In this episode of Hospitality Design Talks, host Rachel Larraine Crawford sits down with her longtime teacher and mentor, Amanda Sophia, for a conversation that blends feng shui, seasonal wisdom, and conscious business—with a special focus on the “in-between” season we’re in right now (that liminal space between the Year of the Snake and the incoming Fire Horse).

Together, Rachel and Amanda explore how your space—whether it’s your home, studio, restaurant, spa, or retreat property—acts as a living mirror for your energy, your patterns, and your next level. This is a grounded, soulful episode about clearing what’s no longer aligned, choosing collaborations from full-body yes, and setting your business up for expansion without burnout.

Amanda reframes January as a time that often asks us to slow down, reflect, and stop forcing momentum just because the calendar flipped. Instead of hustling, she invites you to tune into nature’s timing—winter as rest, dreaming, integration… the space where clarity actually lands.

Amanda shares a deeper view of feng shui: your home or business isn’t random—it’s often a soul match. You’re drawn to certain spaces because they reflect your energetic blueprint, and they can also support your healing and evolution. Your environment mirrors back what’s happening internally—clutter, broken items, stuck corners, loose handles… all of it carries information.

As we move into a Fire Horse year, the energy shifts toward:

1. expansion, movement, opportunity
2. heart-led leadership (integrity matters more than ever)
3. authentic expression (no watering down your true work)
4. collaboration—but only with full alignment

Amanda also names the shadow side: with fire + speed comes the risk of burnout, scattered energy, and saying yes too quickly. The medicine? Grounding and deep nervous-system support.

Amanda gives clear, beginner-friendly guidance for activating supportive energy in your business this year:

1. Southeast: the most auspicious energy (prosperity, joy, success, “peach blossom” connection energy).
2. Simple activation ideas: a candle ritual, meaningful symbolism of prosperity, or planting something outdoors in the SE area.
3. East: another highly supportive prosperity area.
4. Activation ideas: a salt lamp, fiery-toned crystals, uplifting intention, daily energetic practices in that zone.
5. South: the area to support with metal to help neutralize more challenging energy.
6. Examples: a metal bowl with coins, bronze décor, metal objects placed intentionally.

(Amanda explains how to map your floor plan by dividing it into nine sections to locate these areas.)

Amanda shares that the Feng Shui New Year begins around February 3rd/4th, with the Lunar New Year following mid-February—making this current stretch a powerful prep window for clearing, planning, and resetting.

1. Declutter like it’s spiritual hygiene. If it doesn’t support who you are now or where you’re going, it’s blocking the new.
2. Fix what’s broken. Small repairs create energetic integrity (and reflect self-trust + stability).
3. Clean + clear your space regularly. Especially in hospitality, where many people bring energy in and out—your space deserves a daily reset.
4. Choose partnerships from full-body alignment. This year doesn’t support half-yes collaborations.
5. Plan with both structure and flow. Rachel and Amanda talk about creating a “3D practical calendar” and a “5D dream calendar” so your goals stay grounded and expansive.

“The Fire Horse year is an invitation to step into your unique, wild, free self.”

Let that land. And then ask: What would have to be released for that version of me to fully lead?

1. Amanda Sophia: joinamandasophia.com
2. International Sanctuary School (feng shui training + certification): international…sanctuaryschool.com (as shared in the episode)
3. Podcasts:
4. Infinite Consciousness (Amanda Sophia)
5. Amanda Sophia Feng Shui Podcast

If you’re an owner-operator, retreat host, or hospitality founder building a space that supports well-being, flow, and conscious business, this episode is your reminder: you don’t need to force your next chapter. You can clear, align, and let the space meet you there.

And if you’re feeling the pull to refresh your business energetically before the next season kicks in… start with one corner. One drawer. One “no longer me” item. The ripple is real.

About Amanda:

Amanda Sophia is recognized as the "Teacher’s Teacher" of the Feng Shui world and founder of a globally accredited certification institute: The International Feng Shui School. Amanda Sophia has created a conscious design empire that bridges ancient wisdom with modern application. She has guided thousands of clients—including DreamWorks and Bloomingdale’s—and leads a thriving community of Feng Shui consultants.

