A workshop led by the faculty of the Master’s in Design of Gastronomic Spaces and Environments at BCH. Today’s consumers demand sustainable and accessible restaurants, where decoration, atmosphere, music, art, and even interaction with the chefs play a fundamental role. Interior design and technology are key to achieving the perfect gastronomic experience, creating personalized interaction systems as well as visually striking environments. “Restaurants are now much more than just a place to eat. We want professionals in the sector to lead the creation of these spaces, from their conceptualization to their execution and beyond,” explains Miquel Àngel Julià Hierro, director of the Master’s program. The workshop will address themes such as strategy, design, the philosophy of the restaurant, the spatial concept, and materiality. In addition, Jordi Castan, Co-owner and Head of Service at Casa Amàlia, will share his perspective as a customer.
