INTERVIEW JORDAN MOZER JORDAN MOZER INTERVIEW
JORDAN MOZER
efore the iPhone, Jordan Mozer used to (JMA) that has been conveniently self-perpetuating. believes that designing the whole project, including
B
carry around a little book made up of 4”x “My clients want successful spaces so I need to keep the kitchens, allows JMA to offer a better product and
6” photos that he would flick through them happy to be able to do more cool spaces,” he is more representative of their holistic approach. But
when describing his different projects. Cross-cultural rationalises. Success stories such as the East Hotel in as long as he can have control over the relationships
references would flow thick and fast as he jumped Hamburg (Sleeper Spring 2005) where the F&B area between different spaces he is confident of solving
from Jung to Popeye, Freud to Cinderella. Now he was estimated to bring in �3m per year and is actually the project in terms of budget, time and functionality.
draws his finger across the screen, scrolling this doing �16m. Where the guest rooms were expected to
way and that, taking you across the world via the breakeven at an average rate of �100 per night but are “Then I look at what is missing in the context,”
touch screen. Ideas and inspiration fly – a sketch of averaging �260. continues Mozer. “We take ideas and follow through
a piece of paper blowing along the street, his pet on them. We want there to be a narrative, a drama, to
pig Clemente, die cast factory parts, talk of knitting So what’s the secret? “First we solve the rationale what we are doing. Some of it is architectural, another
and acid baths. It’s a whirlwind of references and issues, the operations and deal with the building code. layer is the surfaces. Another layer is the objects you
cross-references, of subtle adaptations to the spatial We want to make sure the space will function,” says actually come into contact with. We look at each of
mythology that evolves a narrative for each project. Mozer. Cooling, acoustics, escapes and disabled access these to see how they support the story.” Take the
are all considered, as are the efficiencies. Food must Copper Bleu restaurant in Lakeville, Minnesota, “where
“My personal goal is to design really cool spaces. be able to get to tables hot. How to deal with the sculptural elements of the rolling landscape are taken
That’s what I get a kick out of,” explains Mozer. It delivery of food products in and garbage out. into the structure.”
is seemingly a simple process for Mozer and his “This has been learned by working with operators and Or East in Hamburg where Mozer developed
Chicago-based office, Jordan Mozer & Associates getting yelled at for 24 years,” Mozer submits. He references from the building’s former use as an iron
034 MARCH / APRIL 2009 INTERVIEW VISIT WWW.SLEEPERMAGAZINE.COM FOR MORE INTERVIEWS VISIT WWW.SLEEPERMAGAZINE.COM FOR MORE INTERVIEWS INTERVIEW MARCH / APRIL 2009 035
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