My design path was different to most of my colleagues. I always enjoyed creating objects out of everyday, mundane items. I use to melt plastic ends of the lollipop and make them into buttons. Results were not always good but it made me experiment with the materials. I wanted to be a product designer and design fashionable objects and furniture. I enrolled in Belgrade College of Design and Applied arts where I was experimenting with sculpture, painting, graphics and technical drawings. Technical drawing was my least favourite subject but now I love it. Civil war broke in my country whilst I was traveling the UK, my career went on a back burner for a while. After couple of years, I realised that the war was going to last and studied 3d design at York College before enrolling at Interior Architecture degree. University tutors disliked my passion for computer drawings and told me that I’ll never get a job if I pursue CAD skills. I was hungry to learn new computer programs and taught myself CAD then few rendering programs whilst everyone else was still drawing by hand and rendering with pantone pens. This gave me an edge and I walked into my first job with an award winning structural engineers. I quickly progressed and after four years I was running a team at an award winning hospitality design agency.
We enjoy exploring new materials and testing the latest products. We are all technically minded and we make a good team. Studio is an open space on the first floor opposite Brighton Pavilion. We share building with other creative agencies and University of Brighton lecturers. My desk overlooks the garden at the back and sometime I get birds landing on the window before they go for a bird bath or feed in the garden below. It is inspiring space to be.
To me, design beauty is in functionality. I think that beauty on its own is pointless. Good design has to be tactile as well as beautiful to look at, but above all it has to be functional.
I like helping people achieve the most with what they have. If we can see potential we will most likely take the project on. Some projects have vast budget whilst some are struggling to purchase second hand furniture, yet both are challenging in different ways. If we get exited about the project then we'll go for it.
My most favorite design is a humble object, designed by an engineer George Carwardine over 80 years ago. Every house probably has one, it is the angle-poise lamp. It is elegant and efficient.
The first thing I designed under Blenheim Design was a bar area in Bertorelli's restaurant. It was a big thing for me as the restaurant was originally featured in the film Sliding Doors.
I always like to use real, honest materials. Materials and lighting are very importin in our interiors; both can define the space and set the tone. As an interior designer, knowledge of different materials is imperative. We use wide variety of stone from polished, raked, split faced or simple humble Carrara Marble for the traditional fish counters. Stitched leathers, aged metals and timber rank high on my list.
Each design stage is important, however I ensure that the layout plan and concept are solid base to work on. Making the space work for the client is number one priority before we dress it up with materials and carefully considered illumination.
Mixed emotions! I am glad that the project is alive, I have to confess that large part of me feels sad. It is not in my hands any more and it has to stand on its own two feet. I guess that is how parents feel when children move out.
Its functionality. Functionality of the design should be playing the crucial role and contributing to the locality and its end user. Good design should show the ability to complement and be sensitive to its surroundings as well as the way people interact with the space. Innovation, originality and environmental consideration follow closely.
Environmental consideration is vital, now more than ever before. Rational use of available natural resources in the project is a must. We creatively formulate active and passive means to assure more efficient use of energy and minimize negative impact on the ecological environment.
Future is ever so exiting. I believe that the energy efficiency will be better represented in the future. We are at the beginning of a revolution, as artificial intelligence and machine learning turn the design field on its head. I think Graphic design and Web design will be more effected than any other industry.
Look, feel, experience! Experience tough me that research and experimentation are crucial in design. Inspiration can come from anywhere, it can be a magazine, sound of the cup and saucer, leather strap on a beautiful handbag or a boat clasp. Keep on looking.
I am proud to say that I am not constrained by one particular style. To develop an idea, we need to be adaptable and imaginative. I like to understand the food style, than match the setting to suit the clientele. My strength is to listen carefully to the clients and bring forward what they want.
I was born in Yugoslavia which ceased to exist twenty years ago. I live in England, one of the most liberal countries in the world and Brighton is very eccentric as well as fun. Design is there to be enjoyed by many, in my field research is important. History, community, spacial context and culture are all equally important, my background is not.
We are very collaborative and happy team. We always ask questions and listen to our suppliers, before making the final decision. We also have close relationship with shopfitters and we work together through issues.
Personality and talent is the key. You want a passion and commitment plus all round friendly person to work with you. Portfolio and ability to demonstrate clean and considered approach.
