In this episode of SPACES, Dimitrius sits down with Greg Bleier, founding principal and project director of Studio UNLTD, to explore what it takes to design restaurants that are not only memorable, but operationally successful.
Greg shares his path from studying studio art and interior design to founding Studio UNLTD and developing a specialty in hospitality design. He discusses how early relationships, time spent on construction sites, and a willingness to learn the business of restaurants helped shape the firm’s approach.
The conversation explores Studio UNLTD’s design process and the importance of understanding the vision behind a restaurant before developing its aesthetic. Greg describes designers as interpreters—using their expertise to translate the goals, personality, food, and culture of a client into a physical experience.
Greg also makes the case that restaurant design cannot be viewed only from the guest’s perspective. Kitchens, service paths, bar operations, durability, maintenance, staffing, and economics all have to work together. A beautiful space that creates operational problems, he argues, is ultimately unsuccessful.
Dimitrius and Greg then take a closer look at Bavel in Los Angeles, including the inspiration behind its bright, plant-filled environment, the integration of its open kitchen and outdoor spaces, and the technical challenges required to turn ambitious design ideas into something that can actually be built and maintained.
Topics include:
- Breaking into restaurant and hospitality design
- Designing around the client’s vision
- Storytelling and concept development
- Balancing aesthetics with restaurant operations
- Designing for chefs, servers, bartenders, and guests
- The design and evolution of Bavel
- Maintenance, durability, and client education
- Mockups and testing ambitious design ideas
- Restaurant economics and changing service models
- AI, analog experiences, and the future of hospitality
As Discussed:
Studio UNLTD | Instagram | LinkedIn
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