Restaurant Designer David Collins Passes Away

Restaurant Designer David Collins Passes Away

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The industry mourns the passing of the restaurant interior designer and architect

Bar Amercain, a bar designed by David Collins Studio, in London.

The food world lost a significant restaurant designer today, as David Collins Studio announces the death of their namesake founder. He was 58.

"It is with great sadness that we announce the death of David Collins following a short but valiant battle with cancer. David died this morning at 1:20 a.m. surrounded by his family and loved ones," his studio's website says. "A truly gifted and inspirational man who has left us with some of the most remarkable and treasured interiors."

Collins, the architect behind many London restaurants, first set up David Collins Studio in 1985. He was diagnosed with skin cancer three weeks ago, Design Week first reported.

He will be remembered as the artistic vision behind 14 bars, restaurants, and hotels in London, having designed The Wolseley, The Delauney, Nobu Berkeley ST, and Restaurant Gordon Ramsay, among others.

Collins was also behind Scarpetta in Miami and Callas in Budapest, Hungary, also having a hand in Alexander McQueen's retail stores.

"I don’t think any of us will ever get over this. There is no one to replace him," Sue Timney, president of the British Institute of Interior Design, told The Independent. "Within our business David really was an inspiration. He had that magic. It wasn’t bling for the sake of bling. That’s what he was all about."

Raising the bar

YOU expect the unexpected when you’re opening a new hotel, but nothing quite prepared Jason Pomeranc for the phone call he received as he rushed to get the doors open at the new Thompson Beverly Hills.

“Did you read the newspaper?’” the caller asked Pomeranc, the co-owner of Manhattan-based Thompson Hotel Group. “There was a leftist guerrilla attack on the port in Colombia and our stone [a specially made black polished concrete intended for the hotel’s lobby] is being held hostage by the guerrillas at the port.”

Pomeranc, 36, can laugh now, as he puts the finishing touches on his hotly anticipated Wilshire Boulevard property (the former Beverly Pavilion Hotel is designed by Dodd Mitchell Design, responsible for the Grafton’s Boa Lounge, among other trendy clubs and restaurants). But it will be a race to the finish, not only to meet the expected opening in September, but also to stay ahead of the competition. Thompson Beverly Hills is simply the latest in a crush of new hotels vying to fill Angelenos’ insatiable appetite for hot nightspots.

Throughout L.A., hotels are being transformed, South Beach-style, into destinations for locals who want to make the scene. And Pomeranc should know: He also operates the Hollywood Roosevelt hotel (for owners Goodwin Gaw and David Chang), home to celebrity magnet bar Teddy’s, as well as poolside glamour spot Tropicana, the place that (thanks to former promoter Amanda Scheer Demme) helped reinvigorate the destination bar in L.A. two years ago. Most recently, the Roosevelt pulled off a minor coup in the hotel world, hosting Prince in a series of June concerts (two more gigs are expected at the Hollywood Boulevard landmark early this fall).

With occupancy rates up all over Los Angeles, local hotels are busy renovating their bars to catch up with the Roosevelt -- Pomeranc included. With the Thompson Beverly Hills, he promises to transform an otherwise sleepy stretch of Wilshire Boulevard (between Crescent and Canon drives) into an after-dark hotbed.

“I’ve had my eye on Los Angeles for a long time,” says Pomeranc, who has four hotels in New York in various stages of completion in addition to his flagship SoHo property, 60 Thompson.

Yes, he’s aware that established hotels like the Beverly Wilshire are already doing booming business in the 90210, but he has two secret weapons to ensure that top-tier travelers (what he calls “urban nomads”) will pick his hotel: an exclusive bar (the rooftop lounge ABH) and a red-hot -- he hopes -- restaurant (a West Coast outpost of famed New York sushi restaurant Bond Street) on the ground floor.

“Beverly Hills is suffering under the tyranny of beige,” he jokes, before adding more seriously: “The fact that Beverly Hills has no lifestyle hotel [in the area] interested me.”

L.A.'s love for a great hotel bar has been a long affair, from the starlets who draped themselves along the bars of the Biltmore in the ‘40s to Sunset Marquis’ rocker-packed Whisky Bar in the ‘90s. The Mondrian’s Sky Bar transformed Sunset Boulevard for good (and bad) in 1996 one could argue that the Downtown Standard planted the first designer flag on that former lunar landscape in 2002.

