Eilan Hotel

Dimensions

At X feet high, each acrylic towermakes an emphatic statement.

For a better video quality open the gear to the right and choose 720p HD

Philosophy 

 

Hospitality interior designers envision eye-catching and elegant wine displays. Beverage managers and sommeliers want practical storage for valuable vintages.

 

Design consulting/wine expert firm WineTrend unites these two approaches to develop wine storage solutions that are both beautiful and functional. Our consultants command deep knowledge of both the aesthetics and the technical specifications of wine storage.

 

We understand design – both modern and traditional – and we also understand wine. We take into account the unique needs of fine wines as we develop one-of-a-kind wine cellars, wine cabinets and wine storage solutions. Our expert consultants collaborate with interior designers, architects and food and beverage managers from earliest concept through design, fabrication and installation.

 

Founded by a sommelier in 2004, WineTrend, based in Richmond, Virginia, is the world’s premier hospitality design and wine consulting firm that specializes exclusively in wine storage and display solutions that incorporate the latest trends in luxury amenities.

 

 

 

Our Founder

 

Paul Koder, president and founder of Wine Trend, is widely regarded as one of the world’s top authorities in designing innovative wine, food and beverage storage solutions. With more than 15 years of experience in food and beverage concept development, Paul has created stunning wine displays for luxury hotels and restaurants all over the world. Paul has served as a consultant for renowned hotel companies in the United States, Asia and the Middle East, including St. Regis, W Hotels, Ritz-Carlton, Four Seasons and Rosewood Hotels.

 

Paul’s specialty is providing consulting services to develop new, innovative food and beverage display concepts to ensure that luxury hotels and restaurants are capitalizing on their expertise. Paul’s connections with renowned chefs and sommeliers enable him to stay ahead of the latest trends in food and beverage programs.

 

After receiving his degree in agricultural engineering with a minor in architecture, Paul pursued his culinary degree from Le Cordon Bleu and Ritz Escoffier in Paris. He later received his Sommelier certification from WSET in London.