Boutique Design - October 2017 - 38
FOOD SPACE, KIEV, UKRAINE
the heart of their creative philosophy. "We're for design that doesn't deceive guests," says the
duo behind Ukraine's YOD Design Lab. "We try to use natural materials and avoid fake reproductions. If we want to use marble and the client doesn't have the budget for it, then it's
better to change the concept of the venue entirely rather than resort to an artificial material."
Nepyivoda is the firm's founder, and oversees contractual fundamentals such as deadlines
and finances, while Bonesko is its art director, spearheading the visualization and design
process. When it comes to putting those talents to work in collaborations with clients, the
duo notes, the emphasis is on transparency.
"It's important to pinpoint the direction of development, form a clear message and stay
on the same wavelength with the other firms involved in the project," they said in a series of
joint responses to questions from Boutique Design. "You won't get the desired result if the
goals are different or the workflow isn't in sync."
After 10 years of working in the F&B field and creating dozens of restaurants throughout 19
of Ukraine's 24 oblasts, YOD's massive impact on its home country's dining landscape is getting
international attention. Now the firm is going global with projects in four other countries-
including the U.S. Here's how Nepyivoda and Bonesko say they're making that happen.
HOW ARE DINING TRENDS AFFECTING THE DESIGN OF F&B INTERIORS?
VOLODYMYR NEPYIVODA AND DMYTRO BONESKO
YOD DESIGN LAB
boutiquedesign.com october 2017
The more time passes, the more the concept of the classic restaurant evolves. Every few
years, distinct trends and stylistic directions arise. In trying to make their clients' restaurant
relevant, many designers rely on trends and modern references when creating the aesthetic.
But they forget that in two or three years, those trends will no longer be applicable. They'll
have to do a redesign to preserve the concept's pertinence. We certainly study and apply
trends in our projects, while keeping in mind that the concept of the property is what makes
its design resonate with consumers.
ANDRIY BEZUGLOV (FOOD SPACE); САЛОН MAGAZINE (NEPYIVODA AND BONESKO)
Honesty isn't just the best policy for Volodymyr Nepyivoda and Dmytro Bonesko; it's