2011 Restaurant Design Award Jury Voting: "It was a very difficult decision..."

Last Updated: May 20, 2011

2011 Restaurant Design Award Jury Voting: "It was a very difficult decision..."

3780 Wilshire Blvd, Los Angeles, CA 90010, USA

The AIA|LA 2011 Restaurant Design Awards jurors have met! Before we announce the nominees, AIA|LA asked them a few questions about restaurant design and what they thought about the applicant pool!

How important is design to the overall restaurant experience?

  • "The Chef:" Mark Peel, Executive Chef and Owner, Campanile
    Restaurant Design is very important to the overall restaurant experience. I think that when a patron walks into a restaurant, the design immediately tells the patron what to expect. It makes the patron feel comfortable or excited or nervous, or whatever the experience that you're trying to project. That image, that feeling, comes directly from the design.

  • "The Architect:" Dean Larkin, Dean Larkin Architects
    The thing about a restaurant is, that it really can engage all your senses. Not just taste, but smell, sight, sound, everything to do with that is the design of the restaurant. You can have minimal design with fantastic food and have a great restaurant design experience. Yet at the same time, to have the full out design, along with great service, a great meal, all your senses are engaged and that is the key to one of the most memorable evenings you can have. In every aspect design factors in.

  • "The PR Secret Agent:" Haily Zaki, Chief Operative, Secret Agent PR
    In a city like Los Angeles that is home to so many creative industries, the physical design of a restaurant is key to setting the tone of the whole dining experience. A striking and cohesive design, from the interiors down to the menu and even the choice in flatware, can make the difference in enticing a visitor to return. Good design shapes an experience, evokes a response, and makes the whole dining experience more memorable.

What did you think about all the winners?

  • "The Chef:" Mark Peel, Executive Chef and Owner, Campanile
    I thought the candidate pool was spectacular! One of the most difficult things I've done is narrowing it down and sweating blood over the various candidates. One problem was that they are so diverse, another was that they are really good.

  • "The Architect:" Dean Larkin, Dean Larkin Architects
    I was astounded by the amazing quality of design. There were major themes we saw that really made me realize how quickly these themes move through our society. So much so that we can see vast entries, going "Oh here's another one, here's another variation on that theme." This made the elimination actually easy because you look for the best example of that.

  • "The PR Secret Agent:" Haily Zaki, Chief Operative, Secret Agent PR
    I think this year the pool of candidates was really impressive. The pool was really diverse, in terms of the scope of the restaurants, the size, the expense that was spent in the design. Overall it was a very impressive design pool and it was a very difficult decision.

CHECK MONDAY, MAY 23 TO SEE THE NOMINEES AND TO VOTE FOR PEOPLES CHOICE AWARDS!!!

About the RDAs
The AIA|LA's Restaurant Design Awards (RDA) honor excellence in restaurant design. The competition is open to all individuals and practices with both restaurant owners and architects/designers invited to submit. Either the project itself must be located in the United States or the submitting individual/firm must be US-based. Submissions are accepted in three main categories: restaurants, cafés/bars and lounges/nightclubs. The annual RDA Ceremony recognizes both Jury Award Winners as well as People's Choice Award Winners, as selected by votes collected from the general public on the AIA|LA website.

Last updated: 11-Dec-2012 08:55 AM
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