Architect Amey Dahanukar brings a wealth of expertise to the realm of hospitality design. With a keen eye for detail and a deep understanding of what makes a space truly memorable, Amey shares his perspective on the nuances of designing hospitality projects that leave a lasting impression on guests. From concept to completion, Amey’s approach blends creativity, functionality, and a passion for delivering exceptional experiences. In this insightful conversation, Amey delves into the intricacies of hospitality design, offering valuable insights for architects, designers, and anyone passionate about creating spaces that tell a story.
How do you believe hospitality design can enhance the guest experience, and what elements do you consider essential in creating memorable spaces?
Amey Dahanukar (AD): There’s a certain sense of imagination embedded in every place. Sometimes it’s in the food, other times in the space itself. Striking the right balance between the two is essential — because what you take away is not just a meal, but an entire experience. Today, restaurants are more than places to eat. They’ve become expressions of lifestyle, shaping how we feel and even how we transition in and out of a space. That’s why harmony between the cuisine and the environment is so important. Take, for example, Dinings in London — one of the most remarkable Japanese restaurants I’ve ever been to. Tucked away like a small home, it has just about six tables. The focus is entirely on the food, with minimal distractions. If you’re looking for anything beyond the culinary experience, it’s not the place. But if you want to truly savour exquisite Japanese cuisine, it’s unforgettable.
On the other hand, there’s Sushi Samba — a vibrant blend of Peruvian and Japanese influences. It’s not just about the food; it’s the full experience — the music, the design, the energy. It’s the kind of place you go with a certain group of people, seeking a shared moment. Each location leaves behind a distinct impression. It shapes your mindset, tells you something about yourself, and ultimately helps you decide whether you’ll return or not.
Cultural Sensitivity in Design: As a designer working on projects that often blend traditional and modern elements, how do you approach cultural sensitivity in your designs? Can you share an example from your experience?
AD: We’ve been fortunate to work on projects that not only excite us creatively but also allow for deeper cultural expression. Many of our clients have specifically emphasised the importance of incorporating cultural awareness into the entire design process, which has been incredibly rewarding. It pushes us to stay grounded in the place we’re designing for — connecting with the space, its surroundings, culture, the people who live there, local materials, and the art that thrives in that region. All of these elements come together in our design approach to create an experience that lingers — something that sparks thought even as you’re enjoying a meal. It’s about leaving a lasting impression.
One such project is Bombay Brasserie in Colaba, Mumbai, which has received a lot of appreciation for its design
language. Drawing from the city’s cultural fabric, we took inspiration from the dabbawalas — an iconic part of Mumbai’s identity. We incorporated actual dabbas into the wall design, each marked with the symbolic coding system used by dabbawalas to deliver food across the city. It not only tells a story but brings a layer of authenticity to the space. We also featured wooden dolls, which carry cultural significance across India — from north to south. You’ll often find them sold outside temples, symbolising a shared thread in our diverse traditions. In some parts of the country, kite flying holds a special place, and we’ve reflected that too. One entire wall is adorned with these wooden dolls, creating a sense of nostalgic familiarity and regional connection. Another great example is our work with Nando’s. South African art is deeply embedded in the brand’s identity, and even though their outlets are in India, we make it a point to retain that cultural essence. We integrate traditional South African elements into the design while aligning with their global brand strategy — creating a cohesive, culturally resonant experience.
How do you incorporate sustainable design principles into your hospitality projects? What strategies or materials do you find most effective in reducing environmental impact?
AD: We make an effort to use local crafts people and materials that are readily available. We try to minimise our carbon impact, and the products we utilise have a low carbon footprint. We don’t utilise a lot of PU or plastic products. All these efforts aid in maintaining equilibrium with the environment.
Looking ahead, what trends or innovations do you foresee shaping the future of hospitality design? How do you see your work evolving in response to these changes?
AD: The world of hospitality offers an incredible playground for creativity — where you can experiment with a wide range of concepts, materials, and ideas. That said, we’ve never been ones to follow trends. Instead, we’ve always chosen to explore. Our focus is on crafting something that feels genuinely authentic — to the brand, to the space, and to the story we’re trying to tell. As design continues to evolve, digital art and technology are becoming increasingly integral to the way we shape experiences. We’re using these tools more and more to create spaces that aren’t just visually engaging but also interactive and immersive. That, in many ways, feels like the right direction. Moving forward, spaces won’t just be about tables, chairs, food, and plates — they’ll be about connection. About removing the feeling of isolated or static zones and replacing them with environments that speak to each other, and to the people within them.
Which of your hospitality projects are you most proud of, and what made them stand out to you? Are there any common themes or elements that run through these projects?
AD: To be honest, we take pride in every single project we undertake. Each one holds its own story and significance. That said, some spaces naturally stand out for the unique challenges or opportunities they presented. Take Cara Cara in Hyderabad, for instance — an experimental rooftop restaurant where we created a parametric birch canopy. It provides not only shade but also a beautiful interplay of sunlight and shadows, evoking the feeling of being inside a shell, even though you’re out in the open. It’s immersive and sculptural — an experience in itself. Then there’s Oleander Farm Salt, a large-scale hotel project that’s especially close to our hearts. Our involvement was so hands-on that we witnessed every single brick and stone being placed. That kind of intimacy with the process builds a deep connection to the space.
We also have projects like Copper Chimney and Bombay Brasserie, which we built entirely from the ground up. These have a sentimental value that comes from shaping every detail from scratch — both creatively and emotionally. I could never single out one project as our favourite. They’ve all been meaningful in their own way.
What excites us most is the variety — we’ve had the chance to explore different typologies and approaches across each space. They all feel true to the location, cuisine, and character. No two look or feel the same, and that’s exactly how we believe it should be.
What do you find most challenging about designing hospitality spaces, and how do you overcome these challenges?
AD: I don’t think there are challenges with hospitality, and after working in this sector for so long, I believe we have a solid understanding of operations. However, there is always a conflict between design and operations because we design the space and then leave it to the people who will be managing it on a daily basis. They don’t really care about the design, therefore they bring their whole way of thinking and their ideas. That’s all there is to it. But I think we’ve been able to find a good balance with time and with all the number of projects we’ve been able to do. So every mistake was a learning and we have put them together in a rule book which just makes sure not to do this again.
What guidance would you offer to emerging designers looking to break into the hospitality design field? Are there any key takeaways or insights you’ve gained throughout your career that you’d like to share?
AD: One thing I truly believe is that there’s no such thing as a “small” project in hospitality. Whether it’s a 100-square-foot kiosk or a sprawling 10,000-square-foot restaurant, both have the potential to deliver meaningful, memorable experiences.