But in the last few years the trend for destination lounges has exploded, to the point where even the old school is playing catch-up. The Beverly Hills Hotel, no longer content to simply rely on the Polo Lounge to lure the A-list, debuted its new post-Deco Bar Nineteen 12 last week to much fanfare. The iconic bar at the Chateau Marmont was recently overhauled for a new generation.

In addition to Pomeranc, local hoteliers Avi Brosh and Stefan Ashkenazy have ambitious plans to launch or re-brand hotels over the next year, all with slick lounge components. Even nightclub developer SBE Entertainment -- which owns and operates two of L.A.'s trendiest clubs, Hyde and Area -- wants in on the action it’s opening its first hotel, the SLS Beverly Hills, early next year.

We suspect valet parking plays some role. But beyond that, there’s L.A.'s apparently undying lust for the new and more fabulous, which Pomeranc believes is missing in spades from Beverly Hills.

“Besides a hotel bar at one of the traditional hotels in the area, which are usually not that exciting after a certain hour, there’s not much to do,” he says. “This area needs a tremendous injection of adrenaline.”

With a big side order of exclusivity, of course. Much like 60 Thompson’s bar in New York, A60, ABH will be open to hotel guests and their friends only. (Well, that’s the official line if Posh and Becks should happen to drive up, all bets are off.)

And those guests are part of the appeal: You never know what jet-setter might be milking a whiskey sour in the hotel lounge. You also can’t discount the sense of escape a hotel provides, or the naughty glamour implied in a room just a credit card away. Indeed, Pomeranc sees ABH as a nod to “a slightly decadent period of Beverly Hills that existed for a moment -- this sort of Robert Evans-esque, Warren Beatty ‘Shampoo'-era type thing.”

Arguably the most anticipated (and dreaded) of the new bars is Pure, which opens atop the W Hollywood in 2009, and will likely push the gentrification (and traffic problems) of that neighborhood right over the edge. Literally. The club will hang out over the edge of Hollywood Boulevard on a glass precipice.

Pure, like most of its competitors, is as much about design and architecture as a well-shaken martini. “The word ‘ethereal’ describes it very well,” says Frank Clementi, one of Pure’s architects from Rios Clementi Hale Studios. “All the layers will be transparent and open. The entire perimeter of the bar itself will be glass . guests will actually have the opportunity to float above Hollywood.”

And those guests will naturally be as rarified and ethereal as their surroundings -- something Stefan Ashkenazy is hoping to duplicate at his hotel’s new bar, but with a twist. The owner of West Hollywood’s Valadon Hotel (and son of 1980s WeHo hotelier Severyn Ashkenazy, builder of Le Parc Suites, the Mondrian, the Bel Age, L’Ermitage and other hotels) is planning to relaunch the Valadon next year under the Petite L’Ermitage name (though Raffles bought L’Ermitage, the Ashkenazy family retains the rights to use the name).

“We’re not aiming for what other hotels are aiming for,” he claims from Valadon’s rooftop deck. Ashkenazy, who (with brother Adrian) recently bought the adjacent house on Larrabee Street to expand the 80-room boutique hotel, says he is after the members-only feel of the old L’Ermitage. "[Our lounge] will be filled with real characters -- people that help animate the space -- not just actors and models. We refuse to be hijacked by a team of designers or investors. We have a specific vision for our bar -- and we want to make it magic.”

Ashkenazy and Pomeranc would agree on this: Hotels are the perfect way to control bar clientele. “The hotel itself is its own velvet rope,” says Ashkenazy of the Valadon, which, like the nearby Chamberlain hotel, is tucked away on a quiet residential street. “If you’re not staying here, you can’t come in.”

But there is some democracy in this movement. In stark contrast to the Thompson and Valadon, aspiring hotelier Avi Brosh plans on welcoming just about any hipster who has money to spend at his audacious, Standard-esque new airport hotel, the Custom Hotel, set to open this fall.

“We will be literally one of the area’s only, if not the only, contemporary nightspot,” says Brosh of his poolside destination, the Hopscotch Lounge (one of three lounges planned). “We expect it to have a local California casual vibe, and I hope the sense of possibility of perhaps meeting someone special -- if maybe only for a night.”

Restaurant designer David Collins dies

News: London interior designer David Collins has died after a short battle with skin cancer, his office has announced.

Collins, best known for restaurant interiors including The Wolseley, J Sheekey, Nobu Berkeley ST and Massimo (pictured), died this morning. "It is with great sadness that we announce the death of David Collins following a short but valiant battle with cancer," reads a message on his website.

