Takeaways from THE DESIGNER AND CHEF 2.0
A Panel by The American Institute of Architects SF on March 31, 2015
A panel of San Francisco Designer and chef teams discussed the conception of restaurants they created together. The conversation centered on the chef/designer relationship and the design process of uniting design concept with cuisine to realize a restaurant. As a designer working with chefs and restaurant owners, a few comments struck me as helpful in an effort to improve the relationship.
3 takeaways to improve designer and chef relationship
Designers and chefs aren't so different. Bryan Southwick of CCS Architecture mentioned a shared passion for our craft and dedication to create an authentic experience that everyone will enjoy including our peers. The restaurant is where design meets food uniting the collective visions of two artists. Both chef and designer improve their execution over time to produce unique dishes and spaces. Understanding our similarities establishes mutual respect and enhances the depth and quality of the relationship.