Designer Spotlight

THE BEST OF THE BEST

TRACI WEEMS

of GTM Architects, www.gtmarchitects.com

Q: Can you tell us a little about your professional background?

I attended the University of Maryland at College Park for undergrad and graduate school. I worked as an intern throughout my studies at a mix of small and large firms. Those experiences helped me realize that my preference was for a medium sized firm specializing in a range of project types. GTM Architects fits this bill perfectly. I am a Senior Associate and have been with GTM Architects in the Commercial Studio for almost 16 years. I have had the opportunity to work on a wide range of project types from restaurants, retail, athletic facilities, shopping centers, offices and historic buildings.

Q: What drew you to design?

As a child, I always enjoyed drawing, taking art classes, and making things myself. My mom is a very creative person, and she inspired that passion in me. Since math was one of my favorite subjects, my dad suggested I look into architecture. Little did we know that it is a misconception that architects use a ton of high-level math! While taking an architectural class in high school, I discovered the wonderful combination of creativity and problem solving that architecture offers. This seemed to be the perfect fit as an outlet for my creativity and attention to detail.

Q: How do you approach a project?

I think communication with the owner is vital to a successful project. My goal for the design concept was to take their ideas and incorporate them into a space that was beyond what they envisioned. Two big influencing factors for the design concept were the feel of the existing space and the name of the restaurant. The existing space was very unfinished with a rugged but charming feel, which is part of what drew the owner to that location. Even though for code reasons we couldn’t leave the existing exposed

wood framing and muralled CMU walls, it was important to create a warm and welcoming space that captured the owner’s desire for a restaurant that felt lived in and comfortable. The name Banana Blossom Bistro is a nod to a Vietnamese salad that uses beautiful reddish purple banana blossoms as an ingredient. The colors of the blossoms were inspirational for our material palette.

Q: Of course, listening to your client’s wants and needs is critical to a successful design. But can you tell us a little about your method of incorporating your own personal style into a project?

For this project it was pretty easy because there was a lot of overlap with the owner’s style preferences and my own. The owner and I found the same image of banana blossom petals sitting on a weathered wood table and both fell in love with it. That image hung in front of my desk throughout the project and well beyond. I am drawn to rich jewel tones and natural woods, so I was very excited that those were also a priority for the owner. The layering of spaces and experiences is important to me. Elements such as the wood and glass entry wall and the open wood shelving along the made to order queue allow the customer to be in different spaces and to have visual access to the kitchen and cooking process as well. I also really enjoy the texture and scale of brick. We introduced a painted brick accent wall along the queue line to visually extend the reading of the white display shelves and to break up the maroon field color of the walls. The brick was also a tie back to the existing muralled CMU walls that are hidden behind the cook line. I am hoping that someday in the future the brick wall will be an opportunity for artwork or a painted logo.

Q: How long did it take for you to complete the project from inception to completion?

It was a longer than usual process. From our kick-off meeting with the client to the Friends and Family opening, it was about 15 months.

Q: What were the stages of development?

Information Gathering, Concept Design, Design Development, Permit Drawings, Landlord Review, Construction.

Q: Which stage was easiest?

Concept Design because it is the most fun and exciting. You are gathering lots of ideas and the inspiration is flowing with all kinds of possibilities for the space.

Q: Which stage was most difficult?

Permitting was difficult because it can be a lengthy process, and it is at a time when everyone just wants to get the construction started. It is also sometimes hard to predict what comments the local jurisdiction might have.

Q: What is your most favorite aspect of the Banana Blossom design?

I am very happy with the warmth of the color palette and the wood elements. I also think the banana leaf wall paper in the restrooms is very fun and I love the surprise pop of color.

Q: What are the key differences in designing for a home versus a restaurant?

For a restaurant you are not only designing for the owner, but also for the future customers. Homes have a familiar kit of parts with the configuration and size of those parts varying. It seems like every restaurant is different (even within chains) either due to the owner, the existing space, the local jurisdiction, technology, or the current culture. Restaurants can be the most challenging project type but also the most rewarding. They hit all the potential project complication buttons – strict health department reviews, complicated mechanical and plumbing systems, and high occupancy count just to name a few.

Q: What is your favorite style of design?

That is a tough question. One of the things I like most about design is the opportunity for variety and new ideas or combinations. I like to work with all styles of design, but my personal style is probably best described as eclectic. That may be because I can be non-committal, but that is the beauty of design – it invokes change, and a designer is never truly done designing.

Q: What has been the most intense project that you have completed?

A multi-phased renovation of Supreme Sports Club in Columbia, Maryland that was completed while the facilities were operational.

Q: What do you consider as your greatest accomplishment?

Being a part of the design team for Long Reach Tennis Club that won a United States Tennis Association (USTA) Excellence award.

Q: What is your most favorite aspect of your work?

I love that every project and owner bring an opportunity to learn something new.

Q: Do you have any fun anecdotes that you can share with our readers?

After Banana Blossom Bistro was fully open, the Commercial Studio at GTM Architects had a happy hour there. It was a really nice experience for my colleagues to see the space, meet the owner and enjoy the food! This has become a bit of a tradition with our studio and we now try to visit our finished projects as a group.to learn something new.