Despite limited kitchen space, we partnered with Pierre Gagnaire to develop creative solutions that support multiple functions—delivering haute cuisine, room service, small events, and bar operations seamlessly. In the dining area, we worked closely with interior designers to optimize space, introducing glass doors with garden views that connect effortlessly to the interior courtyard, enhancing openness and airiness.

To add versatility, we incorporated sofa seats within alcoves, providing flexible covers for varying guest needs. Additionally, we transformed two low-ceiling rooms into a wine cellar and service pantry, significantly reducing staff travel distances and boosting operational efficiency.
This sophisticated yet welcoming space quickly gained popularity among Shanghai’s discerning clientele, earning two Black Pearl awards and a Michelin star. Despite the challenges faced by the Shanghai fine dining scene, the success of this project underscores the long-term value of innovative design and strategic partnerships—highlighted by the enduring seven-year collaboration between Pierre Gagnaire and Capella Hotel Group.

• Management: Capella Hotel Group

• Interior Designer: Jaya Ibrahim

• Eric Guth Role: Corporate F&B Consultant