Oluwaseyi O Lawal

BA(Hons) Architecture
Design Portfolio
Contents
Final Year Project
Introduction and brief ..3
Context 4
Site analysis..5
Concept/ Narrative .6
Precedent studies/design research ...7
Proposed plans .8-9
Proposed elevations ..10
Proposed Sections .. ..11
Detailed design .12
3D drawings/perspectives .13-16
Photographs of model work.17
Office experience ...18
Skills ....19
Final Year Project
Orvieto School of Culinary Arts
Module: ARCH 3035 _ Integrated Studio Design 3
Project tile: Orvieto School of Culinary Arts
Location: Orvieto, region of Umbria, Italy
3
Context
The site is located in Orvieto, a city within the region
of Umbria, Italy .Orvieto, with its grand Gothic
Duomo and imposing position (perched atop
soaring cliffs), is perhaps Umbria's most enticing
city.
Orvieto sits on a plateau that rises high above the
green fields and vineyards blanketing the landscape
nearby. Only an hour north of Rome, it's a city
famed for its cuisine and its crisp, white wine,
making it an ideal destination for food and wine
lovers.
Viticulture was introduced to the Orvieto region by
the early Etruscans, who carved out cellar-like
caves from volcanic soil that could house wine and
olive oil production. So there is history of food and
wine culture in this city, making the prospect of a
culinary school rather promising.
Urban site plan Site model
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Site Analysis
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Concept/ Narrative
As I reminisce on my experience in Orvieto my senses are immediately ignited by
the phenomenology of the caves. The airy nature of the spaces their vivid
textures, the damp scent, the moist taste of the air and vision of light emerging
through the darkness.
There is something magical about these wonderful spaces carved out by the
citys Etruscan ancestors, who left behind stone oil mills, jars and bottles that
would house wine and olive oil. Till today the caves are still used to store food
and wine, with some being transformed to bars and restaurant. The restaurants
serve most of the same food that would have been eaten by their ancestors, such
as pigeon on a pit cooked with olive oil and white wine. The food eaten in
Orvieto is wonderfully aromatic with the scent of sage and rosemary; it is
bursting with flavour and rich in texture.
There is something wonderfully phenomenal about the food in Orvieto; it
captures every one of the senses fromthe very scent as the food is being brought
from the kitchen. My project intends to design a culinary arts centre that uses
the Phenomenology of the caves to create spaces with a building programme
designed to draw upon each of the users senses. I have devised a programme
that is intended to capture each of the users senses.
The key aspect of the building program is to provide a place of academic study
and practice of the culinary arts. Emphasis is placed on learning by doing, so the
practice kitchen and demonstration spaces become the main elements of the
program. Students are given further practical experience with a working
restaurant built within the centre, which allows for an interaction with the wider
community and its visitors.
Programme
Instruction spaces: - Practice kitchen, Demonstration and outdoor kitchen.
Public spaces: - Restaurant, Courtyard and Bar/Caf
Academic spaces: - Classroom and Study.
Administration: - Reception and office.
Restaurant: - Full Commercial Kitchen and Dining room.
Support spaces: - Cold Storage, dry storage, Restrooms and Mechanical
6
Precedent studies/design research
Concept Precedent
Artist: Ernesto Neto
Ernesto Neto is an artist who uses the perception of the
users to create a spatial impact with abstract installations
which often take up the entire exhibition space. Netos art
is an experience which creates associations with the body
and with something organic.
Spatial Precedent
Name: Banq Resturant
Architects: Nader Tehrani
Location: Boston, MA, USA
Project area: 446 sqm
Project year: 2006-2008
.
Banq restaurant designed by Nader Tehrani gets the users
senses going with its banyan tree-inspired aesthetic.
Curved layers of birch form an abstract wooden canopy
create a cave live experience, which is a key concept of
my project. Banq restaurant was created within a long
abandoned building in Boston.
There are two parts to the newly reconstructed
restaurant. In front is the bar, and the larger hall in the
back has been turned into an artificial birch forest of sorts
with this strange and interesting swirling wood ceiling.
Programme precedent
Name: Culinary Art School
Architects: Jorge Gracia
Location: Tijuana B.C. Mexico
Project area: 894 sqm
Project year: 2010
The school is organised between three volumes one with
the administrative offices, classrooms, library, and the
wine cellar. On the second volume, the cooking stations,
with absolute transparency between it and the plaza, as
well as with the other workshops. The third volume
involved accommodates a cafeteria and a small
auditorium, where the students are able to observe their
professors work.
The building creates a warm and inviting environment
with mixed materials such as exposed concrete, steel,
garapa wood and glass
Programme precedent
Name: Culinary Institute of America
Architects: HDR Architecture
Location: Omaha, Nebraska, USA
Project area: 39,000 sq. ft.
Project year: 2009
The exterior cladding features red brick, glass and copper
materials. Pre-patinated copper panel encloses the
second level of the building, and copper panel was used
for flashing, gutters and downspouts. Glass covers the
remainder of the building, creating a transparent south
faade that welcomes visitors creating a interchange
between students and passers-by. This use of glass
continues throughout the interiors of the building, giving
unhindered views to kitchen areas.
Study models
7
Proposed plans
Urban site context plan
Site plan
8
Ground floor plan First floor plan
Programme
1. Bar/Caf
2. Office
3. Reception
4. Teaching kitchen
5. Demonstration kitchen
6. WC
7. Store
8. Courtyard
9. Herb garden
10. Outdoor kitchen
11. Restaurant
12. Commercial Kitchen
13. Roof Terrace
14. Study Lounge
15. Classroom
Site plan
Proposed Plans
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West elevation North elevation
South elevation East elevation
Elevations
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South North Section
West east Section
Section and Structure Details
Detail A
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Restaurant
Bar/Cafe
Detailed design
Structure consists of reinforced concrete
columns, walls and floor slabs.
Study model
1.Foamed-glass insulation, 180mm; vapour
barrier; undercoat; reinforced concrete roof with
core conditioning, 250mm; some plaster
rendering.
2. Triple glazed window
3. Faade: precast concrete element, 90mm;
moisture diffusing core insulation, 120mm; load
bearing reinforced concrete, 160mm.
4. Floors: Flowing anhydride screed with under
floor heating, 60mm; Sound impact insulation,
30mm; Reinforced concrete slab 260mm.
5. Air box
6. Raft foundation
1
Detail A- Wall section detail
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3D Drawing/ Perspectives
Night time perspective Day time perspective
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Dining room Study model
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Demonstration kitchen Study model
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Teaching Kitchen Herb garden
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Photographs of model work
17
Office experience
FAAN Airports
Queens Drive luxury apartments
Eden Heights Luxury apartments
Projects worked on:
Duties
Preparation of planning and construction drawing packages
Itemisation of components and materials for jobs in
production
Document filing and archiving system for both electronic and
paper based.
Liaison with design professionals from different departments
to ensure information required is delivered in a specific
format.
Updating CAD Drawings for the project when necessary.
Coordination of design proposals and tender submissions (e.g.
Queens drive luxury apartments and FAAN airports)
Designed cove lighting system for RCP
Made amendments as instructed to construction drawings
Produced interior detail drawings integrating furniture specifications
Assisted in the production of material mood boards
18
Drawing
Skills
Painting
Photography
19