Amanda has taught designers, architects, and spiritual seekers how to harness the energetics of space to create wealth, health, and profound alignment. She runs the acclaimed International Feng Shui School and is dedicated to preserving ancient lineages, sharing her wisdom through global certification programs, speaking engagements, and immersive retreats.

https://internationalfengshuischool.com/

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In this guest episode of Hospitality Design Talks, host Rachel Larraine Crawford sits down with Lindsay Wynn—a San Diego + New York–based creative who’s spent nearly two decades weaving together hospitality, fine art, photography, and brand experience. Lindsay shares how her path (from waiting tables → opening restaurants → working with Jean-Georges → fashion/beauty/alcohol campaigns → building integrated brand activations) shaped the way she approaches hospitality today: not as a “one-and-done” meal, but as a through-line in the human experience, from the moment someone arrives to how they feel when they return home.

Together, Rachel and Lindsay dig into what it really takes to craft experiences that feel intentional, holistic, and human—and why collaboration is one of the most powerful tools hospitality owners have right now. Lindsay breaks down her approach to building “brand universes,” how she helps clients uncover what they actually want (even when it starts as a messy mix of ideas), and why the best spaces aren’t just trendy—they’re rooted in story, materiality, and meaning.

1. Lindsay’s origin story: how art school, fine art, and hospitality operations shaped her creative edge and problem-solving style
2. Why post-COVID hospitality needs more than aesthetics—it needs connection, intimacy, and real emotional resonance
3. What it means to have an integrated approach (brand values, visuals, content, activation) instead of disconnected marketing
4. A standout case study: a month-long sexual health pop-up designed as an educational, inclusive, community-centered resource (built during the Roe v. Wade overturn era)
5. How to present “big” or unconventional creative ideas without shocking clients—meeting people where they are
6. Why collaboration works (and what gets in the way): egos, control, and the fear of doing it differently
7. A concrete collab example: Dow of Clay x The Friendly — ceramics + pizza + wine, an interactive event that lowered the barrier to entry for art through hospitality
8. Lindsay’s take on trends: how to build something memorable without copying the same Pinterest formulas (and yes—why gray floors are a hard no)
9. The power of deep research: Pinterest plus books, libraries, history, and details that create a richer design story
10. Practical encouragement for owner-operators: find your thing, obsess over it, and build your business around what you genuinely love

1. Design + hospitality work best when they’re embodied. A beautiful space still needs warmth, flow, and a sense of belonging.
2. Collaboration is a growth strategy—not just for marketing, but for community, cross-pollination, and richer guest experiences.
3. Your “thing” is your advantage. In a world of fast trends and short attention spans, what’s specific and true about you is what sticks.
4. Depth beats trendiness. When you spend time with your story, materiality, and references, the space (and brand) becomes timeless.
5. The goal isn’t perfection—it’s alignment. Build what you’re obsessed with, and let that passion carry the brand.

1. Instagram: @lindsaywynn
2. Website / email: lindsay-wynn.com | [email protected]

If you’re building a hospitality business right now—restaurant, retreat, studio, venue—this episode is a reminder that the most magnetic spaces aren’t built from trends. They’re built from intentional story, holistic experience, and the courage to follow what you’re truly obsessed with.

Interested in design support for your hospitality space? Explore working together at tigerveil.com

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Today I’m joined by Owen Curry of Cushman & Wakefield—and y’all, this is the real estate episode I’ve been waiting to record. If you’re an owner-operator with a big vision (restaurant, café, wellness studio, boutique concept) and you’re trying to land the right space—especially in a coastal market—this conversation will save you so much time, money, and stress.

Owen breaks down what’s actually happening in North County coastal commercial real estate (Carlsbad through Del Mar), why “vacancy” isn’t always what it looks like, and what you need to understand before you fall in love with a space. We talk budgets, lease runway, rentable vs. usable square footage, how zoning + parking requirements can make or break a concept (especially wellness), and what makes a Letter of Intent attractive without getting you pushed to the back of the line. If you’ve ever felt overwhelmed by LoopNet listings, landlord language, or the sheer sticker shock of beach-town pricing—this one is for you.

