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ashley green • interior designer


table of contents

Boutique Hotel

White Perch Restaurant

Mountain Home

Tico Restaurant


boutique hotel


boutique hotel THE SUGAR HOTEL

THE SUGAR HOTEL Heirloom New Roots

Ground Floor Plan, drafted in AutoCAD NTS

For my senior design project I turned Denver’s Historic Sugar Building located on 16th Street between Market and Blake Streets, into a boutique hotel. The building was built and operated by the Great Western Sugar Company from 1906 until the early 1980s. The design was inspired by the history of the building and of Lower Downtown Denver. The concept was “rooted.” The roots of the

Sugar Building are deeply planted in Colorado’s history and they must be protected and preserved even as the building grows new roots. In analyzing the Sugar Building’s floor plans, it became clear that, while the entire building and shell are historic, the office portion facing 16th Street contains more elements of heirloom quality, such as the Otis elevator which is original to the building

and the metal columns throughout. This discovery lead to the decision to delineate the office portion of the building as representative of the building’s historic roots and the warehouse portion of the building as representative of the building’s new roots. The heirloom portion of the hotel is designed in black, white and gray, while the new roots portion is bursting with color.


Reception, modeled and rendered in Revit

Restaurant elevation, modeled and rendered in Revit


boutique hotel

Heirloom New Roots

Second Floor Plan. drafted in AutoCAD NTS

I derived the logo design (right) from this image (far right) of a sugar beet root system 132 days after planting. Image is from Through the Leaves, a publication from the Great Western Sugar Company dated December, 1917.


Section through the lobby and bar, modeled and rendered in Revit The new roots portion of the bar is symbolically connected to the heirlom portion of the building via a green root feature that begins on the green wall in the bar, continues through the bar shelving, down the stairs and to the floor of the lobby.

Bar perspective, modeled and rendered in Revit

This perspective view in the bar shows the color change, indicating the transition from the heirloom portion of the building to the new roots portion.


boutique hotel

Heirloom New Roots

Third through Fifth Floor Plans, drafted in AutoCAD NTS

Programming Analysis Circulation Factor = 22% Circulation Multiplier = 28% Area

Qty Description

Guest rooms

16

Housekeeping 1 Closet Total

Bedrm, bathrm, dressing area, living area Storage

Usable Assignable Circulation S.F. S.F. (net) (gross) 450 each 5616 1584 7200 total

300

234

66

7500 s.f.

5850 s.f.

1650 s.f.

Preliminary Codes Analysis Area

Occupancy Usable Class. S.F. Net or Gross Guest rooms R-1 7200 Housekeeping R-1 300 Closet Total

Occupancy Occupant Means Min. Max. Load Load of Egress Width Dist. Factor per Area 200 G 300 G

36 1

2 1

37

2

44 44

250 250


Guest room perspective, showing transition from heirloom to new roots

New roots bathroom

Heirloom guest room lounge area

Sustainability begins with preservation and that is stressed by the Sugar Hotel. The shell of the building was maintained, including the windows which, when sealed properly can perform as well as, and outlast modern windows. On the first and second levels, the original concrete floor was maintained. Many interior walls and elements such as the Otis elevator and the marble wainscoting in the entry were maintained as well. The indoor air quality of the hotel is maintained by selecting materials and furnishings that contain low or no VOCs and no formaldehyde. Rapidly renewable materials, such as wool, are used throughout the hotel to reduce the depletion of finite raw materials. The hotel was designed to be energy efficient. LED lamps will be used for recessed lighting and, when possible, decorative fixtures will take LED lamps as well. LEDs cut energy usage a significant amount when compared to incandescent lighting and they also have a long life so the hotel will be creating less waste.

Heirloom guest room


white perch restaurant


white perch restaurant

Concept Image, painting by Aviva Slesin.

White Perch is a redesign of Black Pearl Restaurant in Washington Park, Denver, CO. The design team included three interior design students and two graphic design students. The restaurant serves Creole cuisine with a contemporary twist and the design follows this concept. Together we created a vibrant, yet inviting restaurant. The adjacent space is home to a retail shop, named Thyme, that sells Creole spices used at the restaurant. It includes a cooking classroom where groups of guests can learn to make Creole inspired dishes. *White Perch logo designed by Hallie Davis and David Diaz.

Floor Plan: Drawn in AutoCAD and rendered in colored pencil and marker (by team member Julie Warren)


Entry, modeled in SketchUp

Dining Area, modeled by team member Sara Wemmert

Exterior Patio, modeled in SketchUp


white perch restaurant

Reflected Ceiling Plan, drawn in AutoCAD


The design team chose a number of green design attributes, including salvaged furnishings, no-VOC paint, green fabrics, countertops and wallcoverings, porcelain tile with recycled content, high efficiency fixtures, a reclaimed wood ceiling and recessed LED lighting.

Lounge Perspective, modeled in SketchUp


mountain home


mountain home

Second Floor Plan, drafted in AutoCAD, rendered in colored pencil

This mountain home, located in Stowe, Vermont, was inspired by the Scandinavian design concept of creating contrast between natural and man-made materials. This is evidenced throughout the space with the use of natural elements such as the log wall, the wood fireplace surround, and the woven fabrics and wallcoverings, which are contrasted by metal furnishings and fixtures.

First Floor Plan, drafted in AutoCAD, rendered in colored pencil


Elevation of the home office, drawn in AutoCAD and rendered by hand

Perspective of the living room, hand drawn and rendered


tico restaurant


tico restaurant

Ground Floor Plan: Drawn in AutoCAD, rendered by hand with marker

TiCO is a Costa Rican restaurant located in the Meatpacking District in New York City. The design was inspired by the Costa Rican national tree, the Guanacaste. The central area of the restaurant, including the stairs and restrooms as well as the mezzanine above, take the shape of the fruit from the Guanacaste tree. The base of this central space is wrapped in corrugated concrete tile. The mezzanine floats above the main dining space as the branches of a tree would. The finishes create a natural atmosphere while the lighting provides a warm glow.

Dining Area, modeled and rendered in Revit


West Elevation, drawn in AutoCAD, rendered by hand

Elevation, drawn in AutoCAD, rendered by hand

North Section, drawn in AutoCAD, rendered by hand


Ashley Green ashleyjeangreen@gmail.com 816.916.1353


Selected Work