INTERVIEW

Des Gunewardena has had a career in the restaurant industry spanning more than 30 years. The co-founder and former CEO of D&D London, the company behind iconic London restaurants such as Bluebird, German Gymnasium and Quaglino’s, as well as restaurants in NYC, Paris, Stockholm and Tokyo, he’s now created D3 Collective, which will lead the multi-faceted hospitality development at Pillar Hall.

Des will be giving the existing Grade II* listed space an update, with Robert Angell leading the design. The The 30,000 sq ft venue will have a main restaurant, a more casual café and grill, a stunning central bar, an outdoor terrace, a basement speakeasy and a spectacular double-height events space with live music and room for up to 600 guests. He is creating a new destination for west Londoners and we can’t wait!

We speak to Des about his global experience, what he’s learned along the way, and get his insider insight on what’s to come at Olympia.

What was your first food memory?

DG: I was born in Sri Lanka and as a family we used to go to Chinese restaurants in hotels in Colombo. I remember Chinese food being the most delicious food I’ve ever tasted. 

When did you first get into hospitality?

DG: I got into food because I met a man called Sir Terence Conran – one of the great designers of his generation. He was more known as a designer, but I started opening restaurants with him, because he wanted to open restaurants and I was into interiors and property. I was a foodie, too, but I became even more of one having worked as his business partner. 

What excited you about working with Olympia?

DG: In my career, I’ve worked on some of the best urban regeneration projects in big cities – King’s Cross and Battersea Power Station in London; Hudson Yards on the west side of Manhattan – and I think that once it’s built and people have seen what’s been created, Olympia is going to be one of the great city regeneration projects. It’s what I’m used to and what I love.

Is there anything about the history here that you drew inspiration from?

DG: I love old buildings with interesting histories and interesting architecture. I was attracted not just by Olympia, but also by the building, Pillar Hall, itself. 

What else has attracted you to Olympia?

Regeneration is not just about taking buildings and making them look pretty, it’s about creating a new life for an area. I really like the mix of things that are going on here: the fact that there’s going to be entertainment and live music; there’s also going to be a new theatre.

Look, Olympia was known for exhibitions. If you talk to people, virtually everyone has some experience of Olympia. You go to a dinner party and they’ll probably say, ‘Oh Olympia, yes, I went to the Ideal Home Show with my mum there’, so most people have a memory of it, but from a long time ago, so I am excited by the fact that there is going to be a new life in those exhibition halls, and hopefully some of the big shows will return to Olympia. 

Most people have a lot of affection for Olympia. I think people are going to be very curious to see what has been done here, because it’s a very important part of London. I think people will be interested and excited when they see what’s happened here. 

What kind of dining experience do you want guests to have here?

DG: Firstly, there are different things going on in the building. On the ground floor, we’re trying to create a restaurant for people who come to see the exhibitions, plus local residents and people from overseas – as well as people who are going to be coming from all over London to see what’s been done with Olympia. We’re going to create a restaurant that is high quality, but very accessible. We want people to think, ‘I feel comfortable there; it’s great, it’s easy; a lovely environment’. 

Any more details about the restaurant?

DG: We haven’t come up with a name yet or what the food will be, but we want to create an environment that draws people because of how it looks, and because of the atmosphere and the buzz. We’ll have a well-known chef with serious food, but we see it appealing to a wide range of people; there will be something for everyone here. 

On the ground floor, there will be a café element, a central bar, and we’ll also have a slightly more formal restaurant. I won’t go into the details of the design, but people will love it. 

What will be in the rest of the space?

DG: We are also going to have a speakeasy downstairs, which is going to have a very cool vibe. And the biggest part of the building, in terms of space, will be an events space on the first floor, with a spectacular mezzanine. During the week, we’ll be able to cater to about 250 people for dinner here and 400-500 people for cocktail parties. At the weekend, our plan is to open up the area to the general public for live music and brunch, maybe with DJs. So this space will have several identities, depending on what day it is. 

While we wait for Pillar Hall to open, do you have any other favourite west London restaurants?

DG: I like Los Mochis and Dorian in Notting Hill.

What do you personally like to eat?

DG: I like crustacea. I like seabream, always on the bone, grilled, with just a piece of lemon and some mayonnaise. I’m not a massive dessert person. I tend to have a main course and then an espresso. For meat, I always say lamb, but I go through periods where I eat more beef, such as right now, because we have a Korean restaurant here called Jang, which has beef and duck on the BBQ. 

Any favourite drinks?

DG: I was drinking negronis long before everyone else was drinking them – it’s my go-to cocktail. And my second cocktail, which I never have early in the week, is a dry martini: a Vesper. 

THANK YOU DES.

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