On nearly 5 acres with a spring-fed pond in Hamlet of New Hamburg, New York, this distinguished manor-style home offers Old World elegant living space, which flows to the expansive exterior vignettes that feature iconic Hudson Valley vistas.
“The interior areas all allow access to the exterior of the home maximizing the incredible Hudson River vistas and use of the many different outdoor features this home has to offer,” says listing agent Angela Ingham of Berkshire Hathaway HomeServices Hudson Valley Properties. “Additionally, not only the architecture of the home itself, but the grounds and landscape design all blend together to offer you the true feeling of an English countryside estate.”
Completely renovated, this five-bedroom, four full- and two-half bath home features a multitude of modern amenities including a gourmet kitchen, a private theater on its own level and a lower pool terrace with a pool house, complete with outdoor shower and half bath.
“There are so many amazing spaces, but the master suite is truly decadent, and inviting, with its own balcony to enjoy the Hudson River scenery,” says Ingham. “Its luxurious master bath even has a claw foot tub that showcases the river as a relaxing backdrop.”
Additional amenities include a fire circle, wine nook, and a finished lower level with 3-car attached garage.
This estate, listed for $3.4995 million, is full of lush landscaping with full property irrigation and offers tons of privacy, nestled in between densely wooded areas, and accessible from the gated entry leading to a long winding driveway. “This is a wonderful home for anyone, especially a family or extended family,” says Ingham. “It is a great home for entertaining and relaxing with loved ones.”
Photos courtesy Katrien Van Der Schueren.
Katrien Van Der Schueren is the founder and creative visionary behind Voila! Creative Studio, a visual laboratory where she envisions, creates and fabricates a full range of bespoke fine art, objects, furnishings, lighting, event and stage sets, and accessories.
In the grand scheme of her career, designer/artist Katrien Van Der Schueren says that her move to America in 2002, specifically Los Angeles, was the first main challenge she met that led her to where she is now. With her experience working in a variety of fields, from the European Commission to marketing, she says that she felt obliged to reinvent herself and that this new world gave her “the opportunity and the audacity to follow a new path.”
Through perseverance, courage and a “huge learning curve,” she remains the leader of Voila!, known as a visual laboratory with endless possibilities. “We are storytellers and translate it into material form. We are creative problem solvers that make the project happen,” says Van Der Schueren.
What about art and design draws you into doing it every day?
It’s an intuitive thing, I think.… I didn’t really think it through. It just felt natural to me and I followed my path of learning and exploring and fine tuning the direction as I went along.
I love working and exploring materials and their possibilities. I love discovering new textures, new techniques, new colors, new color combinations, new designs, new styles … and in my job the learning and discovery is endless. I love the storytelling [aspect] when we work on projects. Imagining the environment pieces will go to, who will use it, look at it and how to tell that story and make that story happen with shapes and form and materials.
What influence, if any, do you get from living in California?
So many things. California is such a melting pot of cultures providing so many creative impulses on a daily basis. There are so many different influences to draw from here that it’s hard not to get inspired every day. I still strongly feel like an immigrant on Discovery Road.
Since we arrived in LA, the city has evolved so much. It breathes artistic energy in so many domains, from food to music to artisanal crafts to high-end design. Nature is another big part of California’s inspiration. The ocean, for example, I mean who can resist its magic? And what about the vastness of land in between places when you drive out of the city and what about the evenness of the light and its brightn
To keep inspiration alive, Van Der Schueren says she needs to connect with the outdoors, whether it’s taking a drive, traveling abroad or spending time with her family outside the studio, “so when I step back in I feel re-energized and spin my wheels on the right things.”
What do you usually draw inspiration from?
Literally everything or anything that kind of stops me in my tracks. That can be the shape of a leaf in the garden, a lyric or beat in a song, a shade of a ceramic cup, my kids’ world, an art installation, a set of a movie I am watching. Anything that stops me and draws my attention.
Tell me about Voila!’s conception and how it operates today. What was the original mission/goal of the studio?
