From past to the present—Scroll through Gian Paolo Venier’s design timeline

JUN 28, 2019 | By Meenakshi Shankar
CLOCKWISE, FROM LEFT Created for Artemest, the Peacock capsule collection is marked by slim shapes, warm tones, and organic textures and forms. Photograph by Andrew Habeck; The Wonder lounge is a custom-made, woven metal structure for outdoor use. Photograph by Andrea Pedretti; The Trump Tower apartment in New York City is defined by shadows. Taking off from the natural light streaming in, Venier uses a mix of neutral and dark tones that are complemented by soft materials in natural shades. Photograph by Studio Gian Paolo Venier; Sottobosco for SIA Guest House is defined by textured surfaces in white, black and green that create a spot of tranquility. Photograph by Andrew Habeck
CLOCKWISE, FROM LEFT Playing on negative forms, the Tryeze table is crafted by cutting a sheet of metal as a square and rotating it onto another square’s position. Photograph by Marco Covi; Hemingway Table for Ivory Collection features a solid block of carved walnut wood, topped with a corona surface. Photograph by Tomaso Lisca; Photograph by Tomaso Lisca

Designer and creative director of his eponymous practice as well as art director for European lifestyle brands Airnova and mary&, Gian Paolo Venier wears many hats. “It is the constant search for foreign atmospheres which forms the pulse of my work.” The singular thought of adding subtle changes to the everyday pushes him to create an enviable body of work. His designs range the entire gamut—from his first, a drawing board for a marine life-focused museum that connected him to his hometown of Trieste, to his latest, a multi-sensorial ambience for a luxury hotel.

Venier’s distinctive signature combines cosmopolitan elegance, best quality materials, interesting textures and sophisticated colour palettes. About his unique, custom-made creations, he says, “Design should not be common. It should exist but in moderation, so that one can enjoy it.” When asked what he would have done if he hadn’t pursued a degree in architecture and interior design, the designer says, “I do rue the fact that I chose the world of lines and curves over donning a chef’s hat. Experimenting with food, which is again a playground of sensory experience, is a choice I miss.”