SELECTED WORKS ARCHITECTURE PORTFOLIO GRADUATE WORKS BY RYAN DETROIT
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STUDIO PROJECTS
01 THE HUB
FOURTH YEAR
02 SURFACE AND VOLUME 03 U.D.F.
THIRD YEAR
THIRD YEAR
04 ALCHEMY BREWERY
GRADUATE YEAR
05 INDUSTRIAL FARM AND PARK
SUPPORTING WORKS
06 ANGLED INVERSES 07 CONTOURED
THIRD YEAR
FOURTH YEAR
3 DESIGN PORTFOLIO
GRADUATE YEAR
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THE HUB PUBLIC LIBRARY LONDON, ENGLAND FOURTH YEAR DESIGN / AUTUMN 2015 / 15 WEEKS STUDIO CRITIC: JANE MURPHY FINALIST (12 out of 80) KNOWLTON SCHOOL GUI COMPETITION
SITE: The site is located in Potter’s field park next to London City Hall. The site extends to the edge of the Thames River near Tower Bridge and is across the river from the Tower of London. PROGRAM: The program requires enough bookshelf space to accommodate for the general public of London. The library requires study spaces, an auditorium, restaurant, exhibition rooms and several other secondary program spaces such as a video library room and investigation rooms, commonly found in libraries.
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Bus Route Pedestrian Railways Ferry Route
CONNECTING THE CITY This site plan acts as diagram for all the forms of transportation that the library taps into including ferry, subway, bus and pedestrian paths that are shown to be around the site.
Vertical Circulation
Horizontal Circulation
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Elevated Ground
Program Anchors
CONCEPT: The project connects all forms of the transportation systems around the site into a hub that brings people from the city to the library. A bus terminal is located below a courtyard that helps organize the main program volumes. The program volumes form a concave
shape to enclose the courtyard. The three program volumes contain the bookshelves and study areas and within the other two volumes are secondary programs such as video rooms, exhibition rooms and an auditorium. Finally a wharf was added to connect the library to
the ferry traffic on the Thames River. The site was then carved away to allow for the tidal progression of the river throughout the day. A bus line and pedestrian paths run above the flooded site on elevated pathways that connect back to the courtyard of the library.
Bus terminal view
Enclosed Program Volumes
Line of Circulation
Elevated Ground Plane
Point of Gathering
Boundry about a center
Structure forms an enclosure
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Program frames courtyard
WALL SECTION The model is a 1:100 scale model of the facade wall that contains the stacks. This large scale study is used to visualize the space of the walls and the interior spaces within.
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Closed Facade
Summer Facade
Winter Facade
Winter solstice view ACTIVE SUNSHADING Both the north and south facade of the stacks program volume are shaded by dilating hexagonal mechanisms. This was done for both aesthetic purposes and to allow control of interior lighting due to programmatic requirements or solar lighting conditions.
Summer solstice view
LONG SECTION
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1. Great Hall 2. Mechanical 3. Library Reception 4.Bus Concourse 5. Loading Dock 6.Bus Stop 7.Ferry Wharf
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GROUND FLOOR PLAN
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STRUCTURE AND CLADDING SYSTEMS Both solar shading facades are designed as double glass walled construction with mullions as structure. The copper panel cladding allows light to enter from the courtyard creating an inner focus on the courtyard. The main structural components are concrete columns that support the stacks and allow for the cantilever over the grand stair. A system of secondary structure of circulation cores are used to supplement the mullion and column structure.
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1. Encounter Rooms 2. File Room 3. Children’s Center 4.Magazine Room 5. Library Stacks 6. Investigation Room
1. Exhibition Room 2. Exterior Courtyard 3. Cafe 4.Encounter Area
1. Offices 2. Balcony 3. Conference Room 4. Computer Lab 5. Video Library 6. Library Stacks 2 4
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FIRST FLOOR PLAN
FOURTH FLOOR PLAN
FIFTH FLOOR PLAN 11 DESIGN PORTFOLIO
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SURFACE AND VOLUME RESTAURANT AND CRAFT BREWERY CINCINNATI, OHIO THIRD YEAR DESIGN / AUTUMN 2014 / 7 WEEKS STUDIO CRITIC: KRISTY BALLIET FINALIST (18 out of 80) CONCRETE MASONRY ASSOCIATION COMPETITION
SITE: The site is located in the historic district of The Over-TheRhine neighborhood in Cincinnati. The German neighborhood has in recent years, started to redevelop the neighborhood from it’s current declined state. PROGRAM: The project is to design a craft brewery to capitalize on the tradition of beer production in the area and revitalize the economy. The brewery is a starting point in a larger effort to reconnect The Over-The-Rhine historic district to the business district in downtown Cincinnati by a public transit system.
