 Sari Al Khazen, star architect of the iconic Sky Bar in Beirut, conquered the local and regional architectural scene in no time
What are the characteristics of a well-designed restaurant?
Restaurant designs change according to their offerings. Designing a fine dining restaurant is very different than designing a fast food joint, as technical specifications differ from one place to the other. I have been lucky to work with clients who are experienced in hospitality and have a thorough knowledge of how things should work. Collaboration with such clients is extremely fruitful. They bring the functional input and we bring the space quality, so both the environment and the ambiance are served.
When designing a restaurant a lot of considerations have to be taken into account, such as space between tables for service and circulation, organization between the entrance, bar and dining areas, and access between kitchen and dining areas. Also, the color of the lights you use. White light is unflattering, but, the food looks good; yellow light flatters, but, the food looks bad. Some clients have priorities. For example, a small restaurant owner may
care more about ambiance than circulation, and may prefer people to be
crowded and cramped. I work with my brother, Chafic Al Khazen, who owns
Sky Management, and he cares a lot about the functioning of a place.
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Beyond design, beyond architecture, a place should function like
clockwork. And, the best example for that is Sky Bar that works as a
club, as well as a 3-star restaurant.
My next big hospitality project, also in collaboration with Sky Management, is The One. Located on the Beirut New Waterfront, the nightclub of The One will be only open on Fridays and Saturdays during the winter season. I proposed a 3D mapping concept combined with 360 degrees projection, which will allow the space to be versatile. In other words, the space will change each and every night depending on the projections. The club is oval shaped over four levels and is perfectly symmetrical. The ground floor will feature the main bars with a central lounge area. The second and third levels feature lounges of their own and on the final level there will be four private lounges that are independent with their own bars, bathrooms, lockers etc. The club can accommodate 1,200 people per night.
What makes a good restaurant?
First and foremost, it is about the quality of the food. That is at the core of a good restaurant. Second is the ambiance, which comes from the design as well as the service, how you are welcomed, the people who go there, the graphic designer, etc. In ambiance, lighting and acoustics are extremely important. There are places that have such a severe echo that I personally don’t go there anymore. These are usually places in old buildings with arches where the sound vibrations are not well studied. Finally, it’s the quality of space and how good you feel in this space. Architecture per se comes in third place.
What do you accept to compromise on?
Compromises are not
equal. I accept to compromise when it comes to private apartments but
in public spaces, compromise has other proportions.
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Your name is out there at the front and many people will not only experience it but also refer to it. That’s why I do not compromise on any level, neither in taste, in the sense that you don’t want an image that does not correspond to your own, nor in more specific architectural matters.
What advice do you give a new restauranteurs when designing a new place?
If you are new to the industry and do not have previous experience, it would be extremely helpful to hire a consultancy firm to tell you what you need to look out for instead of going in blindly. Do not skim on the budget when it comes to lighting and acoustics, as they are a key to the ambiance you are setting. Hire the chef ahead of time so he can collaborate on the menu. Finally make sure to have a functional and practical design that will allow an easy flow of service.
Would you like to venture more into hospitality projects?
I have done a lot of restaurants and clubs. I am currently working on an interesting project in Ghana in Al Mina. The fort there is a pilgrimage landmark for all African Americans as it was the place where all the slaves from all of Africa were gathered to be sent to the States. The hill over it has another fort that was used by the guards. I am working on a project to rehabilitate it and create a place for shopping and restaurants. I am creating a ring around the hill not to disturb the scenery and greenery. Being a place of pilgrimage, a hotel is needed. This will be located in the ring itself and be completely ecological.
What is your ideal project?
It would be an extension to Deir Al Salib (Lebanon’s mental hospital) where I would put half of the Lebanese population.
sarielkhazen.com
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