We like to structure our approach and we use the brief as a path the final design. The process usually starts with the research of client’s culture, competitor landscape, target demographics, fashion and lifestyle of the targeted people the client wants to reach. That would give us clear frame for concept development.
iittala cup and saucer, design is taika in cobalt blue. I just love the fairy-tale look of it. Alvar Alto vase was a present from a good friend. Every time I fill it with white tulips, reminds me of her wedding. Kipik toothpick holder, it’s in the shape of the hedgehog. I’ve seen in in MOMA SF and had to have it. Silver grey rug I designed using silk/viscose carpet remnant and edging it in dark grey border. It feels so luxurious however it was inexpensive.Dining table from Ligne Roset I bought 8 years ago, it can seat up to 12 people when fully extended or 4 people when folded back. It is very versatile and it has the best hidden mechanism. They don’t make it any more.
I like to catch up on emails and then I’ll address tasks I set previous day. I’ll take my daughter to school then head straight to the office for an early morning meeting with colleagues. We will discuss any new projects and design challenges each team is facing. After work I love spending time with my family or meeting up with friends in newly opened restaurants and bars.
Every career has some ups and downs and the best thing about being an Interior Architect is the creative aspect and working in the profession I love. High job satisfaction comes from seeing happy clients and positive reaction to creation. I enjoy travel however that can sometime result in a very little sleep and long hours.
Listening and intuitive understanding of client’s needs is a skill. Sometime clients will tell you indirectly things they want and it’s our job to pick up on clues. Creative ability to communicate ideas and technical knowledge is imperative. Another important factor is time management.
I like to know what is going on, so we will regularly visit spaces and get the real feel for the environment. I also have a large library of books, magazines and web resources we regularly visit. When it comes to programs: AutoCAD, Photoshop, In Design, Illustrator are few we use daily
In hospitality design, timing is of essence. It is like a well executed dish, all ingredients have to come together at the precise time. Being disciplined helps but that comes with experience. I like to use intuition and to follow my instincts which sometimes results in working late to make sure project process is not jeopardized.
Inevitably it is to do with the cost and timing. That is normal and to be expected. Experienced clients will choose the best team for the project whilst inexperienced clients will go for the less expensive. An experienced designer will save on time and money.
I had a few; one was learning the importance of a good contract. Getting on with the client is one of the most important factors, this is a long relationship and job interview goes both ways, we have to be satisfied that we want that client as much as they want us.
At the moment it is restaurants and I loved designing them for the past 19 years. I enjoy improving end users experience. I love facing the blank page and the freedom that represents.
More restaurants and retail spaces. I like improving places and I've had the misfortune to visit couple of residential homes which were tepid and uninspiring. I'd like to improve them.
We are working on the redesigning an existing bar in Mayfair, large building redesign in Brighton and few hospitality projects outside Britain. All projects are varied and that makes this profession fun.
Whilst studying I supported myself by waitressing in local restaurants and hotels.Soon after graduating in 1997, I worked with Atelier One, a structural engineering practise, and from there my career opportunities led to employment with TRH Architects and onto to Design LSM, where I worked on various hospitality projects in a Senior Designer capacity. My background in the hospitality industry meant restaurant design was a natural progression for me; I could relate to the client’s requirements and also foresee potential issues at an early planning stage so issues didn’t manifest into real problems. This ability was noticed and resulted in me running a team dedicated to Michelin star restaurants and 5 star hotels. My passion for hospitality design, client management experience and lots of drive made going it alone an option. I was inspired and I soon became the founder and owner of a successful design practise for the past 11 years, Blenheim Design Ltd. On reflection - by grabbing every decent opportunity available, my interior designer career path was paved - and it now seems inevitable that I would manage my own design practise. The associated responsibilities in business have added to my work schedule but I still enjoy delivering restaurant and hotel interior schemes after twenty years in the industry.
