Olivia Capuano

“Don’t put pressure on yourself to know everything all at once, or else you’ll always feel inadequate. Approach every design opportunity with an open mind, without ego, and with a readiness to learn from those around you. And never lose your sense of wonder and amazement.”

#WomenWho Build, meet Olivia Capuano!

Olivia started her namesake design firm, Olivia Jane Design, in 2019 after working for Rockwell Group for several years. Since then, she has completed several compelling projects, including, most recently, a new 6,000-square-foot restaurant for Bobby Flay in Las Vegas called Amalfi. She also undertook a complete rebranding and redesign of Bobby’s Burgers, Bobby Flay’s fast food restaurant. She is currently working on a number of projects, including a restaurant and bakery in New Jersey, numerous residential projects in the city and the Hamptons, a jewelry store and more.

ArchNative spoke with Olivia about her journey to starting her own company, her process and approach to each new project she works on, and what advice she would give her younger self.

Please tell us a little bit about your journey in design. What was your first introduction to the field? What made you decide to pursue it as a career?

Creativity has always been a part of my life. As a child, I loved coloring and building little scenes out of clay. In high school, I took every art class available from painting to ceramics. When the VR computer game The Sims was popular, I would tear out floor plans from my mom’s design magazines and build them within the game. It wasn’t until much further down the road, when I was looking at colleges that my dad suggested I could take my passion for creating and turn it in to a profession.

Prior to starting your own firm, you had spent approximately five and a half years at the Rockwell Group. Can you tell me a little bit about your experience? How did this prepare you for having your own practice? 

Rockwell Group was the best possible introduction to the design profession. As a young designer, I had the opportunity to work on a huge range of hospitality projects alongside other incredibly talented designers, including luxury a resort in Waikiki, a 25,000-square-foot nightclub in Las Vegas, and a 50-seat Indonesian restaurant in Soho

What gave you the initial push to start your own company? Can you tell us about the initial phase of building it out?

My parents are business owners and growing up were always teaching my sister and me the value of being your own boss. After spending several hard-working years at a firm, I knew I wanted to be more autonomous when it came to selecting who I work with and what I work on. I formed my company at the start of 2020, and gained momentum, even through the pandemic, with projects such as the new Amalfi restaurant in Las Vegas, as well as several residential projects in Los Angeles, Manhattan and Montauk

How do you generally obtain new work and push your practice forward?

I have been incredibly fortunate in that nearly all of my work has come through word-of-mouth recommendations. There is nothing more gratifying than having a client who is so happy with my work that they endorse me to their friends and family. I guide my practice on the value of building relationships with clients, vendors, and colleagues, and this has proven to be a very successful model.

What is your process when you begin each project?

I begin each project by working closely with the client to define the feelings and emotions the space should evoke. These intangible ideas are then translated into the physical by carefully curating architectural finishes, furniture, and lighting that feel fresh while still feeling grounded. This gives clients and guests comfort in familiarity, even as it pushes the limits of design to create something completely and uniquely new and special.

You just finished up an incredible project in Las Vegas, the revamp of Bobby’s Flay’s Mesa Grill at Caesars Palace into the chefs first Italian restaurant, Amalfi. Can you tell us about your design process with this project? What were your lessons learned?

I worked closely with Chef Flay to create an environment that, in tandem with his dynamic menu, would whisk guests away to the rugged Italian shoreline, spritz in hand during the evening golden hour. The desire to create an authentic experience was interpreted into subtle references to Italy’s coast incorporated throughout the various vignettes. Blue and white striped chairs, rough textured limestone, burnished brass canopies and string lights create a feeling of dining al fresco alongside an open-air market. The use of lighting throughout, both architectural and decorative, was a key part in achieving a genuinely enveloping feel.

The entire execution of Amalfi happened during the pandemic, which required a lot of adaptability in the design. As the cost of the originally specified fixtures and materials went up and availability went down, my team and I had to go back to the drawing board many times, while still maintaining the original intent. For example, the massive “wood” beams that intersect the ceiling throughout are actually a highly textured vinyl wallcovering, a compromise that is nearly unnoticeable so high above guests seated below. 

Amalfi proves two things I already knew. First, design is magic; the idea of being able to evoke one of the most beautiful parts of Italy, to conjure those feelings and emotions, within a Las Vegas casino, is still incredible to me. And, second, all the design in the world doesn’t make a restaurant or hotel great. That only comes when great people enliven and animate the space. That is what this is all about.

Where do you draw inspiration? Who are your role models? 

I am especially inspired by Abstract Expressionist art, particularly pieces by Mary Abbott and Joan Mitchell. The art they each create is full of movement and emotion, yet able to be uniquely interpreted by those viewing it. I too strive to create evocative and inviting physical spaces for people to enjoy.

Additionally, hospitality in itself is incredibly inspirational to me. Personally and professionally, making guests feel generously welcomed and recognized is the passion that drives the work of my firm. 

What do you see for yourself and your practice 10 years from now?

In 10 years, I see Olivia Jane Design having expanded further into the hospitality design world by adding luxury resorts to our resume, throughout the US and abroad. I would love to be able to cultivate experiences and memories for guests for a longer duration than just a meal. 

In addition, I played golf in college and I’d love to channel my personal love for the game into completely rethinking the traditional standards of what a golf clubhouse facility should look like.

What would be one piece of advice you would give your younger self or someone just starting in the industry? 

Don’t put pressure on yourself to know everything all at once, or else you’ll always feel inadequate. Approach every design opportunity with an open mind, without ego, and with a readiness to learn from those around you. And never lose your sense of wonder and amazement.