Following the Japanese izakaya style of
dining, food is served to share. The dishes are steadily
brought to the table, creating an informal yet sophisti-
cated style of eating and drinking with a contemporary
twist.
An essential component of Zuma is its surroundings,
which are inspired by the 4 elements of Earth, Fire,
Water and Air. The restaurant showcases hand-carved
granite counters, salvaged rusted-steel walls and a
spectacular bamboo sculpture.
Rainer Becker is the German chef behind two of
London’s most stylish and acclaimed Japanese res-
taurants: über-chic contemporary Japanese restau-
rant and celebrity hotspot Zuma, and the more mid
-market Roka.
He now has branches in Hong Kong, Istanbul,
Miami, Bangkok and Dubai.

LA PETITE MAISON
PROJECT DATA:
Opening: October 2010
Interior design: David D’Almada
Kitchen consultant: TSSC
Bar capacity: 24 seats
Dining & Kitchen sqm: 380 m2
The home of Cuisine Nicoise, whose
origins lie in old Genoese cooking, is
the old town of Nice where French
Mediterranean cuisine has blended and
evolved with the influences of Ligurian
Italy across the border. Local produce,
notably artichokes, courgettes, lemons,
olives, tomatoes, peppers and girolles
are used generously with sea food,
meat and fresh pasta to produce a style
that’s light and healthy. Oil obtained from olives groves on the
hills of the Alpes Maritimes behind Nice and extending into
Liguria is used throughout.
DUBAI, U.A.E.

One&Only The Palm
Located on the peninsula of one of the world’s most spec-
tacular landscapes, Palm Dubai, One&Only The Palm of-
fers an exclusive and secluded enclave of impeccable
style. Amidst lush manicured gardens, fountains and
pools along the sparkling shore, guests can enjoy the
beauty of the resort.
On the horizon, view the wonder and excitement of the
New Dubai Skyline. Only a short journey by private water
taxi or limousine, One&Only The Palm will be an oasis of
stylish energy and tranquility designed o elevate the
senses.
ACCOMMODATION
91 keys and 4 villas
Premiere Rooms (65m2
) 44
Double Double (80m2
) 19
Disabled Access (85m2
) 1
Junior Suites (100m2
) 18
Executive Suites (130m2
) 8
Grand Palm Suite (250m2
) 1
2 Bedroom Beach Villas (325m2
) 3
3 Bedroom Beach Villa (425m2
) 1
LEISURE FACILITIES
Spa (1,200m2
)
Fitness (120m2
)
Swimming Pool (850m2
)
6 Private fully air-conditioned cabanas
with ensuite bathroom
Development Data:
Opened: 10 October 2010
Architect of record: DSA International
Interior Design: WA International
Landscape: 40North
Project Management: Mirage Mille Leisure &
Development
Kitchen Consultant: SHW-CKRC Dubai
Culinary Consultant: Yannick Alléno
Bar Consultant: Fling International
Spa Consultant: ESPA International
DINING & ENTERTAINMENT
Restaurants & Bars Covers Cuisine
ZEST 215 European/Asian/Middle Eastern
STAY by
Yannick Alléno 143 Contemporary French cuisine
101 225 Spanish inspired cuisine
The Lobby 122 Lobby lounge & bar
One&Only The Palm
West Crescent, Palm Jumeirah
Dubai, United Arab Emirates
Telephone: +971 4 440 10 10
Facsimile: +971 4 440 10 11
oneandonlythepalm.com

One&Only The Palm
101
Dubai’s latest hip and chic dining lounge venue
is located by the resort’s private marina. It offers
either a selection of light Tapas or a menu of
Mediterranean style dishes complemented by an
open bar featuring a resident DJ on most eve-
nings.
Sweeping panoramic views of Dubai skyline be-
yond, the striking 101 dining lounge with al-
fresco seating opens onto a fashionable over-
water chill-out lounge with seaside tables and
bar. Guests can enjoy a selection of light Medi-
terranean fare; from tapas and large fresh salads
to seafood. With an energised vibe moving from
day into night, this ultra-chic indoor-outdoor
venue is situated within the resort’s private ma-
rina, enabling guests’ entry by private boat.
PROJECT DATA:
Interior design: WAI
Kitchen consultant: SHW-CKRC dubai
Culinary Consultant: Yannick Alléno
Bar consultant: Fling International
Seating capacity: 225 seats
(indoor +outdoor)
Restaurant sqm: 480m2
Kitchen sqm: 235m2

One&Only The Palm
STAY by Yannick Alléno
PROJECT DATA:
Interior design: WAI
Kitchen consultant: SHW-CKRC dubai
Seating capacity: 143 seats (indoor +outdoor)
(indoor sqm)
Kitchen sqm: 185m2
Open for dinner, STAY by Yannick Alléno provides fine-
dining experience within a comfortable yet stylish environ-
ment. Alléno surprises guests with signature dishes show-
casing traditional cooking methods reinterpreted in contem-
porary fashion. Different seating arrangements such as Con-
versation and Sharing tables as well as a unique Pastry Li-
brary concept are key to the restaurant’s DNA and provide
an element of surprise, inviting guests to discover simple,
great tasting food and unique sharing experiences while
high timber walls and vaulted ceilings with black crystal
chandeliers produce an atmosphere of refined elegance for
romance and special occasions.
Restaurant floor plan
Kitchen floor plan
With over 25 years of passionate
and rigorous creations, Yannick
Alléno is a true visionary who sur-
prises and delights the world of fine
gastronomy.
His inspired and exclusive cuisine
at Le Meurice, in Paris has brought
him the prestigious award of three
Michelin stars in 2007.

