Ms. Forrest

Deborah Forrest

President

ForrestPerkins

An internationally-recognized leader in luxury hospitality design, Deborah Forrest, FASID, ISHC, leads the highly creative and technically accomplished team of professional designers, architects, and administrators who comprise ForrestPerkins, a distinct design studio of Perkins Eastman.

Ms. Forrest has been an industry leader in hospitality design throughout her career, which spans more than 35 years. From work early in her career on such acclaimed hotels as The Empress Hotel in Victoria, British Columbia for Canadian Pacific Hotels and Resorts, now Fairmont Hotels and Resorts, she began focusing on landmark and luxury hotels. More recently, Hilton selected Ms. Forrest to create the design story and branding guide for its Waldorf Astoria brand. With her design agility, she is equally as comfortable designing contemporary properties as classic and has led the firm in many successful modern hotel, multi-residential, and high-end single family projects.

In 1986, Ms. Forrest established Deborah Lloyd Forrest Associates. As she built a portfolio of exceptional projects, she became recognized for her extraordinary color sense and interpretation of timeless luxury for discerning hospitality clients. She built her firm’s reputation for lasting design and detail supported by thorough documentation and a rigorous attention to clients’ budgetary goals and schedules. In 1998, Ms. Forrest co-founded ForrestPerkins as a dynamic design practice dedicated to providing exceptional, fully-integrated design services to the owners and operators of luxury hotels and resorts.

Ms. Forrest served on the board of directors of the American Society of Interior Designers (ASID) and on the Board of Trustees of the ASID Foundation. In 2000, the ASID elected her a Fellow of the society. In 2004, ASID designated her as Designer of Distinction for the outstanding contribution her work has made to the profession of Interior Design. Also in 2004, Hospitality Design Magazine elected Ms. Forrest to its prestigious Platinum Circle to honor her design leadership. On January 1, 2016, ForrestPerkins joined forces with Perkins Eastman, one of the top design and architecture firms in the world with almost 1,000 employees in 15 locations around the globe.

Ms. Forrest can be contacted at 214-953-2210 or dforrest@forrestperkins.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.