I’m very excited to share this interview with you. Lindsey Katalan from CURATED is a designer that focuses on kitchen and tabletop design. As we know, the kitchen is the heart of the home, and often where we spend a lot of our time. In this interview we get to find out more about Lindsey’s business, CURATED, and how Lindsey designs and styles kitchens and tabletops.
As a stylist who focuses on kitchens, can you tell me a little bit about what you do and how you started your business CURATED in 2014?
Having grown up immersed in the architectural and interior design world, I took initiative in entering the design industry on my own credentials when I created CURATED, a home styling service that sources contemporary art and culinary accessories for private clients.
I believe that art belongs in the kitchen as much as it does anywhere else in the home, especially in modern homes where the kitchen is exposed to other living spaces. Can you teach us a bit about what’s unique about choosing art for the kitchen and how you would go about choosing a piece of art for one of your clients kitchens?
There are three things to consider when selecting kitchen art; subject matter, medium, and presentation. The kitchen is rarely (if ever) the appropriate place for disturbing or emotionally contemplative art. It should be fairly lighter in subject matter, “family friendly”, if you will.
When it comes to medium, photographs mounted onto acrylic are great for the kitchen space because they don’t absorb the inevitable scents of cooking. How you present a work of art in the kitchen is dependent upon space and overall aesthetic compatibility with the area. This isn’t specific to a kitchen, but it’s certainly worth ingraining time and time again into the heads of amateur collectors like myself.
When hosting a dinner party, how do you ensure that your table is inspiring and exciting for your guests? Can you give us some tips on how we can make our dinner party tables more stylish?
A table setting has to be creative and inviting, yet practical. Try not to put anything on a table that doesn’t have to be there. Instead focus on bringing in all of the creative nuances through the many items that do.
I am maddeningly driven by the idea of introducing a younger, less fussy generation to the tabletop industry through quirky concepts and visions. In 2014, I was all about the carnivorous plants. I insisted that they were the modern man’s floral decor. Affordable, practical (they eat mosquitos and nobody likes mosquitos amiright?), and unusual, it was only a matter of time until my beloved sarracenias went mainstream. When the plants adorned the Baccarat tablescape at the NYC Annual Holiday House, I knew I had to find something even more unorthodox than bizarre bug eating plants.
In 2015, I was about using candles and mixing flowers altogether. I practiced what I preached all year, even on my wedding day (when I told my wedding planner that there wasn’t going to be a single flower at the reception, she said something to the effect of ‘and someone agreed to marry you?’).
In 2016, I’d like to bring back the idea of patterned tablecloths. I think the design world has been enchanted with statement table bases this past year, but right now I’m thinking of cloaking a space in seventies patterns. Table linens are relatively unchartered territory for me, but off the top of my head, I’m thinking two-tone tie dye!
Can you share with us a couple of highlights of your career?
Being the youngest ever participant in the 2015 Sotheby’s Designer’s Showhouse was an honor. I was given access to hundreds of paintings, sculptures, light fixtures, and silver antiques, all with which I decorate my kitchen space. I put a Louis XIII chandelier over the kitchen island, a Picasso sculpture on the counter, and coated the walls with Wesselmans and Ruschas. It was unregulated creative madness, so naturally, it worked.
When you are styling a space for a client, how do you begin and how do you know when the space is complete?
The first thing I do is learn about my client. I don’t want to sound all Steve Jobs on you, but I like to figure out what they need before they know. I ask about whether or not they microwave, entertain, have children, cook, eat out, sit at the dining room table, and/or sit at the breakfast enclave. These, and many other habits, are all significant factors in furnishing and styling their homespace.
A space, at my hand, is far from complete (and I’m the last person to step in – after the architect, the kitchen designer, and the decorator) . A room has to season, so to speak. It has to acquire character over time. It has to grow with its inhabitants. When I complete my job of pulling in even the smallest accoutrements, the room is far from finished. I can only offer the elements needed to develop that growth- make a room usable, comfortable, beautiful, and purposeful. Nothing more, nothing less.
You can contact Lindsey through her website CURATED.