One&Only Cape Town
Development Data:
Opened: 3 April 2009
Architect: Dennis Fabian & Berman
Interior Design: Tihany Design
Landscape: Bensley Design Studio
Kitchen Consultant: CKRC and GWP
Project Management: SIP Project Managers
maze by Gordon Ramsay 196 French & South African Tapas
Nobu 104 Modern Japanese
Isola 66 Mediterranean & South African
Vista 121 Lobby Lounge & Bar
One&Only Cape Town is an oasis of elegance amidst the
vibrant playground of one of the world’s most fascinating
cities.
A destination unto itself with captivating views of Table
Mountain, the chic design and contemporary African flair
of this urban resort finds a natural home in the heart of
Cape town.
The resort’s seven-story Marina Rise features 91 spacious
rooms and suites—its crescent-shaped architecture cre-
ated so all guestroom and suites enjoy either uninhibited
views of the picturesque harbourside or iconic Table
Mountain. Two lushly landscaped private islands at the
center of the water front feature 40 Island suites and a
tranquil spa.
ACCOMMODATION
131 rooms and suites
MARINA RISE
Marina Rooms (63m2
) 78
Marina Suite (123m2
) 4
Marina Grand Suite (155m2
) 7
Table Mountain Suite (316m2
) 1
Presidential Suite (383m2
) 1
ISLAND
Island Junior Suite (73m2
) 32
Island Suite (115m2
) 4
Island Grand Suite (254m2
) 4
LEISURE FACILITIES
One&Only spa
Fitness center
Island pool
NEO boutique
KidsOnly club
One&Only Cape Town
Victoria & Alfred Waterfront, Cape Town, South Africa
Telephone: +27 21 431 5888
Facsimile: +27 21 431 5230
www.oneandonlyresorts.com

One&Only Cape Town
maze by GORDON RAMSAY
Dining area
Tapas counter
PROJECT DATA:
Interior design: Tihany Design
Kitchen consultant: CKRC
Chef consultant: Jason Atherton
Seating capacity: 196 seats (indoor + outdoor)
Main Kitchen sqm: 464m2
Modeled after its British namesake, maze fea-
tures a tasting menu using the beautiful fla-
vours of authentic South African ingredients -
seafood, meats and specialty South African
dishes. The 196 cover dining area features
an open kitchen, ideal for show grilling and
roasting. maze is open throughout the whole
day, offering breakfast, afternoon and evening dining
meals.
Also featured is a spectacular tri-level wine loft where
guests can discover a magnificent collection of over
5,000 bottles and 600 references, with particular em-
phasis given to prestigious vintages as well as up-and-
coming South African boutique wines. The mezzanine
tasting room offers an exceptional introduction to the
region’s vineyards, with almost 80 wines available by the
glass, including rare South African wines.
Gordon Ramsay has been awarded a total of 12
Michelin Stars.
Michelin-starred chef, Jason Atherton is one of Brit-
ain’s most innovative culinary talents.
maze breaks the formal traditions of French cuisine,
adopting Asian influences in tasting-size dishes.
Order individually or sample many dishes to create
an innovative dining experience.

One&Only Cape Town
NOBU
Dining area - lower ground
PROJECT DATA:
Interior design: Tihany Design
Kitchen consultant: GWP
Lounge capacity: 62 seats
Lounge sqm: 144m2
Dining sqm: 295m2
World-class master chef No-
buyuki ‘Nobu’ Matsuhisa
expands his eponymous em-
pire with the debut of his
first restaurant in Africa. His innovative blend of clas-
sically styled Japanese cuisine incorporates fresh
South African seafood and indigenous spices. The
upper level Nobu bar features the largest selection of
Sake in Africa, including plum wines, Japanese beers
and a selection of Sake and Shochu based cocktails.
A sweeping fan-like staircase leads to the 104 cover
dining area and sushi counter.
Lounge - upper ground
Nobuyuki Matsuhisa—known as “Nobu” - is the
acclaimed and highly influential chef proprietor of
Nobu, Matsuhisa and Ubon restaurants located
across three continents.
Michelin One Star each for Nobu Las Vegas, Nobu
London, and Nobu Berkeley Street London

One&Only Reethi Rah, Maldives
Development Data:
Opened: April 2005
Architect: Denniston Architects
Interior Design: Denniston Architects
Landscape: Bensley Design Studio
Kitchen Consultant: CKRC
Project Management: SIP Project Managers
Surrounded by the wonders of the crystal blue ocean, this
superb new all-villa resort offers an unrivalled level of
style, choice and personalised exploration. Sleek and
spectacular, with unprecedented privacy, One&Only Mal-
dives at Reethi Rah inspires extraordinary journeys for the
soul.
Set on one of the largest islands in North Male' Atoll,
adorned with endless white sand coves and turquoise
bays, all villas enjoy beautiful ocean views and direct ac-
cess to the lagoon. One&Only Maldives at Reethi Rah of-
fers the ultimate holiday experience to those seeking the
pinnacle of tropical luxury. Nowhere else in the Maldives
is there a resort with this much space and exclusivity.
ACCOMMODATION
130 villas
Beach Villa (135m2
) 54
Beach Villa with pool (165m2
) 27
Duplex Beach Villa (135m2
) 3
Duplex Beach Villa with pool (135m2 /
136m2
) 3
Water Villa (149m2
) 30
Grand Beach Villa with one bedroom (260m2
) 2
Grand Beach Villa with two bedrooms (322m2
) 3
Grand Water Villa with pool (241m2
) 2
LEISURE FACILITIES
Spa by ESPA - a total area of 9,500m2
Fitness center
Pool and beach - 6km of private coastline,
and 30m-long lap pool
Water sports
KidsOnly
Reethi Restaurant 224 International
Tapasake 98 Modern Japanese
Fanditha 76 Middle Eastern
Rah Bar 114 Bar
One&Only Reethi Rah
North Male Atoll, Maldives
Telephone: +960 664 88 00
Facsimile: +960 664 88 22
www.oneandonlyresorts.com

One&Only Reethi Rah, Maldives
REETHI RESTAURANT
Entrance to one of dining areas
Main kitchen + In Villa Dining
PROJECT DATA:
Interior design: Denniston Architects
A temple of exquisite dining, the dramatic
design of Reethi Restaurant frames the
natural beauty all around and the stunning
cuisine, impeccable service and low-key
ambience within. An eclectic menu fuses
flavours from Asia Pacific and the Mediter-
ranean into a light, contemporary cuisine.
Floor-to-ceiling glass screens reveal
the ‘open-concept’ show kitchen, and a walk-in wine
room with an extensive collection doubles as a private dining
room for special events. Serving breakfast, lunch and dinner.
Floor plan

TAPASAKE
Compared to
two of Lon-
don’s top
Japanese res-
taurants, this over-water venue com-
bines incredible sunset views with
contemporary Japanese cuisine. For
the purist, deliveries from Tokyo and
Osaka coupled with the chef’s hand-
picked ingredients ensure sushi and
sashimi meet the highest standards.
Tapasake’s menu features superb fish
and seafood, fresh from the Indian
Ocean, transformed into modern Japa-
nese cuisine with a twist. In addition
to a selection of premium Sakes, the
wine list concentrates on the world's
best Rieslings, currently taking wine
critics by storm.
Dining floor plan
One&Only Reethi Rah
PROJECT DATA:
Interior design: Denniston
Architects
Bar consultant: Fling
International
Kitchen sqm: 162m2
(incl. sushi counter)
Kitchen floor plan
Bar and Dining
Terrace Dining

