Landscape Designer and Horticulturist Specialist for Leandro Rizutto, Owner of Conair /Cuisinart Corporation.

 

”Award-winning botanical design weaves a tropical tapestry of fragrance, color and texture. Serpentine plantings gently wind their way through the grounds. The site also houses the world’s first resort hydroponic farm. This state-of-the-art, soil-free hydroponic greenhouse produces the freshest and healthiest vegetables and edible flowers on Anguilla. The crop is harvested daily, providing the purest ingredients for both our cuisine and spa treatments.”

www.cuisinartresort.com

 

This 20 acre, world class resort is host to many site amenities including; a 18,000 square feet Hydroponics Greenhouse, 1/2 acre Orchard/Herb Garden, 1/2 mile Exercise Par Course, Botanical Gardens, Croquet Lawn, Tennis and Bocce Courts.

 

Unique Features:

The initial concept design was developed by Tejido, an apprentice style professional / learning environment lead by Dr. Mark Frederickson, College of Architecture, Planning and Landscape Architecture, University of Arizona. Following the concept design, the owner retained Caryl Clement as the Landscape Designer and Horticulturist Specialist.

 

Responsibilities:
The 27 month contract scope of work included; site design, construc- tion document development, management and installation of all aspects of the landscape. Also included the design and coordination of the Hydroponics Greenhouse construction with Dr. Merle Jensen as lead consultant. This 18,000 square-foot state-of-the-art greenhouse was engineered to withstand winds up to 110 mph, allowing crops to be grown year around. The Hydroponics Greenhouse contains; lettuce ponds, a bato bucket system for vine crops such as tomatoes, peppers, cucumbers and eggplant; vertical growing systems and A-Frames are used for herbs, arugula, bok choy and lettuce.

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