Capezio Copeland—an appetite for design
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If you like to eat out in Canberra, chances are you’ve experienced the magic of a Capezio Copeland venue.
The busy interior design company has been forging a reputation for unique and beautiful hospitality fit outs throughout their 12-year history.
The duo, comprising Lisa Capezio and Aaron Copeland, and their dedicated design team of eight, have created many a wow-factor restaurant, including eightysix (north and south) XO, ARC, and Edgar’s Inn.
XO in Narrabundah. Image by Rodrigo Vargas.
In many ways it is an unlikely pairing. Lisa is a warm and elegant Italian with a passion for food, and Aaron is an outdoorsy-type into surfing and sports. And yet they just clicked when they met almost 20 years ago. Lisa first hired Aaron when she was a senior designer at a national architecture firm based on Aaron’s drawing abilities, passion and excellent university results.
“He also had beautiful handwriting!” she says with a laugh.
They became firm friends.
After their time at their former firm, the pair stayed in touch and it felt right to eventually band together in their very own studio.
“Aaron is one of the most talented designers I have ever met so, of course, I wanted to go into business with him.”
ARC on Constitution Avenue. Image by Pew Pew Studio.
While they are passionate workaholics, Lisa also notes that the partnership has been a lot of fun. “We have always had fun with our work and I think that is a really important aspect.”
A large open-plan office at the Kingston Foreshore with a hum of activity and a wide central bench for planning and conversation attests to a collegiate approach to every project.
Capezio Copeland has a wide ambit, designing everything from unique residential projects to retail premises and commercial spaces.
The Inn at Edgars in Ainslie.
“We have worked on government office fit outs all around Australia for various government departments, as well as locally. We have also been involved in many base building upgrades of many Canberra high-profile buildings. More recently we have been involved in health projects. One, in particular, was Strategic Psychology where our client’s brief was ‘to feel as though the design is giving you a big hug!’,” said Lisa.
Most recently, the firm has been announced as the successful practice to manage the restoration and refurbishment of the $20 million heritage-listed West Block office block, once home to the Australian Electoral Commission. Built in 1928, the building’s heritage aesthetics will be preserved throughout its transformation to an A-grade and environmentally responsible commercial office with a café.
Pilot in Ainslie. Image by Lean Timms.
These jobs are huge in their scope, taking intensive coordination to ensure everything from the structural engineering to the final finishing flourishes are perfect.
“It’s a juggle, definitely,” says Lisa.
“It’s working with different people as well, different consultants, and then the technical side of it. Maybe a lot of people don’t really appreciate how we coordinate with everyone, from the engineers to the other designers to the tradespeople. We keep it all moving.”
And each project requires intensive communication with the client about how spaces need to work and function.
This is perhaps even more important in the hospitality space where projects have to allow for the kitchen team to create culinary magic and for diners to be transported by the experience—all within relatively close proximity to each other.
MuCicada. Image by Kasey Funnell.
When eightysix first opened in Braddon, its bold and brooding interiors and long seated kitchen bar were as much a talking point as the black chicken and banoffee pie.
According to Aaron “eightysix was a cool one because it was a real kickstart for us. I mean, we’d done other hospitality projects before that, but this really got a lot of attention”.
“And it was different at the time though, because I don’t think there was a lot of live cooking or that sort of experience of observing the kitchen in action going on,” adds Lisa.
The pair profess a love of food and eating out, and Lisa notes her Italian heritage means she is obsessed with her every next meal.
“The key to designing a great restaurant is collaboration with that operator, understanding their vision, understanding their food, what they want to create, how they are going to create it and also, who exactly is going to eat at their restaurant?”
The Alby in Woden. Image by Pew Pew Studio.
After 20 years in the industry respectively, Lisa and Aaron say the best part of the experience is when there is trust and “buy-in” from the client. That sweet spot when a client trusts the expertise and ideas of the designer is where the magic happens and the fun really begins.
But they also adhere to one of Lisa’s key teaching points from her time lecturing in Architecture at the CIT.
“When I used to teach, and one of the first things I used to say to each new class was, “This is not about you! It is about designing for human behaviours.”
Aaron adds “We are all about no ego and collaboration”.
Indeed, the entire Capezio Copeland team agrees that the most rewarding part of their work is watching how other people enjoy working, playing and eating in the spaces they have created.
Ostani in Barton. Image by Romello Pereira.
Be inspired
If you love the Capezio Copeland aesthetic, we thought it might be fun to take a look at where they go for inspiration.
Lisa
Frame Magazine
The team which inspires me with their young fresh ideas and passion.
Architect Oscar Niemeyer and designer Jaime Haydon
Aaron
The Modern House
Palm Springs Modern (Book)
Chef’s Table (Netflix)
Feature image by Liam Adamaitys from Swell.
