a n i r t a K Best
INTERIOR DESIGN PORTFOLIO
B K
INTERIOR DESIGN
About Me Born:
Barbados, West Indies
Education: Florida International University, Masters of Interior Architecture, 2016 Howard University, Bachelor of Business Administration Finance 2004 Personality: Hardworking, Friendly, Creative, Organized, Professional Telephone: (305) 788-3953 (M) E-mail:
katrinabfbest@gmail.com
PORTFOLIO
HOSPITALITY DESIGN
HISTORIC HAMPTON HOUSE: RiZE RESTAURANT & JAZZ CLUB
CONCEPT The central design goal for the project was to conceptualize a space that incorporated the client’s “posh urban” cuisine, 1960s MiMo Style, and the trans-generational multi-ethnic appeal of jazz music; essentially bridging the past to the present. The strength embodied by the client and his journey to success represent are the fundamental themes for the design. Strength is symbolized by the hexagonal bonds in a diamond and a bridge represents the client’s journey. The design draws inspiration from these design themes. The interplay between diagonal and vertical connections of a bridge generates geometric lines and spatial arrangements, creating a modern feel and a sense of movement. The hexagonal bonds in a diamond structure are adapted to create patterns mimicing those prominent in MiMo architecture.
PROJECT The Hampton House property located in Brownsville neighborhood of Miami, was a major venue for African American celebrities and tourists during segregation in the 1950’s and 60’s. As such, it holds a significant historic significance and social value, as well as architectural value. The Hampton House serves as an example of Miami Modern (MiMo) architecture. The building fell into disrepair in the 1970’s and was virtually destroyed by neglect. The aim of the project was to address the building from an adaptive reuse point of view; creating a reimagined Restaurant and Jazz Club space within the Hampton House.
PLANS
FLOOR PLAN
REFLECTED CEILING PLAN
N.T.S.
N.T.S.
ELEVATION: CUSTOM STAIRCASE WINE RACK
ELEVATION: COCKTAIL BAR & MEZZANINE
ELEVATION: STAGE FEATURE LIGHT WALL
PERSPECTIVE: DINING ROOM, STAGE & CUSTOM LIGHT WALL
PERSPECTIVE: STAIRS, COCKTAIL BAR & MEZZANINE
PERSPECTIVE: DINING ROOM & CUSTOM LIGHT WALL
PERSPECTIVE: DINING ROOM, COCKTAIL BAR & CUSTOM STAIR & WINE RACK
WORKPLACE DESIGN
PROJECT
BBDO ADVERTISING AGENCY
CONCEPT The central goal for the design of the work space is to demonstrate the company’s culture as it relates to their intrinsic competencies; facilitation of inspired ideas and functional optimization. The essential duality of this culture can be represented by way of two types of energy; kinetic moving energy which aligns with the idea of inspired ideas and focused energy being more in keeping with the idea of optimization. The challenge is to weave these two energies together in a manner that supports the company’s culture. Within the space, the interplay of angled lines and repetition will contrast orthogonal elements to create a space that has a sense of movement as well as a modern aesthetic.
The challenge was to design a workplace environment for the staff of an Advertising Agency. It was necessary to investigate the trends in workplace design in order to cater to multiple generations of employees ranging from baby boomers to millennials. Ideals such as collaboration, autonomy and hierarchy were to be addressed in relation to the corporate culture of the assigned firm. The task for the design was therefore, how best to represent the client’s corporate culture while implementing the research done on what makes workplace design successful; thereby promoting productivity and worker satisfaction. The project was undertaken in teams of two.
