In the Kitchen: Libby Slader of Libby Slader Design

While most of us walk into a restaurant and notice the atmosphere, we probably don’t consider the thought process that created it. And yet, interior design is as much a part of the dining-out experience as the food. In Rhode Island’s vibrant culinary landscape, few designers have left as unmistakable a mark as Libby Slader, of Libby Slader Design, an interior design firm specializing in hospitality, commercial, and residential spaces, based in downtown Providence.

Since 2010, Slader, who earned a degree in environmental design from Syracuse University and has awards too numerous to mention, has developed a portfolio that reads like a map of the state’s evolution as a destination for thoughtful dining experiences. Think Seven Stars, Ellie’s, Persimmon, George’s of Galilee in Narragansett, and Newport’s Giusto, to name a few. At its core, Slader’s work reflects a rare combination of technical rigor and intuitive storytelling. Her designs elevate the conversation between architecture and hospitality. We asked her about her process.

Rhode Island has such a distinct culinary identity. How does it influence your design sensibility?   

Libby Slader: Restaurants typically have a very high failure rate but Rhode Island seems to be an exception. We try to create spaces that could be updated in 10 or 15 years with some new furniture, lighting, and art, and feel like a proper refresh was done. We strive to design spaces that are somewhat timeless.

When collaborating with a chef, what conversations are most essential?

Slader: We always want to know what the menu is, what the check average will be, and how long they want guests to stay seated. Part of a restaurant’s success depends on knowing how much revenue it needs to generate each year. Knowing the concept and those other metrics informs the design.

How do you translate a chef’s culinary style into a physical environment?

Slader: Many times, our design reflects the personality of the chef and the culture in which the menu originates. Or we leave the palette relatively neutral to make the food the focus. For instance, Suya Joint’s design was entirely inspired by chef and owner Cecelia Lizotte’s vibrant and warm personality. The inspiration for Basil and Bunny came right from chef and owner Lyslie Medeiros’ inspiration. And Persimmon’s main paint color is called Museum Piece; the food is the art.

What details in a restaurant design most impact how a team functions during a busy service?

Slader: The operations of the restaurant are just as important to us as the guest experience. Understanding how the food is expedited from the kitchen and designing the space for that is key. Having properly placed service stations, so staff can have quick access to additional cutlery, glasses, napkins and point of sale locations is an important consideration in the design.

What sensory elements – sound, texture, lighting – do you consider when shaping a restaurant?

Slader: Different concepts seek different vibes, and we control much of that through the lighting, details, and finishes. The ceiling heights and volume of the spaces are also important. Bright lights evoke a very different feeling than dim ones. Soft seats invite you to stay a while and harder ones make you want to go.

As a woman in a field historically dominated by both male chefs and contractors, how has your perspective shaped your approach?

Slader: My dad was a builder, so I learned from a young age about construction and the culture. I was fortunate to grow up in a home where I was valued, and a certain confidence was instilled in me. As a woman, I can specifically say we think more about safety and restroom sightlines, and it’s wholly appreciated when I bring it up.

What do you notice first when you walk into someone else’s restaurant?

Slader: As a designer, I am curious by nature, and I get excited to see how another designer may have approached the concept, the lighting, or a millwork detail. And it’s also nice to sit and enjoy a space without thinking, “Oh, we should have done this.”

When you walk into a restaurant you designed, what are you watching for?

Slader: When people are sitting at the bar, then it gets real to me. Nothing makes me happier than knowing that in a space we designed, people are creating memories, having celebrations and enjoying themselves.

What have some of your favorite restaurant projects been? Why?

Slader: I would say my next one, and I truly mean that, because I learn so much from each one. My favorite restaurant spaces aren’t because of the project or their results, but the people. Sura will always have a huge place in my heart, because it was the first one I designed on my own. After 15 years, they are still thriving, and every time I go in, Hannah, the owner, gives me a big hug. Libby Slader Design, 160 Matthewson Street; LibbySlader.com