Debbie Millman has an ongoing project at PRINT titled “What Matters.” This is an effort to understand the interior life of artists, designers, and creative thinkers. This facet of the project is a request of each invited respondent to answer ten identical questions and submit a nonprofessional photograph.
Taylor Cinalli is an artist, creator, and managing partner at Once Upon a Time Hospitality, where she executes brand & marketing initiatives for award-winning hotels, resorts, and internationally recognized design brands.
What is the thing you like doing most in the world?
Saturday or Sunday mornings – having an excellent breakfast and reading a book. Two eggs over medium, sourdough toast with butter, bacon, and English breakfast tea (extra sugar). The book is usually something like The Power of Habit, I’ve probably already read it at least once, and I’m making margin notes on top of my older notes. I also love having an entire day with nothing on the calendar where I can paint (oils usually) without any rush or pressure. At the same time, a full and productive day — taking my dog to the beach, going for a walk, taking pictures, running errands, a steaming hot outdoor shower, having a beautiful dinner with my husband and friends, finding a great movie to watch in the first 5 minutes of looking, going to bed early – you know, the simple stuff. Quality time with my family. A visit to an art museum. Done.
What is the first memory you have of being creative?
I was probably 7 or 8 – I remember writing, illustrating, and binding books that were all about exploring the world. I think the first time I did this, it was for a school assignment. And then I just did it for fun. I loved the idea of being the one who made every single part of something. It came from my hands. Maybe it wasn’t the best, but it came from my brain. That was cool. And the traveling the world thing — I guess I manifested that one.
What is your biggest regret?
I don’t really have any. Except maybe not taking finance in college and learning to master Excel. If I get really granular about it, there are small things I wish I would have approached differently or reprioritized in my day. Lessons learned more than regrets. By nature, I always lead with asking “why,” to learn more about anything and everything, but even so, I would ask more questions to certain people I’ve worked with or known, who had a lot more wisdom to pass down. I would pick their brains until they told me to stop.
How have you gotten over heartbreak?
I’ll answer this from a non-romantic perspective because I’ve been with my husband for 14 years. Getting over heartbreak in life – by listening to sad or angry music, trying to see the silver lining, and knowing it’s only temporary. Then, thinking of it like an opportunity. The more heartbreak you experience, the more you learn about yourself and about the world. It gives you a fire to reinvent. It builds resilience. It adds character. This too shall pass. If you’re really upset about something – write it down. Write someone a scathing letter that you never send. I find that cathartic.
What makes you cry?
Easy. The Google Superbowl “Parisian Love” commercial from 2010. I go and watch it every now and then just for a nice emotional moment. I see now in the YouTube comments that some author referenced it in their book and there’s a ton of fresh buzz about it — for the record, I remember it from the first time I saw it air live. It cuts to the core and simplifies life so beautifully, showing you how one decision can change the whole trajectory of your life, and how the small things become the big things. I’m a sucker for stuff like that. Also, anything to do with sick or dying dogs. Happy things also get me on occasion. Acts of kindness. Anything that restores faith in the world.
How long does the pride and joy of accomplishing something last for you?
There are small wins every day and I try to celebrate them and hold onto them – at least for the day. I wish I soaked it in longer, but ultimately, we just have to get on with it and move onto the next thing. Celebrating too long feels dangerous and too comfortable. When we deliver an amazing piece of strategy and branding work, we land a big new project that took a year to sign, we finish an exhausting week-long trip to Australia, a hotel’s first email blast goes out, the signage goes up, the paper samples arrive, we present a risky idea that the client loves and runs with — those are fulfilling moments. But, they are momentary. The bigger stuff — finishing a 2-year project that we envisaged from dirt and then seeing its success in room rate and reputation many years later and being able to reference back to it — that’s gratifying and always fills my cup. I take a lot of pride in the work that we do, so when other people remember it or appreciate it, that’s when the joyful feeling lasts the longest.
Do you believe in an afterlife, and if so, what does that look like to you?
I don’t really know. I guess I like to believe in reincarnation and that we see signs from those we’ve lost when we need them most. It’s a nice thought. I try to focus on the now – there is plenty to do in this life. I can’t begin to think about the agenda for my afterlife.
What do you hate most about yourself?
Hate? Nothing. Find irritating? My desire to always want something to be the best it can. It can get in the way and slow things down. Also, my tendency to over explain something because I want to make sure the person on the other side fully understands my perspective and sees my logic. Brevity is not my strong suit. I work on it every day.
What do you love most about yourself?
My tenacity. My willingness to do any job and go above and beyond. I don’t fear hard work. Never have, never will. Also, I have a photographic memory (a blessing and a curse).
What is your absolute favorite meal?
I am so lucky that my travels allow me to eat the most incredible dishes from the most accomplished chefs across the globe. But it is impossible to choose something in that realm. Plus, I would be a liar if I said anything other than a Philly cheesesteak with cheese fries – I could have this at any time and be completely content. Or, a perfectly seasoned filet (medium rare) with some kind of crunchy potato. Bread and butter. Margarita with Casamigos Blanco and a sugar rim. I’m not that hard to please. Just don’t forget the sugar