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Retail and Hospitality



Together with Nassau’s team, we redesigned the kitchen layout. From the outset, the goal was to improve workflows, to optimise the available space and to create an environment that was up to the required task in terms of both kitchen equipment and human resources.


The challenge was to design a kitchen capable of feeding up to 800 diners per day. It needed to be highly comfortable, functional, efficient and professional.

Renewables Laundry Plumbing


Finally, we chose a ventilated ceiling system for the kitchen. With it, we were able to provide the best air extraction and supply possible, as well as excellent design and lighting for all work areas.

For the cooking module, we installed a Charvet cooking suite which integrates a wide range of cooking options.

The final result is a more functional, ergonomic and powerful kitchen in order to maintain and increase the profitability of NASSAU BEACH CLUB.

El Chiringuito Blue

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