I started as a picker. As that’s where it intuitively felt right for me to start. Learning styles, periods, et cetera. Then my intuition just led me to start making, first by combining finds and turning them into either art or furniture. Basically, I do have a lot of something I found and it inspired me to make something with it. Then I wanted to learn more techniques and what I could do with materials, started hiring people and learning about that process and its ups and downs with growing pains. Clients would ask me to custom make furniture and art for them and I gradually learned what I liked and disliked, and it all evolved like that with some very risky steps in between, just out of some gut feeling that that was the next step to take. A lot of mistakes on the way, of course, getting back up and moving forward towards a clearer direction.
When it comes to designing art for a project, what is the most important element you have to remember? Does this differ depending on the type of space you are working in?
Each project is its own. When we start an art project, I look at the story first. The visual story (the interior design choices and the environment and architecture) as well as the audience it’s for. Those parameters will define the art choices. Of course, the location and the environmental conditions are often key as well when it comes down to choosing the materials to work in, and the type of use will also define possibilities.
Is there a piece of art in your
own home that you would never consider selling?
Almost all of them. The pieces I have at home are part of the fabric of my life. I am emotionally connected to them and they make a lot of sense in my home visually.
What would be your dream project or a piece you’ve always wanted to start (or finish)?
Oh boy. A dream project would be that I get unconditional creative freedom and unlimited budget to design and fabricate all the art, and custom-make all the furniture for a unique experiential boutique hotel that also has a music venue on the premises as well as some original and unique culinary opportunities (restaurants/bars, et cetera).
What advice would you give to someone pursuing a career in art or design?
Follow your gut feeling. Only by working your way through you can achieve results and fine-tune direction. Be you
Sinot Yacht Architecture & Design recently revealed an innovative 112-meter superyacht — the first of its kind to be powered by liquid hydrogen and fuel cell technology.
Aptly named, AQUA embodies a seamless connection to the ocean, voyaging at a speed of 17 knots with a range of 3,750 nautical miles. “AQUA is inspired by one of the elements of nature that it is closest to: water. Water is the life-sustaining force that makes planet Earth habitable,” says Sander Sinot, founder of Sinot Yacht Architecture & Design. From the cascading swim area that can be experienced at sea-level to the hydro massages in the indoor health and wellness center, water is the inspiration at every turn.
Sinot Yacht Architecture & Design created in collaboration with Lateral Naval Architects a superyacht that produces fewer emissions, yet far exceeds in luxuries. “We consider AQUA to be a major step forward in the application of new technologies aboard a superyacht, while at the same time showcasing an integrated and highly poetic design approach,” says Sinot. The yacht’s sleek exterior mimics the lines of a wave, which is merely one example of the team’s goal to utilize safer and environmentally conscious technology while taking inspiration from discerning owners’ lifestyles. “Our challenge was to implement fully operational liquid hydrogen and fuel cells in a true superyacht that is not only groundbreaking in technology, but also in design and esthetics,” adds Sinot.
Guests will experience relaxation in the highest manner on AQUA. The superyacht’s interiors meld effortlessly with the exteriors, allowing guests to glide between nature and luxury. The five-deck configuration affords the opportunity for guests to experience the water at every level. Cascading platforms allow guests to swim at sea level on the beach deck, while the top deck offers unforgettable views of the horizon as well as the AQUA room. Even the superyacht’s yoga space and workout floor have a gym-wide hatch that opens at surface-level for stunning views that can be enjoyed while using the equipment.
Integrated into the heart of the superyacht, just one of the awe-inspiring features is the grand circular staircase that travels from the top deck to the lower deck. The cylinder of open space in the center of the staircase creates a floating sensation, along with the flowing art piece at the bottom, which reflects the open skies above. “At the lowest level, two vast liquified hydrogen tanks reveal their hexagonal textured surface structure behind a giant facade of strengthened glass,” according to Sinot.
