Where the new generation of hospitality designers are made
Spaces today are tasked with greater responsibilities. As how we live becomes more transient – not just geographically but digitally, as opposed to physically – the meaning of home is changing. Individual residences are transforming and shifting towards a systematic conscientiousness of content (think Marie Condo’s The Life Changing Magic of Tidying Up), while hospitality spaces are adopting pop-culturally significant sentiments such as hygge.
As hotels, restaurants and cafés are becoming transitional spaces that integrate hospitality, work and wellness, designers and architects must develop a multidisciplinary response to interiors. In IED Barcelona’s Master in Interior Design, the curriculum is designed to train the students to be forward-thinking with regards to hospitality. The course offers two specializations: hotels and gastronomic spaces, or retail. The course guides the students to translate theory into spatial concepts while also being articulate in commercial expectations.
In one project, students Jharoll Damián Salgado Gómez and Carolina Masana Alins were invited to bring forward a design proposal for the Hotel Murmuri in Barcelona. The brief for this four-star boutique hotel was to interpret the Catalan word ‘murmuri’, meaning ‘to murmur’, for the redesign of the lobby, restaurant and bar. Investigating murmurs in nature as an entrance into the design process, the quiet sounds of streams and wind have been manifested in the choice of materials, lighting and colouring.
The opportunity to bring forward these concepts to real clients provides the students of the Master in Interior Design programme with the professionalism required to engage, communicate and deliver work in commercial situations. The programme addresses the sensitivities of client branding as well as contemporary expressions of experiential spatial design.