In the world of hospitality design, beauty and function often take center stage. But for Phoenix-based studio House of Form, philanthropy is just as integral to the blueprint. Founded by visionary designer Dala Al-Fuwaires, House of Form has built a reputation for crafting spaces that spark connection, and now it’s extending that ethos beyond interiors and into the community. “Hospitality is about creating spaces where people feel cared for, seen and connected,” says Al-Fuwaires. “We believe this responsibility extends beyond the four walls of any project.”
That belief led to the creation of Off the Menu, a 501(c)(3) nonprofit arm of House of Form dedicated to mentoring emerging food and beverage entrepreneurs. What began in 2017 as a grassroots effort to support Arizona’s culinary creatives has evolved into a national platform offering mentorship, funding and design expertise to bold new voices in hospitality. Each year, Off the Menu selects one standout innovator to receive personalized guidance from a board of ten seasoned industry leaders. This year marks a milestone: the program’s first nationwide call for applicants and the introduction of a $5,000 cash award to help the winner bring their concept to life.
The mentorship is more than symbolic. Past winners have launched brick-and-mortar restaurants, secured investors and built lasting networks. Chef Cory Oppold, 2019 winner and founder of Course in Scottsdale, credits Off the Menu with helping him translate his dream into a tangible concept. “Off the Menu provided me with a concept deck that helped me take my dream and put it onto paper,” Oppold explains. “It wasn’t just handing investors number sheets; I could show them exactly what it would look like.”
For Chef Patience Titcombe, 2023 winner and owner of Lasgidi Cafe, the program offered visibility and validation at a critical moment. “Sometimes it’s difficult to get your name out there when you first start a business,” she says. “Since winning, I’ve been able to build a massive network and get into spaces I otherwise wouldn’t have.” Her success story is a testament to the program’s power to elevate emerging talent and open doors that might otherwise remain closed.
The impact of Off the Menu is felt not only by its winners but also by the House of Form team. Every employee contributes, from designing marketing collateral to curating the board of mentees, making philanthropy a shared responsibility. “Our outreach focuses on mentorship, celebrating culture and local partnerships,” says Al-Fuwaires. “We honor the stories and traditions within our community by weaving them into the spaces we design and the relationships we foster.”
This year’s board includes hospitality heavyweights like Veronica Arroyo of the Mina Group, Matt Erickson of MGM Resorts International, and Angela N. Bankhead of Marcus Samuelsson Group. Their collective expertise spans branding, operations, storytelling and culinary innovation, offering mentees a rare opportunity to learn from the best. The program’s expansion reflects House of Form’s broader vision: to democratize access to resources and elevate underrepresented voices in hospitality. “We saw young entrepreneurs with big ideas but little access to guidance,” Al-Fuwaires explains. “These gaps inspired us to prioritize giving back, not as an afterthought but as a core part of who we are.”
That commitment extends beyond Off the Menu. Al-Fuwaires serves on the board of the State Forty Eight Foundation, while senior brand experience manager Gabrielle Sikes holds a leadership role on the ULI Marketing Communication Committee. These roles reinforce the studio’s belief that design and community engagement go hand in hand.
For Nathan Coury, 2017 winner and co-founder of Freak Brothers Pizza, the program was a launchpad for growth. “Off the Menu was one of the first ways I started to connect with influential people in the local community,” he says. “It helped me build out my own network, which is now substantial.” His advice to future applicants is simple but powerful: “Really seek out as much support as you can get. The more resources you have, the higher your chance of success will be.”
As House of Form continues to grow, its philanthropic blueprint remains clear: Design with intention, lead with generosity and build platforms that empower others to thrive. In hospitality and in philanthropy, House of Form is proving that good design and good deeds go hand in hand.
Support a House of Form business
Wren House Brewing (now open)
2125 N. 24th St., Phoenix
WHAT: A brewery
HOURS: Open Monday through Thursday, noon to 10 p.m.; open Friday and Saturday, 11 a.m. to midnight; open Sunday, 11 a.m. to 9 p.m.
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Tyler Butler, a trailblazer in ESG and corporate citizenship, has led Fortune 500 sustainability programs, contributed to two IPOs and founded Collaboration for Good. With degrees from ASU, Boston College and Cornell, she writes for top publications and serves as head of Public Affairs for Phoenix Rising FC.
Photo courtesy of House of Form