Fit for a King and Queen
The owner’s pavilion — designed with the superyacht’s finest luxuries — is at the front half of the upper deck and features floor-to-ceiling viewing windows, a jaw-dropping central skylight, a private spa section, and plenty of privacy and space. According to Sinot, “we always integrate all aspects of design into a new build: this means acknowledging key questions such as ‘why build a yacht in the first place?’ and ‘how can we ensure that you will enjoy your investment and enrich your sense of freedom?’” AQUA as a whole embodies the openness of the ocean and makes it readily accessible for family and friends aboard.
For Your Viewing Pleasure
The beach deck lounge transforms any morning, afternoon, or night to magic with a series of interlocking spaces that masterfully dictate the atmosphere. Handcrafted wooden screens create the perfect opportunity for dining on every scale from a fine dining setting for 14 to an intimate smaller party. The lounge also includes a circular seating area that is ideal for entertaining or conversation. The area easily rotates and transforms into a top-of-the-line home cinema with light-blocking window covers to ensure total comfort.
According to Sinot Yacht Architecture & Design, “the AQUA room, located at the bow, at the far end of the owner’s pavilion, offers top-of-the-world feeling and endless views from the best position on board.” The private room boasts uninterrupted floor-to-ceiling views, which can be enjoyed in privacy and comfort on the custom-designed floating daybed. Though spectacular views are possible around the superyacht, the AQUA room is a heightened experience altogether.
The superyacht has a guest capacity of 14 people, with one beautiful owner’s pavilion, two VIP staterooms, four staterooms for guests, family, and friends to relish in. With a crew capacity of 31, there are 14 double crew cabins, two officer cabins, and a captain’s cabin available on board. There is also space on the superyacht for one 10-meter limo tender, three wave runners, and more.
Renderings and featured photo © Sinot Yacht Architecture & Design
Some of the world’s finest hotels have accepted hundreds of thousands of new guests: honeybees that reflect a commitment to sustainability.
In an era when chefs and consumers are obsessed with conscientious sourcing and sustainability, restaurants are turning to local artisanal producers of cheeses, vegetables and meats. For a natural, sustainable sweetener that cannot get more local, luxury hotels around the world are converting rooftops into honeybee farms, a movement embraced by environmentalists and hotel guests alike.
Author Leslie Day, a naturalist who is passionate about her native New York, has spent a career documenting the city’s birds and trees. Her 2018 book Honeybee Hotel chronicles the rooftop garden and beekeeping operation at Midtown Manhattan’s Waldorf Astoria hotel. The book is a loving celebration of the iconic hotel, now undergoing a $2 billion renovation, and the natural world that doggedly prevails in the Big Apple.
Dr. Day — she holds a doctorate in science education from Columbia — was inspired by the Art Deco property’s conversion of its 20th floor rooftop into a bountiful garden and honeybee farm in 2012. The transformation not only enhanced the hotel’s culinary offerings, but brought together a community of humans to care for colonies totaling approximately 300,000 apis mellifera honeybees. Pleased to see other hotels emulating the Waldorf Astoria’s efforts, Day suggests, “This is a strong statement that a hotel cares about the environment and cares about the ingredients they serve their guests.”
Mandarin Oriental Paris
Ojai Valley Inn
Day reports bees thrive in urban settings and notes even Manhattan is surprisingly hospitable to bees. “Before the chefs and staff put in the garden, the bees would fly to Central Park — about a beeline of a mile away from the Waldorf Astoria — to forage on flowering plants,” reports Day. “The city offers a veritable feast for pollinating animals,” she insists. A strong proponent of urban beekeeping, Day observes, “City beekeepers develop a relationship with these amazing little animals and help them stay healthy by monitoring the hive throughout the year.” She says of the challenging hobby, “It’s a relationship that brings you close to the natural world, even in an urban environment.”
David Garcelon, the chef Leslie Day features in Honeybee Hotel, arrived at the Waldorf Astoria after previously nurturing bees at the Fairmont Royal York in Toronto. His beekeeping at the Royal York, starting in 2008, was the genesis of a worldwide “Bee Sustainable” program adopted by more than 20 properties in the Fairmont Hotels & Resorts organization. Now hotel manager at Fairmont Banff Springs, Garcelon is attempting to overcome a restriction of introducing honeybees, a non-native species, into Canada’s Banff National Park.
