Professional Analysis

D e c e m b e r 2011

Pr a ctice Pr ofile

D a nielle Veve a | Aspiring Designer

Originally from Marshfield, Wisconsin, Danielle received her Bachelor of Science in Art and Psychology at the University of Wisconsin, Madison. In December, 2011, she completed a Master of Arts in Interior Design at Harrington College of Design in Chicago, Illinois. While her love of excellent food has greatly influenced her course of study, she is also extremely interested in, branded environments, sustainable design, urban planning, and connecting with nature.

02

Danielle A Vev e a

FEB

2012

EMPLOYMENT HISTOR Y

ED U CATION

210 West Second Street, Apt. 1406 | Kansas City, MO 64105 | (715) 207· 8034 | vevea.d@gmail.com

9 ·2009 | 9 ·2011

Harrington College of Design, Chicago, IL Master of Arts in Interior Design (3.95 GPA)

9 ·2005 | 5 ·2009

University of Wisconsin - Madison, Madison, WI Double Major: Bachelor of Science in Art and Psychology (3.5 GPA)

1 ·2008 | 4 ·2008

International Academic Program, Florence, Italy

1 ·2010 | 12 ·2012

Atelier Resource Room, Harrington College of Design 200 West Madison, Chicago, IL Atelier Resource Room: receive, sort, organize, and distribute vendor-donated design materials Gallery: display student, faculty, and alumni work throughout 6-floors of vertical space

2 ·2011 | 4 · 2011

Interior Design Intern, Kadlec Architecture and Design 411 North Lasalle, Chicago, IL Communicated with vendors and designers to update design materials library Executed architectural drawings and renderings for presentation to clients

6 ·2007 | 7 ·2009

IceCube Project, UW Physics Research Department 222 West Washington, Madison, WI Organized and maintained online photo gallery for international and graduate study use Filed articles, images, and other materials pertinent to the project Designed graphics and other digital documents for international presentation purposes

1 ·2008 | 4 ·2010

English Teacher, Pascoli Grade School Sesto Fiorentino, Italy Created and implemented English lessons for elementary students

6 ·2004 | 8 ·2009

Mural Artist, Independent Employment

Various locations around Marshfield and Madison, WI Designed and executed original art works in private homes and public facilities Negotiated terms of payment, project timelines, and customer specifications of project 1 ·2007 | 8 ·2007

Microfilm Imaging Technician, UW Libraries 728 State Street, Madison, WI Prepared reading materials for archival process Filmed reading materials, adjusting lighting and focus accordingly

SKILLS

Processed and developed film

AutoCAD 2007-2010

Microsoft Office

iMovie and iDVD

3D Studio Max

PC Operating System

Cooperative Group Experience

Rhinoceros 4.o

Mac Operating System

Sketching

Adobe Creative Suite 5

Digital Photography

Hand Rendering

SketchUp Pro

Film based photography

Model Building

VOLUNTEER DEVELOPMENT MEDIA TRAVEL

7 ·2011 | 12·2011

Masters Social Committee, Harrington College of Design

7 ·2011

Second Chicago International Poster Biennial

6 ·2011

Herman Miller NeoCon Installation

11 ·2010 10 ·2010

6 ·2011, 2010 11 ·2010

DIFFA’s Dining By Design, Project Manager, Harrington College of Design Student Table, Chicago, IL Imagine Art Auction for DIFFA, Chicago, IL

NeoCon: World’s Trade Fair, Chicago IL Robbie House Tour, Chicago, IL Keynote address: “It Isn’t Easy Being Green” by Richard Williams, President, Shell Wind Energy

9 ·2010

Pecha Kucha Lecture: “What’s New Is Old Again” by Darren Rizza, Griskelis, Young & Harrel

7 ·2010

Professionals Night Student Portfolio Show, Harrington College of Design, Chicago, IL

