b"blue skyL iving and working in a different country offers life-shaping opportunities. Not only do you often gain intimate insights into a culture that is different from the one you grew up in, but you cant help but learn new things about yourself. During a recent project, Interior Designer and Stylist Jessica Rayment drew from her own immigration experience to tap into that of a well-Jessica Raymentsknown chef and develop a conceptual restaurant design which conceptual restaurantreflects both where her client came from and who he has become.BorninthesouthofEngland,JessicanowcallsAustralia design links a celebrityhome. Before leaving the UK, she worked for six years as a project with a cause chefs culture and ethosdesigner on commercial design-builds. After spending a couple of to its colour scheme. months travelling overseas, she realised she was in need of a big changewhich culminated in her move to the opposite side of the planet. Australia is vast, and after many adventures and lots of interesting jobs unrelated to design, I wanted a more creative outlet and to enhance my skills. That's what drew me to study interior designthe need to get back into the creative realm and bring myself up-to-date with ever-evolving technology and the growing market of suppliers and products that could be found in my new city, says Jessica.As part of her studies at Sydney Design School, Jessica was asked to create a design for a hypothetical restaurant and bar that would embody Chef Gaggan Anand's food philosophy and reflect his unique and innovative culinary offerings. Like Jessica, Gaggan moved from the country where he was born and raised to pursue his dreams overseas. Since relocating to Bangkok, Gaggan has made a big splash in the international culinary scene and opened multiplefinediningrestaurantsthathavecompletelyaltered preconceived notions of what Indian cuisine can be. He has even appeared on popular foodie shows like Chefs Table, Somebody Feed Phil and Top Chef.Though the chef has been based in Thailand for many years now, his cuisine continues to be firmly rooted in the flavours of India. Jessica was inspired by this connection and the sensory feast that his homeland offers so she spent time studying the countrys striking contrasts between vibrant, opulent architectural structures and its often raw, rugged nature.above and right: Designer Jessica Rayments restaurant concept, The Rebel, captures the energy of Chef Gaggan Anands masterful food and allows it to shine. I wanted to createResenean understated space that would keep people on their toes and guessing whats next, she explains. My chosen palette aims to evoke a sense of intrigue and cultural fusion. I carefullyWewakselected Resene colours that would capture the essence of this inspiration. Rich browns and earthy tones form the foundation, mirroring the rich browns and organic textures found in many parts of India. These hues create a grounded yet inviting ambiance, allowing guests to feel connected to the authentic roots of Gaggans cuisine. To add a vibrant touch, a pop of pink was incorporated into the exterior and entrance. This bold accent symbolises the lively energy and passion that Chef Gaggan Anand brings to his culinary creations. It acts as a focal point, capturing attention and enticing guests to step inside and experience the journey that awaits. Exterior faade, entrance walls and floor in Resene Wewak.blackwhitemag.com 33"