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Into the fold

See the intriguing space houdinidesign Architects is planning and meet their chef match Thomas Carey of Pictou Lodge Beach Resort

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Lisa Tondino of houdinidesign Architects is collaborating with intern architect Alexandra Bolen and furniture designer Stephen Sekerak. The trio are matched with executive chef Thomas Carey of Pictou Lodge Beach Resort. Collage: Janice Hudson

Architect Lisa Tondino is leading the design space by houdinidesign Architects. Based in Canning, Lisa takes a detailed approach to all of her projects, and loves working closely with her builders and consultants to create highly crafted, detailed buildings. For Dine By Design East, she is collaborating with intern architect Alexandra Bolen and furniture designer Stephen Sekerak. The trio share a love for modern architecture, design and good food.

Their unique space is called “Fold.” “We like the way a picnic, from a small basket, can offer a real feast and transform the landscape,” they says. “Our challenge was to maximize the use of a very small space. Our starting point was the smallest box possible: the object unfolds to reveal a surprising new setting. This dining room then folds away completely again, freeing the space for other uses.”

The Ritchie Gidney residence project by Lisa Tondino, Judy Obersi, Alex Bolen. Photo: Bridget Havercroft Images.

The Ritchie Gidney residence project by Lisa Tondino, Judy Obersi, Alex Bolen. Photo: Bridget Havercroft Images.

The team have selected wood as their primary material for its warmth and for the beautiful ways that it can be detailed. For them, the project is a chance to experiment with scale, materiality and detailing.

houdinidesign Architects is matched with executive chef Thomas Carey of the Pictou Lodge Beach Resort. Originally from Cape Breton, Chef Carey has worked in several great international kitchens, including the Spring restaurant in Stockholm and Rick Tramonto’s Tru in Chicago. He has recently completed his Red Seal exam and Chaîne de Rôtisseurs membership.

For his Dine By Design East menu, Chef Carey is echoing Lisa’s celebration of pure materials and keen detailing. He is planning a Cured Smoked Atlantic Salmon Belly with lemon emulsion, buttermilk gel, radish, pickled sea asparagus and stone fruit cracker. His dessert sounds amazing, too: Waffle Cone with Liquid Nitrogen ice cream, puffed wild rice and barley, warm spiced chocolate. I can’t wait to sample his dishes tomorrow night! Tickets are still available for the Dine By Design East gala; click here to purchase yours.