3 ·2010

BlackBox Lecture: “Paradigm Shifts in Digital Design” by Keith Besserud of SOM

11 ·2009

DIFFA Dining By Design Attendee, Chicago, IL

Fall 2011

Artistik Magazine: Dining by Design

Fall 2010

CS Interiors: Dining by Design

Fall 2009

On Wisconsin: IceCube Project

2010

Las Vegas, Nevada

2009

Philadelphia, Pennsylvania

Prague, Czech Republic

Washington, DC

Parma, Italy

Madrid, Spain

Bologna, Italy

Barcelona, Spain

Rome, Italy

Seville, Spain

Viareggio, Italy

Florence, Italy

Interlaken, Switzerland

2008

2008

Copenhagen, Denmark

Santorini, Greece

2007

Miami, Florida

Athens, Greece

2006

New York City, New York

Palermo, Italy

2005

Mexico City, Mexico

Sorrento, Italy

2004

Riviera Maya, Mexico

Pompeii, Italy

2003

Paris, France

Sienna, Italy Venice, Italy Cinque Terra, Italy Amsterdam, Netherlands

London, England 2000

Boston, Massachusetts Minneapolis, Minnesota

PROFESSIONAL REFERENCES

Shele ene Bell

Harrington College of Design 200 West Madison Stre et Chicago, IL 60606 (312) 697路8057 sbell@harringtoncollege.com

Evelyn Malkus

University of Wisconsin, Madison 222 W. Washington Ave. Madison, WI 53703 (608) 263 路0643 malkus@icecube.wisc.edu

Rick Duarte

Sundara Spa 920 Canyon Road Wisconsin Dells, WI 53965 (608) 253-9200 ext. 2014 Fax: (608) 253 .9566 rduarte@sundaraspa.com

Danielle A Vev e a 4425 North Ashland Avenue, Apt. 3E | Chicago, IL 60640 | (715) 207路 8034 | vevea.d@gmail.com

ACADEMIC REFERENCES

John Martin-Rutherford

Bethany Johnson

Brad Kisner

Constantine Vasilios

Harrington College of Design Department Chair · Interior Design 200 West Madison Stre et Chicago, IL 60606 (312) 697·3310 jmartin-rutherford@interiordesign.edu

Smith Group 35 East Wacker Chicago, IL 60601 (312) 641·6760 bjohnson@harringtoncollege.com

Harrington College of Design Department Chair · Communication Design 200 West Madison Stre et Chicago, IL 60606 (312) 697·8065 bkisner@harringtoncollege.com

Harrington College of Design 200 West Madison Stre et Chicago, IL 60606 cvasilios@interiordesign.edu

Danielle A Vev e a 4425 North Ashland Avenue, Apt. 3E | Chicago, IL 60640 | (715) 207· 8034 | vevea.d@gmail.com

DEC

2011

Culin a r y Co n ce p t s in Re s t u aran t In teri o rs

Pr ofile Rest ua rant

1 point lines | Grey to Pink | Original

Lo catio n :

Co ncept :

Size :

1152 W Randoloh St

Culinary Concept Integration

~15,000 sq. ft.

Chicago, IL

This thesis examines the mutually beneficial relationship between culinary concepts and the design of restaurant interiors. The purpose of this exploration is to find out how food and environment can be integrated to create a cohesive dining experience, so as to enable others to understand the importance of taking the time to enjoy the food they eat, the experience of consuming food, and subsequently, the places in which we consume that food.

The results will lead to a more comprehensive understanding of the connection between food and the spaces where we enjoy that food, and how to better design food consumption establishments. With the integration of brand strategies and sustianable ideals, this project was the culmination of my studies at Harrington College of Design.

2 point lines | Grey to Pink | Adjusted

1 point lines | Grey to Orange | Original

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Natural Ventilation System

DEC

2011

Culin a r y Co n ce p t s in Re s t u aran t In teri o rs

Pr ofile B ra nding + Pa cka ging

1 point lines | Grey to Pink | Original

Lo catio n :

Co ncept :

Size :

1152 W Randoloh St

Culinary Concept Integration

~15,000 sq. ft.

Chicago, IL

The Profile logo was derived from the graphic depiction of flavor over time that was developed by the designer in early studies. The logo consists of the word Profile where the O has been replaced by the radial flavor diagram. A custom font that elicits a profile of each letter was designed for the rest of the word. Color options were derived from photos of produce and were meant to key in the different design elements within the space.

