Irwin Miller

"The future of design is ready for its next chapter. Design thinking always thrives in times of change as we have the opportunity to challenge everything we know, or think we know – and come up with new solutions we didn’t think possible in times of comfort and abundance. I have always believed in the value and worth of design – so there will be a place post-Covid for good and great design to grow and be valued. Perhaps we will value design in a deeper way as we come through this – since the feeling now is how much we miss and appreciate the normal simple things like a drink with friends, a smile across a table or even collaborating with colleagues."

"The great thing about our house is it is truly a California home – which means we use the outside as much as the inside thanks to the typically perfect weather. We added an outdoor gym area as Heidi is a personal trainer and makes sure everyone in the family does some exercise whenever possible as we are locked down at the house. We are finally working in our garden and everything is really growing as summer is upon us. While we don’t have a pool on our small property footprint – we have this really well-designed little hot tub from Canada called a Spaberry so that comes in handy on summer days."

"I started cooking in Framingham, Massachusetts where I grew up at a restaurant called Spinazzola’s. The claim to fame was it was started by the food critic for the Boston Globe and we would get all sorts of celebrity guests and some of the staff has worked at renowned restaurants in New York and Boston. I started as a “salad boy” and made my way up to Pastry Chef. Over the years I worked at a number of restaurants in Boston and then in Providence, Rhode Island while I was attending RISD in the 90’s. I was a Sous Chef for a long period and developed menus and ran kitchens. The training and profession is quite similar to architecture – the intensity, absurd hours, the act of creation and the service of clients. By the time I got to graduate school at Harvard GSD, I stopped working professionally but always cooked and still do. I was a Sous Chef for a long period and developed menus and ran kitchens. The training and profession is quite similar to architecture – the intensity, absurd hours, the act of creation and the service of clients. By the time I got to graduate school at Harvard GSD, I stopped working professionally but always cooked and still do. We try to have a couple big parties at our house each year and I will cook a few legs of lamb, a lobster pasta that is one of my specialties and a lot of other dishes. One of my favorite events is my Studio Holiday Party where I cook for everyone and we do all the Secret Santa gift stuff as well."