Handmade and heart-made designs with Nada Debs, founder and creative director of East & East

Handmade and heart-made designs with Nada Debs, founder and creative director of East & East

Nada Debs

We sat with acclaimed Lebanese designer Nada Debs to discover how she blends culture, craftsmanship and emotion in her innovative design approach for hotels and restaurants.

How do you balance functionality and aesthetics when designing objects for hospitality spaces like hotels and restaurants?

For me, functionality is the priority, followed by aesthetics, though both elements are deeply interconnected in design decisions. However, functionality encompasses more than just physical aspects like seating and tables; it also involves emotional function. For example, does the client seek a space that feels warm and cozy or one with clean lines and cool elegance? I firmly believe that emotional functions must also be considered to meet the client’s needs and expectations.

What are the key considerations when customizing designs to reflect the unique identity and guest experience of a hotel or restaurant?

The main consideration is to truly listen to the client’s needs and understand how the space operates functionally. Additionally, circulation plays a critical role, as it determines how one navigates seamlessly through the space. Furthermore, we must grasp the spirit of the brand and express it consistently throughout the project, from the reception desk to decor elements. Comfort, too, is crucial, ensuring that guests feel at ease and enjoy their experience fully.

How do sustainability and material choices influence your approach when designing personalized objects for luxury environments?

I typically prefer to use materials that are warm and inviting, creating a comfortable and welcoming atmosphere in spaces. Soft velvets, wood and textured stone all contribute to this inviting ambience, adding warmth and character. Additionally, the intricate craftsmanship on wood contrasts beautifully with high-end materials like marble and brass, enhancing the overall sense of luxury.

How do you collaborate with hotel or restaurant owners to ensure your designs enhance the overall atmosphere and brand story?

It’s crucial to listen to clients to ensure we meet their needs and expectations throughout the entire design process. However, it’s first essential to establish a strong design concept that not only fulfills their requirements but also tells a compelling story. This story unfolds from the logo to the space design, extending to the service experience. Ultimately, everything must follow a cohesive, clear concept to ensure consistency and impact across all elements.

 

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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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