Studio

Studionomie:
studio allied with
gastronomy

We are a think tank. Our aim is to break out of the traditional

paradigms of the hospitality group and the consulting firm.
We apply a creative approach that is firmly focused on
our clients success and profitability. We take nothing
for granted and give each new idea its chance. We have built
up an international network of high-level professionals that
includes chefs, sommeliers, service specialists; designers,
architects and branding experts but also e-commerce experts,
copywriters, graphic artists and project managers, some
of whom have been working together for over a decade.

Gastronomy
This is our passion. We set out to combine talent and rigor
to create outstanding experiences that offer total customer
immersion. We set out to reach every customer, going beyond
mere f&b and sharing with them unforgettable, timeless stories,
touching them personally and giving them the pleasure they
expect, whatever their culture and their fancies.

Studionomies mission

Studionomie is a consultancy whose services range from

concept creation to strategy consulting and development in food
& beverage, hospitality and entertainment. Studionomie can
manage an entire project from market research to handover.
We can either act as the clients project manager to lead and
coordinate their partners and suppliers, or supply all or part of
the skill areas required to deliver a turnkey project.

To open a restaurant today it is no longer enough to have

an idea, a decor and a chef. The market is both wide open
and very demanding. The restaurant of the old days has
clearly reached its limit; what we have today is a multitude
of sophisticated experiences capable of attracting
an increasingly discerning customer base.

Why choose
Studionomie?

Todays demand is almost infinite, ranging from traditional

gastronomy to the most innovative entertainment. Nowadays
each player the chef on one hand, the designer and ambience
creator on the other has only one part of the puzzle in
his hand and may not know the new rules. That is where
Studionomie steps in, taking its place at the forefront of
this worldwide revolution. Our strength is to bring together
the expertise of chefs, designers, creatives and other talented
professionals for each project so that we have a firm grasp of
all its aspects. All our decisions and recommendations
are rooted in detailed observation of the new consumer trends
so as to create new, effective and highly profitable f&b
and entertainment projects.

Strategy
- Strategy at board level or shareholders level
for hospitality firms
- Senior Advisor or Administrator for firms involved
or diversifying in hospitality projects
- Masterplan for complex multi-units project

Concept design, development, operations

Scope of work

- Concept creation or re-positioning including branding,

operations, marketing, business plan, legal
- Concept development in every aspect until opening,
including culinary, design or service
- Concept follow up or management once open on every aspect
- Market and feasibility studies, finance, funding

Formalization and transmission

of know-how
- Blogger under the name of food trotter
- Teacher and lecturer for several institutions
- Author

STPHANE
BELLON,
founder of
Studionomie

 Graduate of the prestigious business school HEC Paris,

Stphane worked alongside Alain Ducasse as Vice President
Development. In this role, he was responsible not only for
prospecting new business opportunities and developing
restaurant concepts, but for bringing them to life. Examples
include Jules Verne at the Eiffel Tower; Beige in Tokyo with
Chanel; the Dorchester in London; and Spoon in Hong Kong
to name just a few.

Since January 2015,

Stphane Bellon
is heading Studionomie,
a fresh concept agency
for global hospitality
and F&B business,
integrating creation,
development and operations

Since 2011, he has been appointed as one of the youngest

VP for F&B in a hotel company to successfully change
Kempinski Hotels from a room driven company to a f&b
driven company.
Since January 2015, he is heading Studionomie, a
fresh concept agency for global hospitality and F&B business,
integrating creation, development and operations.
Stphane Bellon is not just a man with innovative ideas.
He is a man renowned for a talent: converting these ideas into
the real deal. Stphane has a meticulous attention to detail,
contagious dedication and inventiveness. These traits are
a well-established truth throughout the organizations or clients
he has worked for. It is an aptitude that has enriched
Stphanes career with numerous prestigious achievements,
working in more than 40 countries, for several hotel brands
such as Dorchester, Sofitel, Intercontinental, Shaza and
Kempinski. His last book Gastronomie et Htellerie,
secrets de cuisine (Eyrolles, published in 2012, French version)
has been welcomed as a reference in the industry.

Rfrences
Studionomie

S A L E RO D U B A I

S R A B UA B A N G KO K

S R A BUA B E R L I N

R E F E R E N C E S

An authentic experience of Spanish

cuisine and beverage culture in arelaxed
and friendly ambiance.
Creating this concept, I wanted to have
a Spanish team only, from the designer
to the marketing agency and at least
80% of the staff - one of the most
profitable concepts for Kempinski.