What You’ll Learn in This Episode

1. Why coastal communities like Encinitas, Leucadia, Cardiff, Solana Beach stay high-demand (and high price per square foot)
2. How “vacant” buildings can be misleading (and why signs can be strategic)
3. The first questions to answer before you tour spaces: budget, runway, and true market rent
4. Why under-market rent can be risky if you don’t have a long-term lease horizon
5. How smaller footprints can be a strategic advantage (overhead + TI math)
6. The zoning + parking issues that quietly derail wellness concepts (and why cities can treat your use differently if you add things like saunas/cold plunge)
7. What to look for to “win” a space: configuration, speed to occupancy, and financial readiness
8. Lease terms operators overlook: rentable vs. usable + load factors (often 10–20%)
9. TI realities: cold shell vs. existing buildout, and when landlords offer free rent in lieu of TI
10. LOI strategy: how to negotiate without burning goodwill (and how it changes when there’s competition)
11. Why you should get a contractor walk-through before submitting an LOI
12. Green flags + red flags on tours (local landlord access, building systems, pride of ownership)
13. A surprisingly helpful tip for LoopNet: who to call first (hint: the associate)

Key Takeaways for Conscious Owner-Operators

1. Location is a design decision—but it’s also a systems decision. Don’t pay “foot traffic rent” if your model is membership-based or appointment-driven.
2. Do not skip zoning + parking due diligence. Especially if your concept blends categories (retail + events + wellness).
3. Fall in love after the numbers work. The shiny object space can come with hidden timeline and permitting costs.
4. Small spaces can be powerful. They reduce overhead and let you invest more intentionally in finishes, lighting, and guest experience.
5. A strong team wins spaces. Broker + contractor + designer early = fewer surprises and better negotiating power.

Mentioned in This Episode

1. Coastal market dynamics: Carlsbad → Del Mar, with hot pockets in Encinitas / Leucadia / Cardiff
2. Shifts post-COVID: office softness, flexibility into medical/wellness uses (where zoning allows)
3. Wellness growth + city “gray area” in defining use
4. Non-competes in retail centers (especially coffee + fitness/wellness)
5. BOMA measurement standards + “load factor” (rentable vs. usable)
6. LOI basics: price per SF, TI allowance, free rent, and how to balance them
7. Permitting timelines: light cosmetic work vs. major renovations (plumbing, showers, grease trap/hood, etc.)
8. Community orgs like Main Street associations and how they amplify local businesses

Connect with Owen

1. Owen Curry — Cushman & Wakefield
2. Best starting point: LoopNet
3. Market focus: coastal North County (Carlsbad through Del Mar)
4. Tip from Owen: if you’re calling on a listing team, reach out to the associate first—they’ll often respond fastest and help you navigate next steps.

About Owen:

Owen Curry is a Director with Cushman & Wakefield’s Private Client Group in San Diego, with over six years of experience specializing in commercial real estate sales and leasing. Since joining the firm in 2019, he has advised landlords, tenants, buyers, and private capital on retail, office, medical, and owner-user transactions, with a focus on disciplined execution, market timing, and long-term value creation.

Owen serves as the local market lead for Cushman & Wakefield’s North Beach Cities Private Capital Group and is active in acquisition and disposition advisory throughout North County’s coastal markets. He frequently works alongside buyer and tenant representatives across San Diego, supporting underwriting, pricing strategy, and negotiations with a strong command of current sale and lease comparables.

Known for his practical, market-driven approach, Owen brings deep familiarity with zoning, entitlement, and municipal considerations—helping transactions move efficiently and collaboratively.

In 2025, Owen was recognized by Cushman & Wakefield as “Young Gun on the Run,” leading the associates race firmwide and earning his promotion to Director.

Rachel’s Closing Note

If you’re an owner-operator navigating commercial real estate right now, I want you to hear this: you’re not behind, and you’re not “doing it wrong.” The process is complex—because it’s a mix of numbers, zoning, timing, and embodied guest experience. But when you approach it intentionally (with the right team and the right runway), you can absolutely land a space that supports your well-being and your business.

And hey—if you’re in that “we found a space and now we need to make it work” phase, this is exactly where I come in. Designing for flow, functionality, and a guest experience that feels like your brand in real life.

Until next time—keep designing spaces that help people feel seen, nourished, and connected.

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In this solo episode, holistic interior designer and Tiger Veil founder Rachel Larraine Crawford breaks down the holistic hospitality trends that actually matter for 2026.

Instead of chasing another photo moment, Rachel invites owner operators to think about their space as a living system that impacts guest experience, staff wellbeing, and the bottom line.

She walks through emerging bio based materials, regenerative sustainability practices, and wellness focused design moves that you can bring into your restaurant, bar, cafe, hotel, or spa, even if you are working with an existing footprint.

If you want guests to linger longer, leave better reviews, and feel genuinely cared for in your space, this episode will give you practical ideas and questions to bring to your next refresh.

