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P R O F I L E | S O P H I E G O I N E A U
Garland, the founder and owner of Porta
Via Restaurants. This location in Palm
Desert, which is the largest of the brand,
opened its doors just a few months ago
after an important makeover that both
respected the existing structure and
introduced contemporary elements.
At the entrance, the concrete breeze
block screens on the façade are typical
of regional buildings. The original entry
atrium that was more than 25 feet high
was modified in favor of a more human
scale, while a new exterior staircase that
changed the look of the back façade gives
access to the additional space upstairs.
Floating walls, mirror applications, as well
as terracotta clay and stucco accents
E TAMED THE vibrant
colors and impressions
of quintessential desert
structures in the area —
bringing in more wood,
earth and organics that
calm down the sun — while enhancing
the identity of the existing architecture in
respect to the language of Palm Springs,"
says Sophie Goineau, who heads up an
eponymous studio.
The interior designer tackled the chal-
lenge of transforming a 5,000-square-foot
space with a vision inspired by the "free
architecture" of the midcentury, which is
characterized by the fusion of a building
with its natural surroundings.
"As a native Angeleno, I've spent a good
amount of time in the desert and have
always found the San Jacinto Mountains
magical," confesses restaurateur Peter
"W
