Ashley Wilkins
Founder, Creative DirectorIslyn StudioAshley Wilkins is the founder and creative director of Islyn Studio, an award-winning,
woman-owned-and-operated M/WBE interior design studio based in New York City, with a
presence in Los Angeles and Mexico City. Her multidisciplinary firm is recognized for creating
immersive, emotionally resonant environments that transcend traditional notions of hospitality
and space, consistently pushing the boundaries of what’s possible in modern design. Guided by curiosity, collaboration, and cultural storytelling, Wilkins and her team craft deeply human
experiences across hospitality and design-driven industries. Each project is conceived as a
cultural hub—an exploration of emotion, materiality, and story—designed to inspire, connect,
and endure. Hailing from the poppied coast of Northern California, Wilkins is inspired by the spiritual power inherent in beautiful, idiosyncratic places. With over 17 years of experience in the design industry, she holds a BFA in Interior Design from Ringling College of Art and Design, where she was recognized as the 2021 Alumni Honoree. Prior to founding Islyn Studio, Wilkins cut her teeth at leading design firms including ATELIER ACE/Ace Hotel Group, Rockwell Group, and AvroKO. Her extensive background in large-scale hospitality, retail, and commercial projects has made her highly adept at navigating the complexities of creating innovative, high-impact environments. Under Wilkins’ leadership, Islyn Studio was named 2026 Design Firm of the Year by Boutique Design at the Gold Key Awards for Excellence in Hospitality Design and to the 2025 Forbes list of America’s Top 100 Hospitality Architects and Designers. Wilkins was recognized as one of Hospitality Design’s “Wave of the Future” in 2021, and two members of her team have been named to Boutique Design’sBoutique 18. The firm has earned numerous accolades, including Hospitality Design, AHEAD, Gold Key, Contract Design, and ICFF Awards. Islyn Studio’s work has been widely featured in Architectural Digest, New York Magazine, Wallpaper*, ELLE Decor, Galerie, and The Local Project. Recent projects include Uchi Washington, D.C., the D.C. outpost of James Beard Award–winning chef Tyson Cole and a 2026 Gold Key Award finalist in the Fine Dining category; Oyster Estate in Greenport, New York; and Brass, the acclaimed restaurant at Manhattan’s Evelyn Hotel.
Is Fine Dining Dead? Rethinking the Modern Restaurant Experience
As consumers increasingly dine in groups, seek casual experiences, and embrace everything from street food to high-quality grab-and-go, the traditiona
…As consumers increasingly dine in groups, seek casual experiences, and embrace everything from street food to high-quality grab-and-go, the traditional restaurant model is evolving. This discussion will explore whether fine dining is truly disappeari
…As consumers increasingly dine in groups, seek casual experiences, and embrace everything from street food to high-quality grab-and-go, the traditional restaurant model is evolving. This discussion will explore whether fine dining is truly disappearing, or simply being repackaged into more accessible, experience-driven formats. Panelists will discuss the rise of destination restaurants, the staying power and adaptability of long-standing establis
…As consumers increasingly dine in groups, seek casual experiences, and embrace everything from street food to high-quality grab-and-go, the traditional restaurant model is evolving. This discussion will explore whether fine dining is truly disappearing, or simply being repackaged into more accessible, experience-driven formats. Panelists will discuss the rise of destination restaurants, the staying power and adaptability of long-standing establishments versus pop-ups, generational influences on dining habits and viral menu trends, and the growing hybridization of high-quality food with counter service. Against the backdrop of labor shortages and rising labor costs, inconsistent dining patterns, and shifting alcohol consumption, the conversation will examine how operators are balancing quality, hospitality, efficiency, and profitability. This session will dive deeply into what the next generation of dining really looks like and whether the future of fine dining may be less about formality and more about delivering exceptional experiences.
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