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MARTIN TARDIO VELASCOINDUSTRIAL ENGINEER & PROCESS MAPPING SPECIALIST
In 2007 Martin moved to Dubai where he joined Thomas Klein International as Process Design Manager, optimising operational practices, both from an engineering and financial perspective. Martin blends in standard operational practices from different industries to ensure projects are run efficiently, minimizing operational costs and hazards and maximizing revenue. |
MARTIN MARTINEZPROJECT MANAGER In October 2007, Martin moved to Dubai and joined the Thomas Klein International team as a Project Manager.
Having graduated University of Buenos Aires with a degree in Law, Martin successfully blends his knowledge in legal matters with his passion for hospitality. Martin was instrumental in the development of the Operations Manuals of various international franchises and he heads the Technical Kitchen Planning team. Martin left Dubai in 2010 to head up the Buenos Aires office. Martin offers a rare combination of highly progressive and unconventional thinking with a down-to-earth management style and supervisory sensibility. |
DAMIEN RIZZIF&B OPERATIONS MANAGER In 2002, Damien obtained a degree in Bachelors of Science in Hotel Management from the prestigious Lausanne Hotel School in Switzerland.
He first ventured into the hospitality world during his internships in 1997 in Le Concorde. In 1999, he joined the kitchen brigade of La Cantina restaurant. Damien was offered the Assistant Manager position with Starwood Group's Milan & Principe di Savoia hotel in Italy in 2000. Continuing in Milan, Damien joined Marriott Hotel as Floor Manager in the Banqueting Department. In 2002, he assumed his first Project Management role at Hotel El Faro in Mexico to transform a 4-star hotel into a 5-star condo-hotel. In 2005, he was offered the Operation Site Manager position for Yellowstone Club World in France. In 2006 and with he was transferred to Montana, USA as Food and Beverage Manager. Damien joined Thomas Klein International in 2008 as Pre-Opening Manager handling the opening of two restaurant chains. Damien is currently in charge of F&B Consultancy and Operations for selected clients of Thomas Klein International. |
KARINA VILANOVAASSOCIATE DIRECTOR Karina Vilanova has been in the hospitality industry since 1991 after graduating with a BS in Hotel Management from Florida International University in Miami.
She started her career with Occidental Hotels in Seville for the pre-opening of a hotel prior to the Expo ’92. In 1994 she joined Hyatt International as Director of Rooms at Hyatt Regency La Manga on the southeast coast of Spain. She also performed extensive Management Operations Reviews at Hyatt properties in Istanbul, Casablanca and Paris for periods of up to six months. In 1996 she moved to Paris as Executive Assistant Manager of the Hyatt Regency Paris-Madeleine. In 1998 she was transferred to Hyatt headquarters in Chicago as Director of Sales & Marketing for the Worldwide Sales Office. There she was responsible for promoting and positioning all 90 international properties in the tour and travel, incentive, and corporate markets. In 2000 she moved to Buenos Aires to head up the Sales & Marketing department for the opening of a Relais & Chateaux property on the Uruguayan coast (presently Four Seasons Carmelo), where she was subsequently promoted to General Manager. In 2004 set up her own business, KV Consulting, a company formed to represent and promote hotels and provide consulting services for new ventures and existing projects. Karina is part of the TKI team, providing hospitality consulting with a particular expertise in Sales & Marketing. In 2010 she moved back to Spain, where she joined a travel designer company for the high-end market |
PS STUDIO
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ANGIE HALLPRINCIPAL & MANAGING DIRECTOR 360°td An international creative strategist, Angie has rich experience in the marketing of destinations, luxury hotels, mixed-use developments, spas, casinos, restaurants, residences and convention centres with over 20 years of specialised experience in Europe, Africa, Russia/CIS and across the Middle East.
She is known for her extraordinary instincts and knowledge of market trends. She spent ten years with Hyatt International Hotels and held the position of Director of Marketing Communications for Europe, Africa, the Middle East and CIS for five years before departing to work as an independent consultant.
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In 2007 she launched her consultancy, 360°td and partnered with Thomas Klein International to provide
KRISZTINA SZABOPROJECT COORDINATOR Krisztina moved to Dubai in 2010 after six years in Egypt working in the Travel & Tourism industry. Originally from Hungary, Krisztina speaks three languages and has basic speaking skills in Arabic as well.
