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Carlo Schembri is a powerhouse when it comes to interior design. His projects, both locally and internationally, are exceptionally impressive to say the least. Some of the best spaces in Malta’s hospitality scene (that we’ve all come to know, love or stare at) are the result of is out-of-the-box thinking and unique creativity. I decided to pick his brain for you to get to meet the face behind the space:

You’ve created some amazing spaces in the hospitality industry, for those that don’t know, which local restaurants and hotels are included in your impressive portfolio?
We’ve created some great brands but some of our favourites remain Hugo’s Group, 1926 Brasserie, Tribe, Grotto Tavern, Carolina’s Petit Cafe, Capo Crudo, L-Istoria Restaurant at Kempenski Hotel, DOMS Brasserie, Quadro, Avenue, Eden Superbowl, La Nave, Aqualuna, and Talbot & Bons.

What have been some of your favourite projects that you’ve worked on and why? and the most significant?
Le GV Rooftop Restaurant in Sliema is definitely the latest baby and my preferred project, I was so proud when they gained their first Michelin Star within six months of opening. I loved working on Tuta Agritourism where I decided to make the trompe-l’oeil myself depicting local indigenous trees, and then there’s the Cafe del Mar DJ stand which was very fun, it seems to be the Instagram spot.

What determined your passion for interior design and when did it all begin?
I think it was in me and I breathe art. I wasn’t exposed to design at a young age but I was very eager to learn. I travelled a lot, saw a lot of places and used these places as inspiration but asked what can I do that’s better.

Are there any projects you have declined and why?
Yes. Although most of the time I manage to save projects, there were circumstances where I know the client is going to fail 100%. You discover that the ulterior motive is not the place but using the venue as a platform for other things. Also, if I see a concept that I don’t like at all (I’m not in it just for the money).

Talk me through your design process, how do you bring your ideas to life?
First of all, one has to understand the brief properly to create it. With today’s clients we discuss more than just aesthetics, if you want a picture go on Instagram or AI and you’ll have a million. We heavily brainstorm and analyse every detail with a fine comb to make sure there isn’t something similar on the market.

What has been some of your proudest moments?
Sharing the same podium with renowned architects like Giulio Capellini and Riccardo Blumer, doing the set design for MasterChef Malta, and being part of Casa Italia during the 2006 Winter Olympics in Turin, Italy.

What challenges do you typically face when designing a restaurant or hotel?
Budgets. In Malta however it is what it is for example, if you make 80 covers a day you’re a very successful restaurant, but when we design foreign projects the target will be for about 200 covers a day, so this makes it hard to get the right budget. In Europe, a well-designed space for 150 covers can cost between €1 million to €1.5 million but in Malta we work with far less and yet we still achieve success and quality.

Which other countries have you designed spaces in?
Dubai, Libya, London, Tunisia, a concept chain of bakeries in Thailand and Italy.

In my opinion, attention to detail is everything to create a truly remarkable guest experience. What are some of the small sometimes forgotten details that need to be included within interiors (restaurants and hotels)?
The bathrooms, how things will flow, how it will look whether it’s busy or not, how Instagrammable it is, using materials that last a long time, and the function.

What interior trends within the hospitality sector do you like seeing and don’t like?
I’m all about authenticity and going back to the roots through design, carefully-selected materials and no minimalism. I hate a soulless place and venues copied from Pinterest without any respect for the location or the food. I don’t like seeing the same browns, same lamps and same Turkish style chairs, these are the first options for a mediocre designer, there is no depth.

Do you have any exciting upcoming projects?
Oh yes, a concept restaurant about the seven deadly sins, Cafe del Mar, and more which we can’t disclose for now.

What are your favourite restaurants and hotels design wise that you haven’t created yourself?
There’s so many. Singita in Malta and I follow the Big Mamma Group (the French restaurant group with Italian concepts).

Carlo Schembri does much more than hospitality designs. Follow his creative journey here