"David died this morning at 1.20am surrounded by his family and loved ones. A truly gifted and inspirational man who has left us with some of the most remarkable and treasured interiors."

"David's death is a real shock," wrote Vogue editor Alexandra Shulman in a tribute on vogue.co.uk. "As well as being responsible for designing many of the most influential London restaurants and bars of our age, he was a dear friend of many at Vogue.

She added: "His work merged luxury, glamour and heritage in an inimitable fashion and his company was always of the first and most enjoyable order."

Born in Dublin, Collins founded David Collins Studio in London in 1985 and landed his first big commission when he was hired to design every branch of French-style restaurant chain Cafe Rouge.

More recently Collins designed retail interiors for fashion brands including Jimmy Choo, Alexander McQueen and Harrods.

Dublin-born restaurant designer David Collins dies

The Irish architect and designer David Collins died last night from a virulent form of skin cancer diagnosed just three weeks ago.

Dublin-born Collins designed many of London’s most fashionable restaurants and bars including Nobu, the Wolseley, and the bar at Claridges hotel. His private clients included Madonna, for whom he designed an apartment and who was also a good friend.

The Marble City Bar and the Set theatre in Kilkenny are two Irish projects that have attracted attention.

Collins grew up in Glenageary and studied architecture at Bolton Street. He moved to London and in 1985, he founded David Collins Studio. The company went on to create the interiors for London institutions such as The Wolseley, Claridge’s Bar, Nobu Berkeley, J Sheekey and The Connaught’s bar.

More recently, he was hired by luxury names in the fashion world – including Bergdorf Goodman, Harrods, Jimmy Choo and Alexander McQueen. His work is characterised by his use of saturated colour, art deco and a particularly vibrant shade of blue he remembered from his bedroom growing up.

“David’s death is a real shock,” said Vogue editor Alexandra Shulman on Vogue. com. “As well as being responsible for designing many of the most influential London restaurants and bars of our age, he was a dear friend of many at Vogue. His work merged luxury, glamour and heritage in an inimitable fashion and his company was always of the first and most enjoyable order.”

SPECIAL FEATURE: Tribute To Designer David Collins

One of London’s most gifted and talented designers, David Collins, sadly died on Tuesday leaving the interior design industry in shock at his sudden passing.

There are some extraordinary people whose vision leaves a lasting impression on our world and makes a difference to the way we live our lives, sometimes without us realising. Anyone who has dined in a David Collins designed restaurant has experienced this.

David Collins was probably most well known for designing the interiors of such eponymous restaurants and bars as The Wolseley, Claridges and The Berkeley. His style took the previous fashion for overworked chintz and quietened everything down, using palates of calm blue tones and opting for textures and sleek styling.

David Collins Studio was founded in 1985 and story has it that his lack of qualifications led him from a career in law to one in architecture instead. He worked in his early days with chef Pierre Koffman after he saw Collins work for a mutual friend who had asked him to do some interior design. This early association with the hospitality industry grew and resulted in such iconic interiors as The Blue Bar at The Berkeley.

Although he may be best known for his work for hotels, he is quoted as saying, “I don’t come from a hotel designer niche and so I’m bringing something different to it. That is why I don’t do too many and I continue not to do too many. I continue to do one or two at the right opportunity and everything else falls into place.”

The studio motto is Bespoke, Be Better, Be Creative. According to Collins when discussing his work,”there is a deliberate and strategic vision to combine art and commerce and produce design of the highest order.”

The Connaught Hotel in London was one of his favourite projects, where he has hidden on the walls a landscape of Connacht in Ireland. J. Sheekey, Limewood, Bob Bob Ricard and Langhams are all properties featuring the quiet elegance of David Collins.

The atmosphere and ambiance created by Collins style is enjoyed in restaurants and bars now all over the world. No doubt his legendary tenacity with finding the exact right piece and incredible attention to detail will influence disciples and admirers of his style for years to come. He certainly was an inspiration to Design Restaurants ethos and we are deeply saddened by his loss.

Emotional Architecture: Light

In the olden days, we’d all be hunkered down around a golden yellow candle flame about now. In the really olden days, we’d maybe have sat in our caves, a low fire burning at the entrance, looking out at the dark and praying we’d survive the winter. These days, of course, we just flick a light switch and think no more about it. But take a moment, because not all light is created equal.

You can remind yourself of that by walking into the Harrods food halls. A mood of tranquility and happiness descends. In the back of your mind there’s a vague sense of excitement, like you’ve just remembered that you’re going to eat with your best friends in your favourite restaurant later that day. It’s reminiscent of the moment after the first sip of a cocktail. There’s a sense of expectation: good times ahead. And, really, it’s just a trick of the light.

