Design work, inspiration, commentary by Demian Repucci
23.Sep.2013 at 23 | Demian
Organic Avenue is a small yet fast-growing organic juice and foods retailer in the New York Metro area. They have 12 stores but have plans for significant expansion in the near future. In June they hired me to consult on a menu development project for them. Organic Avenue’s current products are focused on their amazing […]
20.Sep.2013 at 20 | Demian
I became an instant fan of chefs John Shields and Karen Urie Shields as soon as I read the New York Times article about their work at Town House restaurant in the rural hamlet of Chilhowie, VA. I was smitten with the accompanying photos of their food – the ingredients, composition, color and texture all […]
18.Sep.2013 at 18 | Demian
I have been working with a private member’s club to design the concept for the next chapter in their growth. Without giving away too many details too soon, the new club will house not only member’s lounge, meeting and private event spaces, but also a large culinary component as well. We are in the process […]
17.Sep.2013 at 17 | Demian
In early 2012 I had the pleasure of working with interaction designer and author Josh Seiden of Neo. We teamed up on a project for Amplify, a division of News Corporation. Amplify has been developing a tablet-based education system for k – 12 students. Our task was to lead the Amplify team through an exercise […]
13.Sep.2013 at 13 | Demian
In 2011 I was asked to come up with ideas for great chefs that might be interested in doing a restaurant in the commercial spaces of a loft building development project in Philadelphia. Immediately I thought of the amazing duo Alex and Aki of Ideas In Food. Alex and Aki are not only chefs but […]
9.Sep.2013 at 9 | Demian
In January of 2011 I was contacted by a client interested in opening a high-end burger joint in the North West Chicago suburbs. The main focus of the menu would be organic, grass-fed beef burgers, fries and shakes at reasonable prices. No easy task! Comparables in this market are restaurants such as Elevation Burger, Farm […]
6.Sep.2013 at 6 | Demian
In April of 2013 I was hired by the team behind the new Wayne Donut and Ice Cream Bar in Wayne, PA to develop a menu for their first retail venture. The space that was selected was very tight, restricting not only the layout of the store but also the potential of what could be […]
14.Nov.2012 at 14 | Demian
I am very inspired and appreciative of the work that the Occupy Sandy movement is doing in bringing relief to the victims of Hurricane Sandy. I love the ‘if you have an idea just do it’ ethos. It’s certainly messy. But it is happening. And it is making a difference. In that spirit I designed […]
5.May.2011 at 5 | Demian
A couple months ago I worked with a team of strategists and creatives from firms such as Code and Theory and Cake New York to design a solution to the No Right Brain Left Behind challenge. The challenge brief asked the creative profession to design concepts that will address the creativity crisis in US Schools […]
5.May.2011 at 5 | Demian
This is a design that was submitted to the Not Just a Container contest for the new Dekalb Market in downtown Brooklyn. Called ‘Meatspace’, it is a restaurant concept I designed around modern meatball sub sandwiches. I adapted the concept to fit the shipping container requirements of the Dekalb Market contest. It would contain a […]
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