
Design, Bitches built a serious practice out of an unserious-sounding name. Its real trick is making restaurants, houses, clinics, and classrooms behave like invitations.
A storage building becomes an art gallery. A working winery becomes a place to linger. Inside the Los Angeles studio finding new uses for buildings that already have a past.
From Hollywood sets to hotel corridors, Astek turns artwork into surfaces. Its real craft is getting an imaginative idea through the decidedly physical business of ink, material, color, and scale.
A fictional heir in Santa Monica. Working artists in Scottsdale. A quieter kind of luxury in Sedona. EDG connects hospitality branding to the rooms, restaurants and small decisions that guests actually experience.
A Santa Barbara design firm makes its case through the decisions behind the finished room: where to put the kitchen, when to order the cabinets, and why the pool can wait.
The Toronto company sells the tasteful middle - thousands of coordinated, contract-ready pieces backed by warehouses, showrooms and trade tools. Its real product is not the chair. It is fewer ways for a project to go sideways.
A Miami yacht rigger looked at the patio umbrella and saw a badly engineered boat. Twenty-eight years later, Tuuci sells repairable shade architecture, furniture and outdoor rooms to designers, resorts and homeowners around the world.
A Boca Raton firm decided architecture should behave more like a factory than an atelier - so it wired together designers on four continents into a 24-hour workday and pointed the whole thing at one goal: build faster and cheaper.
Michael Pollak is a New York based serial founder who keeps spotting personal-care rituals stuck in old-fashioned settings and rebuilding them as warm, branded experiences. He co-founded Heyday, the company that pulled the facial out of the spa and grew it into a national chain, then in 2024 launched Great Many, a hair growth studio and telehealth brand in NoHo that treats thinning hair with the comfort of a lounge and the rigor of a clinic. Trained at the Cornell Hotel School, he leads with hospitality instincts and gut-first decisions.