Golucci was set up by the Taiwan designer, xu heng was founded in 2005, the xu heng graduated from the university of the arts London, years to the dining space and architectural design, in a variety of food types and design style is accomplished, the dining space design works throughout Europe and the United States and China, Britain, Germany, Canada, New Zealand, Hong Kong, Vietnam, and Asia, covering various types of restaurants and bars of the space.
Yinji: Young designers are the mainstay of design in the circle. How did you start your design path? What do you want for your future?
Li: I feel very happy as a designer. I can do what I like every day and make money. Elementary school calligraphy competition, high school began to draw cartoons, high school art major, college life seems to have been planned, seamless design road. I don't have great expectations for my future. I only hope to do a good job in design, so that Chinese design can go abroad and make more works overseas, and serve as a carrier to transmit Chinese culture overseas.
Yinji: Why did you choose to develop in Beijing? Do you like the culture of old Beijing?
Li: I was born in Taiwan, studied in The UK, and now I'm based in Beijing. In those days, I was introduced to Beijing by a friend by chance, but I never thought that "encounter" would make me drift away for 15 years. Fifteen years is an epoch-making year. Fifteen years is a long time, enough time to transform a "boy" into a "man". Fifteen years is a short time, and if it is used to define the length of a career or to assess the experience of a designer, it should be only just getting established. Beijing is an unexpected stage for me. In these years in Beijing, I have focused my attention on restaurant design, which is an accident as well as an inevitable result of my career development.
Yinji: Born in Taiwan, studied in London, and then returned to Beijing to start a business. Has your living background in many places influenced your design?
Li: Taipei, London and Beijing have a key influence on my design life. Distance is the biggest factor in cultural difference. In high school, I studied in Taipei Fuxing Art Institute, a well-known art school in Taiwan, which helped me develop a very solid foundation of art. The real transformation took place in University of the Arts London, and my study in the UK made me truly understand what creativity and design are. And Beijing gives me a big stage to practice what I've learned. "Inclusion" is what all three cities have in common. The kuomintang troops who came to Taiwan with Chiang Kai-shek turned Taipei into a small continent, and these families' settled villages also became a very special historical memory in Taiwan. This memory also became the design theme of my work "Taiwan Noodle House". Taiwan more intact, in my opinion, the Chinese traditional culture and folk custom, after the 70 Taiwanese, pupils will use a homework, a big title on the back of the slogan: "when a live up to the good students, do a decent Chinese", in the education under the background of growth of Taiwan designers design seems to be more emphasis on culture "roots". For a long time, the worship of traditional Chinese culture limited the creativity of some Taiwanese designers at that time, but a large number of new generation designers who went abroad to study and came back brought a new design ecology.
Yinji: We use planning thinking to design catering brand. Could you introduce the design concept of Gulucci?
Li: Well, it's a part of the business. It's a part of the business. Our current work is probably more of a planning process than a design. Is becoming more and more homogeneity in the dining space, basic at the early stage of the project design team will do specific research and analysis, in order to extract the most important characteristic of project, at the same time clear the subject and core of brand communication, determine the positioning and connotation of the brand, "we hope the style orientation is determined, according to different brand essence to perform the design by brand positioning. Catering space design should start from brand positioning and make commercial positioning the main axis of design, which is the most important part of design.
In my opinion, VI visual recognition system is also a very important part of catering space. How to make customers get a better sense of experience and leave deeper memories for customers is not only related to the space environment, but also closely related to the whole visual recognition system. Visual identification system includes a brand LOGO, the dynamic video menus, posters, restaurant and the waiter's uniform and the background music and so on, "if able to VI design and interior design, well actually can have a brand to build a better, can help the brand to a higher visibility, and more will be able to make the brand more deeply established. After all, catering space design is a part of business. While paying attention to experience, commercial interests are the top priority in all issues that need to be considered. Therefore, Li Xuheng also stated: "No matter how we do restaurant design, we will put the maximization of commercial interests in the core part of the design.”
Yinji: What do you think is a design with temperature?
Li: Temperature is a feeling of happiness. What is the design temperature? "For me, designing a good restaurant gives people the happiness of temperature, and this is the hottest design. The newly completed work "Quanjude Vancouver Store", through the concept of sticking Spring Festival couplets, extends the creative idea of reflecting The capital city and Vancouver, thus connecting the overseas travelers with their hometown.
The "Yanshe" catering brand series designed by us all take "home" as the theme, expressing different types of "home", and also hoping to remind diners of their happiness when having meals with their families. The recently completed Vitaland Parent-child Restaurant also features mild wood materials, pure and fresh colors, and treehouse shapes to create a Shared playground for parents and children. In the works, we can feel the expression or transmission of a kind of emotion, which may be a home, a childhood memory, or a story, a consideration of the needs of the audience... "The most important thing a good restaurant brings us is from satisfaction to satisfaction, better is to surprise, finally is touched, I think this is a place that a good restaurant hopes to achieve." I hope to convey emotion in my space works and empathize with the people who use this space.