Development Data:
Opened: 24 September 2008
Concept Design Architect: Wimberly Allison Tong & Goo
Architect of Record: NORR
Interior Design: Wilson & Associates
Hughes Design Associates
Landscape: EDSA
F&B Interior Design: Wilson & Associates
Tihany Design
Jefferey Beers International
Rockwell
Kitchen Consultant: Humble Arnold Associates
GWP
Ossiano 128 Signature seafood
Levantine 242 Middle Eastern
Nobu 184 Modern Japanese
Rostang 276 French Brasserie
Seafire 254 Steakhouse
Ronda Locatelli 263 Italian
Nasimi 276 Asian European
Kaleidosclope 498 Buffet
Saffron 510 Buffet
The Edge 136 Light Snacks
The Shore 136 Light Snacks
Shark Bites 793 Quick Eats
Barracudas 797 Quick Eats
Barazura 88 Lobby Bar
Plato's 88 Lobby Lounge
Sanctuary 444 Night Club
Imerial Club 203 Club Lounge
Atlantis The Palm
The Crescent Road, Palm Jumeirah, Dubai, U.A.E.
Telephone: +971 4 426 0000
www.atlantisthepalm.com
QUICK FACT SHEET
46 hectare site with 17 hectares of water themed amusement
at AQUAVENTURE
ROYAL TOWERS ACCOMMODATION
1,539 guest rooms and suites
Deluxe & Atlantis rooms 1,228
Imperial club rooms 145 incl. 22 suites
Executive suites 42
Terrace suites 82
Regal suites 35
Poseidon & Neptune suite 2
Presidential suites 2
Royal suites 2
Bridge suite 1
WATER EXPERIENCES
AQUAVENTURE
Over 18 million liters of water, consisting of rides with cascades, tidal
waves and rapids, and the Ziggurat temple reaching over 30 meters
and featuring 7 water slides.
THE AMBASSADOR LAGOON
11 million liter marine habitat and underwater exhibit
THE LOST CHAMBERS
Bringing the myth of Atlantis to life through a maze of underground
tunnels offering under water views into the boulevards of the ruins of
Atlantis
DOLPHIN BAY
4.5 hectare state-of-the-art dolphin education and conversation center
with 3 lagoons
THE AVENUES
A sophisticated retail promenade also home to a night club and spe-
cialty restaurants
KIDS & TEENS
Kids Club for 3 to 12 years
Club Rush for teenagers and pre-teens
SPA & FITNESS CENTER

PROJECT DATA:
Interior design: Wilson
Associates
Kitchen design: Humble Arnold
Associates
Kitchen sqm: 915m2
(kitchen + support kitchen)
CONFERENCE CENTER
SupportKitchenfloorplan
Kitchen floor plan
The Atlantis Conference Center
comprises 5,600 square metres of
floor-space. The Atlantis Ballroom,
with seating capacity for more than
2000 persons, is a flexible and
highly adaptable space divisible
into 5 separate areas. Two junior
ballrooms, two boardrooms, a ma-
jilis area and a generous pre-
function area provide ideal spaces
for either small groups or break-out
areas for larger conventions.
Divisible by 3
ATLANTIS BALLROOM COMPLETE A B CDE C D E
DIMENSIONS
Aarea (sqm) 2100 601 797 601 200 200 200
length (m) 36.9 36.9 36.9 36.9 12.3 12.3 12.3
Width (m) 56.9 16.3 21.6 16.3 16.3 16.3 16.3
Height (m) 8.75 8.75 8.75 8.75 8.75 8.75 8.75
CAPACITIES
Reception 2500 675 975 675 240 240 240
Set Dining 1500 390 840 390 130 130 130
Buffet 1200 305 440 305 100 100 100
Theatre 2050 450 600 450 150 150 150
Classroom 1050 300 450 300 80 80 80
Boardroom 360 100 160 100 30 30 30
U Shape 400 120 180 120 40 40 40

NOBU
Dining
Floor plan
PROJECT DATA:
Interior design: Rockwell
Kitchen design: GWP
Kitchen sqm: 329m2
W o r l d -
r e n o w n e d
Chef Nobu
M a t s u h i s a
continues to redefine Japanese
cuisine in a contemporary space that
mixes traditional and modern Japa-
nese elements. Nobu Atlantis blazes
a new trail for the acclaimed chef,
infusing his cutting-edge Japanese
style with Arabian influences to cre-
ate a distinctly urban experience.
Incorporating Nobu’s signature
dishes, as well as new surprises, the
menu is complemented by a sushi
bar and a wood burning. oven.
Nobuyuki Matsuhisa—known as “Nobu” - is the
acclaimed and highly influential chef proprietor
of Nobu, Matsuhisa and Ubon restaurants lo-
cated across three continents.
Michelin One Star each for Nobu Las Vegas,
Nobu London, and Nobu Berkeley Street London

PROJECT DATA:
Interior design: Jefferey Beers
Kitchen design: Humble Arnold
Associates
Kitchen sqm: 270m2
Pizza oven and counter seating
RONDA LOCATELLI
Dining floor plan
At Ronda Locatelli, Giorgio
Locatelli creates a rustic,
warm and inviting restau-
rant blending the charm of
the Italian countryside with
the modernity of Dubai.
Sophisticated trattoria-style cooking using
the freshest of ingredients and is served
family style, from brick-oven pizzas and
antipasto to delicate pastas. The bar serves
favourite Italian cocktails such as Bellinis,
Campari, Proseccos, as well as a wide vari-
ety of Italian wines, and a large selection of
special Italian liqueurs.
Giorgio Locatelli is considered by many to be one of
the best Italian chefs in the UK. At Locanda Locatelli,
Giorgio serves traditional Italian dishes, emphasizing
the quality and freshness of the produce, as well as
adding his own personal creative touch. That, together
with a friendly service and a relaxed atmosphere, has
made Locanda Locatelli one of the most sought-after
restaurants in London. Locanda Locatelli was awarded
a Michelin star in 2003 (Giorgio’s second), which he
still retains today.

Dining
Two star Michelin Chef Michel Rostang
brings Paris to Dubai in this traditional
French brasserie with a modern twist. A
traditional patisserie serves fresh home-
baked pastries and breads throughout the day. A raw bar
adjacent to the kitchen offers a lavish presentation of fresh
seafood, and the bar offers classic French drinks, such as
Pastis, amongst others. French national beers are served on
tap, complemented by a selection of Belgian bottled beers.
ROSTANG, THE FRENCH BRASSERIE
PROJECT DATA:
Kitchen design: Humble Arnold Associates
Kitchen sqm: 328m2
In an utterly charming atmosphere, Michel Rostang cele-
brates 30 years of inspiration, taste and passion for fine
dining. Constantly in pursuit of perfection, his cuisine is a
reflection of his personality: simple and generous. Anyone
who has visited his restaurant knows that his pairings of
classical and modern flavours are indeed the epitome of
perfection.

