Industry Night with Foodie & The Beast

CORE Architecture + Design

Episode Summary

In today is Allison C. Cooke, architect and principal owner of CORE Architecture + Design. Allison is a design expert with over 17 years of professional experience, and just joined the ranks of the Washington Business Journal 40 Under 40 Honorees. Allison’s behind the outstanding designs of restaurants you know, such as Jose Andres Minibar and Bar-Mini; Amy Brandwein’s Centrolina and Jeff Black’s Pearl Dive Oyster Palace. Also in with Allison is Christopher Peli, a CORE Job Captain. While at CORE, Christopher is involved in many diverse project types from hospitality to urban design, renovation and new construction. He is currently pursuing his architectural license. Today we’re talking about design trends … DC’s emerging neighborhoods …. CORE’s work at DC’s fabulous new Wharf … what goes into working with developers and creative people – chef/owners and restaurateurs, that is – to understand their wants, needs and visions for new spaces and then to translate all that into seamlessly flowing, innovative interiors that augment and compliment the vision, the menu and more.

Episode Notes

In today is Allison C. Cooke, architect and principal owner of CORE Architecture + Design. Allison is a design expert with over 17 years of professional experience, and just joined the ranks of the Washington Business Journal 40 Under 40 Honorees. Allison’s behind the outstanding designs of restaurants you know, such as Jose Andres Minibar and Bar-Mini; Amy Brandwein’s Centrolina and Jeff Black’s Pearl Dive Oyster Palace.

Also in with Allison is Christopher Peli, a CORE Job Captain. While at CORE, Christopher is involved in many diverse project types from hospitality to urban design, renovation and new construction. He is currently pursuing his architectural license.

Today we’re talking about design trends … DC’s emerging neighborhoods …. CORE’s work at DC’s fabulous new Wharf … what goes into working with developers and creative people – chef/owners and restaurateurs, that is – to understand their wants, needs and visions for new spaces and then to translate all that into seamlessly flowing, innovative interiors that augment and compliment the vision, the menu and more.