Come Dine With Me… RE/DONE
For RE/DONE founders Jamie Mazur and Sean Barron, cool blues are the catch of the day. Since founding their label back in 2014, the designer duo have been serving up upcycled denim delights that have won them a legion of global fans. Keen to hear more about what goes into cooking up the industry’s finest denim, we whisked Jamie and Sean off to their favourite seafood haunt for a slap up lobster lunch and a side of career insights.
Where are you and what are you eating?
Sean: We’re at Malibu Seafood, my favourite oceanside restaurant. I’m eating my usual - delicious grilled, local fish and with rice and salad. We also snuck in some lobster this time.
Why did you choose this restaurant?
Sean: It’s a Malibu staple - great food, great view, and lots of memories.
What’s your favourite thing on the menu?
Sean: Fish and chips is my guilty pleasure, but I usually go for the grilled fish.
Jamie: I always order the grilled salmon.
Let’s talk about the ingredients that make up your career. What are they?
Sean: Passion and luck.
Jamie: Persistence, hard work, authenticity.
How did you get started?
Jamie: I developed a love for all things mid-century design in my early teens. I learned all I could by visiting flea markets and studying vintage from true historians of Americana. Then I met Sean and we found a way to make these heritage references and pieces relevant for today.
What are the essentials that make up RE/DONE?
Sean: RE/DONE is a brand with a mission - a mission to restore individuality to the luxury fashion space, keep heritage brands relevant, and create sustainable, mindful fashion.
What inspired the name?
Jamie: RE/DONE is a pretty literal interpretation of our brand’s ethos – with all we do, we take the old and make it new again.
How did you two begin working together?
Sean: Jamie and I had been introduced before by mutual friends, but didn’t properly begin spending time together until we ran into each other one day at a vintage store. Bonding over heritage classics and fashion as it once was, we realised there was a major gap in the market for perfectly tailored, vintage Levi’s. We were tired of women having to sacrifice personality for shape, and so the idea of RE/DONE was born by taking men’s jeans and upcycling them into cool women’s fits.
Your work blends modern cool with timeless style. How do you find the balance between the flavours?
Jamie: We look at things we love from the past and reinterpret how those pieces could be worn today.
How do you cook up an idea? Talk us through your creative process.
Sean: Our team is on a never-ending search for the most nostalgic heritage references, and a lot of our inspiration comes directly from the ground. Our design team goes to the Rose Bowl Flea Market every month and even occasionally flies out to the famous Les Puces market in Paris to find the most unique vintage pieces we can possibly get our hands on for inspiration.
Now for the fun questions - favourite thing to eat?
Sean: All things Italian or Japanese.
Least favourite thing to eat?
Sean: Anything pickled.
If RE/DONE was a dish, what dish would it be?
Sean: Street tacos. They're a quintessential Los Angeles dish and can be ‘RE/DONE’ any way you want them - whether elevated with condiments or prepared simple and classic.
What would be your ideal meal and where would you have it?
Sean: Almost any restaurant in Italy would be fine.
Jamie: The best sushi bar in Japan.
What do you do when you’re not working?
Sean: I’m a total adrenaline junkie. I love to do anything active whether it’s surf, ski, or fly planes.
Jamie: My favourite things to do are hang out with my kids, play guitar, and surf.
In life, what’s the best recipe for success?
Sean: Enjoy what you’re doing.
Jamie: Do something you’re passionate about.
They say that success smells sweet. What does it smell like to you?
Sean: Harry’s Berries – the sweetest strawberries around.
Jamie: The ocean breeze.
Photography by Jonathan Middleton
Interview by Georgia Graham
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