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Bosscat Bar and Restaurant by Hootan Hamedani |
Home > Winners > Design #54861 >Interview |
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FS: What is the main principle, idea and inspiration behind your design?
HH: Sustainability and environmental design
FS: What has been your main focus in designing this work? Especially what did you want to achieve?
HH: Space has designed for both noisy and quiet crowd. v
FS: How long did it take you to design this particular concept?
HH: two months
FS: Why did you design this particular concept? Was this design commissioned or did you decide to pursuit an inspiration?
HH: Every piece of worn, ragged, and used material was an inspiration in the design process. Importance of Whiskey in Texas culture, inspired us for having a focal point in the project. This center piece created different zones in the restaurant from crowded bar to quiet fine dinning.
FS: What made you design this particular type of work?
HH: The overall ideas and concepts were generated based on the sustainability and cost saving. The process started by studying how different used materials can have unique functions to serve the restaurant design and be re-constructable for food establishment activities in this project.
FS: Who is the target customer for his design?
HH: Restaurant Owners.
FS: How did you come up with the name for this design? What does it mean?
HH: It came from the owner.
FS: What is the most unique aspect of your design?
HH: The customers who come to Bosscat enjoy a very unique experience; this place detaches people from their busy life and welcomes them to a peaceful farmhouse environment. Space has designed for both noisy and quiet crowd.
FS: What are some of the challenges you faced during the design/realization of your concept?
HH: Bosscat strove to be a Green building which uses mostly reclaimed materials, meanwhile. The challenge was that the limited number of sustainable materials tended to dictate a special type of design, rather than design dominating the material selection. Careful use of material, lighting, and furniture was necessary to preserve the focal character of the restaurant. Also size of the space gave us the challenge of creating different zones and private areas for different type of dinning and activities.
FS: Thank you for providing us with this opportunity to interview you.
A' Design Award and Competitions grants rights to press members and bloggers to use parts of this interview. This interview is provided as it is; DesignPRWire and A' Design Award and Competitions cannot be held responsible for the answers given by participating designers.
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