She has worked a wide array of jobs in the tourism industry including positions as an administrator, dive instructor, tour operator and outbound travel manager. Krisztina is an Economics graduate with a specialisation in Hospitality Studies. Her experience in the hospitality industry and her superb organisational skills ensure that TKI's range of projects is efficiently managed throughout from inception to completion. Her technical know-how means she is ideally placed to act as a conduit between various disciplines whilst also supervising the project development schedules, sourcing products and keeping everyone focused on getting things done right and on time. |
MATTHIAS ERDLENBRUCHPROJECT COORDINATOR
A German native, Matthias was born and raised in Europe's true "foodie" city – Brussels. Coming from an upbringing in a deeply multicultural environment means that he is right at home with TKI's internationally diverse team. Prior to arriving in Dubai, Matthias worked at the European Parliament in Brussels. He is a recent graduate having completed advanced degree studies in both Business Psychology and International Business Economics & Management and he has been instrumental in applying his skills as a financial analyst and developing streamlined business finance programming models. As the youngest and newest member of the TKI team, he is looking forward to applying his energy to TKI's current portfolio of works. |
LUKE ANOKYECONSULTANT CHEF Hailing from Australia, Luke has been a chef for over two decades and has worked in locations across Europe, Australia and the Arabian Gulf, as well as recent projects in South America and the USA.
Luke is a key part of our restaurant development team, working with both the creative and business skillset of a great executive chef. Once Luke and the TKI team determine the menu style and define the product line, he sets about creating each single dish, working tirelessly through rounds of tastings and tweaking to final master recipes and market lists. Luke, as F&B consultant, is also responsible for food costing and recipe implementation, as well as HSCCP training. The goal is always to provide clients and ultimately- customers- with a fantastic, innovative and deeply delicious culinary experience. |
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HOSPITALITY CONSULTING
Services include: STRATEGIC PLANNING
CONCEPT CREATION
CONCEPT DEVELOPMENT
F&B CONSULTING
BUSINESS OPERATIONS AND SYSTEMS DEVELOPMENT
BUSINESS RE-DEVELOPMENT
FRANCHISING SUPPORT AND CONSULTANCY
INTERNATIONAL REPRESENTATION
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ARCHITECTURE AND INTERIOR DESIGNSupported by a team of talented architectural, interior and specialist designers based in Dubai Chicago and Buenos Aires, Thomas Klein International conceptualises and then develops designs for hotels, restaurants, spas, retail spaces, business centres and offices. We design for maximum functionality, flow and ultimately financial return for the designated space.
Services include:
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BRAND DEVELOPMENT & MANAGEMENTThe branding team finds the "brand soul" and work to drive business by crafting a story and shaping customer perceptions. The strategic goal is always to create that point of differentiation, a market advantage – something that stands out in a crowded marketplace, gets people interested and keeps people interested.
Our services include:
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PRE-OPENING MANAGEMENTA dedicated TKI team looks after each project from start to finish. They begin with process mapping – formulating a critical path that makes business sense and takes in the myriad complexities of each project.
Our services include:
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FOOD SERVICES & TECHNICAL KITCHEN PLANNINGTKI takes both chefs and owners in mind when designing and planning professional kitchens. The goal: Make the best use of space and create a logical and dynamic flow that maximises efficiency.
Our services include:
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BUSINESS & FINANCIAL CONSULTINGTKI has advised dozens of owners, investors, operators and institutions with the singular objective of maximizing performance and growth for hospitality businesses. A depth of global business experience, local knowledge and continual monitoring of marketplaces makes TKI well-placed to advise both established or market entry businesses.
Our services include:
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CLIENT REPRESENTATION & LEGAL SUPPORTTKI offers a full scope of services related to ownership and legal issues, from a complete Owner's Representation function to Liaison Services with Local Authorities. The aim is always to make sure that the stakeholders' best interests are at the heart of every decision that is made.
Our services include:
Freindly sites: NetTvPlus - internet televizija - domaci i strani kanali Optimo duseci - vrhunski kvalitet |
OPERATIONS MANAGEMENTTKI offers post-opening management contracts and operational audits that ensure that once a business is open, standards continue to be consistently met, operations run smoothly and ultimately result in profitability.
