Ms. Azevedo

Paula J. Azevedo

Principal

dash design

Paula J. Azevedo, Principal of dash design’s Miami office, hospitality believes design is a celebration of life and its many textures. “Our environments inspire us. The places I’ve lived, the people I’ve met, where I’ve traveled—all of that influences my design approach” she says. “It’s a discovery process, and I carry those experiences forward, gaining new perspectives, understanding and relevant design ideas.”

Ms. Azevedo brings over 20 years of interior and architectural design experience, an extensive, nuanced understanding of the hospitality business, and a passion for collaboration and cultivating young talent. “Our best design work happens when clients and the creative team collaborate, resulting in an end product that is on point and innovative,” Ms. Azevedo says. “It’s all about strategic thinking and understanding the details.”

Prior to working at dash design, Ms. Azevedo was Principal of her own collaborative design consulting firm at pja Create Studios. The firm flourished under her client service, original design and keen business commitment. There, she oversaw luxury hospitality hotels and spas, destination resorts and multifaceted commercial projects.

As a Design Director at Gettys, Ms. Azevedo helped build the Miami office and establish its South Florida presence. As part of the senior leadership, she contributed to the growth and development of the design team. To projects throughout the United States, the Caribbean, and Latin America, Ms. Azevedo brought trademark rigor, practiced problem solving, and inspired, big-picture concepts. She oversaw such noteworthy design projects as the Ritz Carlton in Coconut Grove and Key Biscayne, Florida; Hard Rock Hotel & Resort in Punta Cana, DR and Cancun, Mexico, among others.

Ms. Azevedo holds a Bachelors of Environmental Design from Texas A&M University, and is certified through the National Council for Independent Design Qualification (NCIDQ). She is a licensed interior designer with the State of Florida, as well as a professional member of the International Interior Design Association (IIDA). Ms. Azevedo understands green building design, and is a LEED® AP. She is a former adjunct professor at Miami Dade College.

Please visit www.dashdesign.net for more information.

Ms. Azevedo can be contacted at 305-809-6155 or pazevedo@dashdesign.net

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.