Recently, the China Interior Design Event, hosted by the Guangdong Province Home Furnishing Federation, sponsored by PRO.D magazine, Phoenix Home Strategic Cooperation, and Mango Tiles – 2014 Mango Cup China Design Fashion Competition Jiangsu Competition Awards Ceremony in Suzhou The Shuhu Shizun Hotel was grandly held, and 1,200 interior designers and related media from Jiangsu Province and even the whole country participated in the event. At the event, Phoenix reporter interviewed Li Xuheng, the design director/founder of Guruqi.
[Reporter]: You have designed a lot of dining space, so the rural style or the idyllic elements will be used more in the dining space?
[Li Xuheng]: In the pastoral style restaurant, we actually did a few, and then there is a ranch in Shanghai. We are the space environment made with the concept of pastoral pasture. The pastoral space can give people a feeling of relaxation and warmth. .
[Reporter]: Can you share the difference between the design concept of catering and the design concept of home decoration?
[Li Xuheng]: Catering design is crafted and has the purpose of sales. The home improvement is more important to reflect the details of life and the essence of life. It is very comfortable to live in, not to look good. This is where commercial design is the biggest difference from home improvement design.
[Reporter]: The dining space is said to be a public space. It requires more rationalization of the structure of the space. The setting of the lighting will be more elaborate, because there may be different combinations of cuisines. How do you think these two points should be balanced? What are the different needs?
[Li Xuheng]: The catering industry is particularly wide. There are restaurants in the after-90s that have dinners after 80s and 70s. Different positioning customer groups will have different lighting plans, so that the western restaurant will be darker, but the bottom of the surrounding area will shine. Some of the more lively restaurants will feel brighter.
[Reporter]: This contest proposes the idea of ​​returning to the original point of design. What is your original origin?
[Li Xuheng]: My origin is still in the deep, bottom of China. I hope to be able to dig from the deeper Chinese culture, and people can't see any Chinese symbols in this environment, but you will feel that you are in China.
[Reporter]: Some people have commented that Chinese design has its own language, which makes people know that it is designed by Chinese people. But it will not communicate with other people. What do you think about this problem?
[Li Xuheng]: Not all Chinese designers are expressed in Chinese language. Design language is a natural phenomenon. Later, these figurative things are actually piled up without thinking about the design concept. The way to use it. When you go deep into the bottom of the culture, you can make a completely conceptual, completely abstract Chinese thing. You can't see any Chinese symbols, but you don't feel that this is not a Chinese design. I think this is the designer of our generation who is going to work hard. Now we are really working hard.
[Reporter]: Your specialty is to design a restaurant, but this competition is mainly a home improvement work. What is your criterion?
[Li Xuheng]: I scored through these three points: creativity, practicality and the overall effect, creativity and color and color to show the integrity of things.
[Reporter]: What can be learned from the home space in the restaurant design?
[Li Xuheng]: If I can learn from it, I think that lighting is the only place to learn from, because many of the lighting of the restaurant will be designed to have some texture. Nowadays, many home decoration designs, the lighting is very atmospheric. For example, in the evening, it can be adjusted to a feeling like a bar. Watching TV in the living room is not to say that you are not bright or dark, so in the part of this kind of lighting, I think commercial lighting design can be used for reference. Home space.
[Reporter]: There are many factors that affect the dining space, such as culture, theme and spatial layout. What do you think are the three most important factors? What is your first consideration when doing food and beverage?
[Li Xuheng]: I think that the most important thing to do when making a meal is positioning. For example, we have some customers. He wants to make a restaurant for a young bar after 90, but he also proposes to design a private room, because there may be leaders who want to eat or something. In fact, these two concepts are conflicting. If this is the case, there will be a result that is not like four. Therefore, the first step in our catering design and commercial design is to first locate it clearly. This is the most important point. Others I think are secondary, because if you are not sure, you will be beautiful and do it. No matter how good the layout is, it is useless.
[Reporter]: We know that you are engaged in catering design, and you are also an expert in catering. Can you share with us what kind of inspiration can food and food bring to your design?
[Li Xuheng]: I used to go to some restaurants, bars, cafes and photos when I was in Europe. But I later found that there is no memory in taking photos. You can’t feel good when you look back at these photos. Later, I felt that I had to use it in some environments and feel it. This has inspired us a lot.
Suzhou home network editor, the article comes from the Internet.
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