Hotels Magazine – Out In The Open

Hotels Magazine – Out In The Open
By Ann Bagel Storck

May 1, 2014
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The focus was somewhat different for a US$3 million renovation at Rancho Bernardo Inn in San Diego. The hotel replaced its decades-old El Bizcocho restaurant with Avant, which also offers Avant Kitchen, a private demonstration kitchen designed to host small functions. Costa Mesa, California-based Hatch Design transformed a private dining room into the 640-sq-ft Avant Kitchen, which F&B Director Bernard Philippe says is used several times a week for business dinners and various social functions.

“Groups that utilize the space are looking for a hands-on approach with our culinary team,” Philippe explains. “Avant Kitchen is similar to a performance kitchen in its bones – stovetop, hoods, oven, dining table, etc. It is unique in that it was designed to be residential in style. Guests do not feel intimidated in the kitchen – it’s more of a learning laboratory than a commercial kitchen.”