No one knows that better than Lewis Taylor, design director at David Collins Studio. He has recently overseen a redesign of several of the Harrods spaces. “Lighting really sets the tone as soon as you walk in,” he says. “If the Roast and Bake hall had typical retail lighting, it would kill all of the emotion that we're putting into the space – and the sense of theatre that comes with the smell of roasting coffee and baking bread.”

We’re sat talking in the samples library at the Studio, and I am fighting an urge to get up and jump on the number 14 bus to Knightsbridge. Evolution has made us almost ridiculously sensitive to light, and all it brings. Scientists have shown that the human eye can detect a single photon, the packet of energy that constitutes the smallest possible amount of light. But most of our interaction with light is unconscious. It changes our mood, and tells us to sleep or wake up. If it hits our eyes at the wrong time, in the wrong intensity, it is literally painful. Set the lighting just right, and humans are like putty in your hands. You know this: when did you ever bring a date home and switch on a fluorescent striplight?

Getting lighting right depends on a gut feeling, Taylor says. But there’s plenty of science in there too. Designers choose bulbs based on the “warmth” of a light, for instance, and that’s rated on a scientific temperature scale: the Kelvin. That’s because any solid that’s at, say, 2,000K, will emit exactly the same spectrum of light.

Lighting gives back to science, too. Quantum theory, was literally born out of trying to understand how an incandescent light bulb works. At the turn of the 20th century, a German physicist called Max Planck was tasked with improving the efficiency of light bulbs, and on the way he accidentally invented quantum theory, which describes the strange behaviours of atoms, molecules and everything in the universe. That means that Albert Einstein’s Nobel Prize, Stephen Hawking’s insights into black holes and the entire consumer electronics industry all owe a debt to the humble light bulb.

Not that Taylor gets to use those incandescent bulbs much any more. Clients now want to exploit the brutal energy efficiency of light-emitting diodes (LEDs) – which are also a spin-off of quantum theory, by the way. LED technology made things a lot more difficult, he says: the early generations of these bulbs just didn’t have the quality of light that incandescents could give. Things are better now, though. “Today’s LEDs are comparable with incandescents in terms of the warmth and colour rendition.”

But they’re still not without their problems. One manufacturer’s 2,700K light can look subtly different from another’s. Sometimes it’s not even a difference between manufacturers’ standards: bulbs from different batches can occasionally give a different light. Whatever the problem, it has to be put right. “The quality control on the lighting is as strict as the quality control on the rest of the project.”

It has to be, because lighting can make or break a space. And if that space is in use throughout the day, the lighting has to be responsive. “It has to be brighter in the morning, and get slowly warmer from 3 or 4 o clock,” Taylor says. “In a restaurant it will be brighter at lunchtime because we want a bit more energy and activity. In the evening, we change the colour temperature to warm it up a little bit, because that makes everyone feel a little bit more glamorous – and if you feel like you’re looking glamorous, you relax and enjoy yourself. ”

Taylor is aware that the lighting should be enhancing the experience right from the moment you open the door, especially in high end restaurants. “We work hard on the sense of arrival and the ceremony as you come into a restaurant,” he says. “We’ll work through the customer experience: how you’ll be greeted, how you’ll be taken through, and so on. Each one of the experiences is layered with the lighting and the sound, the vistas that you see.”

The lighting design also has to work with the features in the room, whether they are on the floor, walls or ceiling. “Textures have to be lit correctly to make them stand out. If you don’t light a texture properly, you might as well have used paint rather than, say, tiles.”

That’s why David Collins Studio custom design their own decorative lighting elements. It’s also why the Studio has just refitted the lighting here in the sample library. The room has huge variations in its natural light, and the designers needed to wrest back control. I casually ask who designed the library’s lighting, and there is a significant pause. “We had a lot of arguments about the lighting in here,” Taylor says, eventually. He’s grinning, but I’m fairly sure that’s because he got his own way in the end. It’s probably time to draw this to a close. And, anyway, I’m off to Harrods.