From the founder
of Buddha Bar
comes this modern baroque nightclub,
including a dance club, lounge area and
outdoor terrace. The club features a
dance floor surrounded by a suspended
catwalk, with the music brought to life
by the latest lighting technology. The
more relaxed lounge opens up to an
outdoor terrace with a fountain sur-
rounded by Majlis tents and lounge
style seating.
Bar
SANCTUARY
PROJECT DATA:
Kitchen/Bar design: Humble Arnold
Associates
Standing capacity: 900 pax
Bar/Lounge sqm: 1,595m2
Pantry sqm: 217m2
Terrace
No one, from Paris to Los Angeles to New
York, has mastered the art of creating hip,
fun, upscale nightclubs better than Ray-
mond Visan. Born in Paris, Visan opened
the Barfly (1995) and Buddha Bar (1996)
in his native city, and then extended the
concept to the Buddha Bar in New York
(2002), using a more global approach.
“My goal was to create a restaurant/bar
where people can eat what they want and,
at the same time, get the impression that
they are spending the evening in a night-
club, even if they have to leave early to go
to work the next day,” explains Visan, who
hit the bull’s eye by mixing good food with
cool music in a cozy and comfortable at-
mosphere with dark, warm colours.

market surveys
Research is the basis for success. By
engaging Atelier EPJ to conduct a thorough
market survey and SWOT analysis of the
existing and future competition within the
defined project region, opportunities, market
niches and benchmark service standards can
be defined that ultimately lead to a product
vision that will attract the desired target
market and create a loyal customer base.
Atelier EPJ’s SWOT analysis will extensively
define weaknesses of the local competition
specifically with regards to design and layout
so that steps can be taken to avoid repetition
of underdeveloped opportunities in a green
field site.
Following a kick-off meeting with the client
and the development team, Atelier EPJ will
undertake the following steps:
• Conduct local and regional market
research to catalogue the existing and
potential future competition in relation to
their popularity, location, variety and type of
F&B offerings, price point, ease of access
and service standards.
• Review any available existing market
research pertaining to food & beverage,
demographics, spending power, lifestyle
preferences, wants and needs of the target
groups within the project catchment.
• Study all available project information as
provided by the client and the project team.
• Prepare a SWOT analysis in relation to the
current competition, extensively focusing on
best practices and weaknesses – both in
word and image
• Identify and benchmark opportunities for
USPs.
• Summarize the research observations and
findings in a comprehensive market survey
report including the formalization of a f&b
concept vision that outlines number, style,
type, size and interior mood of outlets and
alfresco elements required including
envisioned price point, trading hours, service
standards and menu moods.
Consideration will be given to prevailing
regulations pertaining smoking, restricted
food groups and licensing of liqueur.
The scope of works will be completed by a
presentation of the market survey report to
the client.
THE RESULT
The findings of the Market survey will allow
the Development Team to formulate, in
association with Atelier EPJ a series of
actions that will form the basis for the F&B
strategy for the project.
“sustainability is
rooted in
exploration”

food & beverage
concept statements
With a comprehensive, well researched
Market survey that outlines market
opportunities, wants and needs of the
catchment target group in place and
established parameters of the client’s long
term commercial goals established, the
process of F&B concept definition can begin.
PHASE ONE – 50% CONCEPT STATEMENT
Atelier EPJ approaches the concept definition
phase in two phases. Phase one will be the
compilation of a largely visual interim report
(50% concept statement report) – based on
the findings of the market survey - that
demonstrates the intended F&B concept
strategy in regards to:
• F&B outlet mix
• Outlet locations and accessibility issues if
applicable
• Key ambience and design elements per
outlet
• Visuals of the menu philosophy per outlet
• Iconic restaurateur or Celebrity chef
recommendations if and where applicable
• Desired seat count per outlet
• Reviewed price points, potential footfall
Atelier EPJ’s 50% concept statement
report will have the format of a presentation
for review and discussion with the client to
jointly establish the final direction for the
project’s F&B strategy. Typically Atelier EPJ
will workshop the interim report with the
client, collect feedback of the development
team to proceed to stage two, the
preparation of the final F&B concept
statement (100% concept statement report).
RED FLAG REPORT
In a scenario where architectural or even
interior designs have already been
established, Atelier EPJ will meet with the
development team to understand the
underlying design philosophy and conduct an
in-depth review of the existing design
information.
The result of the review will be a ‘Red Flag’
report document in word and, where
applicable, image outlining but not limited to
design issues in regards to product, staff,
service or guest flow, accessibility, waste
handling and space allocations.
Atelier EPJ will workshop the ‘Red Flag’
report with the development team with a view
to assess and agree a strategy to amend the
existing design to best suit the F&B concept
intent.
“the process of
creation
requires a
clearly defined
vision”

food & beverage
concept statements
continued
PHASE TWO – 100% CONCEPT STATEMENT
Following client sign-off of the 50% concept
report Atelier EPJ will further refine and
where necessary amend the interim proposal
and develop the document into a detailed
Food & Beverage Concept Statement in word
and image including:
• Executive Summary
• Positioning Statement
• F&B Outlet Mix Summary
• Detailed written concept statement per
outlet
• Written Design & Style Statement per
outlet
• Indoor and alfresco ambience mood boards
• Seating Capacity, Seating Breakdown and
potential Turnover
• Preliminary foodservice equipment listing
• Recommended Trading Hours
• Food & Beverage Served
• Food & Beverage Mood boards
• Price Point and potential USPs, special
offerings
• Observations on regulatory limitations
(smoking, dancing, liqueur, accessibility for
minors)
• Service Style (counter cash & carry, self
service buffet, semi self service, waiter
served)
• Where applicable, recommendations for
high-level tenants, iconic restaurateurs or
celebrity chefs
During Phase two Atelier EPJ will also attend
an agreed number of concept design
workshops with the development team to
align architectural, interior and technical
considerations with the overall F&B vision of
the project. The design workshops will lead to
the compilation of coordinated concept
design drawings including back-of-house area
blocking diagrams.
The F&B concept definition phase concludes
with a presentation of coordinated concept
design drawings to the client.
THE RESULT
Upon completion of the F&B Concept
Definition Phase the client and the
development team will have a clear
understanding of the project-wide F&B vision
and strategy that will enable effective detailed
design coordination across all planning
disciplines.

