Sixtysix and Dacor Host “From Kitchen to Camera”

Picture a moss-covered island bursting with twisting vines and wild blooms. Unexpected forms spill from above, cascading into a secret world where nature grows free, untamed, and layered with mystery. Shapes, colors, and textures intertwine in organic harmony.

Though it may sound like a page straight out of Alice in Wonderland, this scene set the stage for a collaboration between Sixtysix magazine and luxury kitchen manufacturer Dacor at this year’s Design Chicago. Called “From Kitchen to Camera: Creating Narratives Through Design,” the event celebrated the fusion of kitchen design, photography, and event hosting, featuring a panel of industry experts. Together the group explored the ins-and-outs of how to create stunning, Instagram-worthy entertaining experiences in the kitchen.

The conversation began by exploring how crafting a narrative around a space or event can elevate a project. Kyle Hustedt, owner of Bukiety Floral, discussed balancing his creative vision with the individual needs of his clients, suggesting checking personal taste at the door. “It’s very important to listen very carefully to your clients,” he says. “I’m in the art of decay—in the floral business, everything I create is dead in a matter of days. Nothing is set in stone so I get to be more flexible in my design. In that sense I try to listen, pull what the client wants out of them, and not put my own ideas in their head.”

The group also discussed ways to keep kitchen design fresh while continually meeting client needs, recommending a blend of modern trends and timeless elements. They emphasized the multifunctionality of appliances, the elegance of clean lines, and the integration of design and technology to enhance the home experience. Geraldine Morrison, Dacor’s head of luxury brand and product marketing, says the brand focuses on engineering modern appliances are to serve multiple purposes.

“We want to reduce clutter with our offerings,” she says. “We do our best to infuse what’s important and meaningful into our products so they, too, are beautiful. Our ovens and wine columns feature mood lighting you can adjust to set the tone and environment. Whether you want to showcase or hide something, we allow all of that to happen in the way we design products.”

Lighting plays a crucial role in shaping the atmosphere and functionality of a room. This is especially true in kitchens, where the balance between practicality and ambiance can make or break the experience.

Aimee Wertepny, founder and creative director of PROjECT Interiors, suggests reducing the use of recessed lighting as much as possible. “We need it to function in certain areas, but there are so many ways to illuminate a space effectively, like using perimeter lighting,” she says. “There’s a total vibe in way the lighting is set in the showroom today. It draws you in. Back lighting, under cabinet lighting—lighting in unexpected places can elevate a space.”

Beyond design, panelists also provided tips for how to host unforgettable, visually captivating events at home. They encouraged thinking beyond traditional decor by incorporating bold statement pieces that leave a lasting impact.

“You have to think about how to best use your space,” says prop stylist Amanda Wolfson. “Kyle built this beautiful tower and bridge for us to style and design on. We also wanted to spill moss down onto the floor and use the lower space as well, which is unexpected and unique. It’s a talking piece, and something that would be really beautiful for a cocktail party. You can find beautiful things in all the nooks and crannies of this piece. When it comes to storytelling, it’s all about propping and using physical and 3D elements to tell that story.”

Lighting, floral arrangements, and the subtle aroma of Palo Santo sticks were additional elements that transformed the showroom, creating warmth and intimacy. Food presentation took center stage, too. Panelists felt the curated grazing table offered an informal yet luxurious dining experience, moving away from traditional catering.

“Sometimes hosts get bogged down trying to prepare food, and then they’re not actually enjoying the event,” said Krissy Mack, pastry chef and cofounder at Broken Tart. “Setting up a grazing table like this is the best way to care for the people you’re hosting and making sure it’s a sensory experience. They’re enjoying the food, smells, how beautiful it looks. It makes everything more inviting. That’s always what I’m trying to achieve.”

dacor.com, brokentart.com, bukiety.com, amandawolfson.com, projectinteriors.com