“It’s not often you’re able to do something groundbreaking in a hotel over 100 years old,” recounts Garcelon of his bee program at the Waldorf Astoria. “There was a great deal of excitement when we added the hives, a lot of ‘buzz’ in the media as well,” he says. “However, the most rewarding aspect for me was seeing the look on guests’ faces when we told them we produced our own honey in Midtown Manhattan, then being able to take them to see the hives,” explains Garcelon, who appreciates any ingredient that has a story to tell.
Thanks in part to Fairmont’s aggressive program, the practice of hotels caring for honeybees is not confined to North America. In London, 350,000 bees reside on a third-floor garden at St. Ermin’s Hotel and in Paris, the very chic Mandarin Oriental — it is located on the fashion-forward Rue Saint-Honoré in the 1st arrondissement — has been honeybee-friendly since 2012. The honey produced by those Parisian bees is used in the hotel’s various restaurants and bars, including the Michelin two-starred Sur Mesure under the direction of chef Thierry Marx.
The Mandarin Oriental’s legendary beekeeper, Audric de Campeau (pictured with his companion on the rooftop of the hotel on page 26), has also introduced beehives to iconic Parisian monuments like Les Invalides and Musée d’Orsay. “Bees are an important part of the pollination cycle and often thrive in urban environments such as Paris, which has been a pesticide-free zone for the past ten years,” explains Mandarin Oriental’s general manager Philippe Leboeuf. To help restore the decreasing honeybee population and to contribute to biodiversity, the hotel maintains two rooftop hives hosting 100,000 Buckfast honeybees, a breed that adapts well to city life.
“Due to the specificity and the diversity of Parisian flowers, the Mandarin Oriental honey has a unique flavor, rich and complex,” reports de Campeau, describing it like a master sommelier. “It has a powerful and persistent scent of red fruits, and tastes wonderfully round in the mouth, with a bright, fresh finish,” he assesses. In addition to chef Marx and pastry chef Adrien Bozzolo, bartenders use the house honey in a cocktail of Champagne, yuzu liqueur and jasmine tea.
Most people outside the state are unaware of it, but Utah is known as the “Beehive State,” and the Waldorf Astoria Park City continues the practices of its flagship property in New York. Master beekeeper Debrah Carroll, who also serves as kitchen manager at the hotel’s Powder restaurant, maintains approximately 60,000 honeybees adjoining the onsite herb garden. Looking to become more sustainable in its food practices, the Waldorf Astoria initiated the program in 2014, complementing its emphasis on utilizing local ingredients. “The local sourcing is plentiful in our mountains, but we also wanted to have something, literally, from our own backyard,” explains Carroll, who concedes Utah’s dry climate presents challenges for beekeeping.
Carroll reports guests respond well to the uber-local honey, particularly when presented in the honeycomb. “The Waldorf Astoria honey has a wonderful wildflower flavor that works in various dishes and cocktails,” says the master beekeeper, citing seasonal fruit plates, salad dressings, candied pecans, and cheese or charcuterie boards, as well as a signature cocktail called the Astoria Tonic. VIP guests are treated to tours of the hives and garden, dressed in protective gear.
Dedicated to educating people on the virtues of beekeeping, Carroll reveals some extraordinary facts about honeybees that engender a greater appreciation for the house-made honey hotel guests drizzle into their tea. For instance, it takes 12 honeybees an entire lifetime (which is typically six to seven weeks) to generate a single teaspoon of honey, and in order to create a pound of honey, a hive of bees must travel 55,000 miles.
One might not expect 4,200 acres in the foothills of the Great Smoky Mountains to be a magnet for sophisticated epicureans, but Tennessee’s Blackberry Farm most certainly is. Almost everything that arrives on the dining table is produced on the premises, and that includes honey overseen by farmstead manager and beekeeper Dustin Busby, whose resume includes celebrated restaurants The Fat Duck and The French Laundry. He manages at least seven hives of European honeybees with access to tulip poplar, wildflowers and sourwood.
