Throughout her career, Hannah Collins has demonstrated talent and resolve well beyond her years. The cofounder of the San Francisco-based design firm ROY discusses launching her own practice and the fun she’s found in being at the helm of her own practice.
Did you always know you wanted to be a designer?
I always knew I wanted to be in a career that was very artistic, and I loved design from a young age. I took my first design class in college and everything really made sense after that; I knew I was on the right path.
What are some of your first memories of design?
I would paint or change my room around every couple of months. I had parents who were really open to nurturing my creative side, which I am incredibly grateful for. I remember being frustrated as a kid by things I thought were poorly designed and also being frustrated by the lack of access to things I thought were really exceptional.
Did where you grew up influence your career path?
I grew up in rural Grass Valley, California, which is a very small town in the Sierra Foothills. I was ready to leave and expand my world the day I graduated high school. I literally left the weekend after. I knew there was more I wanted to see and access, and I knew I had to figure out what that was.
What is your background?
I graduated from the Academy of Art University in San Francisco with a Bachelor’s in interior architecture and design. I loved the program. I also worked in high-end residential for a bit, but a lot of where I am today is a result of putting myself out there and trying to be in front of the right people. I also took the time to find a niche that really fulfilled me within design. That’s really important for designers to consider when they are just starting out.
Why did you launch your own firm?
I worked in restaurants to put myself through college and reached out to the owner of one of the restaurants where I was working. I knew he was opening another restaurant [Lolinda in San Francisco], and I wanted to see if I could sit in on some of the initial design meetings. I showed him my portfolio and said I would be happy to run errands or pick up samples or do anything just to be involved. Eventually he hired me as his fulltime designer, and I have designed every space he has opened since, which is close to 15 restaurants. Some of it was self-taught and, of course, I learned a ton from school. I started the company six years ago and grew it slowly one project at a time.
My sister joined the company three years ago, and we rebranded as ROY last fall. We became more focused on commercial and hospitality projects. We used to do a lot more residential, and we will still take on residential clients if the project is concept driven. I wanted to shift the brand to feel like a much larger company than just me because we were growing into something really collaborative and I wanted the brand to reflect that.
How would you describe the studio’s style?
Everything we do is driven by concept and storytelling. We believe in that as a truth to design and try not to include design just for design’s sake. Our style can be described as clean, layered, and textural—somewhat minimalist but certainly fun. We always try to include an element of quirk or soul to what we do.
What is the most important thing to remember when designing a restaurant—both in terms of branding and interiors??
Take the time to dig into the vocabulary of the concept and the way you want the space to feel. Ask questions like, who is this for? Why is this here and what is driving the decisions? What is the story the owner is trying to tell? Once you know your concept language, the design language will come easy and decisions will be very clear for you and the client.
Is there a challenging project that you are especially proud of?
We flipped Sam’s in Tiburon in six weeks and there are lots of new challenges you learn about when designing a restaurant that is half over water. We work hard to narrow construction time through our intense project management for clients. Restaurants need revenue to survive so getting them back open was key to the success of the project.
What do you find are the most challenging and exciting aspects of your job?
I love how right brain and left brain it is. One minute I am creating an exciting new idea and the next I’m analyzing spreadsheets for hours. It’s a many hats kind of job, and it keeps my days very up in the air and fun. I also love restaurant people so much and working with the hospitality industry is an honor. They are the best kinds of people.
Is there an architect or designer you most admire?
I love the work Commune does. I also really love Vincent Van Duysen. His designs feel timeless but also extraordinarily special. He is a details guy for sure, but they all have incredible scale and vision. Just looking at his work in a photograph can make you melt, let alone seeing it in real life.
What is your dream project?
A boutique hotel in Italy. It’s my favorite place to visit, and I love the way hotels merge hospitality and residential.
If you could have dinner with anyone, living or dead, who would it be?
Martha Stewart, Bill Murray, Charles and Ray Eames. I have too many to pick one. But if it’s design-related, it would be Charles Eames, if I had to choose between the two.
Where would you eat and what would you be having?
Dinner at Chez Panisse (Alice can join too if she wants). They would have loved that restaurant. Some delicious quail or poultry dish and lots of white burgundy.
If you weren’t a designer, what would you be?
A lawyer—or so all my friends and family say. I would have loved being a lawyer. I suppose it’s never too late!
Magnolia Brewing, San Francisco
Magnolia Brewing, San Francisco
A Mano, San Francisco
The Riddler, New York
Elda, San Francisco
Elda, San Francisco
Sam’s, Tiburon, California
