Boutique Design - January/February 2015 - 42

ALEJANDRA LILLO

BOUTIQUE 18 CLASS OF 2007
Then: Graft Lab, lead designer/project manager
now: Undisclosable, partner/owner
whAT ChAnGeS hAVe YoU Seen In The DeSIGn FIeLD SInCe YoU weRe
nAMeD To The BoUTIQUe 18?

The financial landscape in 2007 was very different from the one we see today. While
we've always been mindful of our clients' budgets, I believe there's a greater awareness
of the value added through thoughtful and effective design. There's also been
movement in the design process toward a more collaborative model. Finally, there is
a more mindful eclecticism reflective of local context, be it urban infrastructure or
micro-cultures, than was the case in 2007. These are very positive shifts, as they can
assist in creating more engaging spaces.

BEN NICHOLAS

how hAS BeCoMInG PART oF The BoUTIQUe 18 IMPACTeD YoUR CAReeR?

Then: The Gettys Group, project designer, Miami office
now: The Gettys Group, senior design director, Chicago office
whAT ChAnGeS hAVe YoU Seen In The DeSIGn FIeLD SInCe YoU weRe
nAMeD To The BoUTIQUe 18?

Technology continues to have a major impact on interior design and the
hospitality industry. Not only has it changed the spaces that we design because of
the way people use them, but it has also changed our process as designers. There
are so many high-tech tools, apps and online resources that make our jobs easier,
make inspiration easier to find and put resources that previously would have been
out of reach right at our fingertips.
how hAS BeCoMInG PART oF The BoUTIQUe 18 IMPACTeD YoUR CAReeR?

It was amazing to be recognized for my work, especially so early in my career.
I believe that not only did it make me more visible at Gettys, but being recognized
amongst so many other great peers motivated me to continuously challenge myself
to keep improving.
whAT ARe YoU woRKInG on now?

Recent spaces I've been involved with include the Epicurean Hotel in Tampa,
Fla., the first new-construction Autograph Collection Hotel in North America.
That project included the Élevage restaurant (shown). I'm currently working with
the Red Lion team on its new Hotel RL lifestyle brand, along with several brand
projects overseas, including Le Méridien Etoile hotel in Paris.

It has impacted my career in an incredibly positive way. From a personal perspective, it
provided a great sense of pride and accomplishment to receive such public support and
recognition from my esteemed colleagues.
I felt and continue to feel humbled to be
named in the ranks of such an extraordinary
selection of talented young designers. From
a professional perspective, the exposure for
the firm in such a respected publication has
helped us land new commissions.
whAT ARe YoU woRKInG on now?

We're currently developing the design for a
new collaboration between chef Evan Funke
and his business partner, Ed Keebler, whose
Bucato restaurant (shown) we designed.
The new concept is called Thoroughbred,
and will be a modern take on the classic
American diner. We also were recently hired
as the L.A. team for what we consider to be
one of the most progressive international
boutique hotel and F&B brands around,
assisting them as their design team for their
California projects. The client is very wellknown, but is, alas, undisclosable-at least
for now.

LAURA ROGERS SIEVERS | BOUTIQUE 18 CLASS OF 2008
Then: Cheryl Rowley Design, designer
now: Puccini Group, senior designer
whAT ChAnGeS hAVe YoU Seen In The DeSIGn FIeLD SInCe YoU weRe nAMeD To The BoUTIQUe 18?

I survived the recession and the incredible impact that it had on our industry. It really shook things up, and I think we
are better for it. Yes, we may have longer resumes (prior to joining Puccini last August, I worked at Creative Resource
Associates and Wimberly Interiors after Cheryl Rowley closed her firm), smaller budgets and tighter deadlines than
in years past, but all that has made us more resilient and creative. Another significant change that I'm very excited
about is luxury and boutique hospitality's shift to being more approachable and applicable to all price points.
how hAS BeCoMInG PART oF The BoUTIQUe 18 IMPACTeD YoUR CAReeR?

Recognition by the industry that I'm so passionate about early in my career was validating and gave me
confidence-especially during the Great Recession, when the design industry really suffered. I believe that being
part of the Boutique 18 helped me to stand out among the many job applicants after Cheryl Rowley closed her
office. Being included with so many talented individuals has also inspired and encouraged me to continue to
learn, grow and push design boundaries.
whAT ARe YoU woRKInG on now?

I'm part of the new team working on the first complete hotel project for Puccini Group, along with a number
of restaurant projects around the world, including two restaurant renovations at the Four Seasons resort in Ko
'Olina, Hawaii. My recent work also includes the Tavern 64 Regional Kitchen (shown), a project that I completed
while a senior designer for Creative Resource Associates.
42

boutiquedesign.com January + February 2015

COUR TE S Y OF THE GE T T YS GROUP (NICHOL A S); COUR TE S Y OF EPICURE AN
H O T E L ( É L E VAG E ) ; DA N I E L T R E S E ( B U C AT O ) ; R I C K Y R I D E C O S ( L I L L O ) ; C O U R T E S Y
O F C R E AT I V E R E S O U R C E A S S O C I AT E S / H YAT T R E G E N C Y R E S T O N ( TAV E R N 6 4 ) ;
NICOL A S SIE VERS (ROGERS SIE VERS)

BOUTIQUE 18 CLASS OF 2006

http://www.boutiquedesign.com

Boutique Design - January/February 2015

Table of Contents for the Digital Edition of Boutique Design - January/February 2015