My design path was different to most of my colleagues. I wanted to be a product designer and design fashionable objects and furniture, so I enrolled in Belgrade College of Design and Applied Arts. As students we could freely experiment with sculpture, painting and graphics techniques and also learn practical technical drawings. Technical drawing was my least favourite subject at the time, but now I love using AutoCAD and doing drawing packages.Civil war had broken out in my country whilst I was traveling in the UK, so my design career was put on the back burner for a time. After a couple of years the civil war was still ongoing in what was the former Yugoslavia, so I decided to get back into design and I took a course studying 3D design at York College before enrolling at Brighton University in their Interior Architecture degree. University tutors dissuaded my interest in computer drawings and told me that I’ll never get a job if I pursued CAD skills, but I was eager to learn new computer programs so I taught myself CAD. This then led me onto learning rendering programs whilst my classmates were still only hand drawing and hand rendering with pantone pens. I gained my first employment as a designer in an award winning structural engineer practise, and I believe that my persistence in learning CAD gave me a leading edge over other job applicants because I already possessed the skills the employer required. My career progressed and after four years I was running a team at an award winning hospitality design agency.
Architectural history includes a rich tapestry of building techniques and materials, which I do like to research and explore. I often try to re-interpret these techniques or materials with a modern twist and include them within the interior scheme. At Blenheim Design we often begin in researching the chef’s history and passions and any background or provenance of the food offer. This approach not only increases shared knowledge and understanding but also increases enthusiasm, higher levels of creativity and excitement into the project.As a design team, once we are settled with the final general arrangement plan we ensure the staff and customer flows will work with client expectations. We then select and test materials for mood boards, sketch visuals and play with layering of lighting before proceeding to full rendered visuals and presentation to the client and landlords. The varying food offers and client’s is great and it means we don’t use a similar design style like in some other studios. We are all proficient in the usual design standards and also CAD programs including Adobe Creative Suite, Vectorworks, Google Sketch-Up, Autodesk AutoCAD & 3D Studio Max. A variety of these are used to create our presentations and applications to our client’s, their landlords and local authorities. After a successful concept scheme is approved we then progress to a technical second stage including a full drawing package and specifications for tender and/or for construction to ensure the client’s expectations and details are achieved at project handover. This second design stage is where we ensure all details are included and any interior scheme can have between 10-40 A1 technical drawings.
I like to listen to the client’s brief and let the site limitations guide me. If ever I ‘hit a stumbling block’ trying to achieve the best solution, I do find I have trouble sleeping and can’t rest until the problem is resolved. I always start with enthusiasm and focus on maintaining it - even on projects that may have been put on hold due to client’s financial constraints or a very slow approval process. There are always hurdles but lots of highs too, and as such interior designing can be an emotional rollercoaster for any designer. The time immediately before project handover can be intense – so I find most gratification comes from seeing how people use and appreciate the finished space. At a restaurant launch event I find it humbling and nostalgic to appreciate the fruits of our labour whilst reminiscing about the first stage when the project was just an idea.
As previously mentioned, former employment and working in restaurants has helped me understand potential problems the site can face. I also paid attention from a lot of Chefs, they all worked hard and didn’t give up when things got tough. I do have a passion for history and architecture and this often filters into my projects. Architecture and fashion are intertwined so this has always been stimulus too. Similarly to fashion designers we also have to be innovative, daring and we have to know the material’s limitations and construction techniques, and both vocations aspire to achieve comfortable and inspiring designs.
At Blenheim Design we aim to continue designing restaurants and bars and we enjoy all aspects of hospitality design. In 2017 we signed with a client who requires new restaurant concept schemes throughout their existing portfolio in Saudi Arabia. The cultural differences have been a big learning curve for us but we gladly look forward to working on further projects across the globe. Hospitality design is in our blood and ultimately we are looking in the near future to work on a large scale hotel design project.
Believe in yourself and always design with the end user in mind. Style over substance seldom works, so common sense is imperative. Never stop learning new skills or new ways of communicating your idea. Design spaces and objects that you would like to use.
I start early and begin my day catching up on emails, and then I’ll review the tasks that I set previous day all before I take my daughter to school. After that I head into the office for an early morning meeting with colleagues. We will discuss any design challenges each team is facing, any new projects on the horizon and I like to get some actual designing in. At the end of the working day I love spending time with my family or meeting up with friends in newly opened restaurants and bars in our vibrant city or nearby.