In this episode Rachel covers

1. Why guests are more sensitive than ever to sound, light, and stress and what that means for hospitality spaces
2. How holistic design gives owner operators real leverage without a complete renovation
3. Emerging bio based materials such as mycelium panels, hemp plasters, and cork and how they can transform corridors, bars, and guest rooms
4. Quiet technology inside natural finishes that help regulate temperature, reduce maintenance, and improve acoustics
5. The shift away from bright white interiors into tactile, wood drenched, earth toned spaces that feel like a hug
6. How circular design and planning for disassembly can protect your future self when you rebrand or update your concept
7. Low carbon material choices that still feel luxurious and aligned with your brand story
8. Ways to build sustainability into daily operations such as water rituals, daylight first seating plans, and planted shading
9. The idea of acoustic wellness and silent architecture as business tools that affect dwell time and staff burnout
10. How circadian friendly lighting scenes can support guest comfort from breakfast through last call
11. Biophilic strategies that turn your space into a small ecosystem rather than a plant in the corner
12. Neuro inclusive and sensory aware choices that welcome different nervous systems into your space

Questions to ask about your space

1. How do guests feel in the first thirty seconds from door to host stand
2. What does your restaurant or hotel sound like at peak time
3. Where could one small micro retreat exist for guests or staff
4. Which surfaces do guests touch all day and what story do those materials tell

Simple action steps for owner operators

1. Take a sound walk during peak service and identify three zones that need acoustic help
2. Upgrade one high touch surface such as the bar top or host stand to a more tactile, durable material
3. Design one small sanctuary space with softer light, planting, and comfortable seating for guests or staff
4. Bring the idea of a carbon budget into your next design conversation alongside the financial budget

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In the final episode of our Aura Gardens series, I’m joined again by co-owner R.J. Fernandez as we zoom all the way into what Aura feels like from the moment you walk in. We’re talking playlist, glassware, filtered water, lighting, greenery, textures, and the tiny design decisions that create that “vibrant but deeply cozy” energy guests keep describing. R.J. shares how hospitality is the true product (food + beverage are simply the vehicle), why every detail has to answer the question “Will this make the customer feel something?”, and how Aura is intentionally designed to hold community—across demographics, moods, and moments.

We also look ahead: events that spark real connection, the early success of Friendsgiving + the Chef’s Table vibe, the vision for a full calendar by 2027, and the growing concept of Aura After Dark—private evening events that transform the space once the brunch rush ends. And if you love the behind-the-scenes build energy? R.J. shares his growth philosophy of developing managing partners through ownership, plus a dreamy future bakery + café concept that could become the commissary engine for future Aura locations.

What You’ll Learn in This Episode

• How “guest experience” is built through micro-choices (water, glassware, plating, lighting, texture, sound)
• Why hospitality and emotional resonance come before menu strategy
• How to design a space that feels both energetic and cozy (not one or the other)
• Event formats that gently push connection—without making it awkward (even for introverts)
• A scalable growth model rooted in mentorship + managing partners (not just “more locations”)
• The early blueprint for Aura After Dark + a potential bakery storefront/commissary model

Key Takeaways (the stuff you’ll want to steal for your own concept)

• Ask one guiding question for every decision: “Will this make the guest feel something?”
• Create value in the “small” things: complimentary crisp filtered water, the right rocks glass, consistent warmth from staff.
• Design for multiple emotions: a space can be clean + bright and grounded + comforting if the layers are intentional.
• Community doesn’t happen by accident: events need built-in prompts and structure to make connection easy.
• If you want to scale the energy, build leaders: ownership + mentorship creates aligned operators who protect the vibe.

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If you’re building a restaurant, café, retreat space, or any hospitality concept where you want people to feel seen, nourished, and connected, share this episode with a friend (or your business partner 👀). And if you post about it, tag me so I can cheer you on.

Until next time—keep designing spaces with intentional flow, well-being, and conscious business at the center.

Hospitality Design Talks — Aura Garden Series (Part 3) with co-owner R.J. Fernandes

In part three of the Aura Garden series, Rachel sits down with R.J. Fernandez for the hard chapter: when the “planned rebirth” of the family restaurant doesn’t happen, the building sells (December 2023), and R.J. has to grieve what he poured his life into. From there, we follow the pivot—through unemployment, a more grounded season of decision-making, and into an unlikely little 1,800 sq ft former taco spot in a strip center that’s quietly becoming a health-and-wellness hub in North County San Diego.

