Giants and Rising Talent Kicks Off With a Talk by Tom Kundig

Interior Design's Giants and Rising Talent event commenced in Encinitas, California, bringing together established and emerging designers. The three-day event, hosted at the Alila Marea Beach Resort for the second consecutive year, began with a welcome by Editor-in-Chief Cindy Allen. A key highlight of the opening night was a discussion between Tom Kundig, principal and founder of Olson Kundig, and Douglas Keane, owner and chef of Cyrus Restaurant, a project designed by Kundig's firm. Cindy Allen emphasized the importance of gathering the design community, particularly highlighting the blend of seasoned "Giants" and promising new talent. She introduced Tom Kundig as a career hero, acknowledging his ability to translate his unique vision into reality. Kundig, however, shared that his journey wasn't always straightforward, stressing the importance for young designers to find their niche and commit to it. He recounted his professional relationship with Jim Olson, the firm's founding partner, likening their dynamic to the trust and reliance essential in mountain climbing. This profound trust allowed the firm to develop a client-focused model. Olson Kundig's foundation in residential design provided a deep understanding of human needs. Kundig explained that residential projects, which address fundamental requirements like shelter, offer insights applicable to larger-scale endeavors. The firm's portfolio now spans diverse projects, including museums, educational institutions, and hospitality spaces such as Cyrus Restaurant, known for its innovative philosophy. The discussion then shifted to the design of Cyrus Restaurant, with Douglas Keane joining the stage. Keane, with two decades of experience in the restaurant industry, aimed to create a dining experience in Napa Valley that mimicked a dinner party, allowing guests to move through various rooms. He also sought to establish a comfortable environment for staff, addressing common industry challenges like high turnover and working conditions. Kundig highlighted his team's open-minded approach to the project, emphasizing that they prioritized Keane's vision and the specific context of the 1930s warehouse and vineyard setting rather than imposing preconceived ideas. He stated that being sensitive to these elements, rather than working in a silo, leads to extraordinary outcomes. The resulting restaurant space is described by Keane as a dream realized, fostering connection by blurring the lines between chefs and guests, including an immersive kitchen experience. Kundig encouraged young designers to pursue their own passions, advising them not to emulate others but to follow their inner calling. Allen concluded by praising Kundig and Keane for their human-centric approach to design, setting the tone for the event's subsequent discussions on architecture and humanity. The article also mentions future coverage of event highlights, including industry trends and insights. #InteriorDesign #Architecture #DesignEvent #TomKundig #OlsonKundig #CyrusRestaurant #HospitalityDesign #ResidentialDesign #DesignPhilosophy #InteriorDesign #Architecture #DesignEvent #TomKundig #OlsonKundig #CyrusRestaurant #HospitalityDesign #ResidentialDesign #DesignPhilosophy

22 months ago

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