Liza Morales shares her philosophy on designing restaurants people remember

Over the years, Ecotecture has built an impressive portfolio spanning some of the country’s most recognised hospitality brands. Among the projects Morales is particularly proud of are Hapag and Ayà, where the team created intimate spaces rooted in Filipino identity; Yushoken Quezon City, which refined the beloved ramen concept while preserving its familiarity; and Kazu Café at Ayala Triangle, designed as a light-filled, versatile destination for both quick coffee breaks and leisurely meals.

Below, Morales shares her advice on designing memorable hospitality spaces.

Do you have a particular design philosophy or approach that guides your work?

I often describe our approach as being similar to theatre. A restaurant, especially, is like a stage. When you enter, you’re stepping into a different environment.

People dine out because they want something beyond their everyday routine—otherwise they’d just eat at home. So our role is to transport them. We try to engage all the senses—the food, the lighting, the textures, the acoustics—so everything works together. The design, the service and the cuisine should all coalesce into one experience.

How do you typically begin the design process for a new restaurant project?

We always start with the story. What is the concept? What kind of experience are we trying to create? From there, we translate that into space—layout, materials, lighting. At the same time, we’re already thinking about operations, because a restaurant has to function seamlessly behind the scenes.

See also: How a Philippine-led design firm helped reimagine Hong Kong’s iconic Dragon-i

How do you collaborate with chefs, restaurateurs, and branding teams during the project?

It’s very collaborative. Chefs, especially, are very detail-oriented when it comes to workflow, and that’s something we take seriously. Restaurateurs understand the business side and guest expectations, while branding teams help define the identity. Our role is to bring all of that together into a cohesive spatial experience.

What are the most common challenges you face when designing restaurant spaces?

Balancing creative ambition with reality. You want to create something memorable, but it also has to be practical—durable materials, efficient layouts, clear circulation.

This is also where having an architect involved is crucial. Restaurant design is often misunderstood as just selecting finishes or furniture, but a lot of what makes a space successful are the things you don’t immediately see. You’re coordinating electrical systems, mechanical ventilation, air conditioning, acoustics—all of these have to work together seamlessly. If they’re not properly integrated, it affects comfort, service and the overall experience.

What elements do you believe are crucial in creating a memorable and long-lasting restaurant?

It really comes down to cohesion. When the design, the food and the service all align, guests feel it immediately. It doesn’t have to be overly complex—just intentional and well-executed.

See also: Amanda Brodett of Huephoria Interiors shares her secrets to designing successful restaurants

How do you balance aesthetics with functionality, especially in high-traffic spaces?

For us, they’re not separate. Good design should solve problems while still feeling effortless. That’s where architecture plays a big role. Beyond the visual layer, we’re thinking about how the space breathes, how sound travels, how lighting is integrated and how staff move. All of those invisible systems need to be carefully orchestrated. When they’re done right, people don’t notice them—but they feel the difference.

How do acoustics, lighting and layout influence the dining experience? Why is this important for the F&B space specifically?

They shape the entire experience. Lighting sets the mood and now also affects how people photograph their food. Acoustics determine whether a space feels comfortable or overwhelming. Layout influences how intimate or social the space feels.

But all of these rely on deeper architectural coordination. Acoustics, for example, isn’t just about adding panels—it’s about how materials and volumes interact. The same goes for lighting and mechanical systems. These are not just decorative decisions—they’re fundamental to how the space performs.

See also: Brain-boosting, stress-reducing or just another trend? Here’s everything you need to know about adaptogenic mushrooms

How do you incorporate a restaurant’s concept, cuisine, or cultural background into the design?

We try not to be too literal. It’s more about capturing the essence—through materials, proportions and atmosphere—rather than directly replicating something. That approach allows the space to feel authentic while still being contemporary.

What advice would you give to restaurateurs investing in their first interior design project?

Think of design as part of your core concept, not something you add at the end. It plays a big role in how people experience your brand and whether they come back. Also, involve an architect early. A well-designed restaurant isn’t just about how it looks—it’s about how it works behind the scenes.

See also: Kiwot honey is the Filipino ingredient you’ve never heard of—Kaya Kusina is here to change that

Are there any common misconceptions clients have about the role of design in a restaurant’s success?

A common misconception is that design is mainly about aesthetics—choosing nice finishes or making the space look good for photos. In reality, what makes a restaurant successful often comes down to what you don’t see. The coordination of lighting systems, ventilation, kitchen exhaust, acoustics and spatial flow all play a huge role. Without that, even a visually beautiful space can fall short.

What’s one thing you wish more people understood about designing hospitality spaces?

That it’s highly technical behind the scenes. There’s a lot happening beyond the visual layer, and it all needs to be resolved properly. That orchestration is what allows the space to feel effortless. Good design isn’t just seen—it’s felt.

NOW READ

Pinoy Accent: chef Jorge Mendez turns a familiar accent into Quezon City’s newest wine bar

Pocket list: 5 ways to experience wine in New York City, as told by Joey Osmeña

Where to drink wine in Metro Manila: 15 wine bars, tasting rooms and restaurants worth the pour