I have often been asked about the viability of a particular hotel project. How to design a hotel according to the architecture of the senses. Or how to reform an existing hotel to increase its RevPar. In almost all cases the owners of the boutique hotels that I visit tend to consult me how to enhance their space, their services, their business.
I promise to never spend months of study on a particular project, but I welcome everyone to help make their businesses more human, more architectural and more seductive for those staying in them. I use to detect their fails and I provide solutions to their problems. Of course, no one has kicked me out of nowhere. Not yet.
I have spent two years on the board of directors of Transoceanica Hotels Holding, in Chile, helping the design of an Easter Island hotel and the extension of another resort in the Atacama Desert. I also have been a member of an advisory council for refurbishments in some Paradores.
I can’t forget either my contribution to the redesign of some historic hotels in Spain with the architectural firm of Jesús Castillo Oli, one of the world’s top experts in the restoration of historical heritage.
But one of my most enjoyable and proud-hearted tasks wast to be part of the Technical Committee of San Sebastián Gastronomika congress alongside such renowned chefs in the world as Ferran Adrià, Juan Mari Arzak or the Roca brothers, besides the great organizer Roser Torras.