Hospitality Design - October 2014 - (Page 75)

perspectives interview daniel boulud and jeffrey beers By Stacy Shoemaker Rauen Photography by DANIEL KRIEGER (db Bistro Moderne) and JEFFREY MOSIER (headshots) 1 IT TAKES TWO A true story of collaboration from a pair of industry greats A repeat client is every designer's dream. But a repeat client who, after 15 years, you can call a friend and a true collaborator is something even more special. That's the case for chef Daniel Boulud and designer Jeffrey Beers. The duo sat down at Boulud's db Bistro Moderne in New York to candidly discuss their process, what really makes a restaurant work, and building spaceships. You've designed a number of restaurants together, starting with the original db Bistro Moderne in 2001. How did the two of you meet? Daniel Boulud: Brett Traussi, the COO of the Dinex Group, my management group, put us together. At the time you had done China Grill, which was really an amazing place. It was this breakthrough in a modern Asian approach that inspired the trendy Asian [restaurant craze]. Jeffrey Beers: We had done five of them, I think, at that point-Miami, Mexico City, of course New York. So when we met, you and Brett had seen quite a lot of my work. When we talked about [db Bistro Moderne], I remember what was so wonderful was it was Daniel in jeans and a jacket. Hip, young Daniel-you wanted to do something very interesting. DB: [Something] more casual, like a Parisian bistro, but we did not have the bone structure to make it very classic. There was no history. Forty-fourth Street had a lot of hotels but not really any good restaurants, and to come into the neighborhood-following Condé Nast who had also just moved here-it seemed like it began a new attractive epicenter in the center of town. Like what's happening in the 30s [NoMad neighborhood] now. 1. Chef Daniel Boulud and Jeffrey Beers, founder of Jeffrey Beers International. JB: The space is not that large, and in the original design, the idea for the bar was a communal table. DB: We felt if the bar was going to be too small, why bother putting in a bar? Rather have bar service at a communal table, which becomes a bar and an area to have a drink. But in the second rendition [which opened last year], we thought it would be better if the two rooms were connected through some seating, and we privatized the back while we still kept the front [more active]. That's how we came to replace that area from a high table to more of a lounge. JB: It's very interesting that the approach really was to create, as Daniel said, a larger restaurant that operated more as one restaurant-as opposed to two rooms with a October 2014 075

Table of Contents for the Digital Edition of Hospitality Design - October 2014

Hospitality Design - October 2014
Online TOC
From the Editor
From the Show Director
Trends: Market Dining
Trends: Wine Design
Interview: Daniel Boulud and Jeffrey Beers
5 Questions: Andy Masi
Profile: Jim Malone
Trends: Gray
Best of Americas
Platinum Circle
Carlo E Camilla in Segheria
The Wayfarer
Din Tai Fung
Faith & Flower
Fairwood Café
The Gorgeous Kitchen
Ad Index
Back Space: Griz Dwight

Hospitality Design - October 2014