Tell us a little about the Fahlgren line.
I make ties and recently added wool hats and gloves, collegiate scarves, and ski sweaters for the winter. The ties are classic, prep-inspired, and updated in modern colors and unique crests. They’re handmade here in Brooklyn at a small factory using silk and wool woven in England. The sweaters are inspired by vintage European ski apparel and are a nod to a more glamorous era in Alpine sport. I try to create colorful, interesting clothing that is well made.
How would you describe your own look?
All-American, easy — I’m a jacket-and-tie guy. I like the timeless, clean-cut look of JFK – his days at leisure in Hyannisport.
How do you dress differently than you did two years ago?
Clothing has gotten a bit slimmer and I mix in more sportswear. The preconceptions for what luxury is have changed — a simple well-made tee shirt now can look more expensive than a point collar dress shirt, while denim often costs twice as much as a sport jacket. Men’s style has been turned on its head a bit with the popularity of American sportswear.
How do you expect to be dressing differently two years from now?
I’m working on ski parkas; hopefully I’ll be wearing one.
What’s one thing every guy should be wearing this season?
For the spring and summer I’m into the short sleeve button down shirt.
How about something guys should not be wearing?
The camouflage trend is a look I wouldn’t go near.
What’s on your shopping list right now?
Classic black Ray-Ban Wayfarers — I lose a pair of sunglasses every year. Plaid swim trunks, a paddle board for the beach this summer, and maybe an old-school silver Coleman cooler.
You’re from Maine. How does that inform the way you dress?
Maine has such a rich outdoor heritage so there is always a function behind the style. I try to think about that connection to the sportsman when I design clothes. And I went to a stuffy prep school in seventh grade that required a tie, so I got started early.
What is the best — and the worst — style advice you’ve ever received?
Be well rounded.
What’s the best meal you’ve ever eaten?
Raclette, warm bread, and Riesling in the Swiss Alps after a day of skiing. I like simple ingredients and it doesn’t get more basic than that. Traditional Swiss cow herders would go up into the mountains for months on end with nothing but a big block of cheese and cook it on a hot stone by the fire. There’s a spot at the base of Les Diablerets in Switzerland where they still cut the cheese from a giant wheel and serve it with cornichons and new potatoes.