Christine Celic Strohl and Roberto de Vicq will review the best examples of contemporary restaurant/food branding design and the unique challenges and rewards they present. Based on our professional experience, we will share best practices and approaches of designing for the food industry. In six weeks, students will develop a concept, analyze the competition, devise a treatment, logo and palette, and design several menus and collateral materials. From soup to nuts, your design will be good enough to eat!
Roberto de Vicq de Cumptich enjoys the research part of the design process of branding restaurants at the expense of his waistline. This is the bad part, the good part is he is currently principal at his own design firm in SF specializing in publications, restaurant design, and branding. He has an MFA by Pratt Institute and graduated from Type@Cooper. He is also the author of several books featuring his own work. His most recent book To All Men of Letters and People of Substance was selected as one of the AIGA’s 50 best books of 2008. He has received numerous awards from the Art Directors Club, AIGA, D&AD, Communication Arts, Eye, Graphis, How, Print, Type Directors Club and two Webby Awards. He was Vice President of the Type Directors Club and a judge for the typography annual of Communication Arts in 2014 and the chairman for the TDC type competition of 2015.
Christine Celic Strohl specializes in creating immersive brand identities for specialty retail and hospitality clients from New York to Dubai. Formerly Senior Art Director at NYC firm Mucca Design, she spent nearly a decade working with a myriad of interesting clients. With a BA in Psychology, she combines an empathy for the consumer experience with her natural talent creating unique and memorable visuals. More recently, Strohl has a full feature in Communication Arts July/Aug 2019 issue.