This episode is a real-time look at what conscious business actually requires: letting go, reading the environment, designing for what’s true now, and building a concept that matches the life you’re living—energy, flow, well-being and all.

What You’ll Hear in This Episode

• When the rebrand plan collapses: the Salt & Smoke vision, the heartbreak of the sale, and the emotional aftermath of “another door closed.”
• The in-between season: unemployment, urgency, and the pressure to make a decision without the safety net of the old restaurant.
• The location that wasn’t “the dream”… until it was: why a strip center felt like a compromise—and how the surrounding fitness + wellness neighbors changed the whole story.
• Concept clarity through constraints: why smaller + quick service suddenly made sense (speed + quality, grab-and-go, beer/wine only, no late-night bar life).
• Partnership alignment: how R.J. and Andrew stayed malleable instead of locked into one rigid vision—and why that matters in hospitality.
• The “signs” that sealed the deal: the Jefferson exit connection and the license plate moment that felt like the universe winking.
• Naming Aura Gardens: “aura” as the people-energy of hospitality, “garden” as the metaphor—whole foods for a whole life, and the long game of nurturing team, guests, and community.
• Food philosophy, openly discussed: whole-food prep, local sourcing where possible, and R.J.’s nuanced take on “organic” vs actual quality.

Key Takeaways

• Grief and business decisions can coexist. You can be devastated and still build what’s next—slowly, intentionally.
• Constraints create the concept. Size, neighborhood, licensing, and lifestyle can be your best creative brief.
• Design starts with the feeling. Before finishes and furniture: What do you want people to feel when they walk in? That’s your aura.
• Your concept has to match your life. If you’re building a conscious business, the operations (hours, service style, menu, offerings) must support your well-being—not just your ambition.
• “Garden” is a business model. What you nurture—ingredients, team culture, guest experience—becomes what your brand produces over time.

Reflection Prompt (for owners, retreat hosts, and conscious entrepreneurs)

Take two minutes and write down:

1. What do I want people to feel in my space?
2. What does my business need to look like to support my life right now?
3. That feeling is your version of an aura—and it’s the truest starting point for design.

What’s Next

In the final episode of this series, we talk about what Aura Gardens actually feels like now that the doors are open—design details, playlist, events, and where R.J. and Andrew see the brand growing next.

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In part two of the Aura Gardens series, Rachel continues her conversation with co owner RJ Fernandez and picks up right where the story left off.

If part one was about legacy, family, and the deep roots of a third generation steakhouse, this chapter is about what happens when that legacy starts to feel out of step with the times.

RJ opens up about the slow slide into stagnation at the Murrieta restaurant, the pressure to keep prices low while costs climbed, and what it felt like to watch newer, flashier concepts pull focus while they were still trying to do everything old school and word of mouth.

Then the world shuts down. Covid arrives. And for the first time in decades, the restaurant goes quiet.

In this episode, you will hear about

• The moment RJ realized the family steakhouse was getting left behind by changing guest expectations and social media culture
• How rising food costs made it harder and harder to remain the go to affordable steakhouse in town
• Why the next generation of guests wanted more than a good steak things like experience, spectacle, and Instagram friendly moments
• RJ’s early attempts at his own concept including the Windmill Food Hall project and a quick service concept called Salt and Smoke in Oceanside
• How timing, leases, and a global pandemic turned those dreams into expensive almosts that later revealed themselves as blessings
• What it felt like to lay off an entire team with the hope of bringing them back when indoor dining returned
• The strange relief and spaciousness that arrived when the restaurant paused and why RJ’s mom describes that period as the happiest she had felt in a long time
• RJ’s realization that he had built his entire identity around the restaurant and had almost no life outside of work
• The resentment, grief, and honesty that surfaced as he watched friends live fuller lives while he stayed married to the business
• The two paths his mom ultimately offered
• RJ buys and re-imagines the restaurant, or she sells everything and closes the chapter
• How trying to innovate the legacy brand began to strain his relationship with his mom and long time staff
• The lessons RJ learned from experiments that did not work and how those failures shaped the leader he is now

This episode is for you if

• You are an owner or operator who feels the old model is not working but you are scared to let go
• You are sitting in the messy middle trying to honor a legacy while knowing something has to change
• You have a family business and feel the tension between generations, vision, and timing
• You are considering rebranding, relocating, or closing a concept and wondering what that would mean for your identity
• You need to hear someone be honest about burnout, duty, and the cost of staying in a business past the point of alignment

Next up in the Aura Gardens series

In part three, we move into the rebirth. RJ and Rachel talk about the heartbreak of losing the Murrieta restaurant, the doors that closed, and how that cleared space for a new vision in Carlsbad with his cousin Andrew.