RECEPTION | MAIN CORRIDOR
ELEVATION: MAIN CORRIDOR
OFFICES | WORKSTATIONS
ELEVATION: OFFICES | WORKSTATIONS
EXTERNAL | INTERNAL CONFERENCE ROOMS
REPROGRAPHICS
CAFE | PANTRY
ELEVATION: CAFE | PANTRY
CRUISE SHIP DESIGN
PROJECT
IZUMI RESTAURANT RCCL OASIS OF THE SEAS
Izumi Teppanyaki is an Asian inspired restaurant that offers Teppanyaki Dining and a Sushi Bar. It is to be constructed onboard Royal Caribbean’s Oasis of the Seas. This is a revitalization project in which a portion of the Main Dining Room will be enclosed to create this new specialty restaurant. The project was undertaken in teams of two. PROJECT PROGRAM REQUIREMENTS • Total Seat Count 70 Minimum - Minimum 3 Teppanyaki Tables (Each Seats 8) - Sushi Bar (6 Minimum Seats) - Minimum 5 (4 Tops) - Minimum 5 (2 Tops)
• 3 Waiter Stations • 1 Host Stand • Galley (40 Sq. Meters including Vestibule) • 1 Chair lift • Pantry (15 Sq. Meters - Existing) • Entry Vestibule (4.5 Sq. Meters)
The design was driven by the concept of translating the innovation an experience associated with Royal Caribbean through the transformation the traditional idea of the Japanese teppanyaki dining experience into a modern one. This was achieved by aligning the ideas of two modern movements in Japanese culture, Harajuku & Bento Boxes, as design generators. The design generators are represented in the space through: Having the design transport patrons to the main street in the Harajuku fashion district of Japan; evoking the essence of the components of the street within the space; its buildings and circulation An exploration of the geometry of the bento box in the architecture, through the use of rectangular and cuboid forms and orthogonal lines
FLOOR PLAN - CONCEPT APPLIED
STREET COMPARTMENTS FOOD TRUCK
WAREHOUSE
RETAIL SPACE
OUTDOOR SPACE
GENERAL ARRANGEMENT PLAN
REFLECTED CEILING PLAN
ENTRANCE
1
THE TRUCK
2
THE RETAIL SPACE
3
THE WAREHOUSE
4
.(<(' 127(6
+267 67$7,21
+267 67$7,21 )/225 3/$1 6&$/( PP
+267 67$7,21 )5217 (/(9$7,21 6&$/( PP
+267 67$7,21 5($5 (/(9$7,21 6&$/( PP
*(1(5$/ 127(6 '2&80(176 72 %( 86(' )25 '(6,*1 ,17(17 21/< .9 ,17(5,25 '(6,*1 ,6 127 5(63216,%/( )25 $&&85$&< 2) %$&.*5281'6 6&23( 2) &216758&7,21 /,(6 %(7:((1 )5$0( /,1( $1' )5$0( /,1( &2175$&725 6+$// ),(/' 9(5,)< $// (;,67,1* &21',7,216 35,25 72 &216758&7,21 &2175$&725 72 127,)< 2:1(5 $1' $5&+,7(&7 2) $1< ',6&5(3$1&,(6 %(7:((1 '2&80(176 $1' ),(/' &21',7,216 35,25 72 352&((',1* :,7+ :25.
$// ',0(16,216 72 %( ),(/' 9(5,),(' %< &2175$&725
&2175$&725 6+$// %( 5(63216,%/( )25 7+( 0(7+2' 2) &216758&7,21 86(' '(7$,/(' 6+23 '5$:,1*6 $1' ),1,6+ 6$03/(6 72 %( 68%0,77(' 72 .9 ,17(5,25 '(6,*1 )25 5(9,(: $1' $33529$/ 35,25 72 25'(5,1* $1' )$%5,&$7,21 $1' ,167$//$7,21 '(7$,/ 6+23 '5$:,1*6 $1' /,*+7,1* 6$03/(6 2) &86720 '(&25$7,9( /,*+7,1* (/(0(176 72 %( 68%0,77(' )25 5(9,(: $1' $33529$/ 35,25 72 )$%5,&$7,21 $1' ,167$//$7,21 )) ( ,7(06 72 %( 6833/,(' $1' ,167$//(' %< &2175$&725 81/(66 27+(5:,6( 127(' ,167$//$7,21 2) )) ( ,7(06 72 %( &225',1$7(' %< &2175$&725 &2175$&725 72 35(3$5( 685)$&(6 $1' 3529,'( 5(,1)25&(0(17 $6 5(48,5(' 3(5 0$18)$&785(5 ,16758&7,216 32:(5 )25 $// )) ( ,7(06 72 %( 3529,'(' $1' &225',1$7(' %< &2175$&725 81/(66 27+(5:,6( 127(' $// 6,*1$*( ,7(06 72 %( &225',1$7(' :,7+ 2:1(5 6(59,&( 3529,'(5 5(63216,%/( )25 6833/<,1* 25 5(3/$&,1* $1< '19 $1' 25 6$)(7< 6,*16 7+$7 0$<%( ,03$&7(' %< 7+(,5 :25.