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TOUR LEVEL This exploded axonometric drawing shows the relationship between the lower level and the tour level and connection that is created from production to dining.
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Vingette A
CONCEPT: The project is anchored by two main program volumes, beer production and dining. These spaces are connected by a central bar-like volume. These volumes are then intersected by a surface to create programmed poche’, that supports the programs, such as
kitchens, bars, and circulation. The surface creates transitional spaces between the interior and exterior including main entry, a loading dock and a connection to the beer garden. A tour sequence is accommodated on a mezzanine level that offers privileged views of 16 RYAN DETROIT
production and dining without any interference. Contrasting materials emphasize main spaces from secondary spaces and differentiate the volume from surface. The surface is clad in elongated horizontal bricks and the volumetric elements art clad with vertical metal panels.
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MODEL PROGRESSION This photo shows the model progression using multiple fabrication techniques, from laser cut paper models to layer plaster to 3D printed designs.
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URBAN DICHOTOMOUS FARM REDESIGN OF A CHAIN RESTAURANT COLUMBUS, OHIO THIRD YEAR DESIGN / SPRING 2015 / 15 WEEKS STUDIO CRITIC: KAREN LEWIS DESIGN COLLABORATION WITH: MATT HAYES, EMILY CLEMONS AND KAYLA ELAND
SITE: The site was chosen on High Street, the main road that runs along Ohio State University’s campus. The location is between 14th and 15th avenue as it engages with the students coming from off campus housing to classes in the morning and again in the afternoon when students return home from classes. PROGRAM: The project is to redesign a Bob Evans restaurant to better bring a younger generation to dine at the restaurant. The restaurant contains a bakery that it visible from the street, a grab and go counter, and a bar.
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RESEARCH
World Events and their Effect on the American Breakfast TIMELINE 1900-2014
1914 World War I
1929 Stock Market Crash
1939 World War II
1946 Birth of Bob Evans
24.4%
22.8%
22.9%
1.0%
0.8% 0.75% $28,000 18.9%
$23,000
0.6% $19,000 14.2%
0.5%
$15,000
$13,000
1900 Breakfast throughout the Decades
1910
1920 “We used to wake up early before school. All five of us sat around the kitchen table and mom cooked.” “I had hot oatmeal in the morning with rich milk from the farm. I didn’t eat much because I was usually late for school.”
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1930 “Toast with a soft boiled egg for dipping.” “We use to always have hot oatmeal for breakfast and some kind of breakfast meat.” “I always made egg and cheese breakfast sandwiches on a biscuit with ketchup.”
1940 “Oatmeal everyday before school and big brunches on the weekends.”
1950
“My dad use to always cook use ha
“Eggs, we always had eggs from m every type of egg you could imagi
2011 Iraq War
1950 Korean War
1973 Arab Oil Embargo
1955 Vietnam War
Money Spent on Food Outside of Household
2002 Birth of Social Media
1987 Stock Market Crash
46.7% 44.6% Average Household Income $58,000
$57,750
41.2%
2.8%
36.4%
Divorce Rate in US 2.1% 2.3%
$54,000
1.9%
$48,000
23.8%
$30,000 0.7%
amburgers for breakfast.”
my grandmothers farm, ine.”
1960
1970
“We had cereal just about every morning but during the winter we sometimes would have cream of wheat with butter and brown sugar.” “Being from Wisconsin we always had eggs and some kind of meat, usually bacon or sausage toast and some kind of jelly at every breakfast.”
1980 “In elementary school I usually ate a whole tube of cinnamon rolls in the morning.”
1990
2000
2010
“I had a Toaster Strudel in the car on the way to school.”
“Something quick on the way out the door. I am always late and extra sleep is better than food.”
“I grew up eating cereal and cream of wheat. My mom always made it the same way that her mother made it for her when she was my age.”
“I usually grab a protein bar when I leave for class in the morning. Some mornings I have to skip breakfast.”
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A CASE STUDY ON BOB EVANS THEMES This study looked at how Bob Evans restaurants use colors and materiality to reinforce the main themes of fresh food and a homestyle atmosphere.
PAINTED WALLS
The pastel walls help the farm f Bob Evans to convey, white add and natura
COLOR SCHEME INTERIOR
Bob Evans use earth tones to reinforce the farmhouse theme. Thsi includes pastel greens and yellows. The use of white surfaces helps reflect sunlight from the windows to brighten the space more efficiently.
