Afroditi Krassa


The way of the Salmon: How to design category-defining restaurants

About Afroditi Krassa

Having originally trained as a product designer, working at the start of her career on projects such as the Concorde interior, Afroditi’s first foray into hospitality design was the creation of healthy food chain ITSU, working with Julian Metcalfe of Pret-A-Manger. As with all of her projects, ITSU went on to be (and is still regarded as 10 years on) as a category-leader.

Described in 2014 as “a monumental talent” by Hospitality Interiors, the last 12 years of working at the cutting-edge of hospitality design have led to her studio having an enviable list of entrepreneurs, hoteliers and restauranteurs as clients. She’s the designer behind some of London’s biggest transformations in the hospitality arena, from favorite chains like Café Rouge, EAT. and Itsu, to Heston Blumenthal’s latest restaurant and the ever-booming, ever-expanding Dishoom.

She was awarded Designer of the Year in 2010 by Elle Deco and featured in U.S magazine Metropolis as a rising star in hospitality design in 2013. Her work has appeared in art and design publications worldwide and has been televised by the BBC, Channel 4 and CNN.

How to design category defining restaurants in a ever growing and ever evolving market place. The seminar will focus on challenging the status quo, creating spatial storytelling through a 360 holistic approach & working with people that share the studio’s ambition.
All will be sustained by exclusive and recent case studies.

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