The P Factor

AQUACASIA

CONCEPT & COOKBOOK

Aquacasia brings together, for the first time, the diverse and delicious cuisine from the magical islands of the Indian Ocean. A culinary tribute to food developed by local island cultures of the Seychelles, Comoros, Madagascar, Mauritius, Sri Lanka, Reunion, Indonesia, and Western Australia, Aquacasia combines a myriad of spices, secret techniques and love. Created together with Chef Willibald Reinbacher, the concept was delivered at Shanti Maurice and presented in a beautifully produced hardback cookbook.

The Fish ShacK

Shanti Maurice, MAURITIUS

This rustic beach-side barbecue, elevated by lantern-light and the sound of waves breaking on the reef, is an unforgettable feast under the stars. It offers guests the most authentic Mauritian evening on the Island, including the freshest fish, meat and game grilled on request, cocktails featuring rum from the local distillery, and a selection of beers from the village brewery.

La Kaze Mama

Shanti Maurice, Mauritius

Shanti Maurice invited gastronomes to experience the art of Mauritian home cooking with its latest food initiative – La Kaze Mama. Located within the rustic setting of a garden shed and a pergola, in the centre of the resort’s herb and vegetable, guests were invited to taste truly authentic Mauritian home cooking in a memorable outdoor setting.

The Rum Shed

Shanti Maurice, Mauritius

Inspired by the social hubs of the island, I created a rustic rum shop experience in the resort grounds. The large wooden shed was made from reclaimed and weathered wood and the kitchen was built from a converted shipping container. Guests at Shanti Maurice can now step up to the counter and order gateau pigment, samosas or dholl-puri, with a rum cocktail or a beer, and enjoy a true Mauritian experience.

Pichalain

Aprés-Ski hut, Nira Alpina, Switzerland

An authentic Aprés-Ski experience, the Pichalain (which is a chalet-type structure built exclusively with Swiss timber) was created for Nira Alpina guests. Small, but sweet, and almost as romantic as a night spent in a mountain hut, it is open all year round, and can be reserved exclusively for groups, events or for a nice intimate dining experience.

Stars

Nira Alpina, Switzerland

Stars is foodie heaven. On the hotel’s top floor, with panoramic views of the lakes and mountains, Stars is the venue for breakfast and dinner. The evening menu, featuring impeccably prepared international cuisine, takes you on a tour of the world’s culinary hotspots. Classics such as Burrata, Bourride, Entrecôte of Swiss Prime Beef and Porcini Risotto are accompanied by sincere service with a dash of informality.

Blackwood’s

Nira Caledonia, Edinburgh

Offering fresh and often organic cuisine, with ingredients farmed, caught, or bred as locally as possible, Blackwood’s celebrates the bounty of Scotland. The beef has been raised in the wilds of the Scottish Highlands; the rare-breed pork is organically farmed in the rolling hills of the Scottish borders; the fish is from the Highland lochs and North Sea; and the bar offers a large selection of Scotch whisky blends and single malts.

Food of the Grand Trunk Road

Moti Mahal, London

When I took over the management of Moti Mahal, an upmarket Indian Restaurant in Covent Garden, it was clear that while the food was very good, there wasn’t a clear concept to elevate the brand above the multitude of other Indian restaurants in the capital. The concept I created was based on the food of the Grand Trunk Road – one of the oldest and longest roads in South East Asia. The menu explored the culinary culture of the route, from the rich meat curries of the North, to the delicately flavoured fish dishes of the South. A cook book was also produced.

F&B at the Setai

South Beach, Miami

During my time as the Head of the America’s for GHM Hotels, where I was responsible for opening and operating The Setai, South Beach, I was also responsible for creating and delivering all of the F&B concepts. Two stand-out venues included the restaurant, which served modern Asian cuisine, and the Bar & Courtyard, where cocktails were given a twist in beverages such as pomegranate pisco sour. With a DJ playing lounge music, the vibe was sexy and relaxed, and the venue instantly became the hottest place in town.

La Mer

at the Halekulani in Honolulu, Hawaii

La Mer is an internationally acclaimed restaurant at the Halekulani, Honolulu, serving dishes inspired by flavours from the south of France. Even now, many years after I oversaw its development, La Mer is the longest, consecutively ranked AAA Five-Diamond restaurant in Hawaii, and has been awarded a five-star designation by Forbes Travel Guide for multiple years.