The Roundhouse at Beacon Falls Restaurant, Beacon

D azzle and Dine: Take four derelict factory buildings along Beacon&rsquos Fishkill Creek, hire the world-famous restaurant and hotel designer David Rockwell to transform them into a luxury hotel-spa-restaurant-lounge complex, and you can bet the anticipation will become feverish long before the place is ready for the public to stream into it. That was the case with the creation of Roundhouse at Beacon Falls, which was about two years in the making but seemed like more. The Patio finally opened in August of 2011 and was a hit right away, both for the imaginative fare coming from its outdoor kitchen and the delightful setting overlooking the falls. There was much impatient toe-tapping before Swift, the strikingly posh restaurant set in the roundhouse, made its debut last July.

Rockwell&rsquos signature style is sleek and urban, but he found no shortage of local artisans to contribute: the tables were made by Jessica Wickham, and the lighting is from Niche Modern and Hudson Beach Glass, to name a few.

The sleek and stylist Swift (top) boasts a view of the falls from every table below, dry-aged strip steak with crosnes, rapini, potatoes, and black garlic

The Menu: Executive chef Brandon Collins (formerly of Valley at the Garrison) created a sophisticated New American lineup for Swift, with some winter-season dishes you rarely encounter, like goose and a terrine of venison. Pheasant and other game birds are also on his radar, along with perennial favorites like braised short rib and striped bass.

The Setting: Pizzazz aplenty in the 100-seat Swift, as outlined above, with three bays of floor-to-ceiling windows that permit a watery view from every table. The Patio is naturally only open when it&rsquos warm, but those wanting a lighter, more intimate bite can hit the spiffy lounge, 2EM, for cocktails and small plates.

The Crowd: &ldquoFriends going out, couples, retired couples. Young on some nights, some nights, older. It&rsquos cool,&rdquo reports Collins.

Crowd-pleasers: Steaks and seafood, particularly the slow-cooked octopus with butter beans, chorizo, and squid ink.

The Grove deck rocked with fashionistas looking ahead to the catwalk frolic

If the rocking Fashion Houston party at The Grove Wednesday night was any indication, next week's four-day catwalk frolic at Wortham Theater Center could be a load of energized fun.

At this advance fete, key players in the Audi-sponsored event — Jared Lang, Bambi Lynn, Rob Rutherford, Nancy Golden and Erica Garza — beat the drums for the city's first homegrown, multi-faceted fashion extravaganza.

The Grove party, hosted by Houston Magazine, began just in time for the setting sun to provide a stunning backdrop as it reflected off of the downtown skyscrapers. The October weather was perfect for al fresco schmoozing. DJ spins sounded across the wide open deck. Drinks were generously poured. And the party people — many with Houston fashion scene connections — whooped it up.

Cerón, who will be providing hair styling for the four nights of runway shows through his Cerón Salon, mingled in the group that included designer David Peck, Lexis Florist's Miriam Habib, salon owner Michael Kemper, artist Hanh Tran, jazz vocalist Kristine Mills, Dentiq's Cody Heath and new-to-town fashion designers Emmanuel Eloundou and J'Antae Hall.

Welcoming the 200 guests who packed the second-level deck were hosts Lou DeLone and Jeff Gremillion.

The revelers included Bellaire City Councilman and man-about-town Corbett Parker, Rowena Sahulee, Don Mafrige, Jamie Collier, Tammy Dowe, Myra Wilson, Maren Silberstein, Mark Sullivan and country singer/songwriter George Ducas, a Houston native who calls Nashville home. (Ducas had performed at the House of Blues on Tuesday.)

David Collins (interior designer)

David Collins (1955–2013) was an Irish architect who specialised in designing the interiors of bars and eating places in London.

A e-book that Collins had been engaged on was revealed posthumously in May 2014 – ABCDCS:David Collins Studio, Assouline.

Collins died in London on 17 July 2013 from melanoma solely three weeks after being recognized. [1] [2]

David Collins’s design and aesthetic has had a big impact. Simon Mills of Wallpaper* journal stated that “It is not any exaggeration to say that the restaurant and lodge revolution in London of the final 20 years wouldn’t have been the identical with out him.” [6]

Additionally, he designed The Charles, an condo constructing on the Upper East Side in New York City. [3] He was a detailed buddy of Madonna: he designed her London and New York residences and he or she used a poem that he wrote as the idea of her 1998 tune “Drowned World/Substitute for Love”, for which he acquired a co-writing credit score. [4] [5]

He established the David Collins Studio, an inside design agency based mostly in London, in 1985. [2] One of his first inside designs was chef Pierre Koffmann’s La Tante Claire in Chelsea. [1] He then designed chef Marco Pierre White’s Harvey’s in 1988. [1] Later, he designed The Gilbert Scott, chef Marcus Wareing’s restaurant on the St Pancras Renaissance Hotel. [1] Another Wareing restaurant that he designed was the Blue Bar in Belgravia. [1] He went on to design The Wolseley, the Delaunay Hotel, J Sheekey, Brasserie Zédel, Colbert, Gordon Ramsay at Royal Hospital Road, and Nobu Berkeley St. [1] [2] He additionally designed retail interiors for Jimmy Choo, Alexander McQueen and Harrods. [2]

David Collins was born in Dublin, Ireland on 1 March 1955. [1] He studied structure on the Bolton Street School of Architecture in Dublin. [1] [2]

Kitchen Rap with Louis S Luzzo, Sr.

