Interview with Mourad Mazouz, sketch
Estimated reading time: 4 minutes
We are excited to introduce an exclusive interview with Mourad Mazouz, the visionary founder of sketch. You can also listen to him being interviewed on the sketch out loud podcast.
Opened in 2002 by Mourad and Master Chef Pierre Gagnaire, sketch has become an iconic destination for food, music, drink, and art, located at 9 Conduit Street in the heart of London.
sketch is known for its unique fusion of art and food. What was the moment you realised you wanted to combine these worlds?
I wanted the building to be a place where people can appreciate Food, Drink, Art and Music under one roof.
A restaurant is like a flower. You have the front of house, service, drink, diners, music, lighting, design. If you take away one of these petals the flower is less beautiful, less complete. It is not the flower is once was.
With so many unforgettable guests, is there a particularly memorable story or moment at sketch that you love to share?
When we were first designing the Lecture Room & Library loos. At the time, the Swarovski crystal headquarters were three doors down from sketch. We knocked at the door and asked Nadja Swarovski to sponsor the toilets with thousands of crystals. She graciously agreed and the music box toilets were born!
The Art & Design exhibitions are such a big part of sketch’s identity. Was there one exhibition this year that you particularly loved?
At the moment, we are lucky enough to have an exhibition of work by the artist and fashion designer Jean-Charles de Castelbajac. He perfectly represents what sketch is about- the mixing of art, design, fashion and all things creative.
If you could share a meal at sketch with any artist or chef, past or present, who would you choose and why?
Always our Master Chef, Pierre Gagnaire. What he does is nothing short of genius. I have seen Pierre create a full menu in his head in two hours. And when I say a full menu, I mean a tasting menu, a vegetarian menu, a breakfast, lunch and afternoon tea menu – in one go. Every dish he creates is a work of art on a plate. He is a magician!
After more than two decades of sketch, how do you keep the magic alive and ensure it stays fresh and innovative?
I’m never satisfied. You have to keep moving forward. My ideas for décor don’t stick to a neat label, they are improvisational and constantly evolving. A returning sketch customer may be disoriented to discover themselves in a completely unfamiliar place – décor, lighting, artwork, music, uniforms – everything transformed, in a never-ending story. That’s the whole idea, it’s sketch, sketch, sketch!
sketch has been called both quirky and luxurious. If you had to describe sketch in just three words, what would they be?
Chic, I hope so, welcoming, I suppose and one of a kind – absolutely !
What is one surprising fact about sketch that most people wouldn’t know?
Our private dining room in the Lecture Room & Library is named after Dame Millicent Fawcett. On July 17, 1869, Fawcett spoke at a public meeting in this very room doing her first speech calling for the enfranchisement of women.
What was it about the podcasting space that interested you to create a podcast which brings to life sketch, and it’s story, for listeners?
The podcast, sketch out loud, is an opportunity for listeners to be introduced to everyone who has contributed to the ever-developing story of sketch. We have been open for over two decades and have worked with chefs, artists, designers and many more along the way. I wanted their stories to be shared with our listeners.
For new listeners, what can they expect to hear on the “sketch out loud” podcast? Any favourite upcoming episodes you’re excited about?
The podcast is full of anecdotes and stories. One of my favourite episodes is coming out soon, a recording of a conversation between myself and Pierre Gagnaire. We reflected on our 20+year partnership and discussed the challenges, present and future, of gastronomy and the restaurant industry.
Finally, if you could give one piece of advice to someone dreaming of opening their own restaurant or creative space, what would it be?
I believe you need to do all the time: do, do, do. By doing you meet people, you interact, you exchange, you give, you receive. Good, bad or whatever, just do. If you do things that aren’t great, it doesn’t matter because you learn on the way. I have no regrets with anything because along the way I have learned.
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