Ms. Skaife

Jennifer Skaife

Design Director

DiLeonardo

As Design Director at DiLeonardo, Jennifer Skaife believes the process of reaching successful design solutions will be enriched by the participation of all DiLeonardo team members and encourages young talented designers to offer up ideas and concepts from the get go.

Ms. Skaife studied Fine Art & Sculpture at Banbury School of Art, Oxfordshire, England and received a Bachelor of Arts (Honours) Degree in Three Dimensional Design/Interior Design from The City of Birmingham Polytechnic (now Birmingham Institute of Art & Design) in England. Ms. Skaife has also served as a guest critic at California State University Long Beach.

One of the legacies of Ms. Skaife’s childhood in the Scottish Highlands is a deep love of wilderness and open spaces. She holds a Wilderness Advanced First Aid certification and when not working she likes to be outdoors with her dogs. She enjoys camping, backpacking, and ocean kayaking. Ms. Skaife also tries to spend at least one week a year on a silent meditation retreat.

Ms. Skaife believes that the early involvement of all project design disciplines – in other words get as much information about the project up front from as many sources as possible - leads to greater innovation which ultimately leads to reaching exceptional design solutions. A strong design and aesthetic sensibility, supported by ‘off the cuff’ sketching skills, has enriched her process in successfully leading her design teams through challenging project demands from Concept through to Construction. There is rarely a day that valuable words and examples set by past mentors do not come to mind.

Ms. Skaife can be contacted at 401-732-2900 or jskaife@dileonardo.com

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.