Cook’s Club Hotel

My work was focused on drawing up new floor plans, rezoning the space as well as developing the furniture plan, which included built-in items. To begin, I wanted guests and visitors to flow throughout the space. The lobby wasn’t a standard shape, but the four columns in the center made it ideal to have a reception on one side and a seating area on the other. We then extended the space and installed two new windows facing the seating areas to overlook the pool and the sea. In the rooms, we wanted a design that would be coherent, functional and to make the best use of the space. We implemented mastabas to create a complete bed and bedside table design, which gives the space a comfortable and clean-cut vibe. Using curtains instead of doors for the closets allows for easy access, meanwhile giving the wall-to-wall curtains a function. To optimize functionality and make the best use of the given space, we resorted to exposed bathrooms. The head designer of the project liked the sinks I’d designed for Captain’s Inn, so I tweaked them to include a concrete base that would suit Cook’s Club overall concept. By adding a floor-to-ceiling mirror in front of the sink, a clear divide was established. Some rooms on the other hand have cantilevered sinks and extended countertops for a linear feel.

The shower and toilet cabins utilize the same concrete found throughout the rooms’ walls and built-in furniture, staying true to the idea of repetition and consistency within the space. The terraces of the ground floor rooms allow for privacy but do not obstruct the exterior elements. When possible, we included mastabas so that the interior is extended outwards. The restaurant was originally accessible from the beach as well as the rooms, but Orascom was concerned about the noise factor and opted to make a single, larger entrance instead. We rearranged the furniture to accommodate the same number of visitors and created a more communal and modern atmosphere. The buffet areas were given clear start and end points to allow for both seated guests and those enjoying the buffet to flow smoothly within the shared space. Apart from the makeover being a great success, designing Cook’s Club was yet another amazing learning experience. Apart from the hotel and hospitality aspect, I also gained a lot from the design team as well as Orascom Development and Thomas Cook.