Primavera Restaurant

at the Fairmont Chicago, USA

I was tasked with creating an Italian restaurant where the waiters and waitresses sang opera and operetta. My approach was to find and appoint a doctor who had a PHD in voice, so that we could construct the perfect balance of Tennors, Baritones and Sopranos. The result was a resounding success, with the hotel basement restaurant achieving over 300 covers every night of the week.

The Post Bar

at The Fullerton, Singapore

Taking advantage the hotel’s unique location, I created the concept of the ‘Post Bar’ – a clear reference to the venue’s past life as the transaction hall of the General Post Office. The result was a surprising and original venue that evoked memories of how colonial traders spent their free time in a young and vibrant Singapore.

Doc Cheng’s, Raffles

Singapore

Doc Cheng’s was an enormously successful concept based on a Doctor who returned to Singapore, following many years abroad, and who encouraged good health through restorative foods and social lubricants. Both the food, and the restaurant collateral, were a fusion between East and West.

Revitalising Raffles’ F&B

Singapore

During my time at Raffles, I was responsible for developing and creating awareness of the hotel’s 19 restaurants and bars. Within this scope of work was the revitalisation of Raffles Grill, the Tiffin Room, the Bar & Billiard Room and the celebrated Long Bar. The Raffles Culinary Academy was created to allow amateur chefs to learn and broaden their skills, and the Raffles Food & Wine Experience was a four-day event that presented a number of the most celebrated chefs from around the world.

Fine wine and cocktails

A world of experience

Throughout my career I have been creating and managing every aspect of the beverage offer of numerous bars, restaurants, hotels and hospitality groups. From creating wine lists with some of the world’s most knowlegdeable someliers to developing interior design concepts with world-renowned designers, I have the insight and vision to create unforgettable beverage experiences. This includes the development of the full drinks menu, service standards, staff training, financial and operational management, photographic and art curation, and music consultation.

Nightclubs and entertainment

I have experience in managing large scale entertainment spaces, such as The Playground at the Hyatt Woodfield, Illinois. Featuring an audio visual show that utilised the very best technology of the day, The Playground was a nightclub that was way ahead of its time. Club 2001 in Richmond, Virginia, was another very successful nightclub that delivered a wealth of entertainment experiences, from boxing and big band sounds, to Breakdance events and performances from the stars of the day.

Events

My career has also taken me into the world of events, and two notable examples are José Carreras at the Temple of Angkor Wat and the Raffles Etiquette weekend.Working with the Raffles Hotel group I helped stage an unprecedented concert by renowned tenor José Carreras, held in the mythical surrounds of the Angkor Wat in Cambodia. We put up 40 tons of lighting, power and control equipment, while raising funds for four major charities. For the Raffles Etiquette weekend, the hotel worked in partnership with Tiffany, Cartier and Wedgwood, offering invaluable etiquette courses for children, where they could develop impeccable manners, respect and communication skills.

SUSHI KANESAKA

DORCHESTER COLLECTION, 45 PARK LANE

The P Factor was tasked to optimise an available space at 45 Park Lane. The result is a 13-seat restaurant by Chef Shinji Kanesaka – the master behind Tokyo’s esteemed two Michelin-starred Sushi Kanesaka. We undertook every aspect of creating and delivering Chef Kanesaka’s first restaurant outside of Asia, including all contract and relocation negotiations for the Japanese chefs, sommelier, and host. We also oversaw the design and build of the interior, supplier appointments, the service culture, and the branding, marketing and PR.

DORCHESTER COLLECTION

LONDON AND DUBAI

I have been consulting for the Dorchester Collection since 2017. Reporting to the CEO, Mr. Christopher Cowdray, and working alongside the operational team, I have led the creation of the restaurants and bars for their forthcoming property in Dubai.  I’ve also run a Senior Management symposium, held in San Sebastian, where my extensive experience was used to envisage how the Group could develop a more robust food & beverage culture, including the areas of cuisine, drinks, music, design, ambience and service. I have also enhanced their Banqueting and Catering offer, with a focus on increasing revenue and the creation of a distinct market position. 

THE LANA

DORCHESTER COLLECTION, DUBAI

The Lana stands out as an architectural marvel, positioned among the gleaming skyscrapers of the vibrant Business Bay area and beside the waters of Dubai Canal. From the outset, we have been working with the development and operational teams to create and execute the F&B concepts. These include a beautiful patisserie, a signature evening restaurant on the 18th floor, and a Mediterranean restaurant. Up on the rooftop, the Earth meets the sky with an enticing pool and bar, while afternoon tea, drinks, and light snacks are served in the lobby.