Most prized is the honey from sourwood tree blossoms, known for its sweet and spicy qualities, a hint of anise and agreeable aftertaste. Busby explains that factors such as time of harvest, weather conditions and even the specific portion of the hive from which the honey is extracted can influence taste. He is constantly developing new recipes for using the honey in the resort’s preserve kitchen and recently created a blueberry-elderflower jam using the house-made honey in place of sugar.
“Seeing the hives and talking about our bees are part of our garden and farmstead tours,” reports Busby. He adds, “More involved tours of the bees, including suiting up and looking at the hives or even collecting honey, are conducted from time to time on special request from guests.” Blackberry Farm honey is one of the many artisanal food products sold directly to hotel guests.
Blackberry Farm raises virtually everything served at the resort, including house-made honey.
Honey produced at Ojai Valley Inn reflects the flavors of lavender, avocado, and citrus.
The Ojai Valley Inn is just 80 miles from downtown Los Angeles, but feels like another world. From its 220 acres in an idyllic coastal valley, guests enjoy access to the ocean and vineyards, as well as championship golf on site. The Farmhouse — this is a culinary event center directed by acclaimed chef Nancy Silverton — reflects the Inn’s commitment to food and wine. Guests who tour the retreat’s apiary in protective suits enjoy tastings of different honeys whose flavor profiles result from pollination of local plants like avocado, lavender and citrus.
“We’re extremely proud of our beekeeping program at Ojai Valley Inn, not only because it provides us with an amazing estate-curated product that we can offer our guests, but also because we believe strongly in good stewardship of the natural resources of the Ojai Valley,” reports executive chef Truman Jones. Emphasizing the positive ecological impacts yielded through the care of those prolific pollinators, he adds, “It gives us a huge return on our efforts by propagating the flowers and various fruits of the Inn and the entire Valley.”
In San Francisco, nearly a dozen hotels maintain rooftop beehives, including the Clift Royal Sonesta, which uses honey from its “Bee Sanctuary” in craft cocktails at its legendary Redwood Room. The Broadmoor in Colorado Springs, ranked among the world’s finest resorts, has also developed a strong apiculture program and Philadelphia’s Sofitel at Rittenhouse Square accommodates 480,000 honeybees on its rooftop garden, showcased in dishes at the hotel’s Liberté Lounge.
The beekeeping operations at these luxury hotels are an offshoot of an urban beekeeping movement that has become trendy in the last 20 years. The tasting notes of backyard honeys, sometimes sold at farmers markets and gourmet shops, mirror the flora of an area, even a specific neighborhood, much like a wine reflects its vineyard’s own terroir.
In addition to mesmerizing guests, keeping bees at hotels helps alleviate a crisis-level decline in the honeybee population that threatens entire ecosystems and adversely impacts food production for a hungry world. Master beekeeper Debrah Carroll reports that 80 percent of all flowering plants must be pollinated to survive, and that more than a third of the world’s food supply is dependent on pollination by insects like honeybees.
Addressing her nostalgic Waldorf Astoria, scheduled to reopen in 2022, naturalist Leslie Day comments, “I’m very hopeful the new management will read my book and bring the bees back.”
Honey from the rooftop of the Clift Royal Sonesta is incorporated into cocktails at the historic Redwood Room.
When it comes to kitchens, the popularity of all things smart and sanitary is soaring, as consumers gravitate toward antimicrobial features.
Almost a sous chef, innovative, hands-free faucets such as U by Moen fill pots with exact amounts of hot or cold water or anything in between.
Seemingly overnight, touchless faucets, easy-open drawers and an ever-growing array of kitchen tech morphed from “nice-to-have” amenities to “must-haves” as the desire for cleanliness and safety eclipsed convenience.
Indoor air quality, purified water and clean surfaces rank high with consumers. Before the pandemic, interest in wellness at home was on the rise; now, amenities that bring a hygienic benefit, particularly in the kitchen, top wellness demands. A desire for simplification with easy-to-clean cabinets and counters along with healthy living are micro themes expected to steer product development and design in the future, according to the National Kitchen and Bath Association.