Sra Bua by Kiin Kiin.

I wanted to bring this existing restaurant
to the next level and more importantly:
it is the project that inspired me to
develop the Sra Bua saga. Restaurant
offering a modern interpretation of
Thai cuisine, voted as # 21 in Asias 50
Best Restaurants 2014.

As exotic and edgy

as its name, the dishes are exciting
and combine the complexity
of Asian flavours with
the culinary signature of star
chef Tim Raue. I brought back
Tim to the Adlon where he started
to make his own name there.

S R A B U A G R AV E N B RU C H

S R A B UA DA S T I RO L

E S BU DA P E S T

R E F E R E N C E S

Excellent Euro-Asian cuisine

with its multiple tastes, European elegance
and first-class-service. This is the new restaurant
SRA BUA opened in 2013. A firework
of senses interpretated by three stars
Michelin chef Juan Amador.
This is the last Sra Bua of the collection
Ive created.

Experience the fusion

of exotic spices, peculiar herbs
and vegetables as well as original
Asian delicacies combined
with the best local products and far
Eastern techniques Frank Heppner
achieve, an aromatic-intensive
vital cuisine.

Wine bar, beer pub, terrace, bistro,

restaurant, brasserie. The menu has
three separate experiences: nibbles
to share, typical dishes of
the Austro-Hungarian Monarchy and
grilled meats and fishes. I wanted to create
a very unique and unconventional
experience for a 5* hotel.

DIE KUECHE VIENNA

E D VA R D V I E N N A

ICE & FIRE

R E F E R E N C E S

When the Chef meet the guest.

Kitchen and dining room, each of
the restaurants two spaces has its own look
and feel, allowing guests the freedom to choose
the setting that best suits their mood.
A succeeded objective of re-inventing
the traditional all day dining experience.

Edvard was awarded its first Michelin

Star in 2013 without having even one year
of history. With Die Kche, Edvard
is one of the first restaurant,
I created for Kempinski, including
the search for the right Chef and
a very innovative menu.

Ice & Fire is a multi-sensorial performance

built around extremes, contrasts and
entertainment. Ice & fire lets the guests
choose their own experiences, depending
on their mood. Blend into the scene,
see or be seen in a live music atmosphere,
or just look for intimacy and discretion.
I developed the concept with Rockwell Group,
but the project is not yet operational.

B I S T R O B RU S S E L S

BALCONYS

LA BRASSERIE

R E F E R E N C E S

I will for the first time pay tribute

to my Scandinavian origins. A real
bistronomic experience in Brussels,
combining excellent techniques and products
sourcing. I want to celebrate the beauties of
the Nord See and Baltic See regions.
To open in December 2015 on the most
prestigious Avenue Louise.

The great Europe has still so much

to offer: historical theatres, opera houses,
sense of entertaining, but this has never
been combined cutting-edge design,
I have created this 1200 sqm experience
for a landmark building, to open in a capital city
in Summer 2016.

In the resort city of Baden Baden,

I wanted to change the paradigm of the classic
dining room of a Grand Hotel. Celebrating
the French technics applied to different European
inspiration, La Brasserie will become an institution,
with a feminine approach, some delicate sense
of humour, some freshness to the traditional
htellerie. To be open in March 2017.

ARABESQUE AL MADINA

SHALIMAR AL MADINA

B E I G E TO K YO

R E F E R E N C E S

Arabesque is a light and airy restaurant

with a superb view overlooking
the Holy Masjid. It features an open show kitchen
where chefs dramatically prepare and serve
cuisines from North Africa and
the Levant to Persia and South East Asia right
in front of our guests. Within its opening,
Arabesque was awarded a listing in the top 10
restaurants in the Middle East.

Shalimar is a fresh and creative culinary

destination. A modern lounge
where friends and families can meet for
a light lunch or enjoy one of the signature
Shaza ceremonies. Scented atomisers to match
the flavour of your drink and perfect snack
accompaniments that precisely compliment
your mocktail. With Shalimar, I wanted to create
a concept where the absence of alcohol
would not be a problem.