“programming
the concept
DNA”
facilitate schematic
and detailed design
Once client approval of the Food & Beverage
Concept Statement has been obtained,
Atelier EPJ will proceed to work in close
cooperation with the project team to develop
the outlet concepts into fully comprehensive
design packages. Atelier EPJ will attend
project progress meetings as reasonably
required by the development team and
actively workshop with all related trades to
achieve a well-balanced result that conforms
with the conceptual identity and design intent.
Depending on the scale and nature of the
project, the Schematic and Detailed Design
Phase may take several months to complete.
During the process Atelier EPJ will produce
monthly F&B design progress reports
documenting:
• Detailed benchmarking of the outlets to
provide guidance for the interior designer
• Finalized seating arrangements for all
outlets
• Clear definition of service and guest
circulation flows
• Back-of-House design progress drawings
developed in association with the foodservice
design consultant and related trades
• Detailed foodservice equipment listings
developed in association with the foodservice
design consultant
• Diagram mapping POS, IT and telephony
requirements per outlet
• Red Flag items that will require rectification
to achieve design intent, efficiency and
functionality
Throughout the Schematic and Detailed
Design phase, Atelier EPJ will review
architectural interfaces and interior finishes
as and when the information becomes
available.
On an operational interface level Atelier EPJ
will provide guidance on staff uniform design,
menu printing guidelines and table top
elements to provide the base for all tangible
concept elements to seamlessly weave into
the conceptual fabric of each outlet.
If required, Atelier EPJ will work closely with a
client-appointed branding or marketing
agency to develop unique outlet identities and
venue names.
The Detailed Design Phase shall be
completed by a final presentation of the fully
coordinated Food & Beverage design
packages by all relevant trades to the client.
THE RESULT
A successfully completed F&B design
development process will result in design
packages that will optimally reflect the F&B
vision and strategy and at the same time
ensure that foodservice elements are built
economically without sacrificing efficiency and
functionality.

bid, procurement &
construction support
Whilst going through the processes of
bidding, procurement and construction a
project typically runs into a series of
obstacles that often lead to a re-
interpretation of the original conceptual and
design intent. During this vital stage, based
on many years of F&B development and
construction experience in the region, Atelier
EPJ will thoroughly interact with the
development team to ensure that the project
remains true to the overall Food & Beverage
vision, whilst conforming with the client’s
commercial goals.
To that extend Atelier EPJ will attend project
progress meetings as required and during
the construction phase will conduct an
agreed number of site visits. Atelier EPJ will
regularly convey it’s findings in the form of
monthly progress reports to the client and
outline red-flag items that require urgent
resolution.
During this phase Atelier EPJ specifically will:
• Assist the foodservice consultant with the
evaluation of catering equipment tenders – a
process that is crucial to achieve a best-
functionality-for-money solution that will allow
an efficient running of the back of house
areas through the operational lifeline of the
project.
• In association with the client-appointed
procurement agent conduct regular reviews
of the FF&E procurement and production
process and report on issues that affect
quality, design and budgetary deviations.
• In association with the interior design
consultant inspect contractor’s shop-
drawings to identify design misinterpretations
prior to construction or fabrication of
structural or interior elements.
Once an operator for the development has
come on board, Atelier EPJ will work closely
with it’s representatives to condition the
project for a smooth handover and prepare
for a structured approach to opening for
business. Throughout the complex phases of
this stage, Atelier EPJ will respond to client
and operator queries and strive for
successful integration of requests.
Atelier EPJ’s interaction with the operator
will include:
• Assistance in establishing training
requirements and pre-opening training plans
• Recommendation of specialist operations
consultants if required (e.g. bar trainers,
barista trainers, wine specialists, catering
specialists, temporary opening support)
• Recommendation of specialist suppliers
where required
• Definition of the opening strategy and
critical path
• Assistance in finalizing outlet SOPs and
operating manuals per outlet
THE RESULT
By appointing Atelier EPJ the client will
dramatically reduce the risk of either loosing
much of a projects initial vision or overshoot
established project budgets during this
intensely challenging development phase. The
project will also reach a much improved
condition for a smooth hand-over to the
operator.
“balancing
technical,
structural and
aesthetic
considerations
with commercial
goals - without loss
of conceptual
intent”

“morphing
the vision
into
reality”
pre-opening and
opening support
The final weeks prior to opening to the public
are crucial to the successful launch of a
project and typically form the most intense
stage in the realization of a project. During
the Pre-Opening and Opening period Atelier
EPJ will establish a permanent site presence
to work closely with the development team
and the operator to facilitate a smooth hand-
over and effective implementation of SOPs,
attend to emergencies and operational
issues as they arise.
Atelier EPJ’s scope during this phase will
include:
• Witnessing testing, commissioning and
hand-over of all food & beverage elements
from the contractors to the operator
• Final snagging of all food & beverage areas
as part of the handover to the operator
• Monitoring delivery and placement of FF&E
in association with the client-0appointed
procurement agent
• Attend regular operations meetings and
act on operator’s requests
• Attend food & beverage testing sessions
and coach the operations team to achieve
established standards of presentation, taste
and texture and ensure that the team is
ready for opening
• Support the operator in preparing and
executing opening events
In-depth and detailed planning will be the
base for a successful product launch. With
Atelier EPJ’s team’s extensive experience in
opening and operating in the region the team
will add invaluable input in timely indentifying
shortfalls, circumvent bottlenecks and quickly
react to crisis scenarios.
THE RESULT
A smoother hand-over to the operator and
correctly implemented service and quality
standards across all food & beverage areas.
The product launch will be at a significantly
lower risk to run into costly delays and
consequently will be in a better position to
meet the client’s commercial targets.