2 point lines | Grey to Pink | Adjusted

1 point lines | Grey to Orange | Original

1 point lines | Grey to Pink | Original 2 point lines | Grey to Orange | Adjusted

DEC

2011

Culin a r y Co n ce p t s in Re s t u aran t In teri o rs

Pr ofile W eb Design

1 point lines | Grey to Pink | Original

Lo catio n :

Co ncept :

Size :

1152 W Randoloh St

Culinary Concept Integration

~15,000 sq. ft.

Chicago, IL

After developing a strong understanding for the needs of restaurant goers, it became clear that a webiste with a clean and branded user interface would be an excellenct introduction to the dining experience at PROFILE restaurant.

Anchoring the menu bar on the left hand side of the browser allowed for easy navication and consistent information about restaurant hours. the rest of the website featured glimpses into the other brand touch points featured at PROFILE restaurant.

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Menu

1 point lines | Grey to Orange | Original

PhilosoPhy location Gallery

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Menu PhilosoPhy location Gallery

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reservations

1152 W Randolph St. Chicago, ILto Pink | Adjusted 2 point lines | Grey 312 · 715 · 8080

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reservations

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hours KItChen Sun · thurs 11:00a · 12:00a Fri · Sat 8:00a · 1:00a BaR Sun · thurs 11:00a · 1:00a Fri · Sat 8:00a · 2:00a

CUISINE | DESIGN

1 point lines | Grey to Orange | Original

1 point lines | Grey to Green | Original

1152 W Randolph St. Chicago, ILto Pink | Adjusted 2 point lines | Grey 312 ·715 · 8080

2 point lines | Grey to Blue | Adjusted

hours 2 point lines | Grey to Orange | Adjusted

2 point lines | Grey to Green | Adjusted

KItChen Sun · thurs 11:00a · 12:00a Fri · Sat 8:00a · 1:00a BaR Sun · thurs 11:00a · 1:00a Fri · Sat 8:00a · 2:00a

Menu PhilosoPhy location Gallery

1 point lines | Grey to Pink | Original

West Loop

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reservations

Loop

1152 W Randolph Street Chicago, IL 312 · 715 · 8080 Directions By tRanSIt Cta Green Line | Pink Line Morgan Street Stop 3 Blocks West + 1 Block South

By CaR From I-90/I-94 take exit 51B for Randolph West turn Left onto Randolph Street Drive West 8 Blocks Street Parking available

1152 W Randolph St. Chicago, ILto Pink | Adjusted 2 point lines | Grey 312 · 715 · 8080

1 point lines | Grey to Orange | Original

1 point lines | Grey to Green | Original

2 point lines | Grey to Orange | Adjusted

2 point lines | Grey to Green | Adjusted

2 point lines | Grey to Blue | Adjusted

hours KItChen Sun · thurs 11:00a · 12:00a Fri · Sat 8:00a · 1:00a BaR Sun · thurs 11:00a · 1:00a Fri · Sat 8:00a · 2:00a

1 point lines | Grey to Orange | Original

1 point lines | Grey to Green | Original

2 point lines | Grey to Orange | Adjusted

2 point lines | Grey to Green | Adjusted

DEC

B row nl a n d s Redevelo pmen t

P .O .E. Pa rk

2010

Co llab o r ato rs :

Lo catio n :

Co ncept :

Danielle Vevea Erin Costello Bonnie Grudowski Kevin Fagan

Rooseveldt + Clark Intersection South Loop Chicago, IL

Experiential Performace Park Size : 51 Acres

Located in the south loop of Chicago, P.O.E. Park is a proposal for redevelopment of 51 acres of brownfields. An ideas competition that prompted the rethinking of performance drove the design of the park. P.O.E. is an acronym for Pathways of Experience, which is what we hoped to create.

Looking to viral digital media as our source of performance, we conceived a park that supported the idea of spontaneous participatory performance, capturing live footage at stations through out the park. While performing in P.O.E. Park is not limited to traditional fixed stages and seating, a permanent structure allocated for organized performances was designed at the center of the park to draw visitors in. The stage area is an outdoor lawn with an underlying mechanical system that allows for unlimited settings for any type of performance.

NOV

DIFFA Fall 2010

Dining By Design

2010

Co llab o r ato rs :

Lo catio n :

Co ncept :

Danielle Vevea Erin Costello Manuel Navarro Troy Atwood Tim Naus

Merchandise Mart DIFFA’s Dining By Design Event Chicago, IL

Connections Size : 31 Sq.Ft.

