What sparked your interest in hospitality?
I credit my single mom and her twin, who had a great awareness of cooking and baking and house making. They were the heavyweight champions of being hospitable, and they hosted all kinds of family events and parties and showers. So being an only child, I would tag along on some of those dinners.
How did it feel to win your first James Beard Award for restaurant design for Blackbird in 2002, crafted by Thomas Schlesser of Design Bureaux?
Back then, it was held at the Marriott Marquis in Times Square [in New York]. You go and you’re overwhelmed by all the New Yorkers. I’m very proud to assist even though it’s not my design. I look at my experience as a component of helping and moving in any way that I possibly can. It was a grand experience, and it was an experience that I took very seriously.
You’ve had a longstanding partnership with Schlesser. How do you two work together?
The one thing that Thomas does really well with us is he immerses himself into the food. He’s a Francophile. For Blackbird, the food was American, but it had some French influences. Thomas loves that. He has some beautiful crossovers. There are no arguments [between us]. When you love someone, and we truly do, it’s a happy collaboration.
What inspired the concept for Chicago restaurant Pacific Standard Time by Parts and Labor Design, which just won a 2019 James Beard for its design?
My cousin’s friend was a sous chef at a restaurant I would frequent, and I noticed it had labels next to each dish that said vegan, vegetarian, or gluten, and they allowed the dishes to be adjusted if necessary. [I wanted] the opportunity to be a little bit more malleable in the direction of how people are taking care of themselves today.
What’s next for One Off Hospitality?
Taking steps toward wellness is going to be important for us—finessing our menus so they’re adaptable to everyone’s habits. We’re going to tune into our restaurants and just make sure they continue to stay relevant.
Photography by Brian Willette
