The kitchen strategy was developed around the venue operating as a satellite kitchen supported by a larger central production facility. Core support production and bulk preparation were centralized in order to reduce the required back-of-house footprint onsite and avoid duplicating infrastructure already available within the Marriott support system. The onsite kitchen was then designed around final preparation, service execution, and guest-facing cooking functions.

Because the venue relied heavily on outdoor operations, the infrastructure was planned around service movement and coverage rather than a conventional restaurant layout. The kitchen needed to support indoor dining, beach operations, poolside service, multiple bars, and rooftop service points from one coordinated system. 

Service distances and operational radiuses were studied to determine how staff, replenishment, and output would move across the site during peak occupancy periods.

Front-of-house cooking and display were integrated directly into the operational planning. Bespoke cooking suites were positioned within open guest-facing areas designed to operate toward the outdoors during suitable weather conditions, while the sushi and ceviche bar combined preparation, display, and seating within a compact footprint. These areas required close coordination between Kitchen Design, Interior Design, architecture, and MEP systems to resolve ventilation, circulation, and service requirements early in the process.

The rooftop venue introduced a separate transport layer within what otherwise operated as a predominantly horizontal site. Vertical transport and logistics strategies were developed around rooftop supply and shisha service requirements so that movement between levels could operate without disrupting the broader service flow. 

All disciplines were coordinated in Revit and developed fully in 3D, allowing operational planning, infrastructure coordination, and consultant integration to be resolved simultaneously throughout the project.