Designed for DIFFA’s 2010 Dining by Design event, this dining space was meant to engage attendees from across the room, emphasize the idea that sharing a meal with others keeps us all connected in a way that technological methods of connecting with others never will, and to stay within a $2,000 budget. The circular form eliminated hierarchy, allowed for strong sight lines, and maximized conversation between all diners. The backlit paper ceiling installation constructed from coffee filters connected the ceiling to the table and created an experiential environment. Crossing carpet fiber defined the dining room walls. The chair legs were overlapped as well to further symbolize connections.

APR

A St r u c t u ra l E x p l o ra ti o n of Pro duce

T he A r chitect ur e

of

Food

2011

Co ncept :

Size :

N otes :

Disection

9� x 9�

Orignial Photography

The purpose of this book was to research the intersection between design and food. The project is an in-depth photographic and architectural exploration of fresh food. While color and texture play a huge role in the visual appeal of these foods, the primary focus in this book is structure. Most of these ingredients grow naturally with a complex internal structure that is best revealed when cut open. In order to examine the structure more closely, I simply photographed the exterior of each fruit or vegetable, sliced the produce in half, photographed the interior, and created a line sketch of the structure and space of the plant. Also noted is the symmetrical balance that grows naturally within each fruit or vegetable.

AUG

H o t e l , Restauran t, S pa

Culin a r y Mecca

2010

Lo catio n :

Co ncept :

UBS Tower 1 North Wacker Chicago, IL

Culinary Retreat

Size : ~79,800 Sq.Ft.

This hotel, restaurant, and spa functions as a relaxation oasis in the Chicago Loop business district. The intent of the project was to develop a high-end dining destination for the “epicurious” within the urban fabric of Chicago.

Suites that accommodated personalized and private dining experiences were the main feature of the hotel. The restaurant level offers a small plates lounge, a full service restaurant with a chef’s table, a roof top bar, and an event space for up to 180 people. A spa and salon top the building on the 45th floor, and stations serving light, fresh cuisine were integrated at several stages of the relaxation process, the culmination of this unique gastronomic experience.

AUG

Cli e n t Co nferen ce Cen ter

Jones La ng Las alle

2011

Co llab o r ato rs :

Lo catio n :

Co ncept :

Danielle Vevea Randi Carletti Jess Holub Lyn Suiter

Aon Center 200 East Randolph Street Chicago, IL

Branded Environments Size : 2,063 Sq.Ft.

Jones Lang LaSalle (JLL), a company specializing in worldwide integrated real estate services, required a conferencing center to host both domestic and international clientele for multi-day collaboration. The client requested a branded environment that incorporated the values of JLL while also allowing for brand opportunities for visiting collaborators. The project focused on three main brand touch points; 1) creating a welcoming environment incorporating hospitality qualities within the corporate setting, 2) integrating a transparent and flexible work space to maximize the potential of the small suite, and 3) to emphasize JLL’s modern international corporate identity using global infographics, technological integration, and pre-existing branded color scheme of neutrals with a touch of red.

Taken from Portfolios for Interior Desig n e rs Ch apte r 1, these self-assessments allowed for ref le ction of my personal abilities and e x pe ctation s .

Self A ssessment

No. 1 List at least three types of design you enjoyed in school or in a previous job.

Hospitality (Restaurants and Hotels)

Branded Environments

Residential What are your geographic preferences? Are you drawn to a particular region, city, or state? Do you prefer an urban, suburban, or rural setting?

I want to stay close to my family in the Midwest. I do enjoy the opportunities available in urban areas but worry about raising a family in urban and suburban environments. It is important to me that both my significant other and I can work in the same city. Locations we’ve discussed include Chicago, Milwaukee, Kansas City, Atlanta, Washington DC, Seatle, Portland, and Denver.

What is your firm size preference? Small firms tend to provide broader experience; large firms offer focused entry-level experience.

I’d like to work at a mid-sized or a larger firm (20 - 100 people). I’d like to be able to get to know most if not all of the people I work with, but I’d like to have to ability to work on all types of projects at some point or another.

Consider stability: is financial or job security more important to you than working on exciting projects?

Job security is very important to me. I want to be able to stabilize my life.