AMAN

WORLDWIDE

Aman, the epitome of luxury and privacy, are located in some of the most beautiful and remote places in the world. As their portfolio is expanding, they have commissioned The P Factor to create a range of unique restaurant concepts that will be implemented in their forthcoming properties. For each concept we are defining every aspect of the story and experience, including the food and drink direction, the overarching look and feel, the zoning plan, the music and acoustics, the service rituals and theatre, the staff wardrobe and the direction of the branding/marketing.

JANU

CREATED BY AMAN

Born from the same core philosophies, and with a total focus on the guest, Janu is Aman’s little sister. With deep roots in place, Janu draws inspiration from location, has a timeless respect for spatial harmony, and strikes out on a complementary path. The P Factor was commissioned to creatively explore and define the brand’s top level F&B philosophy. From the quality of the produce and the style of service, to the guest experience and a multitude of culinary adventures, we provided the blueprint for Janu’s distinctive F&B vision. Following this, we partnered with Janu to create the F&B concepts for their first property; Janu Tokyo.

SURYAGARH

JAISALMER, INDIA

Suryagarh could well be one of Rajasthan’s many spectacular and ancient forts. But, this is in fact a modern palace hotel; an oasis of calm and luxury, with first-class rooms, facilities and dining. We have been appointed to guide the management team through a period of remarkable growth, not only for this property but for a collection of new hotels, retreats, destinations, and residential developments. A key aspect of this work is helping them create and sustain a consistent internal culture based around authenticity, creativity and generosity.

RAFFLES HOTELS & RESORTS

ST. PETERSBURG

The P Factor has been commissioned to create and define the restaurant concepts for Raffles Hotel St. Petersburg. Following an extensive review of the current offerings and trends in St Petersburg and Moscow, we developed a very clear understanding of the quality of ingredients and products available locally, the quality of culinary and service talent, the traditions and eating habits of the local community, and the dynamics of the affluent international traveler and Restaurant patron. With this insight, and our extensive experience and creativity, we were able to create unique and exciting F&B concepts for all of the hotel’s restaurants, bars, lounges and event spaces.

PARK CHINOIS

LONDON

Since launching in 2015, Park Chinois has become the most acclaimed live entertainment restaurant in London. From its location in the heart of the world’s most exclusive neighbourhood, it is also revered for its progressive menu of predominantly Chinese cuisine. From June 2017 to October 2018, my priorities as the Managing Director were to bring financial stability and profitability to the business, to improve the quality of the food, beverage and service offerings, and to clearly and effectively articulate Park Chinois as a brand, so that the concept could be successfully implemented in future locations around the world.

INDIAN QSR

LONDON

The P Factor was appointed to facilitate the launch of an Indian Quick Service Restaurant in the heart of London, due to open later this year. Working together with the client, and through our extensive connections with industry-leading suppliers, we created every aspect of the culinary concept, including a detailed business plan, a feasibility study, the engineering and development of the food and drink menu, the operational procedures, and the brand concept, name and brand identity system.

kama by Vineet Bhatia

Harrods

During 2018, I worked with Michelin starred chef, Vineet Bhatia, on the culinary concept and brand creation for his new deli counter and 30-seater restaurant within Harrods’ Fresh Market Hall. The objective of the deli counter was to create an elevated customer experience, as part of the store’s drive to upgrade their world-renowned food hall, while the restaurant will be Harrods’ first Indian eatery. I worked on all aspects of the project, from the culinary and creative direction, through to final execution and delivery. I created the name, Kama, and the resulting identity as part of my remit to deliver the food and brand presentation and packaging.

republic of rice

multiple venues

Republic of Rice is a proprietary concept that celebrates the world’s favourite staple. Serving delicious, nutritional food throughout the day, Republic of Rice offers the very best rice dishes from around the world, alongside new and imaginative interpretations. The brand is presented as an authentic, yet contemporary, market-style experience, and the concept has been developed to be scalable on a global level. As younger generations become better educated about the effect that food has on our health, and that rice provides economic, environmental and social sustainability, the time is right for a rice revolution!

CELEBRITY CHEFS

SECURING THE BEST TALENT

Our extensive experience and connections ensure we are perfectly placed to help clients attract and secure the best celebrity chefs. From identifying the top talent and negotiating contracts, to providing support for you, the chef, and their team, we can help you secure and acclimatise the best personalities for your venture.