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I knew I had to get into the fields and work with them. They each have distinct personalities.
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They love to be close to you and are such sweet, gentle giants. Steel toe boots were an early purchase! CC: What inspired you the most about these particular White Shire horses? LP: Their beauty, and the combination of shear strength and peaceful disposition.
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CC: You really capture the free spirit and brave nature of these horses in your photographs, but how are they truly in a vulnerable position now? LP: The horses, I learned early on, did not have a home to spend the cold winter in or the means to be kept and cared for in the manner they need. TS: Yes, we were fast friends and I was drawn to his personal style.
RR: Todd, that car you tricked out is impossibly chic. That was your first automotive collaboration. What was that experience like for you? I was especially excited to put a more personal spin on these very classic trucks to make it more authentic to my brand. TS: Definitely! If you had the opportunity to create a dream car, what would it look like?
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RR: How much thought and care goes into the aesthetics of not just what you wear, but how you get around, where and how you live and workâdoes everything have a specific point of view, style-wise? TS: I definitely put a lot of thought into everyday aesthetics, especially since my job always has me thinking visually about everything.
We were all surfers, we were surfing. Those were the kind of trips that I liked. The former rugby player embraces an active lifestyle of tennis, running and surfing, but his true passion is high-end photography.
His favorite aspect of the restaurant business? Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Share via: More. Obviously elaborate design is amazing and I respect it and I love it, but it's expensive. I love putting something together with the bare bones.
Fast casual is changing the landscape, because it's multiple venues now, and from a business standpoint, it's the scalability of that.
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From a design standpoint I think you're seeing more specified venues, and [they're] simpler. I don't want to say Scandinavian, but I think that's where it's going. A little more clean lined, a little less cluttered. And medium to small spaces. Moby's was 4 and a half acres and seats, and it was amazing but it was a beast.
At the moment we're focusing in small-mid venues. There's a lot of merging between creative fields right now.
Lincoln pilcher biography death: Interview with Lincoln Pilcher, Creative Director & Restaurateur about his favourite travel spots and destinations on his to-do list.
With your background in fashion, do you notice any parallels between the fashion and hospitality worlds? I grew up in fashion and photography, I think more than ever food and design and fashion are all kind of on the same level right now. People are more conscious of what they're putting in their bodies, and people are aware of what they're eating, much more so than 10 years ago.
So I think people are I think people want a story now, with what they eat.
I think there's an equilibrium now, which is nice, because back in the day there was a handful of restaurants, the old classics, that people would go to, and now people are much more experimental. You've gotta create an experience, and that's something we've always done. People want to be entertained when they come to a restaurant. How has Gilligan's evolved over the years?