Houston-based design studio GIn Design Group designs the new Lymbar restaurant that is heavily inspired by the upbringing of chef David Cordúa. The menu that is served is based on Latin-Meriterranean cuisine and it honors his family history as a "tribute to all grandmothers." Gin Braverman at the studio leads the project and is notable the chef's childhood babysitter.
Braverman explains the design concept behind the look, "We wanted to capture the bustle of a hotel lobby, the polish of a private club and the hospitality of the Cordúa family in the design. Mixed with a confluence of Latin American, Lebanese and Mediterranean textures and art layered over a backdrop of classic mid-century materials such as warm woods, earthy colors and lush greenery."
Image Credit: Gin Design Group
Key Themes Behind This Trend
- Family History-inspired Restaurants
- As chefs continue to create themed restaurants based on their roots, there is an opportunity for disruptive innovation in creating highly personalized dining experiences.
- Multicultural Cuisine
- Fusing Latin American, Lebanese and Mediterranean textures and art in the cuisine creates an opportunity for disruptive innovation in exploring new flavor combinations.
- Mid-century Design Elements
- Incorporating classic mid-century materials such as warm woods, earthy colors and lush greenery in restaurant interiors creates an opportunity for disruptive innovation in creating inviting and cozy dining spaces.
Where This Applies
- Restaurant Industry
- As themed restaurants continue to gain popularity, there is an opportunity for disruptive innovation in creating more personalized and culturally inspired dining experiences that cater to specific audiences.
- Interior Design Industry
- Incorporating classic mid-century materials and mixed with a confluence of cultural textures and art in restaurant interiors creates an opportunity for disruptive innovation in creating unique and aesthetically pleasing spaces.
- Culinary Industry
- Chefs can explore new flavor combinations by fusing Latin American, Lebanese and Mediterranean textures and art in the cuisine, creating an opportunity for disruptive innovation in culinary exploration.
