Wilson Associates launches Blueplate

DALLAS, July 22, 2009 – Wilson Associates, the internationally acclaimed interior architectural design firm, has launched Blueplate, a new studio that offers the client specialized restaurant consultancy and design solutions.  The studio provides a full scope of food & beverage related services ranging from food concept briefs and menu engineering, to tabletop and uniform design, to kitchen planning and financial proforma evaluation.  Blueplate approaches each design project holistically to create an end product that delivers an all-encompassing culinary experience.  

“I am thrilled to announce the launch of this new food & beverage studio of Wilson Associates,” said Trisha Wilson, founder and CEO of Wilson Associates.  “The Blueplate design team offers decades of experience in food operations, management and culinary design.  The studio’s goal is to deliver an integrated F&B strategy for each project that results in an unsurpassed dining experience with a new level of energy and excitement!”

Blueplate Studios currently has over 50 projects underway in 20 countries around the world.  Together, Blueplate and Wilson Associates have redefined the culinary and hospitality design landscape by offering the client this “one-stop shop” option.  “Our team examines each project from all points of view.  We focus on pushing the creative envelope to deliver a product that is innovative, yet sensible,” stated Dan Kwan, Executive Design Director of Blueplate Studios.  “Every aspect of the food & beverage process is considered.  We review the preliminary operational and food concept briefs to visualize the customer’s total dining experience, from interior and kitchen design solutions to tabletop selections, menu graphics, lighting and acoustics– even recommendations on the cuisine.  At Blueplate Studios, we look at dining as a holistic experience because to us.  To us, food is an art and a science!”

Blueplate Studios has successfully launched over 25 critically acclaimed food & beverage concepts around the globe.  The 2008 Hospitality Design Magazine Award for best restaurant design went to The Café at the Hotel Mulia Senayan in Jakarta.  Here, the Blueplate team turned a typical hotel coffee shop into a fresh and exciting buffet restaurant concept that incorporates multiple cuisines and kitchens, lifestyle elements and private dining venues.  The design has re-positioned the hotel as the most sought-after culinary hotspots in the city of Jakarta.

At the recently opened Hilton Beijing Wangfujing in China, the client sought to reflect the owner’s hometown by blending modern Chinese aesthetics with subtle Portuguese references at the F&B venues in the hotel.  Blueplate was brought on board to transform the hotel’s fifth floor into a dining room, a den, a cellar and a great hall all-in-one.  Each space can be read individually or as an interconnected venue that carries a common underlying language, which was inspired by the design team’s research of classical Chinese poetry.  The completed design unifies modern style with local character, creating a harmonious dining experience that has been receiving rave reviews since its launch just before the 2008 Summer Olympics in Beijing. Just this month, the property took home the 5-Star Interior Design Award at the Asia-Pacific Property Awards, sponsored by CNBC Arabia.

Using the client as a sounding board, Blueplate focuses on reinterpreting design challenges in this vertically integrated studio.  Not only is the studio composed of dedicated F&B designers, but also architects, hospitality business analysts, project managers, graphic and fashion designers, chefs and kitchen planners.  Current projects include a specialty food & beverage floor at the Hilton Chennai, India; a clean, uncomplicated F&B concept for the Chinese inspired restaurant at the InterContinental Nanjing, China; an opulent high-end dining experience at the Lotte Hotel Moscow, Russia; a contemporary, yet rustic concept at the beachfront Conrad Koh Samui Resort in Thailand and a vegetarian restaurant at the ITC Grand Chola in India positioned to obtain LEED certification.

“Drama is very important in my design, tempered with some whimsy,” Kwan states.  “It’s important to remember that the dining experience is one of entertainment!  I envision our restaurants as a collection of culinary arts.”

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