One of Sweden’s most celebrated contemporary architects, Gert Wingårdh has gained a passionate following for his self-described “high organic” architectural style, combining high-tech with organic architecture and helping to pull Scandinavian design out of its late-20th-century Functionalist slump. Though he’s known internationally for his work on iconic structures like the Swedish embassies in Washington and Berlin, his most important works are predominantly in his native Sweden. He’s won the prestigious Kasper Salin Prize five times—for works in Lerum and Mölndal. With Nobis Hotel Copenhagen, the company’s first property outside of Sweden, Wingårdh stepped effortlessly into the world of hospitality, transforming the historic landmark building in Nils Brocks Gade into a cutting-edge contemporary luxury hotel that melds Danish classicism with an update on Wingårdh’s ultimate role model, Le Corbusier. Continue reading “The ‘high organic’ style of Sweden’s Gert Wingårdh”
No city has been more central to the development of contemporary design than Copenhagen. The hometown, not only of hygge, but of midcentury masters like Finn Juhl, Hans Wegner, and Arne Jacobsen, the Danish capital was an important launchpad for an aesthetic featuring clean lines, functional furnishings, and a neutral palette, that today is inextricable from our idea of modernism. The Copenhagen of today is still a seedbed, nurturing a new generation of forward-thinking designers creating the brilliant spaces of tomorrow. Here are five standouts that every lover of design should know. Continue reading “Five companies remaking Danish design”
If you find yourself in Tokyo’s hyper fashionable Shibuya neighborhood and in need of a stiff drink, discerning locals will very likely send you to the lounge bar of the Trunk (Hotel), helmed by Ryuichi Saito, considered one of the best mixologists in the world. Ryuichi’s creative concoctions, like “Getting Trunk,” a sublime fusion of Ogasawara rum and Hojicha tea, accented with almonds and delicate spices, or the “Breakfast Whisky Sour,” an homage to an English breakfast made from Dewar’s whisky, Earl Gray, lemon, egg whites, vanilla bitters, and orange, have brought him wide recognition and numerous bartending awards.
On October 18, Singapore will be treated to a taste of Tokyo when Ryuichi takes over The Warehouse Hotel bar, pouring some of his boldest creations for the city’s cocktail enthusiasts. In anticipation of this special collaboration between two Design Hotels, we caught up with Ryuichi to find out more about where he finds inspiration. Continue reading “Secrets of a master mixologist, Tokyo’s Ryuichi Saito”
Anyone interested in how big ideas and new technologies in the travel sector will transform the guest experience in the near (and distant) future should pay close attention to the upcoming Radical Innovation Awards. Now in its 12th annual edition, the competition and year-round community challenges designers, hoteliers, and students to pioneer compelling ideas in travel and hospitality. Earlier this fall, the organization announced three finalists, which will compete in a live pitch presentation at the New Museum in New York City on Wednesday, October 3, after which a live audience will vote to determine the grand-prize winner of $10,000 and the runner-up prize of $5,000. All of the finalists will have an opportunity to meet industry experts who can help further their concept. Check out the 2018 finalists and honorable mentions below, and click here to RSVP to the live event.
Continue reading “Five mind-blowing futuristic hotel designs”
We live in an age in which technology allows us to quantify our every action and reaction. Apps and smart devices give us the power to measure our very existence, even as we sleep. Despite this, humanity continues to struggle with how to use this glut of intelligence to power meaningful transformation of mind, body, and soul. The consumers of the Experience Economy are now searching for more long-term payback from their spending. They demand life-changing betterment via how, where, and with whom they spend their time and money.
Continue reading “The Dawn of the Transformation Economy”
One of Warsaw’s most unique features, milk bars, or bar mleczny, emerged at the end of the 19th century and thrived during Soviet times, largely thanks to hefty state subsidies, as a no-frills, egalitarian, very Polish breed of cafeteria. Serving good, home-cooked meals for just a few zlotych, milk bars typically had menus based around dairy items, but they served other, non-dairy traditional Polish dishes as well. Sadly, less than 150 milk bars exist across the country today, down from 40,000 in their heyday, but those that remain are well worth a visit. Continue reading “Explore Warsaw’s enigmatic, last-surviving milk bars”