The Johnson Studio at Cooper Carry, based in Atlanta has as its main purpose to create extraordinary spaces. The company is so prolific that it provides complete design service consultation, including conceptual development, architecture, interior design, lighting design, and furniture purchasing. These projects are carried out both within and outside the United States.
The used materials are also extremely important to the studio since they collaborate with specialists in metals, glass, and woodwork. This is just the start of the meticulous methods the company follows, in order to turn their client’s idea into a reality.
Starting over thirty years ago, in 1987, Bill Johnson never thought that restaurants would have the popularity they have today. The truth is that the popularity of chef-driven cuisine and going out to eat expanded, the projects started to pop up. Eventually, Johnson turned his one-person business into a team, and Atlanta’s development at all levels allowed this expansion.
Big names in the restaurant scene rapidly understood the quality of the practice and the studio’s work from coast to coast grew. Now the team has worked in over an impressive 600 (!!!) restaurants, and it’s proud to have worked with chefs such as Dean Fearing, Eric Ripert, Richard Blais, John Folse, Kevin Rathbun, Pano Karatassos and Traci Des Jardins.
[The Johnson Studio] team can take a few keywords and go to work … Anybody can have an idea and throw something together, but people don’t realize it’s not that easy. There’s a reason they’re the architects. Food and service may be the first focus, but the design is what makes people come back. – Chef Kevin Rathbun
After more than three decades building a reputation as an award-winning restaurant design firm, The Johnson Studio joined global design firm Cooper Carry in 2016. Now The Johnson Studio at Cooper Carry, led by Principal Anita Summers, adds expertise in restaurants to Cooper Carry’s 60 years of architectural experience in Hospitality, Mixed-Use, Office Workplace, and numerous other studios.
Our designers immerse themselves in every project because they know that our design will have a big impact on the dining experience. Guests come to the restaurant to be tantalized not only by the food but the atmosphere as well. It’s the composition, structure and property, which together stimulate the diners. After all, that’s why they go out to eat.
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