Our services include:
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OUR WORK |
Completed Projects |
AL SAMADI CAFÉ & SWEET SHOP
PROJECT: AL SAMADI CAFÉ & SWEET SHOP
Founded in cosmopolitan, 1872 Beirut, Al Samadi is a brand offering Arabic sweets and European confectionaries, renowned throughout the Middle East since 1872. Recently, it was decided to revitalise this heritage brand. Under TKI's leadership, the new Al Samadi came to life in a decidedly retro café and sweet shop in the heart of Dubai. A total of Dhs4m was invested into the re-branding project, and TKI was responsible for developing the new concept and brand, as well as the design of the interior of the first French-Lebanese café in Dubai. The project will see Al Samadi Sweets create a new line of cafés as part of the existing Al Samadi Sweets brand in the UAE. The brand is positioned as an upscale, Arabic heritage brand – entirely home-grown –confidently competing in the global pantheon of luxury sweet brands. It is aimed at both the local market and the foreign market. Amongst Arabs, the name is quite well-known and respected. The revamped, retro style packaging, with its pastel colours, is intended to invoke a kind of nostalgia and playfulness and to appeal to both the older and younger generations. And in order to appeal to foreign visitors and expatriates English subtext was added to the new logo mark. TKI was responsible for the full scope of the project, from conceptualisation to implementation and management. |
PING PONG RESTAURANT
PROJECT: PING PONG RESTAURANT
This atmospheric London-based restaurant group bills itself as a "Twenty-First Century Tea House". With twelve stylish Central London and City based restaurants, Ping Pong specialises in delicate, handmade Dim Sum, fragrant leaf teas and sensational cocktails. For its first Middle East venture, Ping Pong's executive team enlisted TKI's Principal, Daniel During, as Managing Director to spearhead the establishment at Dubai Mall. Expansion will continue under During throughout the region. During was instrumental in ensuring that Ping Pong's strict brand, operational, interior design and culinary standards and specifications were realised. |
INDUSTRIAL CATERING KITCHEN
PROJECT: INDUSTRIAL CATERING KITCHEN
Feasibility studies, business plan, master planning, full kitchen technical design. This central production kitchen was designed to provide 240,000 meals for 80,000 labourers per day. TKI was responsible for the feasibility studies, business plan, master planning and full technical kitchen design for this mega facility. |
TEAYANA TEA HOUSES
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ELEMENTS CAFE
PROJECT: ELEMENTS CAFE
The Elements concept was designed for food lovers using only the finest, pure, unadulterated and organic ingredients. Opened in 2002, Elements was a forerunner in this field. The distinctive menu allows the customer to engage fully by not only choosing their type of dish, but also the mode of cooking, the sauces and the accompaniments. The natural approach extends to the décor and combines concrete, oak and reconstituted leather to create a setting that is warm, inviting and down-to earth. This 167-seat "lifestyle café" also features a popular Shisha terrace. TKI was responsible for the full scope of the project, from conceptualisation to implementation and management. |
SPAZIO 77 RESTAURANT
PROJECT: SPAZIO 77 RESTAURANT
Spazio 77 is Kingdom Tower's signature restaurant, residing on the 77th floor of the tallest building in Riyadh, Saudi Arabia. TKI developed a design direction where the entire interior would be built around a conceptual traditional Arabic dhow realising the owners' brief for a venue that symbolized cultural diversity highlighting heritage against ultra-modernity. The spaces that make up the three Spazio 77 restaurants ranged across several levels, from luxurious window terraces and lounges to ship decks. Dining styles were varied from relaxed sofa and lounge seating to café or fine dining, allowing guests to have a wide variety of options: elegant modern fusion cuisine in the fine dining restaurant, Mongolian Teppanyaki , an Oyster Bar, an Espresso Bar at the Brassiere or Italian cuisine in the café. The ambiance of each section was dedicated to the type of food served. TKI was engaged for F&B Consulting, menu creation, project management, designer management and branding. |
T-JUNCTION
PROJECT: T-JUNCTION
