Check In – Sleeper Magazine – March / April 2011
Concrete Associates’ Rob Wagemans recently completed the design for London’s new W Hotel Leicester Square. He is currently working on other W Hotels in Verbier and Amman, the Selfridges Hotel in London, and new projects for CitizenM Hotels in London, New York and Rotterdam.
Where are we?
On the roof terrace of an apartment (maybe in a hotel) of a cosmopolitan lively city at the beach; the best of all worlds.
How did you get here?
By plane. Preferably business class. My luggage is picked up at the airport by the hotel/apartment owner, and I take a bike into town. I love biking in foreign cities.
Who are you sharing your room with?
My family, some local meat from the local butcher, and some shellfish from the sea. Fresh vegetables from the market, and olive oil from the countryside. And don’t forget the cheeses.
Is there anything you would like waiting for you in your room on arrival?
A small kitchen, and the feeling I have arrived ‘home’. I am not interested in things that make you feel like a ‘guest’.
Who’s at the concierge desk?
Who cares about the desk? You just need the right inside information from locals who have the same way of living. I always try to behave as a local citizen if I am in a foreign country. This is the only way to understand where you are, and to get inspired in an authentic way.
And the owner / manager?
Preferably your best friend. He/she knows what you like. I like the attitude of the people at the Ace Hotel in New York. There is no difference between staff and guest. We all try to make the best out of the time we have!
Describe the hotel building, your room and the view...
An old building in the heart of the old town, but close to the beach. The interior is very contemporary with respect for the old, and honest use of materials. I prefer to occupy the apartment on the top floor, with a roof terrace larger then the room.
Who designed it?
Ray and Charles Eames with the knowledge of today.
What’s the restaurant / bar like?
Honest food from the region. Simple, with a pinch of complexity. The bar and restaurant should be one. There is no better place than a café that slowly changes in a restaurant, into a bar, and even into a nightclub every night. I like hybrids that are able to do this yet keep the quality high! (Think Bali’s Kudeta bar relocated to New York)
Who are you dining with this evening?
1. Philippe Starck
2. Le Corbusier
3. Charles Eames
4. Jean Georges Vongerichten
5. Jamie Oliver
Who’s manning the stoves?
I will do this myself...
And what’s on the menu?
• Raw scallops, crunchy Parma ham, Tuscan olive oil, sea salt, and sauvignon blanc from Môreson
• Grilled monkfish, pommes puree, and a sauce of oysters/olives, and chardonnay from Limoux
• Lamb fillet, Mediterranean herbs, wild spinach, grilled tomatoes, and cabernet sauvignon from Tokara
• Époisses de Bourgogne cheese
• Homemade lemon sorbet with basil and red pepper, and champagne
What music is on the iPod on your in-room docking station?
1. Groove Salad on Soma FM
2. Adele 19 and 21
4. Supperclub Adrenalin - Mixed By Ikon
5. KUDETA #3 – Crafted by Donni 1
What’s on the movie channel?
There is no TV in the room.
And a book at bedtime?
I would prefer a stack of magazines, including Monocle, Wallpaper* and The Observer.
What’s in the mini-bar for a night cap?
A dark heavy New World red wine. I do not like strong liquor but I will drink a mojito if it is properly made with dark Cuban rum.
Would you like a newspaper or magazine in the morning?
My iPad in the morning gives me all I need.
What toiletries would you like to freshen up with?
Ones that are without perfumes, and are naturally made.