Beige pays tribute to the elegance

of Mademoiselle Chanel in
this contemporary French restaurant
influenced by Japanese local
produce which is located in the Chanel tower
in the Ginza district of Tokyo.
I have been leading this historical project
for over 2 years before it opened

ALAIN DUCASSE LONDON

S P O O N H O N G KO N G

J U L E S V E R N E S PA R I S

R E F E R E N C E S

The chef has concocted

a contemporary culinary composition,
incorporating within it the very best produce
selected from France and Great Britain.
It beckons you to discover the bespoke
dining experience, allowing guests to not only
create their own menu, but also create
the decor of their dinner party!
Now awarded 3* Michelin.

In a decor imagined and conceived

by designer Tony Chi, lavishly
displaying the breath-taking view
of Hong Kongs Victoria Harbour and
its islands, Spoon is the ultimate expression
of culinary freedom, sophistication and design.
It has been the first project that
Alain Ducasse asked me to develop and open.
Later I will be involved in all the other
Spoons (Gstaadt, Tunisia...).

The Jules Verne offers the best views

of Paris, one of the warmest and
most intimate dining rooms
of the capital, the plate a reflection
of French culinary heritage with a hint
of a contemporary touch.
Designed by Patrick Jouin. I have been leading
the whole project from the tender
to get the contract, to the takeover of keys
from the previous operator.

B E N O I T TO K YO

COMPTOIR DE BENOIT OSAKA

MIX LAS VEGAS

R E F E R E N C E S

Benoit is the ideal location to discover

the regional identity and diversity of
Frances produce: the food served here
is traditional, set in a recreated
typical bourgeois house with classic wood floors,
draperies, antiques and a conservatory.
I conducted this first duplication
of the brand which originated from Paris,
before New York, then Osaka.

On the 33rd floor of the Breeze Tower

at Nishi-Umeda, the historical
neighbourhood of Osaka,
Le Comptoir de Benoit is the French
bistrot where Osaka recognises itself.
Passionate about the rich and vibrant
culinary tradition of the city. I worked
with Pierre-Yves Rochon for Tokyo
and an unexpected designer
for Osaka: Ogata-san.

With miX, Alain Ducasse

invites you to discover a new range
of culinary and aesthetic sensations high
above the streets of Las Vegas.
Culinary artistry with a strong
Franco-American influence,
edgy lounge style interior design created
by Patrick Jouin and a breathtaking view
of the Las Vegas Strip. I was part of
the team which created.

B O U L A N G E P I C I E R PA R I S

5 8 T O U R E I F F E L PA R I S

L I D O PA R I S

R E F E R E N C E S

Be offers a large selection of traditional

bakery groceries, fabricated on the spot
by its master-baker, a selection of essential
groceries and snack service from just and
genuine products, on or off the premises.
Association at the beginning with Eric Kayser,
designed by Patrick Jouin, I was administrator
and managing director of the brand.
I put the brand in le Printemps and
two outlets in Tokyo.

Located on the 1st floor

of the Eiffel Tower,
this restaurant offers a unique
panoramic view of Paris and
serves high-quality brasserie cuisine.
Like for the Jules Verne,
I oversaw the project from
the tender to the final product.

A true French cabaret experience.

Since 1946, the Lido de Paris has
entertained with its exciting shows.
With a marvellous location on
the Champs-Elyses, it has delighted with
its unique vision from spectacle to
gourmet French gastronomie.
I lead the team who reviewed the whole
culinary and service experience
during the show.

RO L A N D G A R RO S PA R I S

A I R F R A N C E L O U N G E PA R I S

R E F E R E N C E S

As part of their efforts to create

a prestigious setting for the French Open,
Sodexo experts focused on the quality of life
of participants and spectators. Four
hundred and fifty experts-purchasing
and quality managers, specialists, nutritionists, cooks,
hostesses are carefully selected to form a team
capable of meeting the exacting quality and
performance standards of the French
Open from all culinary perspectives.

Air France 1st class airport lounge in Paris

displays an array of seating areas
from lounges to dining to spa treatments.
The culinary identity reflects Frances strong
produce heritage and personalized service.
To negotiate with Air France, to create,
develop and open this lounge
has been my last mission
with Plaza Athne and Alain Ducasse.

We know that the best ideas are still to come.

Studionomie

Thank you...
CONCEPT DESIGN, DEVELOPMENT AND OPERATIONS
Tl: + 33 6 84 01 84 03
c/o BF Fiduciaire - 18, rue de Lausanne
1201, Geneva, Switzerland
stephane.bellon@studionomie.com