However, if there were an amazing opportunity that would require me to take decreased pay for a period of time I would take advantage of the situation.

How much travel is acceptable to you?

I could travel up 50% of the time until I have children. Once I start my family, I’d like to be home to help take care of them.

How much money do you require? How little can you live on? $30,000 - $40,000

Self A ssessment Cont.

Consider time commitments: is a good deal of overtime acceptable or desired, or do you prefer more time off?

I’d like to maintain a standard work week of about 40-50 hours a week.

Where do you want to be in two years? In five years?

I want to have a full time position with benefits at a mid-sized firm in 2 years.

In five years, I’d like to have been promoted once or twice, and be leading design projects on my own.

Experienced designers should consider what aspects of work they enjoyed or were successful with: project management, design, specification, client interaction, and so on. (List a minimum of five).

Design

Graphics

Project management

Customer relations

Material choices List five additional things that you want or that are not acceptable.

I want a family.

I do not want to be taken advantage of.

I want benefits and fair wages.

I do not want to work in a hostal environment.

I want to be able to take time for personal travel, but would enjoy

travel for work also.

Self A ssessment Cont.

No. 2 What type of project would you refuse to work on?

I would probably refuse to work on a project if I had moral objections to circumstances surrounding the project, specifically regarding the values listed below.

What do you value that you are unwilling to compromise?

My health, environmental health, and social equality are values that I am unwilling to compromise.

Type of firm or company (in-house designer, furniture dealership, etc.).

I’d like to work for an Architecture or Design firm specializing in branding, sustainability, and hospitality design. Multi-disciplinary firms would allow me to work in other areas of design and to keep my opportunities open.

Are you able to work overtime and on weekends?

For a while I would be willing to work up to 55 hours a week when necessary. I prefer to have a good work life balance. My psychological health is extremely important to me and greatly influences my quality of work.

Are you able to travel?

Yes, I’d like to travel for a while, but I’d like to have some control over my travel schedule.

Are you willing to relocate?

Yes, for the next 3 to 5 years I am able and willing to relocate. I eventually want to settle in the midwest as it is close to my family.

Where are you unwilling to live?

Gary, Indian.

What is your absolute bottom line as far as salary?

$30,000 - $40,000

Medi a Inter view

Job Description • Full Time Student and Aspiring Designer: Learning, exploring, designing Current Projects • I’m currently working on my thesis while searching for a full time job Why do you do what you do?

Because I love what I do First step on a project • Fact Finding Last step on a project • Presentation/ Detail development How do you break a creative block?

Running, collaboration, or wine and sketching; which usually turns into just wine Education • Harrington College of Design, UW Madison, Marshfield Sr High School Mentors • John Martin Rutherford, Sheleene Bell, Brad Kisner, Bethany Johnson, and Evelyn Malkus among many others World-Saving Mission • Reusable shopping bags, zero population growth, & elimination of food waste First Act as “Design Czar” • Eliminate pastel floral patterns Dream Team • Depends on the dream project... Which I have yet to determine.

Medi a Interv iew Cont.

Office Chair • I currently sit on a Verner Pantone chair, but I’d love to have one of those big cushy ergonomic things you could fall asleep in and still appear as if you are working.

Office Soundtrack • Something from the mid 90s... I’m terrible at staying up to date on my music Favorite Toy • Well my favorite toys are from my favorite place to play, the kitchen, so I’d have to say my garlic press, my cheese grater, and my immersion blender Most Useful Tool • Exacto knife Current Read • I finished “Bossy Pants” by Tina Fey a few months ago. So Funny! I also read Katie Couric’s “The Best Advice I Ever Got”. Otherwise, I was thinking about diving back into HP... again.

Something Old • The Universe Something New • My Masters Degree Favorite Space • The Roof Garden at the Madison Museum of Contemporary Art Guilty Pleasure • Pinterest.com Under Rated • Education

Medi a Interv iew Cont.

Over Rated • The American definition of Success Learned the hard way • Stress Management Command-Z (undo) • Nothing, I’m a firm believer that one should learn from the mistakes they make and appreciate them for being just that, a learning experience Dream Job • A Madrigal Singer

De ce m b e r 2011

Design Networ k

Design Philosophy

Design succeeds where functionality, simplicity, and elegance take form to become a solution to necessity.