The bright, urban-modern style of T-Junction was developed to reinforce Lipton Tea brand on behalf of owning company, Unilever. The concept was to create a hip, dynamic and fresh alternative to the coffee-bar culture where the focus was on tea as a healthy option. Set in the iconic Emirates Towers, T-Junction was a prototype brand. Lipton enjoyed 98% market share in the region but its customer base was aging and some vitality was needed to position the brand amongst a younger set. |
HASHI JAPANESE RESTAURANT
PROJECT: HASHI JAPANESE RESTAURANT
TKI re-imagined the stereotypical Japanese restaurant at this Kuwait eatery. The style could be described as "punk Japanese" and was deliberately created to contrast with the typical charm-less, minimalistic Japanese restaurants that dot the landscape. A bold approach was needed to signal that this was not your traditional Sushi and Miso soup place; the menu was built around a less explored, more interesting part the Japanese cookbook – open flame cooking. In terms of the design concept the direction had to be one that expressed fire, passion, theatricality because of the type of cuisine; calm, cool, quiet works well for sushi, but not for fire-based cuisine. TKI was responsible for the full scope of the project from conceptualisation to implementation and management. |
SHABABEEK RESTAURANT
Shababeek is a contemporary Lebanese restaurant that blends classical and modern elements of the Arabic Mediterranean. Located at the cultural hub that is Qanat Al Qasbah, the restaurant serves traditional Lebanese cuisine – using classical ingredients and preparation methods – but with a fresh, modern twist, at once familiar and fun. TKI was engaged for all aspects of the project with the exception of the interiors, which had already been developed. |
QANAT AL QASBA
PROJECT: QANAT AL QASBA
Qanat Al Qasba is Sharjah's ambitious entertainment and cultural hub, commissioned by the Qasba Development Authority in line with the vision of His Highness Dr. Sheikh Sultan Bin Mohammed Al Qasimi, Ruler of Sharjah and Supreme Council Member. It included a new landmark on the Sharjah skyline , the Eye of the Emirates; a 60-meter-high observatory wheel that is the tallest structure of its kind in the Middle East, Africa, and West & Central Asia. The Eye of the Emirates was conceived by TKI International, as a popular springboard to the area's extensive cultural and entertainment attractions, forming the central feature in a one kilometre footprint mixed-use project for which TKI was tasked with the entire Master Development. This complex development also included 14 restaurants, 27 retail units, as well as 2 art galleries and a theatre showcasing the best of local talent. TKI was engaged for the full scope of Master Development, Master Planning and Development, Brand Creation and Management as well as the transition management from a government ownership to private enterprise. This included management of the complex, recruitment, training and eventual handover to a local team after 18 months. |
UBHAR RESTAURANT
PROJECT: UBHAR RESTAURANT
Opened in 2009, Ubhar showcases Chief Issa Al Lamki's New Omani Cuisine. This Omani bistro was designed by TKI and the interiors are ideally suited to the theme of fusion – traditional and contemporary. The earthy walls are reminiscent of the fortresses seen around this spectacular Gulf kingdom. Rich woods were used on flooring and on ceiling beams, forming a quiet backdrop which was enlivened by the bright fuchsia textiles - the colour of Oman's national rose. The spaces also pay tribute to Omani culture through the use of handmade Omani pots and the chandeliers which form beautiful shadows throughout, creating a warm, mysterious setting. TKI was responsible for the Interior Design, Technical Kitchen Design and Menu Development. |
AL BATEEN HOTEL & RESIDENCE
PROJECT: TECHNICAL KITCHEN DESIGN | CENTRAL KITCHEN FOR 8 RESTAURANTS
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ESCAPE HOTEL & RESORT
PROJECT: TECHNICAL KITCHEN DESIGN, |CENTRAL KITCHEN FOR 14 RESTAURANTS
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O ZONE RESTAURANT & CAFÉ
PROJECT: O ZONE RESTAURANT & CAFÉ
Khartoum's premier outdoor café is so popular, it even got a New York Times write-up. The cafe serves coffee, sandwiches and ice cream, offers Wi-Fi access and is serviced by a well-trained team of friendly staff. Surrounded by greenery, the venue also uses an innovative water vapour cooling system that cools the air through a fine spray of mist. TKI was responsible for the full scope of the project from conceptualisation to implementation and management. |
FEASIBILITY STUDIESTKI has carried out dozens of feasibility studies for independent clients and international groups including Laduree, Le Notre and premises at Dubai Airport, to name but a few.
