Guillaume has experience ranging from the design of Five Star Hotels to Staff Restaurants - from the provision of Hospital meal distribution systems to complete Project Management of the refurbishment at Watford Catering College .

Refurbishment of the French Restaurant involved redesigning the existing layout to suit new catering equipment. Project Management, involved in the removal of the existing equipment and  organised new building work's.           

Designed and Project Managed new kitchen restaurant facilities. Involved in the removal of the existing equipment and organised new building work's to suit new layout.

Designing the new conference kitchen and distribution facilities using cook chill to provide meals for up to 1500 and the beverage area handles up to 2000 covers.

Involved in design of the new Coffee / Sandwich Bar located on the corner of Preade Street

Involved in the design and development of the staged revamp and installation program which Allowed the hotel to offer a foodservice during the rebuild of the existing kitchen.  

Designed the in house laundry department for guests providing dry cleaning for room service and the uniform storage for the staff. 

The first Project we covered was the new kitchen facilities in Airports Mezz Food Hall. We Project managed the delivery and installation of all the catering facilities for Select Service Partners in this area.  Photograph of Mezz Food Hall courtesy of David Kaye Interior Designers

The Fast Food facilities in the new Safari Park at Dublin Zoo and Project Managed the delivery and installation of all the catering facilities.

Together with G M and associates we designed the complete catering facilities for the new training college. Valued at 700,000 + the project it included a number of 16 student training kitchens, two production kitchens a restaurant area, Wine Tasting, Demo Lecture Theatre, Larder, Pastry, Bar and Delivery areas.

Together with G M and associates we have designed the complete 1,000,000 + catering facilities for the new Tourism and Leisure college. The project includes a Kitchen of the Future, a number of 16 student training kitchens, and two production kitchens with restaurant area, Wine Tasting, Demo Lecture Theatre, Larder Kitchen, Bar, Food Delivery, Veg Preparation and coffee bar areas.

Together with G M and associates we designed the new kitchen facilities in the extension to the 1977 Building. These include a Kitchen to cater for a 250 seater Self-Service area and a kitchen to service 200 + with hot meal snacks upstairs .

Together with G M and associates we designed the kitchen facilities in the New Ballymun Civic Centre. This was an interesting challenge because of the shape of the building. It included kitchen facilities for both the Staff Restaurant and the Public Coffee Bar areas.

Revamp of existing the Restaurant area developing a new kitchen facility to Counter Serve students with a standard European menu. 

While working with Grantham Winch and Partners under Ken Winch, in the United Kingdom, I had the honour of Designing and working on the program for the change over from the old kitchen to the new temporary kitchen facilities. This kitchen was in use for a year while the existing area was rebuilt to take the new permanent kitchens. 

Designed the new permanent Royal Kitchen facilities at Buckingham Palace which were installed 2002. This article first appeared in the Hotel and Housekeeper magazine in May 2002 issue.