Excellent and terrible design surrounds us, and we are continuously physically and emotionally affected by that design. We are enthralled by how objects look and feel and how they function. We are captivated by how we move through space and how we spend our time and how differences and similarities exisist in our surroundings. All of these components of life have been designed in one way or another. Excellent design can inspire, accommodate, facilitate and generally improve the quality of life. Meanwhile, terrible design can cause discomfort, damage, and destruction among other troubles. Education is the route to excellent design. Knowledge breeds informed solution, but imagination and determination cultivate those solutions into designed results.

Local Regional

Madison

Destree Kahler Slater

Kansas City

360 Architects BNIM

CHICAGO

Traditional: Location + Scale of Work

Fir m Categorization

Global

VOA Smith Gill Smith Group Cannon DMAC Architecture Destefano + Partners Simeone Deary

Fir m Categorization

Non-Traditional: Gender Distribution in Leadership Roles

Destree

VOA

Simeone Deary

Smith Gill Smith Group Cannon

360 Architects BNIM Smith Group DMAC Architecture Destefano + Partners Kahler Slater

www.360architects.com

36 0° A r chitect ure

Locations: Kansas City

Columbus

San Francisco

300 West 22nd Street Kansas City, MO 64108 816.472.3360

375 North Front Street Suite 350 Columbus, OH 43215 614.221.5407

1005 Sansome Suite 240 San Francisco, CA 94111 415.362.3601

360° Architecture is a multidisciplinary architecture and design firm with projects in the following categories; Adaptive Reuse, Civic + Government, Entertainment, Graphics, Higher Education, Mixed Use, Office/Workplace, Parking Structures, Residential, Restaurant, and Sports. Based out of Kansas City, the firm works nationally and internationally and is dedicated to sustainable solutions in all of their efforts. In working at 360° Architecture, I would have the opportunity to work in hospitality design and branded environments. Sustainability would play a crucial role in all project development. I’d also have the opportunity to travel. 360° Architecture also boasts a challenging but flexible work environment.

“Our goal is always to achieve efficient, adaptable and simple solutions that sustain people, business and the natural environment.” · 360° Architecture

www.ideo.com

IDEO

Other Locations:

Locations: IDEO Chicago

IDEO San Francisco

626 West Jackson Blvd 7th Floor Chicago, IL 60661 Call: +1 312 869 6000 Fax: +1 312 869 6001

Pier 28, The Embarcadero San Francisco, CA 94105 Call: +1 415 615 5000 Fax: +1 415 615 5001

Boston London Munich New York Palo Alto Shanghai Singapore

IDEO is a multidisciplinary design firm that offers opportunities to design everything from large and small-scale spaces to products, to packaging, to graphics. This breadth of work appeals to me because I consider myself a design generalist. I have studied fine arts, graphics, package design, and psychology. As a focus of my thesis I specialized in graphics and branding in 2D and 3D environments. IDEO actively supports a collaborative work environment that plays a major role in their design development. My experiences with collaborative projects have been rewarding, educational, and have inspired me to produce some of my best work. This makes me confident that I would thrive in a work environment like IDEO. Finally, IDEO seemly supports ultraistic design on all scales. I want my designs to improve my surroundings practically, aesthetically, and innovatively and IDEO’s design does the same.

www.indiciadesign.com

Indicia

Location: Kansas City 1504 Prospect Ave Kansas City, MO 64127 PH // 816.471.6200 FX // 816.231.9222

With my strong background in art and graphic design, it only makes sense for me to consider graphic design firms with employment opportunities.

Indicia is a graphic design firm that has a specific concentration on brand development. Their projects span multiple disciplines including, corporate graphics, restaurant branding, and other hospitality identity development. As a focus of my thesis I researched the intersection between culinary concepts and restaurant interiors, with special consideration for environmental brand strategies and sustainability. Indicia’s brand strategies provided support for my approach to brand strategies in my thesis work. Indicia also has a very well designed website which is an aspect of marketing that I find to be extremely important in the digitally driven modern era.

www.perkinswill.com

Perk ins + Will

Locations: Chicago Office 330 North Wabash Avenue Suite 3600 Chicago, IL 60611 t +1 (312) 755-0770 f +1 (312) 755-0775