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PRIME & TOAST
Prime and Toast is well known for the quality of the produce used in their large selection of sandwiches and salads, incorporating only the freshest ingredients and vegetables as well as the best prime USDA beef in their dishes. In order to draw attention to this devotion to quality and freshness, TKI introduced the 'vertical farming' concept in the latest Prime and Toast food outlet in Kuwait. The feature is based on the concept of vertical farming, invented in 1999 by American professor Dr. Dickson Despommier, to grow food in crowded urban areas. The vertical farm has been designed to be ecologically-friendly by a team of architects and engineers who devised a system whereby the condensation from the air-conditioning system is used to water the growing plants. The organic herbs and green-leaf vegetables harvested from the farm are used on the menu. The flexibility of the menu is also of paramount importance, as it is usually based on the fresh produce available on a particular day. The vertical farming section and the kitchen take central stage in the eatery with all tables enjoying direct views into the production area. To add to the ecological ethos of the restaurant, all the wood used in the production of the furniture will be from sustainable forests. The Epicure Group is the food and beverage development arm of The Sultan Group, the largest business group in Kuwait and one of the largest in the region. TKI is responsible for the Interior Design. |
Current Projects |
BUTCHER’S DEN
PROJECT: BUTCHER’S DEN
TKI was tasked with the creation of a flagship steakhouse for The Epicure Group in Kuwait, so we decided to firmly place the focus on the product and then develop a setting that celebrates that product through art. The TKI concept “celebrates the food chain”, from the sourcing to the aging and the carving of quality meat. The aim is to provoke the customers to think about the sourcing of food. There is also something slightly dangerous and sexy about the brutality of the food chain, the primitivism of fire cooking -when mixed with influences of modern art, it becomes a potent combination. Design elements range from Andy Warhol’s famous Cow Wallpaper, designed in 1966, to a live grass wall which forms a part of the food chain concept, whereby the grass symbolises food for the cows that is then later turned into our food. It is also a sustainable feature as a natural air purifier. The innocence and beauty of the pastoral, peaceful cow is contrasted with the restaurant’s showpiece – the 7-metre high glass aging room- an altar of sorts for the true carnivore. Many will be reminded of artist Damien Hirst’s controversial half-cow installations and the brutality of the food chain. It makes for a jarring contrast with the pop art and fresh grass design features. TKI is responsible for the Interior Design. |
EL SEREF COMPLEX
PROJECT: EL SEREF COMPLEX
TKI was brought into the project after the architectural shell was completed and after the site had gone through several concept-stage incarnations. The 15 metre high glass-walled structure sits majestically at the confluence of the Blue and White Nile. After much thought and research, the TKI team developed a concept for a buzzing, dynamic food hall/market – rich with sights and sounds – that celebrates the true native cooking of Sudan. This involved months of research in order to unlock the secrets of the Sudanese kitchen. The TKI team then worked with local artisans to develop modern ways of replicating traditional cooking methods in way that meets modern standards of food quality and safety. Methods such as sand-pit cooking are millennia old and were brought into the 21st Century with a dash of science and a good dose of culinary expertise. At 35,000 square feet, El Seref is the largest independent food and beverage operation in Sudan and perhaps the region. The external structure was built before TKI was enlisted and our first mission was to ensure that we remained authentic and natural in terms of interiors: The walls are tabiya (mud), the floors are brick and the wood for the furnishings is harvested from locally grown trees. The rooftop features tent structures that pay reference to the nomadic Sudanese but also serve to shade the building and reduce cooling costs. The project is primarily “locavore” with an on-site slaughterhouse and butcher shop, fishmonger (Nile Perch are in abundance and are caught, cleaned and cooked all within sight of the guests); breads baked on-site; and most vegetables and herbs locally sourced in Sudan. There is a central kitchen which supports all 15 food stalls, but there are very few freezers for such a large operation simply because the food is overwhelmingly fresh. There are also retail stalls including a spice market, vegetable market, a deli with olives and cheeses a bakery and a pastry. None of the stalls are outsourced – every member of staff will be recruited and trained by TKI. TKI has also signed a management contract to operate El Seref post-opening. El Seref will employee approximately 350 people. TKI is responsible for the full scope excluding the Architecture and Interior Design. |
