(600 employees + over 208,000 beautiful square feet don’t hurt.)
“The big corporate agency mentality was frustrating us,” says Fred Weaver, of his decision to start Tank, a design and communications agency in Cambridge, Massachusetts, with co-founder David Warren in 1994. “There was this idea that smart people think and solve problems, then pony up a design team to ‘decorate’ the solution. But for us, design is much more powerful than graphic decoration. It’s actually a way of thinking.”
When the farm-to-table movement swept over San Francisco’s culinary landscape several years ago, Christina Stembel couldn’t help but notice the flowers gracing the tables of her favorite restaurants: “I kept thinking, ‘why are there ugly carnations on the tables, when everything else is so visually pleasing and locally sourced?’ ”
Funny how five concise words can sum up the mindset of Wolff Olins, the global brand consultancy founded by Michael Wolff and Wally Olins in London in 1965.
While IDEO, the wildly innovative design firm founded by David Kelley in Silicon Valley in 1991, has since grown to 10 offices around the world, there’s one location even the most diehard design nuts are a bit surprised by: Boston.
For Soung Wiser, the founder and creative director of The General Design Company in Washington, DC, collaborating with local restaurants and culinary talent on branding and design is a no-brainer.
Gift Giving 101: The Right Way To Shop For Your Friends & Family.
Last week, we caught up with Gladwell at The White Hart Inn in Salisbury, Connecticut. He’s one of ten investors – they’re comprised of local residents and friends including Redbook Editor-in-Chief Meredith Rollins and Chef Annie Wayte – in the historic 16-room inn, a beloved local institution that reopened last year after undergoing an extensive and elegant renovation.
Unlike design firms that employ people with similar degrees and backgrounds, the 22-member team at HUSH is a curiously quirky, diverse one.
While training under chef Jean Bertranou at Los Angeles’s legendary French hot spot L’Ermitage in the 1980s, chef John Sedlar learned an important lesson. A full, deeply memorable dining experience — the kind people would hum about for days — involves far more than finely tuned cuisine.