Even trusted materials such as wood, cork and brass are now considered for their capacity to shed germs or resist contamination. “All our faucets are solid brass construction and therefore, by the very nature of the metal, have additional antimicrobial properties,” points out Noah Taft, senior vice president of marketing and sales at California Faucets, noting the benefit of brass over less costly materials
As the desire for healthy homes builds, so does interest in water quality. Filtration has become an important focus, according to experts at Kohler, who say more than 75 percent of customers already take measures to filter their drinking water. In January, Kohler introduced a four-stage reverse osmosis purification system designed to fit in the cabinet under the kitchen sink. The system reduces contaminants, including lead, mercury, chlorine, bacteria, virus, arsenic, copper, fluoride and more. With a capacity of 27.5 gallons per day, it would replace approximately 200, 16.9 oz. bottles of water.
Sinks used to be, well, just sinks, until Rohl and other manufacturers elevated the status to “water appliance.” According to estimates, the kitchen sink used to be frequented 10 to 30 times a day. Now, after weeks of sheltering at home and a hyper-focus on handwashing, the sink is getting more use than ever and receiving lots of scrutiny regarding design, ease of use and even appearance.
“Kitchen sinks and faucets are on the front lines of keeping a home clean and safe — used continuously for food preparation, hand and dishwashing,” says Edyta Drutis, director, brand and communications, at Blanco North America. Blanco’s Silgranit stone-like sink material is nonporous, resistant to stains, scratches, chips, acid and heat. Acting as a shield against dirt and contaminants, it reduces bacterial growth by 98 percent. The hydrophobic surface pushes away dirt and water, so it drains easily and cleans with soap and water or baking soda.
When it comes to sinks, bigger continues to be better. Even before the pandemic, experts at the National Kitchen and Bath Association noted increased demand for large sinks to accommodate tasks as diverse as washing fresh produce and jumbo pans, to babies and the
More Power Per Drop
Look for faucets designed to do more than deliver water. Lenova introduced a model that takes washing produce or the dog’s bowl to the next level by integrating ozone into the flow. Recognized as a safe, non-toxic way to kill viruses, bacteria, mold, yeast and algae within seconds of contact, aqueous ozone has been extensively tested and clinically proven, according to Lenova. Not only does it sanitize surfaces, but it can be used to wash produce, and it even removes pesticides.
Adding more cleaning power to each drop, particularly for sprays, is another objective for manufacturers. Kohler recently introduced options such as a faucet sprayer with nozzles aligned to create a forceful blade of water to sweep away stuck-on food. Another, a soft spray, preps berries without bruising. Moen optimized its sprays to deliver 50 percent more spray power while containing the splash — great for messy pots and messy hands.
Look Ma, No Hands!
Touch-free faucets have been around for a few years. In the first versions, sensors would activate the flow in response to a motion. Then, voice control was added. The most recent innovation enables homeowners to activate faucets via Alexa or Google Home. Turning the water on and off is only part of what U by Moen — a Best of KBIS 2020 winner — delivers. Instead, it can fill a baby bottle with just the right amount of water at the right temperature or load a pasta pot with precisely four quarts of hot water, freeing the cook for other tasks. Metered dispensing ranges from one tablespoon to 15 gallons, and temperature commands can be exact degrees or merely hot or cold. “Baby bottle” and other customizable presets simplify commands.
Hard As Glass
“Glass tiles are not porous and do not possess characteristics that allow or promote the growth or life of microbes, bacteria, or germs,” explains Jim Stevens, brand manager for Lunada Bay Tile. “Keep in mind that the grout between each tile is porous and does not have these same characteristics. However, grout is usually set down, below the top surface of the tiles, so direct contact is less likely. And grout could be sealed with an antimicrobial sealer to create a safe and sanitary surface.”
Glass tiles, which are nonporous, also mesmerize.
Nestled in one of Holmdel, NJ’s most desirable neighborhoods, this home is positioned on 1.4 private acres. The brick masterpiece is adorned with a brand new roof and over 6,000 square feet of extraordinary quality and design. Fine details include a stunning two-story foyer, grand staircase, sun-drenched palladian windows, ornate moldings, wide plank hardwood floors and palatial ceilings.