CRÈME ROYAL
PROJECT: CRÈME ROYAL
TKI is responsible for the conceptualisation and design of the retail stores and the central production unit for this luxury patisserie. The first store in Abu Dhabi will be located in Souk Al Merkazi (Central Market), and the second shop will open a few months later in Paragon Mall and will also feature a seating area for on-site consumption of sweets, pastries and light meals. The hyper-modern interiors are sleek and simple, perfectly showcasing but not competing with the selection of premium products on offer. Paragon Mall will also house the central production unit, a state-of-the-art facility spread over 250m2. The group plans to open Crème Royale stores of various sizes across the UAE, endeavouring to capture a sizeable portion of the luxury cake market share. The total investment for the first two outlets and the central kitchen is budgeted at $ 2.5 million dollars. TKI is responsible for the Interior Design and the Technical Kitchen Design. |
PIZZETTA
PROJECT: PIZZETTA
As The Epicure Group pursues an ambitious growth plan, TKI was brought on board to open a third Pizzetta outlet. This casual dining restaurant is famous for serving the only grilled pizzas in the region. The core of the new outlet's design will be based upon the existing concept to ensure continuity, whilst including elements that will inject a new dynamism into the product. TKI is responsible for the Interior Design. |
PICKLES
PROJECT: PICKLES
TKI is set to develop the brand and design for this fresh concept for the Epicure Group: A gastro-burger joint with the quirky name of Pickles. Quality burgers and sliders will be complemented by the restaurant namesake, a wide array of home-made pickles and relishes. As there are many well-known burger brands in Kuwait the unique selling point centres on the unique pickles and condiments as well as the freshness of the ingredients. The outlet will even showcase the actual process of making French fries, which includes the cleaning, portioning, and blanching of the potatoes – a true rarity in a casual restaurant. Diners will also be able to watch as buns are freshly baked on site, further enforcing the commitment to fresh, natural cuisine. TKI is responsible for the Interior Design. |
WASABI
PROJECT: WASABI
TKI was brought on board to develop the new image and positioning of the Wasabi chain of restaurants in Kuwait for the Sultan Group. The Sultan Group already has four other Wasabi outlets in its portfolio, but it wants to launch a totally new, fresh image, so the newest addition to the group of restaurants will have a totally new look and feel. Once opened, the new Wasabi restaurant will set the benchmark in design for any additional Wasabi outlets and all the existing Wasabi outlets will be transformed to match the new brand image and positioning. The new Wasabi restaurant will be housed in a stand-alone historical building, and will be approximately 480m² in size. The new concept is inspired by the wasabi root, its cultivation and farming methods, as well as traditional Japanese arts of paper manipulation. The total investment for the fit out of Wasabi is estimated at approximately US $2 million. |
BURGER HUB
PROJECT: BURGER HUB
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PINTXOS
PROJECT: PINTXOS
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PUBLIC
PROJECT: PUBLIC
Public is a café located in Jumeirah Lakes Towers, Dubai; that will cater to the residents and businesses in the JLT community, and will be open for lunch and breakfast, serving freshly baked cakes and breads, as well as a selection of healthy salads and sandwiches. Even though Public is designed as a public venue, it aims to give the patrons a homey feeling. Arm chairs and wall lights with side tables invite patrons for a longer stay, and a magazine wall is designed to allow people to sit and read while looking at those who come and go. The interior design is simple and minimalist using light wood for the counters as well as the furniture, combined with grey slate walls, as well as a light-hued concrete floor, which provides subtle combinations of roughness, smoothness and softness, TKI is responsible for the Interior Design.
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CONTACT |
HEAD OFFICE | DUBAIDaniel During Principal & Managing Director Dubai Media City Tel: +971 4 390 22 88 |
| INTERNATIONAL OFFICES |
| MADRID Karina Vilanova Associate Director +34 91 503 0629 |
CHICAGO |
| BUENOS AIRES Martin Martinez Project Manager +54 911 6032 60 60 |
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