The Epicurean Hotel in Tampa, Florida, has no shortage of F&B-focused attractions, but the central showpiece is the 1,500-square-foot (139-square-meter) demonstration kitchen — the Epicurean Theatre. Used for classes, presentations and special events, the space features seating for up to 40, three convection ovens, six gas burners, top-of-the-line cookware and two 70-inch (178-centimeter) televisions for optimal viewing.
“The idea of the theater came to be a pivotal part of the public-area programming so the hotel could foster a sense of a destinational learning experience,” explained Meg Prendergast, Chicago-based principal at The Gettys Group, the space’s lead interior designer.
The demo kitchen is located along the streetscape windows so passersby can observe the activity while the interior entrance is a large barn door with larger-than-life cutlery for hardware. Polished concrete, subway tiles, residentially styled gray-washed cabinetry and stainless-steel appliances round out the post-industrial-warehouse-chic aesthetic.
Even one of the space’s main challenges actually is a benefit, according to Prendergast. She said typically the demo kitchen would back up to the hotel’s main kitchen and pantries, but that was not possible. Instead, the design team needed to keep the area flexible and open so it could get pre-loaded in the morning and then refreshed, cleaned and reloaded throughout the day. “The notion that guests could see the cooking team get prepared was an engaging idea,” Prendergast noted.
Editor’s note: For more about the latest trends in kitchen design and technology, check out the July/August issue of HOTELS.