“tuning the
engine
for best
performance”
operations reviews
A practical exercise in checking that each
food & beverage component has settled well,
operational issues have been addressed, pre-
determined service standards are
consistently adhered to and sales
opportunities are maximized.
Atelier EPJ will typically conduct the review
about 2 months post opening and produce a
report in word and image consisting of a
series of action points touching on design,
product delivery, customer service and
product conceptual issues for the operations
management to rectify in order to maximize
operational and financial performance.
THE RESULT
An industry-leading Food & Beverage
operation that will set the standard in
product delivery, consistency and guest
satisfaction, consequently leading to
exceptional profitability.

provision of
celebrity chefs and
iconic restaurateurs
Over the years the partners of Atelier EPJ
have established relationships and worked
closely with some of the industry’s leading
Chefs and Restaurateurs - Alain Ducasse,
Charlie Trotter, Yannick Alleno, Vineet Bhatia,
Bobby Flay, Jason Atherton, Nobu, Santi
Santamaria, Giorgio Locatelli, Michel Rostang,
Gordon Ramsey, Marcus Wareing, Jean-
Georges Vongerichten, Rainer Becker and
Raymond Visan.
Today Atelier EPJ benefits from an
established international network of industry
contacts that gives the company the
credibility and access to successfully
negotiate the placement of Celebrity Chefs or
Iconic Restaurateurs on a client’s behalf.
Typically and subject to confirmation of an
appointment, Atelier EPJ will also in close
association with the Chef or Restaurateur
conceptualize the desired outlet identity.
THE RESULT
A high-profile development associated with an
internationally acclaimed restaurant or
culinary brand will instantly gain in market
exposure and considerably improve it’s
brand image with a guarantee of industry
leading quality delivery. Depending on the type
of brand outlet profitability can reach
unprecedented levels.
“The industry’s
most valuable
names
performing on
your home
stage”

f&b retail mix
definition
A food and beverage mix based on a market
driven strategy that meets the demographic
and spend profile of the catchment,
combined with an effective implementation
that delivers a well designed and highly
appealing destination is paramount to the
sustainability of any retail precinct project.
Atelier EPJ’s industry experience covers the
development of retail food solutions for
shopping centers, mixed use developments,
water parks and community centers. The
vision always remains to create vibrancy and
diversity of mix within the retail offer, thus
maximizing sales opportunity and asset value.
Key intentions are to integrate the following
elements:
• Best-practice operators
• Contemporary Mix of food & beverage
choices
• High value retail food premises
• Interactive and vibrant food and beverage
hub
• Balanced variety of food concepts per area
• Correct juxtaposition of F&B concepts with
non F&B retail elements
As part of the F&B retail mix master planning
and positioning stage Atelier EPJ will produce
a Retail Foodservice Concept Statement
including:
• A clearly defined positioning statement that
considers the needs and wants and
aspirations of the catchment
• Outline key points of difference from
regional competitors
• Considerations on the latest industry
trends and their incorporation into the
project vision
• Summary of proposed volume of food and
beverage outlets
 Identify and propose best-fit, best-
practice operators
• Concept and style statement per outlet
including a description of unique design
elements
• Service Standards (table, counter, self-
service, semi-self service, crockery vs.
disposables etc.)
• Outlet location and observations on
accessibility
• Proposed Trading Hours
• Seating ratios, styles, layouts, alfresco
elements, required back-of-house area
• Price Point and USPs
• Observations on regulatory restrictions
(e.g. smoking, alcohol, limitation of food
groups)
Throughout the process of establishing the
food and beverage retail mix, Atelier EPJ will
liaise and coordinate with the development
team and attend progress meetings as
reasonably required.
Atelier EPJ has a thorough understanding of
regional and international retail trends, local
and international best practice operators
along with emerging brands. By assessing
pre-qualifying concepts and brand in relation
to the target market, the best possible food
and beverage mix can be determined.
THE RESULT
The development team will have a clear
understanding of the intended future
direction for the precincts food and beverage
mix, volume and style. Atelier EPJ’s
Foodservice concept statement will facilitate
accurate and efficient space planning and
allow the leasing and design teams to
progress through the next stages with a
clear vision of the intended concept delivery.
“High-level
tenant
recommendations
for the retail
industry”

restaurant
feasibility studies
The partners of Atelier EPJ have been
developing and operating flagship food and
beverage operations in Dubai since 1999
(One&Only Royal Mirage, One&Only Arabian
Court and Residences, Atlantis The Palm,
Zuma Restaurant, One&Only The Palm) and
thus have first-hand insight and access to
financial performance benchmarks typical for
the region.
A feasibility study compiled by Atelier EPJ will
give a client detailed projections of the
potential performance of a project over a
three year period, based on correctly
sourced operating costs and potential
average spends.
Atelier EPJ’s Feasibility Study document will
include:
• A comprehensive executive summary on
the restaurant project
• A detailed description of the product
• Market Observations in relation to current
and future trends, the existing and future
competitive set, target groups with their
wants, needs and aspirations and a proposed
marketing strategy
• Identification of potential risks and their
mitigation
• Observations on ownership, management
and operating structure
The Feasibility Study’s financial projections
will include:
• Projected spend per cover, per profit
center
• 3-year revenue forecast
• 3-year P&L forecast
• Detailed manning guide & payroll
assumptions
• Pre-Opening Budget
THE RESULT
The Feasibility Study will give the client a clear
understanding of the underlying financial risks
and opportunities of an intended restaurant
project and will be the a guideline for the
definition of financial milestones through the
project realization phases as well as a
strategic measurement tool to evaluate
development and operational performance.
“Only
what gets
measured
will be
achieved”

“Correct style,
quantity and
price –
delivered
on time”
os&e procurement
assistance
The successful launch of a food and beverage
venue not only relies on a spirited
conceptualization, interior design and
impeccable finish but to a large extend also
on the correct selection of operating
equipment and accessories to support the
concept intent whilst ensuring an efficient
running of the day to day operation. Poorly
selected operating equipment will directly
impact the guest experience but more so can
have a significant impact on the financial
performance of an operation.
Focus on style and quality of materials must
go hand in hand with superior durability, ease
of handling and material properties. The
development of hospitality operating
equipment is a world-wide industry with
industrial designs constantly undergoing
updates and innovation driving constant
change.
Atelier EPJ remains updated on the latest
trends, new product releases and cutting-
edge innovative designs by maintaining close
contact with leading production houses,
suppliers and agents around the globe.
Typically OS&E Procurement Assistance is
staged in two phases as follows:
PHASE ONE—Concept & Budget Schedule
During this defining stage Atelier EPJ will:
• Establish the OS&E style best suited to
support the conceptual intent of a venue
• Prepare table top mood boards per outlet
for client review and approval
• Research bespoke fabrication if applicable
• Source samples
• Conduct table top presentations for client
consideration, input and approval
• Prepare a detailed OS&E budget schedule
in word and image including item
specifications, supplier details and cost
estimates per item.
PHASE TWO
Supervision of Procurement Execution
Throughout phase two Atelier EPJ will work in
close association with the client-appointed
procurement agent to ensure that
established quality specifications, correct
quantities and budget confirmation is
achieved. Atelier EPJ, through the
procurement agent, will establish a delivery
and shipping tracking schedule that will
document the status and estimated arrival
time of individual shipments to suit
operational requirements.
Finally Atelier EPJ will attend OS&E deliveries
together with the operator to verify item
specifications and provide direction on the
intended use if so required.
THE RESULT
Operating equipment that enhances the
outlet conceptual intent and functionality,
arriving on time, in the required quantity and
still meeting budgetary requirements.
Carefully selected operating equipment will
also improve financial results by significantly
reducing breakage and lower replacement
cost.

