Boutique Design - March 2018 - 18

the buzz

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INTERVIEWS BY CHRISTINA GREEN

MONIKA MOSeR
FROM: managing director, Paris, Wilson

Associates

d.b. KIM

tO: regional managing director, Europe,

FROM: vice president, Wanda Hotel Design

Wilson Associates

whAt'S It lIKe wORKINg IN A lARge,
lAyeRed ORgANIzAtION Such AS
geNSleR?

It is big, but it still has the characteristics of a
family unit. It works as small groups, like an
atelier within the larger entity. So it's not like
other conventional large firms, where there's this idea of climbing up the
ladder or a pyramid form of organization. It's what we call within Gensler "a
constellation of stars," meaning all the talents are united to create a project,
dream or goal.
tell uS AbOut yOuR expeRIeNce At wANdA hdI.

Money couldn't buy that experience. I was under contract. I did a tremendous
amount of work and met amazing young designers. Being able to work like
that, I don't think anybody has done it or that I can even replicate it.
AFteR thAt cONtRAct wAS OveR IN 2016, whAt dId yOu dO?

Well, it was a very aggressive time, mentally and physically. So I needed a
break. Two-and-a-half-years was like being there for 10 years or more. So it
was really nice to return [to New York] to a fresher air.
Before I joined Gensler, I designed a wood paneling system that just
launched, as well as a new furniture collection that will debut early next year.
yOu've SpeNt A gReAt deAl OF tIMe wORKINg IN chINA, wheRe
hOtelIeRS ARe KNOwN FOR FASt tRAcKINg develOpMeNt
tIMelINeS. why dO yOu thINK thAt IS?

Yes, they move fast. It's painful in a way. But no pain, no gain. During my twoand-a-half years in Beijing, my team [at Wanda HDI] opened 31 hotels. We
were able to do that because we had a definitive decision process and checkoffs. Of course, there were a lot of people moving about. I was leading more
than 200 staff members. But I think the major difference is that there were
fewer chefs in the kitchen. We had a streamlined process of going through to
the next phase. The management was clear about who was to be accountable
and who was to be consulted.

AS pARt OF the FIRM'S New AllIANce
wIth ARcpluS ANd zAhA hAdId
ARchItectS, yOu tOOK the ReINS At
wIlSON ASSOcIAteS' New lONdON
StudIO (hOuSed wIthIN the OFFIceS OF
zAhA hAdId) IN AddItION tO leAdINg
the pARIS teAM. whAt'S the cultuRe
ANd deSIgN lIKe At the twO StudIOS?

The Wilson Associates London office is still a new structure and we're excited
to combine our expertise in a common location. Besides some cultural variations and different working laws, both studios-London and Paris-operate
in a similar way.
If we compare our business with fashion, the Paris atelier corresponds to
haute couture. We target upscale and high-end design with Tristan Auer as
principal. The office in London will concentrate on prêt-à-porter with newly
appointed design director Juan Carlos Rodriguez Artigas.
yOu SpeNt MORe thAN 20 yeARS wORKINg IN hOtel OpeRAtIONS.
hOw dOeS thAt expeRIeNce INFORM yOuR AppROAch tO
deSIgN? whAt dO INteRIOR deSIgNeRS Need tO KNOw AbOut
FuNctIONAlIty?

I participated in three hotel openings in three different management positions within the rooms division. During the rush of the last months of the
opening phase and the last steps of the construction work, we experienced
what we thought were design errors that didn't match our standards/practices from an operational point of view.
Having worked with designers for nearly three years, I've come to realize
that the hotel management and operations staff were brought into the renovation process too late. If, as hoteliers, we'd been part of the full design process,
we'd have understood that designers are creative problem solvers, and that we
should try to find ways to change our way of working to facilitate their ideas.
That being said, I encourage designers to experience as many hotels as
possible to understand the challenges of the service industry. Some designers
have actually worked in the hospitality sector. It really helps them grasp the
reality of the business.
wheN It cOMeS tO hOSpItAlIty, whAt'S the dIFFeReNce betweeN

hOw cAN deSIgNeRS StAy RelevANt wheN It cOMeS tO
techNOlOgy, eSpecIAlly wheN It'S evOlvINg SO RApIdly?

A designer should have a singular focus on a concept and be flexible on the
details. Technology's becoming a design element like finishes and materials.
We're always aware of new fabrics, wallpapers, paint colors and lighting. Why
not new technology? It's the same with sustainable design. It needs to be part
of our education, information gathering and process.
18

boutiquedesign.com march 2018

gOOd deSIgN ANd gReAt deSIgN?

Great design is not made for designers but for the client of a hotel or a restaurant.
When you have this in mind, design becomes subjective. The client
doesn't directly remember great design. Great design doesn't distract you
from the purpose and the story of the place. Great design will enhance this
positive experience.
For more from Kim and Moser, visit BoutiqueDesign.com.

I VA N B AT I S H C H E V F O R G E N S L E R A PAC ( K I M ) ; W I L L I A M B I C H A R A ( M O S E R )

Institute (Wanda HDI), Beijing
tO: design director, Gensler, Shanghai

http://www.BoutiqueDesign.com http://www.boutiquedesign.com

Boutique Design - March 2018

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