Pellegrini's Italian Orange
The Pellegrini’s Italian Orange kitchen and bar were redesigned to enhance workflow, elevate guest experience, and support the fast-paced service style of a modern Italian dining room. The project balances old-world culinary traditions with contemporary hospitality operations, resulting in a layout where chefs, bartenders, and servers move with clarity and purpose. The final environment strengthens both operational performance and the lively, theatrical spirit central to Pellegrini’s brand.
CONCEPT
The concept phase focused on zoning the venue for an intuitive culinary and bar experience. A compact, high-performance kitchen was designed around fresh pasta production, grill work, and rapid-fire hot-line service, while the bar was conceptualised as an aperitivo showcase, complete with limoncello taps and a social, street-facing energy. Early planning emphasised guest visibility into the action, bringing theatre, aroma, and Italian conviviality to the forefront.
SCHEMATIC
Schematic design established the functional backbone of the space. Initial floor plans defined core adjacencies: dry and cold storage feeding directly into prep; a cooking line structured for speed and safety; and a pass-through positioned to synchronise kitchen output with bar activity. Draft layouts for the bar mapped efficient speed rails, sinks, fridges, and point-of-sale placement to maximise bartender productivity. Circulation paths were tested to eliminate cross-traffic and maintain a clean, elegant visual line to the dining floor.
IMPLEMENTATION
Implementation refined the operational precision of both the kitchen and bar. Detailed drawings confirmed ergonomic bench heights, equipment clearances, and ventilation performance—essential for pasta stations, grill work, and a centrally located wood-fired oven. On the bar side, service counters were expanded to accommodate high stools and fast cocktail assembly, with glass washing, refrigeration, and ice wells positioned to reduce steps during peak trade. Mechanical, hydraulic, and electrical services were coordinated to support the demands of simultaneous food and beverage production. Compliance with food safety regulations, fire systems, and workplace safety requirements was verified throughout construction.
FINALISATION
Finalisation brought the venue to life through meticulous alignment of design intent and site execution. The kitchen was commissioned with clear separation of prep, cooking, and plating lines, ensuring smooth handovers during high-volume service. The bar achieved its intended rhythm: a visible, interactive front counter with an efficient backbar layout powering quick aperitivo service. Pre-opening testing confirmed operational flow, product visibility, and staff ergonomics, resulting in a cohesive, elevated hospitality environment.
Project Details
The Pellegrini’s kitchen and bar design resolves a series of operational challenges common in mixed-service venues. The kitchen configuration minimises movement between prep, cook, and plating, allowing chefs to maintain pace during pasta service and grill orders. Strategic equipment placement reduces handling time and ensures consistent temperatures in high-demand cooking zones. The bar, positioned in close dialogue with the kitchen pass, supports simultaneous beverage production and food collection, improving ticket times and guest satisfaction.
Lighting, finishes, and circulation were refined to create a distinctly Italian ambience: warm tones, polished surfaces, and a hint of theatre. Both back-of-house and front-of-house functions have been aligned to support fast service without sacrificing atmosphere.
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