How to improve the client experience using design? What are the main challenges for restaurant owners? In this 4th edition of Food for Thought, our host David Addison interviews Tiziano Vudafieri, leading architect at Vudafieri Saverino Partners and Hippolyte Vautrin, Restaurant Entrepreneur about the importance of design in the food industry.

Time-stamped show notes

00:00 ➡️ 06:23: industry news

06:23 ➡️ 13:34: exclusive interview of Hippolyte Vautrin, Restaurant entrepreneur

13:34 ➡️ 24:05: exclusive interview of Tiziano Vudafieri, Leading architect at Vudafieri Saverino Partners

24:05 ➡️ 29:41: industry news

This episode features: 

• Hippolyte Vautrin, Restaurant Entrepreneur
• Tiziano Vudafieri, Leading architect at Vudafieri Saverino Partners, he started his career in Milan opening his Vudafieri-Saverino Partners studio in 1984 specialized in architecture, interior design, retail, hotels and catering. Since 2019, he has been one of the founding members of Røst, a contemporary Italian bistro

Valuable resources

Vudafieri Saverino: https://www.vudafierisaverino.it/

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