Interview with a restaurant conceptualist

Studio Q is as hip and in the know as Studio 54 was in the New York world or modern art.

Q is Quentin Dante, restaurateur, hospitality consultant, interior designer and hotelier. For newly opening or newly renovating restaurants and hotels he is the mastermind of every aspect of the look, the concept and the development.

In the restaurant ‘It’ world of Manhattan to the streets of Asia and Bangkok, Q has a license to add the theater and flair to restaurants and hotels with a totally unique perspective on their business.

What is the unique aspect of Studio Q?

'We’re as concerned with the functionality, economic viability and commercial success of our projects as we are with making a design statement which most of our clients will tell you, believe it or not, is quite a novelty.

The studio is a cooperative and is really set up more like a movie studio than an ID firm. I personally “produce and direct” every concept, every project and my design partners collaborate with me the way a cinematographer and a director do'

How does the restaurant and dining culture vary between Bangkok and New York?

'They’re both food crazy towns. New York has a unique energy and restaurants are truly theater for the customer. There are just so many restaurants one “must” go to…places to be. I find that missing in the Bangkok dining scene. Of course, in New York, restaurateurs are always trying to bring indoors and glamorize what we take for granted here…the incredible street food!'

You opened a restaurant in New York which was influenced by your trips to Asia, didn’t you?

'A few different ones, actually. But a renowned one was Yumcha, the modernist Chinese restaurant I opened in 2005. It was inspired by all of the years, since the early 1980’s, that I’ve been traveling to China. Critically acclaimed, it was also short-lived but even years later, it still gets mentioned in the press. For me, it was the ‘James Dean’ of restaurants. I also opened the Noodle Bar which was sold and is now a burgeoning chain and Chat Noir, my own interpretation of a 1920’s French bistro and wine bar.'

What’s the relationship between you, New York and Asia?

'Asia is the center of the world now. I’ve been based in Bangkok for the past two years. I chose to be here for a lot of reasons, but the short answer is that of every city in Asia I considered, Bangkok was the one that’s offered me a lifestyle similar to my life in New York.'

What new ideas from the fascinating New York dining scene are you bringing to Bangkok?

'They are totally different markets with very different taste. Except for love of Italian food, which New Yorkers and Thais have in common. No, I wouldn’t try to bring something from New York here. Better to create something appropriate for the local market.'

What project are you working on?

'We have projects in ten countries right now but in Bangkok I’m currently conceptualizing and designing a signature restaurant for the new Oriental Residence that’s under construction on Wireless Road.'

What makes a restaurant work?

'There is no magic formula. I guess it’s a matter of telling a good story, creating a sense of place that the customer identifies with and then delivering on the promise. Still, you can do everything right and it may still turn out wrong. That’s what makes it such a heartbreaking business.'

What is the biggest mistake restaurants make when it comes down to design?

'Design is only a small portion of the concept. Design books are full of beautifully designed restaurants that are closed. Make it work first, and then make it pretty. Now there’s a real challenge for a designer.'

It isn’t just about good food then is it?

'No. If it were just about good food, we’d all stay home. Restaurants are theater. It’s all about the show.'

What is your ultimate favorite restaurant in Bangkok and why?

'I can’t say that I truly have one. I’m hoping to create one. In the meantime, it’s about how I’m made to feel. I like Vino because the manager, Roberto, treats me like family. Aqua has rocking chairs, for my aging frame, and the chef at Isao always tells the truth about her sashimi.'

Which restaurants do you think have thought most about the menu, the décor, the menu and the concept in Bangkok?

'Eat Me. Seriously, if the owner hasn’t thought about it, he should be quiet and take the compliment anyway!'

Eat Me

What is the most avant garde restaurant you have seen in Bangkok?

'Not a restaurant, but a club – Demo. Or maybe my friend Mint’s new place, Embassy on Thoglor Soi 10.'

The most extravagant?

'Tables at the Grand Hyatt Erawan.'

Where do you get your inspiration and design ideas?

'Everywhere. Most of all it’s watching how people live. Let’s start with the cinema, add in the thousands of baht I spend every month on fashion and lifestyle magazines and then finish off with the 250,000 miles I travel every year. And one more, my little secret: I use residential to inspire commercial and vice-a-versa.'

What is one fabulous menu item on one menu at one restaurant in Bangkok that is an absolute must?

'There’s a little shop around the corner from my studio that makes incredible som tam.'

Where should we go for….

a romantic or intimate meal?

'Hmmm. Le Beaulieu. Chef Herve is a master at orchestrating a romantic dinner. Or else anywhere along the Chao Phraya.'

a good time with friends?

'Hyde & Seek'

a business lunch?

'The lobby of the Four Seasons.'

a seafood extravaganza?

'Oyster Bar'

Sunday brunch?

'Sorry, gotta go back to New York for brunch!'

An entertaining Saturday night out?

'Is Tokyo Joe’s still open?'

Should you be interested in finding out more about Quentin and his company, visit his website at www.studioqconcepts.com or send him an email at quentin.dante@studioqconcepts.com .