Managing Director Ray Clark

Atlanta

Hartford

New York

Seattle

Boston

Houston

Orlando

Shanghai

Charlotte

London

Philadelphia

Toronto

Chicago

Los Angeles

RTP

Vancouver

Dallas

Miami

San Diego

Washington, DC

Dubai

Minneapolis

San Francisco

Design Director Ralph Johnson

www.prasino.com

Pr a sino Restaurant

Locations: Prasino Wicker Park

Prasino La Grange

Prasino St. Charles

1846 West Division Chicago, IL 60622 phone: (312) 878-1212

93 South La Grange La Grange, IL 60525 phone: (708) 469-7058 fax: (708) 469-7627

51 South First Street St. Charles, IL 60174 phone: (630) 908-5200 fax: (630) 945-3351

Design Firm: Simeone Deary According to Lisa Simeone Prasino is a restaurant design project that focused on sustainability. The owners of the establishment wanted Simeone Deary to develop a space that would support the locally grown cuisine served there. Within the space, natural colors, tans, greens and creams, wood, and unique art and light fixtures reinforces the sustainability goals of the restaurant. The restaurant also incorporates a strong brand identity in their menu, business cards, signage, and website. The project itself is similar to my thesis, incorporating branding and sustainability into restaurant design.

www.thewithotel.com

The W it Hotel

Location: Chicago Loop 201 N State Street Chicago, IL 60601

Design Firm: Koo and Associates The Wit hotel is a 38-story hotel in the Chicago Loop. The hotel boasts the amenities of a resort with the intimacy of a boutique hotel. Incorporating a spa, a roof top bar, and a full service restaurant, the space engages all the senses. The modern design incorporates straight lines, with highlights of color, while contrasting plush upholster furniture with industrial architectural features. Designed with sustainability in mind, a low energy lighting plan supports the ambiance of the space. Other sustainable goals such as water conservation and temperature regulation were integrated into the hotel. Overall, the design is dynamic and engaging, completely enhancing the surrounding urban fabric.

www.avecrestaurant.com

av ec R estaurant

Location: West Loop 615 W Randolph Chicago, IL 60661 312.377.2002

Design Firm: Thomas Schlesser In Chicago, Executive Chef Paul Kahan, restaurant developer Donnie Madia and sommelier Eduard Seitan looked to New York designer Thomas Schlesser to execute a design for their wine bar, Avec. Avec’s wine selection comes from the southern European wine regions. Schlesser designed the space in Danish Modern style, with straight clean lines and lots of cedar, hickory, and oak. This design does not directly relate to the complexities of French, Italian, Portuguese and Spanish wine served in the space. What it does evoke is a sense of the commonality wines from differing regions share, the barrel. The extensive use of wood, oriented in a horizontal fashion gives the patrons the sense of standing inside an empty wine barrel. Schlesser’s design successfully exhibits wine within the space. The restaurant also has a strong graphic identity that carries through in the signage, menu, and other marketing materials.

Simeone Deary • Cannon Design • Bluestone Inc. • Jordan Mozer

Fir m Comparison

This semester we visited several architecture and design firms in the city of Chicago, including Simeone Deary, Cannon Design, Bluestone Inc. and Jordan Mozer. Each office presented a different perspective on the world of design. We began at Simeone Deary, a midsized interiors firm that focuses on Hospitality Design. While there, Lisa Simeone walked us through several of their projects including the Elysian Hotel and Prasino restaurant, a project that excited me as it closely aligned with my thesis.

A few weeks later, we visited a very different firm, Cannon Design.

Cannon was a much larger corporate architecture group that focused on health care and education design. While Peg Cervantes, our host, was very personable, the office seemed less personal. However, their projects were on a much larger scale and they have developed an international presence. Bluestone Inc. demonstrated yet another facet of the design world, one that I knew very little about. Focused on exhibit design, Bluestone works on projects involving science, natural history, sociology and archeology, among other disciplines. The firm and space were mush smaller than either of the first two firms, with only about six employees.

