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The Britely.

Why Context was Crucial for Martin Brudnizki When Designing The Britely

Located adjacent to the Pendry West Hollywood hotel is a private members club named The Britely. It is there that a swirl of old Hollywood glamour, contemporary art, and bold decor is met with the charm and elegance of the hotel’s celebrated aesthetic. There’s much to discover—from two Wolfgang Puck restaurants and a rooftop pool to a bowling alley and three swanky bars. There’s much art to be found, too, with some commissioned pieces lining hallways and dotting rooms like Baron Von Fancy, Sarah Awad, Ben Quinn, and Erin Garcia.

Photo by Christian Horan Photography, courtesy of The Britely.

This unique mix, heightened by sleek materials like velvet and lacquer, is something the Swedish interior and product designer Martin Brudnizki is responsible for. It has been 22 years since the designer founded his London-based studio, and ten years since his New York one has been in existence. Over the years, he’s completed countless residential and hospitality projects, with a focus on private member’s clubs, such as Soho Beach House Miami and Annabel’s in London. 

After stopping by The Britely for lunch on the rooftop terrace, Whitewall spoke with Brudnizki to hear how he approached The Britely’s design, why context was crucial, and what he’s working on next.

The Britely. Photo by Martin Brudnizki, courtesy of The Britely.

WHITEWALL: Private members clubs are special spaces. How do you typically approach this type of project, in comparison to homes or restaurants?

MARTIN BRUDNIZKI: A private club has to make its members feel at home and so the approach shares similarities with residential design. There needs to be a focus on layering to create that homely feel as well as texture and patterns to convey comfort and a sense of identity. 

Of course, when you have a residential client you’re dealing with a person, and that shapes the design. For a private club, the context becomes crucial. Creating a space that responds to local architecture, culture, nature, and groups of people. 

The Britely. Photo by Photos by Ye Rin Mok, courtesy of The Britely.

WW: What type of design did you want to embody for the new space, welcoming locals and visitors alike?

MB: The design is inspired by the glamour of Hollywood and the fresh colors synonymous with relaxed Californian style. It feels evocative of the elegance of the Hollywood of old and I hope will offer members and their guests a feeling of escapism and fantasy. We’ve harked back to the golden age through an opulent color palette, dazzling gold ceiling and a playful statement art collection. The jewel-like colors, additional brass detailing and lacquered finishes feel quite art deco and they glow when lit with low-level lighting. The result is a place that feels sensual, tactile and seductive, just like the feeling one gets when sinking into an old cinema chair and kicking back to watch a classic picture.

The Britely. Photo by Ye Rin Mok, courtesy of The Britely.

WW: What do you feel the interior at The Britely says about its community?

MB: I always try to infuse a sense of escapism in my work, transporting guests to another world but one that isn’t too literal. We’ve harked back to the golden age of Hollywood with a rather opulent color palette, dazzling gold ceiling, and lacquered finishes. The result is a place that feels sensual, tactile, and seductive. It has a sense of old-school glamor while feeling modern. I hope the guests are the kind of people who enjoy themselves!   

The Britely. Photo by Ye Rin Mok, courtesy of The Britely.

WW: What’s your favorite space at the property?

MB: The dining room is more a dining club which reminds me of more glamorous times. But it does this while feeling entirely modern and contemporary.

WW: After a year amid isolation, do you feel a regenerated sense of gathering?  

MB: Yes, I remember the first time I experience the buzz of a restaurant after the pandemic. It was an exciting feeling. Almost like rediscovering civilization.

WW: What are you working on next?

MB: I have a few hotels opening up this year including Fouquet’s and The Fifth in New York and a 25hours Hotel in Copenhagen.




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