. In the following interview, this Dutch native who started out studying fashion design in Amsterdam discusses the unexpected turns her career has taken. She also offers advice for aspiring designers on how to deal with setbacks and the importance of understanding how a restaurant operates before you get to designing it.I design interiors. I try to create a three-dimensional version of chefs — an environment that is the exact reflection of the chef and their menu.
So on the one hand, I tell the chef, “I want it to look like, when you walk in, that it’s exactly how you would have done it, if you happened to be as good at designing as you are at cooking.” I really want it to be an extension of who they are. But at the same time, I don’t want it to become so normal or traditional or whatever it is that I don’t think it is valid from a design perspective. I just don’t think it’s a good idea, because it doesn’t add anything to the world.
Oh, every day. So many. Growing from one or two projects going on at the same time to 50 projects at the same time means that a lot of the focus is spread out. It means that a lot of things need to be [delegated] to other people; you can’t do it all by yourself anymore. Having mentors in the field of business is as important as having mentors in the field of design. My old boss, James, who [worked with me]at, was, and still is, an important mentor to me. I call him at least once a month with a question or complaint.
When you first start in design, you’re in kind of a silo, and you think it’s a lot about picking colors and tiles and fabrics. And then the longer you’re in it, you understand that you’re just one little micro-element in this whole circus. It’s the landlords and the general contractors — so many people have such an important role, and the sooner you understand that, you’re better off learning your role and making friends with all those people...
interesting 🤔
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