Outdoor cooking facilities are seamlessly integrated into this home, with the sheltered barbecue designed as an extension of the indoor kitchen. Large sliding glass panels between the two zones give the flexibility of having one continuous cooking and dining area, while still being able to separate them off when required.
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The world of hotel design is changing, with a move away from bland repetition of a chain’s design template to giving guests a unique experience that reflects the location they’re visiting. In this issue of Commercial Design Trends, we look at how that’s been implemented in three quite different hotels – the TWA Hotel in the iconic 1960s TWA terminal at JFK Airport, the Sudima Christchurch City and Montreal’s new Hotel Monville.