“This home is perfect for anyone looking for a luxurious and private residence offering the finest amenities,” says listing agent Doreen DeMarco of Berkshire Hathaway HomeServices Fox & Roach.
The home features a living room with French doors; an intimate library with a hand-painted mural and marble fireplace; a gourmet kitchen; and a main-floor master bedroom suite with high ceilings and a beautiful marble bath area equipped with a cedar sauna. There are also unsurpassed views of the backyard oasis and it is a true show stopper.
“The 2,500 square feet of outdoor terraces overlooking the stunning pool and resort-like grounds truly make this home one-of-a-kind,” says DeMarco.
The home, listed for $1.449 million, is in a prime location close to all New York City transportation, local shopping and Jersey Shore beaches.
Residents of AKA Beverly Hills can enjoy the outdoor residents-only lounge, a spacious landscaped terrace with spectacular views of the Hollywood Hills.
Photo ©2014 Eric Staudenmaier.
In these times of social distancing and working from home, any amount of travel feels like an enormous reprieve from the new normal. Those needing or looking for high-end lodging away from home, for work or otherwise, might feel anxious striking out into a new city or living in a safe, clean environment. One brand is offering luxury, semi-permanent rental spaces in cities around the country that feel safe and more than comfortable.
The AKA brand originally formed in 2005 with the idea of recognizing an “unmet need in major cities for luxury extended-stay apartments with hotel services,” according to Elana Friedman, chief marketing officer of AKA. Founder Larry Korman and his family conceptualized furnished apartments that would satisfy residents’ need for flexible living arrangements without sacrificing luxury. Since then, according to Friedman, these innovative ideas have grown to incorporate the best in cuisine, design, wellness and technology in metropolitan locations all over, including London, New York, Los Angeles, Philadelphia, and Washington, D.C.
AKA specializes in weekly and monthly stays, therefore creating a “home away from home experience for our residents, no matter where they are traveling from,” Friedman says. She adds that to meet the demand of those who are looking for a self-sufficient living experience, AKA offers luxurious furnished apartments with modern kitchens, spacious floor plans and services as requested, all furnished in a contemporary style by renowned designers.
Each AKA location offers a diverse range of services designed to provide residents with comfort, choice and luxury for any length of stay. All locations provide on-site services such as a 24-hour front desk, dedicated doorman, meticulous housekeeping, valet and laundering, in-suite dining, secure transportation, and more. Private amenity spaces are included as well, from thoughtfully designed fitness centers and lounges, to cafes and cinemas.
With the developing public health crisis, priorities over privacy and cleanliness have grown, as well as a need for safe workspaces. AKA has not only recognized these concerns, but has adapted to remain open and flexible to residents.
“We concepted flexible office suites that will allow a person to book a suite to work, rent as a socially distanced office, or have the bed removed to create a workspace for two employees,” Friedman says. These suites also feature a full kitchen, private bathroom, copier/printer/scanner, complimentary WiFi, and can be booked on a weekly or monthly basis.
Flexible office space at AKA Central Park in New York.
Photo courtesy AKA Hotel Residences.
AKA Beverly Hills offers a contemporary residential oasis boasting suites with custom furnishings, private balconies and more.
Photo ©2018 Eric Staudenmaier
Private workspace at AKA University City.
Photo © Halkin Mason Photography
When it comes to traveling in today’s world, finding a balance between privacy and engaging activities can be difficult and have the potential to change the hospitality industry at its core. However, brands like AKA that are already seeing changes in what was “normal” prior to the pandemic, are finding ways to stay ahead. “People are now and will continue to be more hyper-focused on the cleanliness and safety of their surroundings, and these facets are taking the lead when planning a trip or experience,” Friedman notes. “Given that, we anticipate travelers will look for more extended-stay or serviced residence options coming out of the downturn as a way to have greater control over their accommodations.”