f&b operational briefs
A well-researched Food & Beverage
Operational Brief document provides the
base for the development team to initiate
correct architectural space planning, address
accessibility and flow issues and
accommodate MEP requirements. The
document will help to dramatically reduce
design changes after operator or tenant
appointment, typically resulting in costly
variation orders.
Under the Food & Beverage Operational Brief
scope Atelier EPJ will compile a
comprehensive written document that covers
all food & beverage elements and overlapping
disciplines across the project and depending
on the nature of the development (restaurant
complex, hotel, resort, mixed use
development, beach side retail, shopping
malls, etc.) will typically be structured as
follows:
Executive Summary
Description of Project Objectives
Market analysis describing visitor profile,
consumption behavior and preferences, local
customs and special events requirements
Project Overview
Location and Architecture
Description of differentiators and USPs
Security considerations if applicable
Locistics
Restaurant & Bar Elements
Number, type, size, seating capacity and
alfresco elements required
Recreational F&B if required (e.g. Pool Bar,
Spa Bar etc.)
Recommendations on iconic restaurateurs or
celebrity chefs if required
Recommended location of outlets
BOH production facilities
Storage requirements
Observations on waste generation, flow,
storage and egress
Banqueting & Catering elements
Size and basic specifications of ball- and
meeting rooms
Supporting BOH – production facilities and
storage
Recreational & Support Elements where
applicable
Pool Bar
Beach Service elements
Housekeeping and butler pantries
Kids club F&B facilities
Florist pantry
Suite pantries
Back-Of-House facilities
Goods Receiving
Storage requirements
Waste Handling
Commissary Kitchens
Main Production elements
Satellite kitchens
F&B Office requirements
Minimum requirements for BOH finishes
Staff Areas & Issues
Number of F&B employees
Staff dining and recreational facilities
Staff housing considerations
Uniform handling
Staff changing facilities
Controls
Space Requirements
Tabulated worksheet listing area
requirements in m2 per space type and
designation
Depending on the status of the project and
subject to the scope of works as defined by
the client the brief document may include
preliminary conceptual and technical
elements per outlet:
• Concept summary
• Operating Hours
• Service Style
• Menu Philosophy
• Design & Style
• Indicative front-of-house layout
• Indicative foodservice equipment listing per
production area
• Indicative MEP requirements (gas,
electricity, ventilation, chilled water, hot
water, drainage, exhaust, grease traps)
THE RESULT
The Food & Beverage Operational Brief
provides the basis for effective and functional
architectural planning and gives guidance to
the structural and MEP engineering teams to
accurately calculate requirements within
their disciplines.
“Defining
operational
requirements,
flow principles
and space
programming”

company structure
elmar pichorner
partner
patrick john
partner
sakura maruyama
senior project manager
andrew mullins
bar consultant
christian gonthier
pastry & bakery
consultant
andreas arndt
architect & interior
designer

Atelier EPJ is a joint partnership
between Elmar Pichorner and
Patrick John, who have a
combined experience of 60 years in
the hotel and restaurant industry
internationally, both in operations
and project development in the UK,
Austria, Italy, Bermuda, Canada,
Puerto Rico, Singapore, China,
Indonesia, Mauritius, Egypt and
the UAE. It is this experience that
sets atelier epj apart and provides
the base for the company’s cutting
edge approach to food and
beverage development.
key personnel
& qualifications
Patrick John has been involved in the food
service industry for more than a generation
and as a qualified chef started his career in
the kitchens of the London Four Seasons 33
years ago. He later moved overseas to
Bermuda and then on to Hilton International
working in Toronto, Puerto Rico, Gatwick,
Cairo and Singapore.
In 1995 he joined Kerzner International in
Mauritius as Corporate Chef, overseeing
developments for the company in food and
beverage internationally.
He then transferred to Dubai in 2003 to
become Group Food & Beverage Director for
Kerzner International worldwide, looking after
all food and beverage concept and design
development for the group, as well as looking
after operations for all One & Only Resorts.
Turn-key food and beverage development and
implementation projects in the region include:
The Palace Dubai | 1999
One&Only Royal Mirage Arabian Court
& The Residence, Dubai | 2002
featuring Nobu, Giorgio Locatelli,
Santi Santamaria, Michel Rostang
Mazagan Beach Resort, Morocco | 2009
One&Only The Palm, Dubai | November
2010
In cooperation with Yannick Alleno
Other recent projects in the UAE:
Saadiyat Island Cultural District, Abu Dhabi
F&B Concept Overview and Review of
Museums F&B
Saadiyat Beach Marina Village, Abu Dhabi
F&B Concept Statement & Schematic Design
Elmar Pichorner holds a Bachelor of Arts in
hospitality management issued by renowned
Bad Hofgastein Hospitality Management
School in Austria and has accumulated 28
years experience in the hospitality and food
service industry.
After his graduation he soon ventured
overseas to China, Madeira, Indonesia,
Mauritius and finally Dubai collecting
profound Food & Beverage opening and
operations experience in front of house and
senior managerial positions.
After numerous years of operational
experience his career took him to join the
Kerzner International Development team in
2001, working with Patrick on a number of
prestigious projects around the world. Elmar
left Kerzner International in 2007 to launch
Zuma Dubai, a contemporary Japanese
Restaurant concept that quickly established
itself as one of Dubai’s premier restaurant
ventures.
Recent conceptual development and design
facilitation projects in the region include:
Mazagan Beach Resort, Morocco | 2009
Other recent projects in the UAE:
Zuma Restaurant, Dubai,
build, launch and operation
La Petite Maison Restaurant, Dubai,
kitchen planning and pre-opening assistance
Saadiyat Island Cultural District, Abu Dhabi,
F&B Concept Overview and Review of
Museums F&B
Saadiyat Beach Marina Village, Abu Dhabi,
F&B Concept Statement & Schematic Design
Several restaurant conceptual design
developments and feasibility
studies

