Gagos Architecture and Design was founded in 1997 in Larissa by interior designer Kostas Gagos and his brother Vangelis, quickly establishing itself as a leader in interior architecture, particularly in the catering sector. Over two decades later, the firm has expanded significantly, now with a second office in Athens, and a portfolio filled with numerous successful projects and prestigious awards. Despite the increasing scale and complexity of their assignments, the firm’s approach remains rooted in strong client communication and meticulous project management, with an unwavering focus on construction detail.
S.M: You began your operations in Larissa and have recently expanded to Athens. What experience has your Larissa headquarters provided you with? When and why did you feel it was necessary to open a second office?
K.G: Starting my professional journey in a smaller city has been incredibly beneficial. People tend to trust you more easily, especially when they see you offering something different, which helps you quickly gain recognition within the community. Larissa, in particular, is known as the city of coffee and catering, making it an excellent “school” for me. When the rapid development in this sector began, I was among the first to be involved, right at the heart of the transformation in people’s lifestyles and habits. While my main base was in Larissa, we were creating projects across Greece and internationally for many years. During the crisis, I began to focus more on the capital, and by 2017, when I felt ready, we opened our first branch in Athens. The aim was to accelerate growth by being closer to potential investors and clients. I have no regrets about this decision.
S.M: We have been designing catering and leisure facilities for over two decades. How have client expectations and your own perspective evolved during this time? Which of your projects would you consider milestones in this journey, and why?
K.G: A catering establishment should be not only aesthetically pleasing and atmospheric but also functional and built around a clear concept. It’s essential to combine materials, lighting, and innovative products to create a project that stands out and feels unique. The evolution of foodservice design moves rapidly, with trends constantly changing and offering new experiences for consumers.
Entrepreneurs are always seeking new ideas, which they share with us as a vision, and we are tasked with bringing them to life. Throughout my career, there have been numerous projects that could be considered milestones, and while it would be hard to highlight just a few without doing a disservice to others, I must express my deep gratitude to all the business owners who have trusted me -and continue to do so.
S.M: Based on your experience, what are the key differences and overlaps between architecture and interior design? And what led you to focus specifically on interior design?
K.G: The answer is clear and simple: to achieve a perfect and successful result, the architect needs the interior designer, and the interior designer needs the architect. The synergy between the two elevates the outcome for the benefit of the client. The idea that one can do it all is often not true. I became drawn to interior design from the very beginning because I wanted to constantly experiment with new materials, unique constructions, and innovative combinations of colors and textures. I must admit that my early inspiration came from my father, Antonis Gagos, a carpenter. Every summer, I would spend time in his workshop, absorbing invaluable hands-on experiences in construction.
Read the full interview at the 264 | January – February 2022 ek issue.