.(< 3/$1
SL17 SL16
OPEN
SL13
SL5
SL9
SL12
SL4
SL8 PL24
PL21
PL23
PL20
PL22
PL12
PL19
PL9
PL11
PL10
PL8
PL7
PL5
PL4
OPEN
PL18
PL15
PL17
PL14
PL6
PL16
PL13
PL3 SL7
SL11 SL15 SL14
9(56,21
+267 67$7,21 5,*+7 6,'( (/(9$7,21 6&$/( PP
+267 67$7,21 /$7,78',1$/ 6(&7,21 6&$/( PP
+267 67$7,21 $;2120(75,& 1 7 6
'$7(
OPEN
SL6
SL10
PL2
PL1 SL3 SL2
'(6&5,37,21 2) 5(9,6,21
1#5+5 1( 6*' 5'# IZUMI TEPPANYAKI RESTAURANT - DECK 4 DETAILS: HOST STATION
-
1:5 mm 12.01.2014
OA_IZ_635
0
.9 ,17(5,25 '(6,*1 WK $YH 1HZ <RUN 1< 3KRQH :HEVLWH LQIR#NYGHVLJQ FRP
KEYED NOTES
1
TEPPANYAKI TABLE FLOOR PLAN SCALE: 1:10 mm
TEPPANYAKI TABLE RIGHT SIDE ELEVATION
3
SCALE: 1:10 mm
3
SCALE: 1:10 mm
TEPPANYAKI TABLE RIGHT SIDE ELEVATION
GENERAL NOTES 1. DOCUMENTS TO BE USED FOR DESIGN INTENT ONLY. 2. KV INTERIOR DESIGN IS NOT RESPONSIBLE FOR ACCURACY OF BACKGROUNDS. 3. SCOPE OF CONSTRUCTION LIES BETWEEN FRAME LINE 83 AND FRAME LINE 128 4. CONTRACTOR SHALL FIELD VERIFY ALL EXISTING CONDITIONS PRIOR TO CONSTRUCTION. CONTRACTOR TO NOTIFY OWNER AND ARCHITECT OF ANY DISCREPANCIES BETWEEN DOCUMENTS AND FIELD CONDITIONS PRIOR TO PROCEEDING WITH WORK. 5.
ALL DIMENSIONS TO BE FIELD VERIFIED BY CONTRACTOR.
6. CONTRACTOR SHALL BE RESPONSIBLE FOR THE METHOD OF CONSTRUCTION USED. 7. DETAILED SHOP DRAWINGS AND FINISH SAMPLES TO BE SUBMITTED TO KV INTERIOR DESIGN FOR REVIEW AND APPROVAL PRIOR TO ORDERING AND FABRICATION AND INSTALLATION. 8. DETAIL SHOP DRAWINGS AND LIGHTING SAMPLES OF CUSTOM DECORATIVE LIGHTING ELEMENTS TO BE SUBMITTED FOR REVIEW AND APPROVAL PRIOR TO FABRICATION AND INSTALLATION. 9. FF&E ITEMS TO BE SUPPLIED AND INSTALLED BY CONTRACTOR UNLESS OTHERWISE NOTED. 10. INSTALLATION OF FF&E ITEMS TO BE COORDINATED BY CONTRACTOR. CONTRACTOR TO PREPARE SURFACES AND PROVIDE REINFORCEMENT AS REQUIRED PER MANUFACTURER INSTRUCTIONS. 11. POWER FOR ALL FF&E ITEMS TO BE PROVIDED AND COORDINATED BY CONTRACTOR UNLESS OTHERWISE NOTED. 12. ALL SIGNAGE ITEMS TO BE COORDINATED WITH OWNER. SERVICE PROVIDER RESPONSIBLE FOR SUPPLYING OR REPLACING ANY DNV AND OR SAFETY SIGNS THAT MAYBE IMPACTED BY THEIR WORK.
4
TEPPANYAKI TABLE REAR ELEVATION SCALE: 1:10 mm
5
TEPPANYAKI TABLE LEFT SIDE ELEVATION
KEY PLAN
SCALE: 1:10 mm
SL17 SL16
OPEN
SL13
SL5
SL9
SL12
SL4
SL8 PL24
PL21
PL23
PL20
PL22
PL12
PL19
PL9
PL11
PL10
PL8
PL7
PL5
PL4
OPEN
PL18
PL15
PL17
PL14
PL6
PL16
PL13
PL3 SL7
SL11 SL15 SL14
VERSION
6
TEPPANYAKI TABLE LATITUDINAL SECTION SCALE: 1:10 mm
7
TEPPANYAKI TABLE DETAIL SECTION SCALE: 1:5 mm
OPEN
SL6
SL10
DATE
PL2
PL1 SL3 SL2
DESCRIPTION OF REVISION
IZUMI TEPPANYAKI RESTAURANT - DECK 4 DETAILS: TEPPANYAKI TABLE
-
VARIES 12.01.2014
OA_IZ_634
0
KV INTERIOR DESIGN 245 10th Ave New York, NY 10001 Phone: 1 800 788 8132 Website: info@kvdesign.com
SUPER YACHT DESIGN
TIANLONG FERRETTI 690
PROJECT This project served as an introduction to yacht interior design. The task was to develop an understanding about the Ferretti Groupâ&#x20AC;&#x2122;s demographic, clientele and brand. The design of the interiors of the FERRETTI 690 class yacht was guided by the selected market segment, a choice determined through extensive market research. A demonstration of the market segmentâ&#x20AC;&#x2122;s viability as related to the Ferretti brand was required, in addition to a final design that catered to the specified market segment. The project was undertaken in teams of two.
