Rob Polacek, who joined Puccini Group in 2003 and is now a partner and chief creative officer, has worked on many of the San Francisco-based firm’s restaurant projects, including the upcoming Aveo Table + Bar at the St. Regis Monarch Beach in Dana Point, California. Here, the lifelong creative discusses his early design ambitions, the firm’s expansion beyond the realm of F&B, and his dream project.
Did you always know you wanted to be a designer?
For as long as I can remember, I’ve always been curious about design and architecture. Growing up, I had great support from my family who encouraged me to color, draw, craft, and build.
What are some of your first memories of design?
My grandfather was a great chef, master carpenter, and furniture maker. Throughout my adolescence, I spent weekends with him—either in the kitchen or in his shop—asking questions (probably too many at times) and learning about cooking techniques, recipes, joinery, and furniture styles.
Another memory was my first set design job for my high school’s production of “The King and I.” My father and I foraged for large cardboard appliance boxes behind big box retailers and scrap wood from the local lumberyard to build the king’s palace. I guess this also qualifies of my first memory of working with a budget.
How did your childhood influence your career path?
I am the oldest of four and felt pressure to be the overachiever of the bunch. I gravitated to both art and architecture and enrolled at a university that taught architecture with a Beaux-Arts philosophy. This allowed me to immerse in a holistic style of learning that included art history, philosophy, religion, sculpture, drawing, painting, and more—all of which captivated me. In my career today, I find myself enabled to think through design solutions using that broad base of knowledge and multidisciplinary understanding developed during my education.
My first job was a dishwasher position at a local country club when I was 16. This is where I first fell in love with hospitality. I loved being a part of creating the guest experience. Being the youngest in the kitchen, I also learned a great deal from the experienced staff and owners.
How did you come to work at Puccini Group?
I began working with Bob Puccini in 2003 as a consultant. In partnership with Bob, we evolved the firm to include an in-house design studio. Today, Puccini Group is one of the most unique firms I’ve encountered: the five studios (design, concepts, marketing, branding, and operations) create a diverse melting pot in which the best ideas are able to bubble up and come to fruition. We foster a spirit of collaboration, innovation, risk-taking, and fun here at the firm. Every day, I’m inspired by our designers, our clients, and the exciting work we get to do all over the world.
What are some of your recent projects?
One of my favorite projects last year was designing the public spaces and dining spaces at the Four Seasons Residence Club Aviara in Carlsbad, California. The concept’s aim was to evoke the laidback attitude of the seaside setting, while also recalling a comfortable, modern Mission style that truly makes residents feel at home. In 2016, I’m most excited about our work in Eastern Europe: We’re currently at work on a 4-Star rooftop restaurant in Tbilisi, Georgia as well as an oceanfront resort in Montenegro.
Is there a challenging project that you are especially proud of?
I’m proud of the work the team did for the Four Seasons Residence Club Aviara. We were able to strike that delicate balance between luxury and comfort, while connecting to the ethos and lifestyle of Southern California.
What are you looking forward to at your office?
We have an exciting year ahead of us. Puccini Group has now expanded outside of the F&B experience and into the realm of hotel design. With a team of talented designers at the helm, we’re primed to tackle large-scale, high-visibility hospitality projects. I couldn’t be more excited for what lies ahead for this firm.
What do you find are the most challenging and exciting aspects of your job?
The need for a constant influx of inspiration. It can drive you forward (and drive you nuts!) when you seeking the next big, new idea.
What is the most important thing to remember when designing a restaurant—both in terms of branding and interiors?
There is a beautiful dance that happens between the front of house and back of house at an establishment. The experience for the guest is pure magic when the interior design, branding, and operations are executed in perfect harmony.
Is there an architect or designer you most admire? Why?
I admire the many mentors I’ve been fortunate to have encountered throughout my career. These individuals saw something—a passion or a spark—within me and helped me navigate the path ahead.
What would be your dream project and why?
I’d like to design a school of learning for all aspects of the arts. In my dream, this place would be in a natural setting, where the students can be inspired by the beauty of the landscape and environment.
If you could have dinner with anyone, living or dead, who would it be?
Three people. Why not make it a dinner party? The fictitious interior decorator Yul Ulu: The interiors in the film Auntie Mame told such a compelling story of the place and time that inspired her life’s work. Le Corbusier: His design philosophy, which emphasized harmony and proportion, has been a constant inspiration in how I approach design. Tom Ford: He’s the epitome of luxury and style, and a connoisseur of great design.
Where would you eat and what would you be having?
We’d be skirting the coast of Croatia aboard a classic sailing yacht. We’d dine on borscht, grilled octopus, sauvignon blanc—and more sauvignon blanc for dessert.
If you weren’t a designer, what would you be?
A filmmaker.
