Architecture / Interior /

Hospitality Design Today

We witness how hospitality design evolves throughout the years; be it in the style, target market and further to the concept. In this edition, we interviewed notable hospitality designers from home and abroad — architects, interior and lighting designers — about today’s hospitality trends and how they did it.

Faried-MS-Masdoeki-Faried-MS-Masdoeki

Faried MS Masdoeki

Principal and design director of Hadiprana Design Consultant

Notable Projects: The Chedi Club Tanah Gajah, Bali; Rumah Luwih, Bali; Mövenpick Resort & Spa Jimbaran, Bali 

Interior design was not a common industry in Indonesia back in the 1950s, but Hendra Hadiprana decided to establish his firm Grahacipta Hadiprana (now Hadiprana Design Consultant) anyway, right after he completed his architecture and interior design studies in the Netherlands. The company grew bigger, and not sets as one of the interior design giants in the country. Faried Masdoeki has worked for this company for almost his entire career, starting as a designer and climbed up to his current position as the principal and design director.

Hadiprana’s design is famous for being concentrated with local elements. How do you keep this heritage when many people now go for contemporary designs?

Hadiprana’s design, especially for resorts, always starts with a concept that is inspired by local culture. This then turns as a guideline for the architecture, interior, landscape, lighting, artworks designs and further to the minor details. This local culture, combined with the contemporary design, then becomes the context of the project.

The results are always unique (to its specific location, hence different cultures), eclectic (as we combined many values at a time; east-west, modern-vernacular, etc. to broaden the design spectrum) and contemporary (as we make it fit to date).

Faried-MS-Masdoeki-Eksterior-Rumah-Luwih

What are your keys to make a hotel design relevant for a long time?

It is our aim to make a timeless hotel design, which is not only good by the time it is opened, but also in the future. Investing for a hotel, especially five-stars, needs a very big fund – around 12-15 years for return of investment. As a public facility, a hotel can’t be renewed easily. These make a hotel should be durable and relevant for a long run. It has to be (1) functional in every space so we can define its role and program in order to fill the needs of customers. It has to be (2) essentially sophisticated in form, so it would effortlessly last long and need only a few trendy accessories. The materials should be (3) durable and (4) adaptive to different functions and aesthetics.

Are there any locations that are gaining momentum in this period?

Hotel developments are still concentrated in Jakarta and Bali, but there are places that are beginning to grow along with its government’s policies that now encourage local tourism. Bali, despite its overcrowding issue, is still seeing an increase in its number of rooms in newfound places. I can say that Bali remains the orientation for global resort developments, no wonder that they keep developing hospitality facilities there.

Faried-MS-Masdoeki-Rumah-Luwih

What is the current hospitality design trend?

Hospitality industry is very dynamic, innovative, fashionable and attractive. People in this industry are always looking for something new, in terms of operation, market segment, facilities and attractions. This somewhat affects the design concept.

The current trend is to make facilities specific and variable to each segment. A hotel operator, for example, can have five to seven or more market segments that are defined in different brands with different specifications. One of the most highlighted concepts is boutique hotels. Smaller in scale, it goes against the mainstream with more customised design, more specific segments and more personalised service. Surprisingly it has a big market, so the big hotel chains are adopting this concept as well.

Its effects on architecture vary widely. Generally, boutique hotels have fewer rooms and more efficient hotel lobby (not as grandeur as the ones we built in 1980-90s). F&B facilities can be located anywhere (lobby level, rooftop, etc.) and can have different design compared to the hotel’s – this allows the hotel to welcome walk-in guests.

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