Our host, Paul Bluestone was extremely welcoming and was as much interested in our endeavors, as we were interested in his. The experience at Bluestone was much more informal and relaxed. Most recently, our class visited the office of Jordan Mozer. Mozer’s work offered a glimpse of the “starchitect” phenomenon. Mozer walked us through his work on recognized hotel and restaurant projects such as the Cheesecake Factory and Disney. He also discussed his experiences working with people like George Lucas. His work is an organic display of molten metal and human form. The office supports model building, art work, the initial stages of foundry work, and technological integration. Mozer’s office does not lack creativity.

Overall, touring these firms offered insight into office size, atmosphere, project type, and employee personality. These visits were educational and exciting.

De ce m b e r 2011

Pr ovo cations a nd Trends

5 Y e a r s fr om Now

Even the best-laid plans can go to waste as the world changes and opportunities come and go.

My goals for life are flexible. The last two years have taught me that no matter what expectations I’ve had for my life, life will always plan something unexpected for me. In five years I’d love to be working in a secondary-level design position with benefits at a mid-sized design or architecture firm. I’d love that firm to focus on or have a division in Hospitality Design, while also maintaining strong sustainability ideals that surpass most mainstream green initiatives. It’d be delightful if branding and graphics work were a part of the job. I’d love that job to lead to bigger, better, and more exciting professional opportunities in the future.

I’d like to have experience leading design teams and projects. I’d love to attempt to do this all in a city where I can simultaneously begin my family with my best friend and still be close to home. That ideal city currently seems to be Chicago. While I am already living and learning here, I would love to see if I can stay and “make it” in what I used to call “the big city”.

This is where I think I’m going. However if, in the future, you are looking and I didn’t end up there, I will probably be somewhere better for very excellent reasons.

Multi - Dis ciplin a r y Design

Multidisciplinary: Composed of or combining several usually separate branches of learning or fields of expertise in an approach to a topic or problem

Design is inherently multidisciplinary. An instructor once said to me, “You must know a little bit of everything to be a good designer.� He was referring to the need for designers to be able to communicate with those who they design for and those who assist in the implementation of their designs. Most every professional and academic discipline utilizes design. Hospitals are designed, restaurants are designed, universities and theaters are designed. In order for designers to create successful outcomes they need to research those disciplines and develop an understanding of the needs of those who will inhabit those spaces.

Design is creative and practical. It is a discipline that requires both sides of the brain, and arguably applies to just about every other discipline that exists. People are always searching for ways to make their lives better, easier, more fulfilling, and design is a way to achieve the improvements or illusion of improvement that people strive for in every aspect of their lives.

Susta in abilit y

There is no denying that humans have a dramatic impact on their surrounding environment. People consume resources at a faster pace than they are replenished. This consumption has permeated every part of our daily lives and has been very prevalent in the world of design. However, the established practices that support consumption are reckless and need to be redesigned. To approach a project without taking environmental impact into account is irresponsible. In the past 15 years, the emphasis on sustainable design has increased, causing people to attempt to reduce their impact on the environment. Programs like LEED have encouraged firms to begin thinking about their projects in terms of environmental responsibility. However, several pockets of the design world go beyond LEED and the “marketing” aspects of sustainability, to consider how to improve the environment through their designs. I think this “trend” will be fully integrated into the design process with in the next few decades, and I want to contribute to this integration. I believe coexistence requires respect and admiration of the earth and I want to demonstrate my respect for the world through my designs.

Why I Went to H a r rington

When I graduated with my Bachelors of Art and Psychology from the University of Wisconsin, Madison in 2009, I felt that while I had received an excellent education, I didn’t have a professionally presentable portfolio or a way to market myself. My work and my interests were unfocused, and I feared that if I began submitting applications then I would have ended up with a job and not a career. I had done some mural painting in the past and considered starting my own business, but practicality told me that I wanted to have the security of an employer who offered steady pay and benefits. I began considering interior design firms as a potential place of employment, but all job listings required a degree in interior design and professional experience. I had neither, but the professionals that were working at the firms I had researched seemed to have one common denominator: Harrington College of Design. In my research on Harrington I was most impressed by the practice based education the school provided. After one semester of bachelor’s classes at Harrington, I enrolled in the master’s program and quickly realized that my psychology and art background were meant to lead me straight to interior design.

The small, intimate community of designers at Harrington has helped me to thrive and placed me in a position where I feel completely comfortable pursuing professional practice in a major metropolitan area. Harrington has made me marketable and exposed me to the profession I am sure I will love for years to come.