Being a European student in a sea of Asian faces, the ‘star’ of this interview just stands out from the crowd, literally and figuratively. You can always catch him on campus, even on a Saturday. This makes one wonder, “What brings him all the way to Hong Kong to study design?”

In this edition of ‘The Student Story’, we sat down with Thomas for a rapid-fire chat, knowing more about his background — an Italian who has been traveling to Mainland China regularly since young, before taking a brief detour bantering about local pizzerias. Follow us into his story and how he is enjoying life in this vibrant city. Buona Lettura (Happy reading)!

Name: Thomas Marinari Acciani
Age: 22
Discipline: Product Design

1. How would you describe your hometown?

I am from Italy, more specifically, from Imperia (a small coastal city near Genova). A very quiet yet chaotic place where growing up was nice but at the same time, boring — the reason why I decided to go out and explore.

Imperia, Italy. Photo by J. I. on Unsplash

2. I know Italian cuisine is hard to beat but what is the best meal you’ve ever eaten in Hong Kong?

Probably Siu Mei Rice (especially roasted duck!), good quality ones can be found everywhere, even inside campus haha!

3. How different is the culture here in Hong Kong?

It’s hard not to notice the cultural differences here, in a lot of aspects, this is what interests me. From minute social etiquette to the working style in general. For example, how people are less blunt with arguments when working on group projects.

4. What do you hate most about living in Hong Kong?

Is there something wrong here? haha Jokes apart, maybe the lack of space. (That’s the reason why you can always find Thomas in the studio!)

One of the design studios provided for students.

5. Where did you learn about design before studying at PolyU Design?

I’ve always shown interest in arts and crafts since a very young age, and for sure, my father has a huge influence on me.

My father has a company that specialises in producing game accessories in Mainland China where I have often visited him since 11 years old. Being immersed in that environment where products are designed and made every day, that’s where my passion for the craft blossomed.

6. How do you describe what you do to people outside the industry?

We deconstruct a product to examine it from different perspectives, so as to realise its full potential (form, aesthetics and function) and how it can be further developed.

Thomas transforming his passion into a profession through constant sketching and training.

7. I heard that design students are never awake before lunch, are you a morning person or a night owl?

A bit of both! Morning person at heart but the campus culture here is turning me into a night owl.

8. It's April now, what is your typical school day like?

8:30am is when I normally start my day. I tend to arrive the design studio at 9:30am before heading out for a breakfast and coffe (coffee) to fuel myself. Work continues besides lunch break and I try not to work on academic tasks after dinner (that’s my kind of work-life balance) but may hang out in the studio when my friends are still here.

Unfortunately, it’s peak season in April. I can foresee myself breaking that work-life balance rule…

Thomas working at the model making workshop, a vital facility for all product design students!

9. Anything about your local classmates that surprises you?

They have been very kind to me since the beginning! Maybe because I’m Italian, they love poking fun at me with their love for Hawaiian pizza, which triggers me slightly but I do enjoy a bit of friendly tease. With that being said, I am still a firm believer that pizza is best without pineapple!

10. Who is the best teacher you’ve ever had, what is one important lesson that they taught you?

In PolyU, the best teacher for me is Scott. He always pushes us to give our best through loads of coursework. Looking back, the tough assignments were crucial in building my foundation. It’s bittersweet!

A student and a favourite teacher, side-by-side, smiling for the camera.

Story posted on 25 April, 2024