I was brought on board to lead the space planning, detailing, and design for a spa, as part of Phase Two development, for a hotel in Accra, Ghana.
I was commissioned to design a versatile guestroom layout that would comfortably accommodate both couples and two individuals sharing, whether they are work colleagues or family members.
I designed the ultimate utilities cabinet, striking the perfect balance between ergonomics and practicality. Not only is it handsome in stature, but it is also highly functional and enhances the aesthetic appeal of the guestroom interior.
“This vertical wine cellar is thoughtfully designed with temperature control, showcasing a selection of wines and champagnes expertly paired with the hotel’s finest culinary creations to elevate the dining experience.”
I successfully space planned a Male & Female Hammam Spa layout in Al-Ain, UAE, ensuring seamless functionality, privacy, and adherence to cultural and operational requirements.
I was approached by a private investor who wanted to create an exclusive 9 key, all suite, manor house and spa in Windhoek, Namibia
"I've observed a growing need in the hospitality, retail, and leisure markets for a well-designed, mobile barista coffee stations that enhance both functionality and aesthetics."
I was appointed as the concept architect for the complete rebuild of Mokuti Etosha Lodge's public areas. By prioritizing space planning and designing the hotel from the inside out, every element is thoughtfully integrated to optimize functionality and elevate the guest experience. "A hotel is a business, not just a building."
A distinguished specialty bar where premium spirits and fine cigars set the stage for timeless storytelling, an elegant space that captures the essence of Africa’s rich heritage, where every sip and smoke ignite a tale worth telling.
I was appionted to redesign the exsisting King's Den lodge into an exlcusive 5 star + destination
I designed a retail offering as part of a hotel buffet area. Many day visitors would purchase on the go food & beverage products to take with them or eat in the hotel gardens.
I created a dynamic Food & Beverage area layout with a large outdoor dining and bar area enabling guests to enjoy the good weather and mature gardens.