It is so easy to keep up with the latest trends and projects when we have technology at our fingertips 24/7. We do subscribe to design and architectural publications too but the rise of social media applications, like Instagram, has brought trends to everyone’s immediate attention and not just within the architectural and designer circle. An apparent thirst from customers demanding more from their food and beverage venues has resulted off the back of continual rebranding and launching of new F&B sites in recent years. It has seen both well-known brands and independents competing for spaces and the result is ever changing concepts which have more designer’s striving for their chance to stand out on the world stage than ever. At Blenheim Design we do like to keep a finger on the pulse, so we will regularly visit areas of special interest and get the real feel for the environment. We do not like to be ‘me too’, therefore we tailor make our concepts and make them unique.
Great design is a combination of usability, tactile qualities and visual appearance. This sounds simple however it is not so easy to achieve as everyone has different tastes, and the perception of beauty changes as often as fashions. For example take seating, which can manifest in many forms - from a upcycled food crate to a plump arm-chair with luxurious fabric and crafted legs. Both are seats and ultimately serve the same purpose, however I know which one would be more comfortable and better suited to a hotel interior than a market style pop-up cafe. The balance between usability and aesthetics requires fine-tuning by designers.
As a designer I find I can always look at my work and find something I would like to change or experiment with but the deadline is the ultimate deciding factor, so we sometimes don’t decide, time does. The deadline can be a positive factor however and it often forces us to tap into our accumulated knowledge and often our first instinct is the final chosen design.
The standard answer would be that all our projects are special but some are more challenging operationally and some are more technical. If I had to single one project out: it would have to be Anzu in central London. It was a labour of love within a new premium development, and we were there only last week and it is still looking good.
I don’t think I can single out one designer I can call my favourite because each has different attributes. Architect Sir John Soane use to be my measure for a classic look, although he was revolutionary for his time. Vivienne Westwood still inspires me as she is innovative and has a recognisable style of her own. My colleague Rob is an inspiration; we will look at the same project and see different attributes in everything we do, that’s refreshing. Although he is known as an artist I have always admired Pablo Picasso. Picasso, he lived according to his own standards, and was creative until he died. In my humble opinion, his “deconstruction of a bull” was the most powerful piece of art.
I was born and lived in Belgrade for 18 years until I moved to UK. I’ve travelled extensively but I am very lucky to live by the sea yet still be in close proximity to my favourite city – London.London is constantly changing and it has some of the best food, fashion, art and music in the world. That’s not to say I don’t love other cultures and I would love to go back to Tokyo and New York to be inspired again. The Blenheim Design studio now overlooks the grand Royal Brighton Pavilion which isn’t just an architectural wonder; it often changes through art installations and the seasons. The studio benefits from the surrounding creativity and the central location, and we can play uplifting music and brew coffee daily which shouldn’t be taken for granted. At the beginning of my career I used to work in an Architectural practice where you could hear pin drop and was too clinical, I never wanted my office to be like that.
We collaborate around the work table with a coffee and freely exchange project ideas and thoughts until the design routes are selected. Team involvement is essential to getting the best ideas and making sure everyone has a say. As the founder and owner of Blenheim Design I don’t have a business partner, however I have colleagues whom I trust implicitly. I like working with inspiring and technically knowledgeable individuals with whom I can solve potential problems and bounce ideas off.
We have previously held places for design students in the studio so they are fully immersed into their chosen career and so they can learn practical ‘on the job’ traits ahead of their graduation. We instil in them that they should not only consider overall aesthetics and practicality, but also the senses like smell, touch and sound as that is what we experience in reality but isn’t seen on a visual. We also teach how to communicate ideas on paper or screen without the need of verbal explanation. It takes a lot of time and patience but we think it is necessary to give back and nurture the next generation of designers.
Sometimes as designers we can find our critical nature will question our own design work, so previously winning an A’ design award was not only validation of our work but it has given Blenheim Design a greater platform in the industry. Winning the A’ Design Award confirmed that as designers we are able to achieve recognition in the industry we love and that we are as talented as the really big design agencies out there.
I was a product and 3D designer before I worked with structural engineers and Architects on various hospitality projects. Designing restaurants came naturally to me; I could see potential problems and eliminate them at an early stage of the planning process. This ability propelled me to run my own team looking after Michelin star restaurants and 5 star hotels. I’ve been delivering tailored restaurants and hotels for over twenty years now.