TARGET DEMOGRAPHIC
PERSPECTIVES
CRUISE SHIP DESIGN
PROJECT
HOLOSUITE 5 RCCL ALLURE OF THE SEAS
The project called for a basic understanding of style, trend, and theme, and how each of these affects the interior design of a hospitality environment. The first requirement was to identify a new trend in popular culture that is predicted to impact interior design and apply such a trend to a retail environment. The target space is the CUPCAKE CUPBOARD located on the Royal Promenade deck on Royal Caribbeanâ&#x20AC;&#x2122;s Allure of the Seas. The design was to be inspired by the selected trend and had to also communicate the WOW and innovation of the existing brand of Royal Caribbean Cruise Line (RCCL).
ENTER THE AGE OF THE HOLOGRAM: FICTION BECOMES REALITY
TREND ANALYSIS Pop Culture - Fascinated with Holograms Hologram Technology Revolutionized Holograms Now Projected from Handheld Smart Devices
Microsoft Hololens - Augmented Reality Experience via Hologram Technology CONCLUSION: HOLOGRAMS NEXT BIG TECHNOLOGICAL CONSUMER TREND
PRODUCT DESCRIPTION RELIVE YOUR VACATION: REAL TIME, ANY TIME
TELEPORT TO YOUR VACATION SPOT USING THE AUGMENTED REALITY VISOR
CUSTOMIZE YOUR DEVICE
SHARE 3D VACATION IMAGERY ON YOUR PORTABLE HOLOGRAM MOTION DISPLAY TABLET
CAPTURE YOUR MEMORIES ON A CUSTOM SKIN FOR YOUR DEVICE
GENERAL ARRANGEMENT PLAN
NTS
REFLECTED CEILING PLAN
NTS
SHOP & INTERACTIVE ZONE
EDUCATIONAL EXHIBIT
HEALTHCARE DESIGN
UF COLLEGE OF DENTISTRY FACULTY PRACTICE AND C.E. FACILITY
PROJECT The aim of the project was to renovate the 20,000 sf tenth floor southern wing of the University of Florida’s Shands Medical Complex. The renovation space would serve as the new home of the university’s College of Dentistry Faculty Practice & Continuing Professional Education Facility. Originally used as a typical hospital treatment floor, the task of the design studio was to use research and design fundamentals to create a space that was functional for both patients and dental care providers.
A
KEY PLAN
LIGHTING LEGEND
SUSPENDEND LINEAR UPLIGHT
RECESSED DOWNLIGHT
B
C
RECESSED LINEAR DOWNLIGHT
DECORATIVE PENDENT
DECORATIVE LINEAR PENDENT
RECESSED SPRINKLER
Administrative Endodontics Prosthodontics Periodontics Pain Center Operative Dentistry Orthodontics Cafe | Breakroom Continuing Education
EXIT SIGN
FLOOR PLAN
REFLECTED CEILING PLAN
NTS
NTS
RECEPTION
PERSPECTIVE: RECEPTION FRONT DESK
PERSPECTIVE: RECEPTION FRONT DESK & WAITING AREA
PERSPECTIVE: RECEPTION FRONT DESK & WAITING AREA
OPERATORY
PERSPECTIVE: DIGITAL DENTAL CONSULTANT
PERSPECTIVE: CUSTOM DENTAL CASEWORK
PERSPECTIVE: DENTAL OPERATORY WITH CUSTOM CASEWORK
WAITING AREAS
PERSPECTIVE: WAITING AREA
PERSPECTIVE: WAITING AREA & HALLWAY
PERSPECTIVE: WAITING AREA
ORTHODONTICS
PERSPECTIVE: ORTHODONTICS WAITING AREA
PERSPECTIVE: ORTHODONTICS WAITING AREA
PERSPECTIVE: ORTHODONTICS HALLWAY
FURNITURE DESIGN
MODULAR WINE RACK FULL SCALE FURNITURE ITEM
PROJECT Students were tasked to create a personal “furniture item” and create a full sized model for presentation. Many process and study models were to be used to explore and ensure that the construction of the final model was successfully completed to convey the designer’s intent.
process
One of two initial study models. Paper strips looped to create an infinity form. Shape influenced form of final model
One of two initial study models. Modular units combined to create miniature wine rack. Modular aspect incorporated to final model
initial sketches
modular unit exploration First modular model. Material: Foam Sheets | Thin Craft Wire
Second modular model. Material: Cardstock Sheets | High tensile wire
Third modular model. Material: Plastic Sheets | Metal Pins
trial assembly
final model
Comprised of eight (8) modular infinity shaped units assembled to create one large unit. Metal rings provide structural support. Supports 16 bottles.
k n a h T You!