Editorial Board   Guest Author

Mr. Chung

Ray Chung

Director of Design, The Johnson Studio at Cooper Carry

Appointed as Director of Design of The Johnson Studio at Cooper Carry, Ray  Chung spearheads the restaurant, hospitality interiors and club design studio. After graduating with a B.A. cum laude from Yale University and a Master of Architecture from The Graduate School of Design at Harvard University, Mr. Chung has focused his career on building memorable, immersive destinations. With each project, he views storytelling as an organizing principle in design, bringing out the character of each project.

Mr. Chung's broad range of experience spans from restaurants, hotels and casinos to cruise ships, museums and children's hospitals. His work spans the country and the globe, with projects in South America, Europe, Africa, and Asia. 

After previously working at Rockwell Group, and most recently, New York City-based Tihany Design, Mr. Chung now leads The Johnson Studio at Cooper Carry's new offices in New York City, which opened in October 2016.


Please visit http://www.coopercarry.com/ for more information.

Mr. Chung can be contacted at 212-691-0271 or ray@johnsonstudio.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences.  Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha,  kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns  creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. 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.