Elmar, Patrick & Elias are not only
connected professionally over a
long period of time pursuing
cutting edge hospitality concepts
but also share a great passion for
food, innovation and attention to
detail that translates into the
energy, quality and spirit of their
work.
Atelier EPJ is a natural continuation
of a firmly established relationship
of industry leading professionals
with complementary skill sets that
promises an un-compromising
approach to achieve exceptional,
feasible and sustainable solutions
for the hospitality industry.
key personnel
& qualifications
Andreas Arndt, an award winning architect
and a holder of Bachelor of Science in
Architecture from Vienna University of
Technology. His involvement in variety of
projects resulted in becoming multi-talented
designer and encompassed all aspects of
design - from graphic design to motion
design, urban design, architectural, and
interior design.
Now working with atelier epj, as architect and
interior designer, Andreas will continue to
blaze a design trail.
Recent conceptual development and design
facilitation projects in the region include:
WAFI Hotel, Dubai: Restaurant Interior
Design
Club Auslage, Vienna, Austria: Visual Concept,
Technical Planning and Execution. 3D Content
Design
Olympus Photography Playground: Swarm,
Vienna, Austria: Project Execution for Neon
Golden
Qbara, Dubai,UAE: 3D Content Design
Kong 88, Grand Millenium, Dubai, UAE:
Interior Concept Design
La Huerta, Valencia, Spain: Urban Design
Gürtel, Vienna, Austria: Urban Design
Forum for Democracy, Vienna, Austria:
Architectural Design
Visitor Centre Gesaeuse, Admont, Austria:
Architectural Design
Pop-Up Bar, Handelskai, Austria:
Architectural/Interior Design
Sakura Maruyama holds a National
Diploma in Hospitality Management by
Christchurch Polytechnic, New Zealand and
looks back at 15 years experience in the
hospitality industry. Sakura’s professional
career started in Malaysia and took her to
New Zealand, Japan, the Maldives and
ultimately Dubai where she joined Patrick &
Elmar as group food & beverage
coordinator under Kerzner International in
2003.
Her involvement in setting-up and opening
in excess of 40 outlets with Patrick &
Elmar has given Sakura thorough exposure
to high-profile project deliveries. As a result,
Sakura has extensive pre-opening, opening
and operational experience and is also the
company’s specialist OS&E resource with
several procurement assistance missions
delivered with outstanding results.

our associate consultants
Andrew Mullins, a founder member of Fling Bar
Services, Andrew has spent the past 15 years
developing bars, beverages and drinks service
in some of the most exclusive hotels and
resorts in the world.
After completing an honours degree in
Journalism, Andrew worked across the UK as
a professional bartender before taking a full
time training position with Greenall’s Bars and
Restaurants opening all of their town centre
bars in the UK.
Numerous training and management positions
followed before he found his calling consulting
for international hotels and resorts.
In 2006 he invested his experience in the
successful opening of ‘The Spirit House’, a
private hospitality venture in South East Asia.
Europe
The Grand Hotel Europe, St Petersburg, Russia
Middle East & Africa
Q’bara Restaurant LLC, Dubai
One&Only The Palm, Dubai
One&Only, Royal Mirage, Dubai
One&Only, Cape Town, South Africa
Hotel Sofitel, Hurghada, Egypt
Marriot, Doha, Qatar
Hilton Windhoek, Namibia
Indian Ocean
One&Only, Le Saint Geran, Mauritius
One&Only, Reethi Rah, Maldives
W Resort & Spa, Maldives
Oberoi, Mauritius
Le Touessrok, Mauritius
South East Asia & Australasia
Lizard Island Resort, Great Barrier Reef, Australia
Four Seasons, Bangkok, Thailand
Conrad, Bangkok, Thailand
Hyatt Regency, Kota Kinabalu, Malaysia
Sheraton, Hanoi, Vietnam
Le Meridien, Bangkok, Thailand
Far East
W Hotel, Hong Kong, People's Republic of China
The Mira, Hong Kong, People’s Republic of China
Sheraton Grande Ocean Resort, Miyazaki, Japan
Christian Gonthier. After a classical French
apprenticeship in one of the best pastry
shops in Paris, Christian quickly focused his
career in luxury restaurants and hotels
working with the likes of Jacques Maximin
and many others . His biggest opportunity
came when he was employed at Hôtel de
Paris in Monaco by Alain Ducasse with
whom he then had a very long working
relationship for many restaurants and hotel
projects all over the world. Many of them
were Michelin-starred restaurants, such as
the Hôtel la Pinède in Saint Tropez, Hediard
Brasserie in Paris, Monte's club on Sloane
Street in London, Restaurant Alain Ducasse
in Paris, Spoon des iles at One&Only Le
Saint Géran in Mauritius, Boulangépicier in
Paris, Hôtellerie de l'Abbaye de la celle in
France.
Following a successful career as executive
pastry chef, Christian embarked on a new
venture and opened his own company that
produced and supplied high quality bakery
and pastries to restaurants, hotels and
shops around Cannes. Little over 5 years
later, he decided to work abroad again and
took the role of a Chef Consultant - a
bakery and pastry specialist. He continues
to build on his extensive openings and
consulting experiences, and shares a
wealth of both culinary and operational
knowledge in a multi-cultural environment.
Elmar, Patrick & Elias are not only
connected professionally over a
long period of time pursuing
cutting edge hospitality concepts
but also share a great passion for
food, innovation and attention to
detail that translates into the
energy, quality and spirit of their
work.
Atelier EPJ is a natural continuation
of a firmly established relationship
of industry leading professionals
with complementary skill sets that
promises an un-compromising
approach to achieve exceptional,
feasible and sustainable solutions
for the hospitality industry.

references
OLIVIER LOUIS
Managing Director
and One&Only The Palm, Dubai
+971 4 399 99 99
ALAN LEIBMAN
President and Managing Director,
Atlantis The Palm, Dubai
+971 4 426 0000
HEINRICH MORIO
General Manager,
Palazzo Versace, Dubai
+971 4 556 8888
SIMON VENISON
Director Development
Downtown Hotel Management
+971 4 325 3700
RAINER BECKER
Owner Chef
Zuma, Roka & Shocho Lounge, London
+44 20 7590 4600
GIORGIO LOCATELLI
Owner Chef
Locanda Locatelli, London
+44 20 8968 0202
MICHEL ROSTANG
Owner Chef
Restaurants Rostang, Paris
+33 1 47 63 40 77
NOBU MATSUHISA
Owner Chef
Nobu Restaurants Worldwide
+1 323 852 0811

patrick john
+971 50 55 00 176
patrick@epj.ae
elmar pichorner
+971 50 45 60 885
elmar@epj.ae
andreas arndt
architect & interior design
+971 55 11 81 308
andreas@epj.ae
sakura maruyama
senior project manager
+971 50 50 16 762
sakura@epj.ae
studio 268 | european business center FZCO | po box 474 067
dubai investment park | Dubai | UAE
t +971 4 813 5390 | f +971 4 813 5391

EPJ -profile 2016e

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