Andres Escobar, partner and design principal, Lemay + Escobar

For more than 20 years, Andres Escobar has demonstrated an innate understanding of hospitality design, which is amplified by his sense of global luxury. Now serving as partner and design principal at New York-based practice Lemay + Escobar, his aesthetic has been defined by studying in South America and Canada (at Concordia University and Dawson College), while expanding his reach with retail projects as far-reaching a Belgium, France, and Switzerland. Here, Escobar discusses finding inspiration from his parents, Paris, and food.

Did you always know you wanted to be a designer?
Since forever. I remember how much I loved oil painting, sketching, and building models as early as my preteen years. I had a sketchbook of objects such as photo camera abstracts, landscape models of the Eiffel Tower, and the Arc de Triomphe.

What are some of your first memories of design?
I was about 12 years old. My first acrylic painting of an angel and building models of Paris buildings proved to be important. They made me feel confident as all my peers used to comment on my sketching skills.

Did where you grow up influence your career path?
Perhaps less where I grew up and more with whom I grew up around. I remember my father telling stories about his time in Europe. He always spoke so passionately about the iconic architectural buildings in Paris: the Eiffel Tower, Arc of Triomphe, Louvre, and Norte Dame de Paris. Also my mom had an interest in our home’s decór and was a winning contender at both national and international flower arrangement competitions.

Why and how did you start your own firm?
After working for three different firms, I had the need to control the outcome of the projects rather than follow a philosophy and design culture I did not agree with. At the time, I had nothing to lose, it seemed to be the right time. The challenge was building up a client base.

Is there a challenging project that you are especially proud of?
My first resort hotel, the H Resort Beau Vallon Beach in the Seychelles. The mandate was fairly complex, however, the results were very rewarding. In addition to the design of the resort, we were asked to follow the project from the initial stages to the end—kind of artistic direction for the client.

What do you find are the most challenging and exciting aspects of your job?
The most challenging is to get to the sweet spot when you’ve attained the desired concept and it just feels right. The most exciting aspect is witnessing a client’s reaction when you deliver a product they knew they wanted but didn’t know how to express it or how to get there.

What is the most important thing to remember when designing a hotel—both in terms of branding and interiors?
The most important aspect is to remember the target market we are designing for. The design should be aimed to those whom will be inhabiting the space.

What are some important lessons learned when designing a hotel?
Every hotel type is destined to a different market and has to be adapted as such.

Is there an architect or designer you most admire?
Frank Lloyd Wright for his forward-thinking approach to design and his pioneering minimalist aesthetic.

What is your dream project?
Another resort hotel, as it encompasses lifestyle, F&B, leisure, and accommodations allowing you to create, dream, and deliver.

If you could have dinner with anyone, living or dead, who would it be?
My dad.

Where would you eat and what would you be having?
Paris. Oysters (Sancerre), foie gras (Sauternes), duck confit (Cabernet – Merlot).

If you weren’t a designer, what would you be?
A chef.