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 April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.