My passion for Hospitality and Retail Design has also inspired me to build a new business, Blenheim Design, focusing on delivering hospitality interiors for Restaurants and Hotels.
Definitely a choice. As a teenager, I never thought about a career in interior design, now I cannot imagine wanting to do anything else. My parents always respected my choices and never discouraged me from my chosen path. I wanted to be product designer, than an architect and I found golden middle in interior architecture, encompassing both of my passions.
We have been delivering interior designs predominantly in the hospitality industry because that’s our specialty and we continue to focus on. We worked in retail for awhile but hospitality is so much more challenging and reward comes from happy clients. We would love to work with hotels and vineyards.
Believe in yourself and always design with the end user in mind. Love your work and be curious. Listen and ask questions to get to the center of the problem. We are professionals and our clients come to us with problems to solve, they may not voice them but it is our job to dig deep and get it out.
Design from the heart and the rest will follow.
Good designer creates lovely interiors but great designer solves problems. Great design will look effortless and seamless. We are advisers and problem solvers. Our decisions directly impact senses, well-being and safety of consumers, therefore our advice must be qualified and carefully measured.
Good design is a combination of visual, tactile and usable qualities. This sounds simple however it is not so easy to achieve. Our perception of beauty changes all the time, therefore this balance between usability and beauty is requires fine-tuning by designers. Seat can be an empty crate or a plump arm-chair with soft fabric and crafted legs, both are seats and serve the same purpose, however we all know which one we would like to sit on.
Interior designers are like surgeons, during the build phase there are lots of wires and tubes everywhere. Good designer will make sure everything fits well together and stitches can not be seen while the space aesthetically pleasing and comfortable.
My dream project would be Country House Gateway. Restaurants with rooms where local produce is the center stage. I recently stayed in Hampshire and I'll be rushing back soon. They are home away from home but without chores or to do list. I treasure travel, it is my soul-food. My dream projects are always related to travel, hotels and restaurants.
If you asked me this question, my answer would have been Conrad hotel F&B.
We are sensual beings and great design feels comfortable whilst being visually pleasing. Interior designers provide functional backdrop.
A while ago I read a quote by Regina Baraban and Joseph Durocher stuck with me:
“… the Success of any restaurant rests squarely on a three-legged stool: Design, Food and Service.
The three must pull together, and if one of the leg is broken – well, you know what happens”
This quote is still relevant and rings true today as when it was first published.
If you can get all three right, than you can get that buzz that makes restaurant successful year after year.
Architect Sir John Soane is my measure of classic, although he was revolutionary for his time. Vivienne Westwood cuts are still edgy and make everyone look good. My colleague Rob is an inspiration; we will lock at the same project and see different attributes in everything we do, that’s refreshing. I always admired Pablo Picasso, he lived according to his own standards, and was creative until he died. Picasso’s “deconstruction of a bull” was the most powerful piece of art, in my humble opinion.
My favorite design is a very humble object, designed by an engineer George Carwardine over 80 years ago. Every home, office and factory probably has one - the Angle-poise lamp. It is elegant, efficient and it stood the test of time. Functional, elegant and timeless, its perfect.
Crikey, this is a difficult question. Right answer would be all our projects are great.
Some are more challenging in operational terms and some are more technical.
Right now I love interior we created for Saudi Arabian client, it is a bakery with a restaurant on the first floor. Design is centered around product, space is a backdrop to specialty pastries, teas and coffee. I love the way brand features throughout the space in subtle floor, lighting feature, ceiling. Baking is exposed and in full view of everyone, honest craft is laid bare behind the glass screen. I love it.
Listening is the key and we like to go behind the words and tap into the emotions as well as problem solving. Make people smile, bring them happiness. Good Interior design is a wonderland taking us places we'd like to explore and come back to.
If I asked my younger self then I would have said: product designer. Now I'd still want to do what I do but my interests have grown and I enjoy reading history and quantum physics. I can say with authority that my younger self would have been unimpressed.
Collaboration and team is essential. Exchange of ideas, challenging each other and trust of my colleagues gives me strength. I love working with inspiring but technically knowledgeable individuals. We are problem solvers and advice givers, but sometime we need advice and strength comes from being unafraid to ask.
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