Interview with interior designer Hans Kuijten

Learn how he uses colours in his designs.

‘There’s more than enough room to colour inside the lines.’

Hans Kuijten, interior and entertainment designer, is one of the top designers in the Netherlands. He was one of the interior designers on the Dutch television programme Designsecrets, although his career started in the hospitality industry. Hans was set designer for top caterer Arjan van Dijk and then designed the interiors for many hotels and restaurants. How does he deal with colours and use of colour?

Evolution

Nuenen-based interior designer Hans Kuijten has been called in at a variety of famous events. In the past, he developed the stage design of 7th Sunday and Tomorrowland, among others. His designs transform spaces into a place where people feel at home: they give visitors a warm feeling. Can you feel the similarities with gastronomy? As a chef, you can definitely learn something from a designer! Chefs and designers are both mainly active in the luxury segment and matching lifestyle. They create: a chef with ingredients, a designer with materials. And then only the very best is good enough. Hans: ‘The materialisation of the design makes the project. In my work, it's all about the materials and their quality. And then you have to make choices. MDF? No way! I only work with real wood, which determines the final look and warmth of the interior. Similarly, I only want to work with the best leather and the highest quality natural stone. That goes for everything. A good chef will do the same. No good dish has ever come from bad ingredients. '

Rules

Are there rigid rules that apply for design, or specifically for interior design? ‘Colouring within the lines has never been a strength of mine. I was once rejected in the last round of an application procedure by the Efteling theme park, because they were afraid I would resent having to work within the park's strict patterns and theme. In hindsight, I have to agree with them on that. Still, there are a lot of rules I can't ignore as an interior designer. You simply need a certain amount of space around a table, and the kitchen will have to fit the number of place settings. Sometimes specific rules apply to listed buildings. So, yes, there are always restrictions and rules. However, I see these as the blueprint for the final design: it often leads to new challenges, but certainly also to new ideas. There's more than enough room to colour within the lines. Like chefs, I can really enjoy unusual material combinations, but also seductive shapes and vibrant colours. That's my playing field and that's where I stand out from the crowd.’

'The customer's wish'

When asked how Hans fulfils his customers' wishes, he replies: ‘The customer's wish is leading. It is up to me to then translate that wish into a unique creation. For a residential property, I try to find out what the ideal situation and living environment is for the customer. For a restaurant, hotel or event, it's all about the experience of the guests. So the person who is going to use my designs is always the focus, not my wishes as a designer. I am also never guided by trends. I don't care for them. My designs serve their ultimate user. I form a team with the client and want to create a pleasant atmosphere for everyone who will be spending time in the rooms. My creations therefore radiate a certain calm and warmth. But I don't mind a wink here and there; small details should put a smile on the guest's face. For me, a design is successful when a visitor feels at home in the space. But perhaps more importantly, my design will become a success when the business is always full. After all, that's when the soul comes into it.’

"A design becomes a success when the business is full; that’s when the soul comes into it."

Hans Kuijten
Interioir and entertainment designer

Use of colour

Hans likes to work with basic tones and finds warmth in a design very important. ‘My designs are calm and consist of three main materials at most. That's why quality is so important. The guests, the service and, of course, the food bring the colour to a business. If another stylist comes in, they often bring in some colour elements as well. I think the interior should serve the target audience and the purpose of the visit. The interior design of an airport hotel, where people spend only a very short and functional time, is completely different from that of a business hotel or a family hotel. I have to take that into account, but so does a chef. Think carefully about who is at the table and in what capacity. In terms of composition of dishes, I find, as in an interior, that the best is the enemy of the good. The details make the difference.

It's better to have a few big statements in a menu, than to have every dish be a whole circus of flavours and colours. By that I mean it's better to have a few eye-catchers in your menu, rather than having every course be a rollercoaster of emotions. Your guests come to relax and too many impressions make an evening very tiring. I do the same with my interiors: everything serves the people and the occasion. Not everything should be too present, but the occasional nod makes the experience special. These details stand out much more. So concentrate on quality and taste, and otherwise keep it simple.’

Collaborations

Like a chef, Hans depends on his suppliers. He works with interior designers, kitchen suppliers, builders and installers. How does he ensure that all these stakeholders put his vision into practice? Hans: ‘Everyone I work with in a project is equally important for the end result. Of course, I have a very good relationship with my suppliers. But on the project itself, I also consult with the painters, plasterers and carpenters. If you strive for perfection, they are all essential. I want to be one with my customer too: to be truly involved and work together towards the desired end result.’

Favourite cuisine

Hans truly loves the good life. He enjoys life, his work, beautiful trips and good food. Asian cuisine is his favourite. ‘I do prefer to eat it in the country itself: really authentic, including the rickety plastic chairs you usually have to sit on. I think my fondness for the cuisine of that part of the world comes mainly from the honest and pure ingredients. A few ingredients give so much flavour and aroma. That's where my design style comes in again: with just a few materials, you create maximum impact!’ On his favourite Dutch chefs, he says: ‘I am a fan of Sergio Herman. Maybe because of his preference for Asian flavours in his dishes. But I also have a lot of respect for Hans van Wolde. I think the combination of the interior of Brut172 and the food is brilliant. The overall experience is really top notch!’