With AKA’s Live It! Program, AKA residents are encouraged to uncover new experiences like a local, while keeping safe in socially distanced settings. “From custom fitness sessions, improv classes, trapeze lessons, cooking classes and more, AKA connects travelers with the fabric of a city,” Friedman says. She adds that another new opportunity exclusive to AKA is an East Coast road trip package that offers travelers a chance to experience New York, Philadelphia and Washington, D.C., all in one trip. With two to three hours of driving between each destination, the getaway gives residents the opportunity to embark on a journey of sightseeing, outdoor activities, photo opportunities, local eateries, history and iconic stops along the way to the next city, all in a custom, outdoor, social-distanced activity itinerary.
For more information on the AKA East Coast Road Trip, visit the link here.
For more information on AKA’s Flexible Office Spaces, visit their website here.
Reconnect with nature in this rare, stunning, custom home on a picturesque 20 acres. The well-manicured, park-like acreage boasts an unparalleled open and private setting with groomed trails for biking or strolling through the serene private landscape. The property boasts extraordinary features like a large heated shop, outbuilding for storage or equipment, and a clean, nicely finished 2nd home with a suite — and the possibility to subdivide.
This home is packed with modern features — including vaulted ceilings, geothermal heating, and custom showers throughout — and a massive kitchen area with granite surfaces, gas range, and plenty of extra storage space.
The property is just a short drive to stunning lakes, Big White ski resort, hunting, fishing and more. Enjoy all of the conveniences at your own rural retreat, just minutes from town.
For more information, contact:
AJ Hazzi | Vantage West Realty Inc.
vantagewestrealty.com | email@example.com
On the promontory of the Sestri Levante peninsula in Italy, this villa is surrounded by the sea at 270 degrees, guaranteeing the maximum level of privacy.
It is a singular work of the architect Luigi Carlo Daneri, the most important Genoese exponent of Italian rationalism. “It is an original 1930s villa with the original floor plan and furniture pieces, intact,” says listing agent Niccolo Pigni of Engel & Volkers. “The villa is perfect as a representative house, with large marble saloons and clean modern lines — very charming.”
The designs, finishes, materials, furniture are very refined and of great value, but not ostentatious, a very Genoese trait. “My favorite room is the wonderful living space overlooking both the garden and Mediterranean Sea over the cliff,” says Pigni. “The completely restored original 1940s window lifting mechanism is just a rare piece of jewelry and allows you to completely open the living space over the terrace — exterior and interior areas merge together.
With the 5.6-acre park designed by the architect himself, it is one of the most surprising examples of “Mediterranean scrub” with ancient trees. Listed for 20.3 million euros, the property also showcases a swimming pool, patio, football field, four terraces overlooking the sea and a private beach (accessible only from the villa) — which all make this property unique on the Italian Riviera.
“If someone is in love with art, design or architecture this house is perfect,” says Pigni. “It’s a piece of art that should be collected and preserved.”
This spacious apartment in Calata Marconi features two levels with four windows (two on each level) overlooking the sea — a true rarity in the most exclusive and well-known village, positioned at the heart of a green promontory surrounded by the bluest sea. The first level features a living room with an elevated dining area and a corridor that leads to the guest bath and the kitchen. “There is so much natural light coming in and it really feels like pie dans l’eau — it’s truly on the water,” says Niccolo Pigni of Engel & Volkers, who is listing the property for 2.75 million euros. “There is no other property in Portofino like this one.”
The internal stairs lead to the second level, which includes three bedrooms, two baths and a studio. “It’s basically 2 condos merged together,” says Pigni. “And, it has three entrances — two in the front and one in the back — guaranteeing privacy and independence.”
Fine architectural details throughout include on-site wooden beams in the living room, that together, with the colorful facades of the building, make this property a unique masterpiece. Direct access from both the road and the sea level are available. “It is perfect for someone who owns a yacht and wants a pied-a-terre to impress guests when he/she comes to Portofino” says Pigni. “Or for a unique properties collector — it is so rare that it is like an art piece to be collected.”
For more information, contact:
Engel & Völkers – California