Make sure you are subscribed so you do not miss the next episode and if you know a hospitality owner who is wrestling with change right now, share this conversation with them.

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In this first episode of the Aura Gardens series, Rachel sits down with co owner RJ Fernandez to trace the roots of his hospitality story all the way back to a family steakhouse in Chino and Temecula.

RJ was literally raised in a restaurant doing homework in booths, falling asleep on stacks of bread in the kitchen, and watching guests become extended family. Along the way, his family walked through profound loss and still chose to keep the doors open and the community fed.

This is not just a restaurant story. It is a story about how hospitality holds people through birthdays, funerals, first dates, and every messy in between.

In this episode, you will hear about

• How RJ’s grandparents and parents built a beloved community steakhouse that became a true neighborhood gathering place
• The origin of Tony's Spunky Steer and how it evolved into RJ Sizzle and Steer in Temecula and Murrieta
• What it was like for RJ’s mom to suddenly be a young widow and single mother while running a busy restaurant
• How staff, regulars, and family rallied around RJ and his mom after his father’s death and other family tragedies
• RJ’s childhood memories of living inside the restaurant world from homework in booths to bussing tables with an apron down to his toes
• The way guests and team members became chosen family across generations
• Why RJ sees hospitality as something far deeper than food and beverage
• How restaurants hold life’s biggest moments from celebrations and proposals to grief filled gatherings after a loss
• RJ’s reflections on service as a way of caring for people and how he discovered his own gift for connection and story
• The influence of his mom’s leadership style and her commitment to caring for staff as her why for staying in the business
• How culinary school gave RJ a new lens on the kitchen while confirming that his truest passion is people and experience

This episode is for you if

• You are an owner operator who wants your restaurant to feel like a true community hub
• You are re thinking what hospitality really means for your concept and your team
• You are a designer or creative who wants to understand the emotional layers inside a legacy restaurant brand
• You are craving a reminder that the spaces you build and run can genuinely change how people move through life events

Next up in the Aura Gardens series

In part two, RJ shares how this legacy collided with burnout, the chaos of the global shutdown, and the choice to step into a new vision with his cousin Andrew that eventually became Aura Gardens.

Follow the show and tap subscribe so you do not miss the next chapter of this story.

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In this episode of Hospitality Design Talks, designer and host Rachel Larraine Crawford breaks down why hiring an interior designer isn’t a nice-to-have—it’s a core business strategy for hospitality owners. From saving time and avoiding costly mistakes, to translating your brand into a sensory guest experience, Rachel shares the top reasons bringing a designer onto your team can directly impact your revenue, reviews, and repeat guests.

She also pulls back the curtain on one of her recent projects, Aura Gardens, where she designed the brand and the space from the inside out, down to custom watercolor wallpaper and bespoke table colors, all aligned with the guest experience and the owner’s vision.

If you’ve been wondering whether working with a designer is “worth it,” this is your sign.

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This week, I’m taking you behind the veil of a real-time project: a 3,000-sq-ft, family-run Brazilian steakhouse in San Diego’s Gaslamp. After smoke and water damage from last year’s fire, the owners asked us to refresh on a very tight budget—without losing legacy. We’re building a nature-forward concept inspired by butterfly wings, jungle softness, and river ripples to attract a younger, social-sharing guest while honoring the founder’s story. You’ll hear how we’re sequencing high-impact moves (starting with “crystal cave” restrooms), reusing what we can (table bases, lighting locations), and designing zones with intentional lighting, textures, and screens to create mystery and flow. If you want to see the visuals, hop on the Behind the Veil newsletter.

What you’ll learn

• How to build a concept from a single heritage artifact (and make it feel intentional, not theme-y).
• Budget-savvy upgrades: large-format tile, prefab counters, selective lacquer, and zone-specific sconces.
• How to handle immovable elements at the entrance (hello, salad/hot bar) with screening and lighting.
• Restroom strategies that elevate guest experience and inclusivity (family-friendly layouts).
• Practical ways to use lighting and soft dividers to create flow, intimacy, and discoverability.

Links

• Join the newsletter: Behind the Veil Secrets, musings, and design magic await in your inbox.
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