Scottish by birth, Gordon was brought up in Stratford-upon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management and his dedication and natural talent led him to train with some of world’s leading chefs. In 1993 Gordon became chef of Aubergine in London and within three years was awarded two Michelin stars. In 1998, at the age of 31, Gordon set up his own restaurant, Restaurant Gordon Ramsay, which quickly received the most prestigious accolade in the culinary world – three Michelin stars. One of only four chefs in the UK to maintain three stars, Gordon was awarded an OBE in 2006 for services to the industry. Now internationally renowned, Gordon has opened a string of successful restaurants across the globe, from Italy to NYC & LA. Gordon has become a star of the small screen both in the UK and internationally, with two top rated shows in the US. Ramsay’s Kitchen Nightmares and Hell’s Kitchen are both into their third and ninth series respectively, whilst his latest show, Masterchef US, is now in its second series and is proving to be another massive hit with viewers. Gordon has also published a number of books, many of which have become best sellers across the world, notably his autobiography, Roasting in Hell’s Kitchen. Gordon lives with his wife and four children in South London, along with their two bulldogs Rumpole and Romeo.

As the Chef de Cuisine, Markus Glocker continues to demonstrate his culinary expertise and creative talents as he oversees all dining, from restaurant to rooms and has successfully created one of the most consistent hotel culinary experiences in Manhattan. He was invited to prepare dinner at the Beard House this past March 2012 marking his second appearance in as many years. Markus began working with Gordon Ramsay at his celebrated Gordon Ramsay at the Claridge in London in 2001. read more

This stylish restaurant for lunch, dinner or week-end brunch has expertly redefined the dining experience with a variety of innovative dishes. MAZE offers a French influenced seasonal menu served among chic interiors designed by David Collins. This unforgettable experience is complimented by the dynamic energy of The London Bar.

Adjacent to MAZE, it's abuzz through the day for breakfast, traditional afternoon tea, a small bites menu and smart cocktails in the evening. This dynamic yet comfortable space evokes grown up luxury in an energetic setting. The essence of the London Bar is a unique array of experiences from which to commence your day and end your evening with cosmopolitan style in Midtown Manhattan.

My experiences at both of these restaurants has always been of the highest quality both in service hospitality and cuisine. The staff is accommodating, professional, friendly and always seem to be there just when you need them, yet allowing you the space you need to enjoy your fellow diners, and the cuisine. A unique blend of sophisticated style and incomparable energy, The London Hotels are wholly original and effortlessly livable. The London Hotels, located in NYC and West Hollywood are heralding a new era in cosmopolitan hotels – where comfort and glamour seamlessly unite. The London NYC in Midtown Manhattan is at the center of New York’s cosmopolitan hub – just steps away from Fifth Avenue shops, MOMA, Broadway Shows and Central Park.

The property, designed by famed British designer David Collins, offers an all-suite luxury experience, providing guests with the largest accommodations in all of Manhattan. Manhattan's tallest and perhaps 'best-situated' city hotel, The London NYC affords rare and stirring vista views of Central Park and the city skyline. Gordon Ramsay’s team manages all culinary options onsite from restaurant to room, including the two Michelin starred restaurant Gordon Ramsay at The London NYC, MAZE by Gordon Ramsay, the exclusive Chef’s Table and The London Bar. The London NYC is recognized as one of Travel + Leisure Magazine's 2011 World's Best Hotels. For more information on The London NYC visit their website.

Maze at The London NYC Restaurant 151 West 54th Street, New York, NY 10019

Reservations (Mon. to Sat.: 09.00am – 06.00pm EST).

Sources: All photo's courtesy of Gordon Ramsay, Gordon Ramsay at the London NYC, Maze by Gordon Ramsay at the London NYC, The London NYC

Watch the video: 3 Minutes Of Pure Branding Gold By Brian Collins (May 2022).