Mood board: Restaurant design by Samira Estebari
Meet Samira Estebari, a project designer for SAMBAZON and a Parsons Continuing and Professional Education student who recently completed Introduction to Hospitality Interior Design. She shares what she learned in the course and how she’s applying it to her work.
What is your current role as an interior designer? Can you tell us a little bit about yourself and your professional progression?
I come from a background in several design disciplines. After earning my bachelor’s degree from the University of California, Irvine, I began my hospitality journey at SAMBAZON, the world’s largest organic fair trade acai distributor, as a Project Coordinator and Designer. In this role, I oversee new license and franchise store rollouts, mini kiosks, and tradeshow booths. I keep projects on track while designing new spaces, maintaining brand consistency, and bringing the team’s vision to life in close collaboration with the Director of Design and Development.
My experience in hospitality design has shown me how to translate a business vision into interiors that meet client requirements and customer service standards. It has reinforced the importance of innovation alongside creative freedom. My journey started at 16, when I worked as an acai bowl barista, and that early experience makes my current work feel full circle since I now help roll out those spaces at scale. Over time, I have built experience across urban design, architectural history, and internships in residential design, construction, and civil engineering firms.
How did Intro to Hospitality Interior Design help you develop and hone your perspective on and approach to interior design?
The course broadened my understanding of how design works across hospitality spaces. Because it focuses largely on restaurants, it emphasized planning, guest flow, and purposeful material use to strengthen brand identity. It also showed how marketing principles and human behavior shape whether a design succeeds in the real world. I came away with a clearer understanding that effective hospitality design goes beyond aesthetics.
What are some work challenges you face today, and are there any takeaways from your CPE experience that might influence how you approach your work?
Parsons CPE helped me better understand the relationship between design and operations. One ongoing challenge is balancing innovation with the operational realities of hospitality spaces while still delivering strong aesthetic outcomes. The course sharpened how I think about that balance and how I advocate for it in projects.
Tell us a little bit about the project you submitted to us, 212 Kitchen & Wine Bar. What were the steps you took to accomplish this?
The project began with a close study of the site and context. I envisioned 212 Kitchen & Wine Bar in SoHo, Manhattan, and wanted to create a space that felt energetic and welcoming. My goal was to design a restaurant that paired a strong atmosphere with great food and an excellent wine program, including house-made non-alcoholic options.
I started by building a mood board to define the identity of the space. From there, I moved into planning, focusing on kitchen and dining requirements and on how guests would circulate. In a neighborhood like SoHo, the design needed to reflect the area’s style while staying accessible and comfortable.
How has completing this course brought you the confidence you need to produce 2D and 3D models whenever it is required in your career?
Completing the course boosted my confidence in producing both 2D and 3D models whenever I need to. I use SketchUp for design development and Enscape for renderings, and the course strengthened my ability to move between concept and visualization with patience and trust in the process. Creating models is now a daily part of my work at SAMBAZON.
How were you able to increase your expertise at designing SAMBAZON acai bowl shops on a national scale after completing the course?
The course deepened my understanding of how operations and design support each other, and I apply that insight directly in my work designing SAMBAZON acai bowl shops today. It also reinforced how essential customer experience is to hospitality design, which has become a key lens in every project.
How has your experience working in hospitality design shown you the various aspects involved in crafting the perfect environment for a brand?
Hospitality design is about more than functionality. It’s about bringing a brand to life by understanding its context, selecting materials that support its identity, and shaping an atmosphere that feels coherent and intentional.
Parsons Part-time Lecturer Lilia Levine guided me through each stage of the course, emphasizing the many factors that make hospitality spaces successful.
How did this class allow you to express your creativity by conceptualizing and designing your own restaurant while also learning about various design standards?
The course gave me space to express my creativity while building professional rigor. I explored themes, layouts, and details to bring my restaurant concept to life while ensuring the project met industry standards. I found that designing an inclusive, well-functioning space involves far more than what’s visible at first glance. I’m grateful to have taken a course that strengthened my foundation and supported my creative growth.
Were there any memorable lessons or interactions with your instructors or fellow students you'd like to share? What surprised you most?
Our first Zoom group meeting with Professor Levine and my classmates was especially memorable. She outlined what was ahead, offered valuable industry insight, and set a tone that was collaborative and enjoyable.
Do you have any advice for future students of this course?
Trust the process. Find your focus, seek inspiration, and keep creativity and functionality working together.
Will you be pursuing the entire Hospitality Interior Design Certificate with CPE?
Yes. I plan to pursue the Hospitality Interior Design Certificate and look forward to continuing to learn and grow through Parsons.