How Atlanta-based event designer Frank Carlisi creates seamless outdoor experiences, even in the thick of summer.
Hosting an outdoor event during the height of summer isn’t for the faint of heart. Blazing temperatures, surprise thunderstorms, and sweltering humidity all add up to a level of complexity that demands more than a basic checklist. It calls for vision, preparation, and a commitment to guest comfort that goes beyond the ordinary. And nowhere is this challenge more real than in the deep South, where the summer heat isn’t just uncomfortable—it’s relentless.
Enter Frank Carlisi, the Atlanta-based design director of Bold Catering & Design. Carlisi isn’t just a seasoned event planner; he’s also a classically trained French chef with a keen eye for the intersection of function and beauty. Known for turning even the stickiest settings into seamless guest experiences, Carlisi has made a career out of defying the limits of heat, weather, and space.
“You can’t just design for the aesthetic,” he says. “You have to design for how people feel—how they move, how they cool off, how they engage. That’s the difference between an event that looks good and one that actually works.”
The planning begins long before the first guest arrives. For Carlisi, success starts with the venue. He believes that the choice of location is everything—particularly in summer. It’s not about the most beautiful field or rooftop with a view, but about how creatively that space can be used. Is there natural shade? Can airflow be maximized? Are there built-in structures that can be leveraged for cooling, coverage, or ambiance?
“I always ask: How many ways can we use this space, and how many layers of comfort can we build into it?” he says. “Even a simple lawn can become magical if we integrate tree structures, tenting, umbrellas, or architectural elements with intention.”
But even the most thoughtfully chosen location can’t beat Mother Nature on her own terms. Which is why Carlisi insists that having a backup plan isn’t optional—it’s essential. And it should be more than just an afterthought.
“I don’t trust weather forecasts. In Georgia, it rains almost every afternoon around 4 p.m., and it’s not a drizzle—it’s a downpour,” he says. “We plan for that. We always suggest tents, even if the client isn’t convinced they’re necessary.”
Beyond shelter, one critical element that often goes overlooked is flooring. Tents without flooring might seem like a money-saver, but Carlisi has seen too many events ruined by soggy grass and puddles. “Without proper flooring, water pools underneath the tent and guests end up standing in mud. That’s not just unpleasant—it’s dangerous.”
Even when tents are used, Carlisi treats them as part of the event’s visual and spatial identity. “A tent shouldn’t feel like a white box dropped in the middle of a lawn,” he says. “We treat it as a design opportunity—draping the ceiling, integrating lighting, hanging greenery, and creating focal points that feel organic to the space.”
Timing is another major factor. While many hosts default to mid-afternoon start times, Carlisi advises thinking in terms of temperature and atmosphere. “We always recommend golden hour—starting the event just before sunset. The light is magical, the heat has started to break, and guests immediately feel more relaxed.”
He even considers natural light a design element in itself. “When we know we’re working with sunset, we adjust our palette accordingly. Soft pinks, corals, golds—they all look incredible in that light. And the best part? It costs nothing extra. Nature becomes part of the experience.”
Comfort and function don’t have to be at odds with beauty. Carlisi encourages his clients to think big when it comes to shade structures. “We’ve created massive overhead branch installations that look like sculpture but double as sun protection,” he says. “We’ve also hung fabric panels across tent frames or used oversize umbrellas that match the event’s theme. If you’re paying for it, it should serve more than one purpose.”
Crucially, this logic extends to staff areas too. “You can’t expect a bartender to stand in direct sun for six hours and still give guests a great experience. So we design with the crew in mind—shaded bars, ventilated prep stations, even fans in the kitchen tent if needed. If the team’s suffering, the event suffers.”
Carlisi’s culinary background gives him a unique edge in planning food and beverage experiences for hot climates. He emphasizes seasonal, chilled, and refreshing flavors—never anything too heavy or complicated. “You’re not serving beef bourguignon in July,” he laughs. “Instead, think ceviche in citrus cups, grilled peach skewers, frozen mojitos in lime halves.”
He also ties the menu into the overall aesthetic. “If we’ve got a big tree installation, maybe we build an agua fresca station right underneath it. We design our food stations to be part of the visual story—not an afterthought tucked in a corner.”
Outdoor food displays come with their own logistical challenges, especially in the heat. Carlisi and his team plan accordingly, using shaded areas for buffets and incorporating hidden cooling elements like ice trays, insulated surfaces, and discreet fans. “You want the food to look fresh and feel safe. If the sun is beating down on a salad bar, that’s a hard no.”
Just as important as the physical design is setting the right expectations. One of the easiest ways to improve guest experience is simply to communicate. “We always recommend including weather-appropriate guidance in the invitation,” he says. “There’s nothing worse than showing up to an outdoor event in heels, sweating through your dress, and realizing you misread the vibe.”
He encourages playful, descriptive language for dress codes—phrases like Creative Cocktail Summer Attire signal both style and practicality. And a gentle warning about footwear—“Leave the stilettos at home!”—can go a long way in making sure guests arrive prepared.
Budget allowing, Carlisi also loves to add small, thoughtful touches that enhance comfort and show guests they were considered in the planning. “We’ve included paper fans in invitation suites, handed out parasols on the red carpet, and placed cooling towels at the bar with custom bug spray bottles. These things don’t just feel luxurious—they solve real problems.”
He’s also an advocate for elegant pest control. “Citronella doesn’t have to scream ‘backyard barbecue.’ There are beautiful lanterns now, scented with lavender or eucalyptus. You get the function and the ambiance.”
More recently, Carlisi has expanded his event strategy to include accommodations for all age groups. For events that include children or elderly guests, his team builds in spaces for shade, rest, and accessibility—mother-and-baby zones, seating for grandparents, and wheelchair-friendly paths. “It’s about equity in experience,” he says. “Everyone should feel like the event was designed with them in mind.”
Technology is also playing a growing role in summer event comfort. Carlisi has integrated misting systems that activate at peak heat, QR-coded menus and event guides to reduce printed materials, and even mobile weather notifications that help guests time their arrival. “We’re not just reacting to the heat—we’re anticipating it.”
Sustainability has become another key pillar in Carlisi’s design ethos. He prioritizes reusable materials, biodegradable serviceware, and local vendors whenever possible. In one zero-waste event, his team created installations using only recyclable or compostable components and educated guests through stylish signage and pre-event messaging. “Luxury and responsibility don’t have to be in conflict,” he says. “In fact, when done well, sustainability enhances the storytelling.”
Carlisi believes that the most successful summer events are the ones that create comfort without compromising style—that treat each environmental challenge as an opportunity for creativity. “At the end of the day, heat is just another design factor,” he says. “When you think of it that way, you stop fighting it—and start designing with it.”
Ultimately, what guests remember isn’t just whether it was hot. They remember how they felt. Did someone think ahead so they didn’t melt? Was there a shaded place to sit, a cool drink in hand, and a breeze in the air? Was the design beautiful and functional?
That’s the difference between surviving a summer event—and truly enjoying one.