EXTERIOR
The exterior color scheme reinforces the brand with Bob Evans’ red and for high visibility from the road. White is also used for a clean appearance.
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DARK WOOD
l painted p reinforce fresh feel is trying , green and a clean al feel.
BRICK
The Materials of Bob Evans An Analysis of Reinforcing Themes Through the Use of Materials.
The wood here seems to be too good of quality for a farmhouse theme. It doesn’t fit well with the imitation wood tables.
The brick on the exterior works from the theme but this interior-nonstructural wall seems out of place here.
CARPET
The carpet used doesn’t really reinforce the theme of the farm in any way, it is to unnatural.
IMITATION WOOD
WALLPAPER
CORRUGATED STEEL
The table are made from a imitation wood to cut costs but doesn’t pair well with the real wood walls and booths. The use of two types of colors emphasizes the difference between the two wood choices.
The wallpaper choice fits well into the restaurant, as it is a neutral color and adds a nice texture. The pale color complements the the wood frames of the windows.
The corrugated roof builds the best arguemnt towards the farmhouse theme, the bright red also helps make it visible from the street and is part of the branding.
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URBAN EDGES The design of the building takes full advantage of the urban edge of High St. The glass facades act similarly to storefront windows to allow views from the exterior of the processes taking place within.
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KEYHOLE CONCEPT The basic form of the building is a modern take on the keyhole motif of the Bob Evans restaurants, with the keyhole acting as the passage for people through the building between dining and the kitchen.
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ZONING The zones are set up with the service spaces and the kitchen adjacent to the service alleyway which pushes the public and dining spaces to the road zones of High st. , Tuller ave. and 14th ave.
BAR / BEER GARDEN
CIRCULATION
SERVICE
DINING
LANDSCAPE
PEOPLE CIRCULATION
FOOD CIRCULATION
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CONCEPT: The project is designed to allow a flow of students through the building by a hallway that bisects the floor plan. This move allows students to have the choice of sitting to eat or quickly grabbing something on the way to class. The bakery is displayed on High St. to
encourage people to buy baked goods. The project focused on how to make the building useful through the entire day, something Bob Evans currently struggles with, and is solved by the addition of a bar to the project to cater to the college lifestyle. The scheme allows for multiple
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options of obtaining food with a sit down dining option, a grab and go option and bar option. The flow of people through the building is important so the design allows the hallway to have the most efficient pathway through the site in a diagonal.
EAST ELEVATION
WEST ELEVATION
SECTION A
SECTION B
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THE FLOWS The site and building form are designed for the flows of people throughout the day, show the relationship of the movement of people through the building and the flow of food from the kitchen to table.
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STUDENT CIRCULATION The site was specifically chosen to cater to the movement of students from off campus housing to campus in the morning to engage the grab and go lifestyle the newer generation has adapted to.
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ALCHEMY BREWERY ARCHITECTURE FROM A SEMINAL DETAIL CINCINNATI, OHIO GRADUATE DESIGN / SUMMER 2017 / 5 WEEKS STUDIO CRITIC: BOB BURNHAM DESIGN COLLABORATION WITH: VARSHA IYENGAR
SITE: The site is a steep section of land between Central Parkway and McMicken Avenue in the Over-the-Rhine historic district, north of downtown Cincinnati, Ohio. The German neighborhood was historically used as a beer production area from pre-prohibition era to the present. PROGRAM: The project is a brewery, museum and taproom designed to educate people on OTR’s beer production history and have the building be used continuously throughout the day.
SITE
RHINEGEIST
FINDLEY MARKET
CHRISTIAN MOERLEIN TAFT’S ALE HOUSE
BOSTON BEER CO. MUSIC HALL ZULA
THE LACKMAN
CRAFT CONNECTION THE DRINKERY
ANHEUSER-BUSCH
MAIN EVENT
ROCK BOTTOM CO.
MOERLEIN LAGER HOUSE HOFBRAUHAUS
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CORTEN STEEL PANEL MOVEMENT The south facing facade uses perforated corten steel panels as a screen to block harsh sunlight during the day. The panels are designed to slide along a track as shown to change the light levels of the interior production spaces. The panels are different sizes and do not run the lengh of facade so the panels can move and allow for views through openings in the wall.
CONCEPT: The project was designed starting with a seminal detail that created an architectural language that informed the design of the building. The detail contains the connection of a steel I beam and how it penetrates through a wall to support an exterior structure. The screen wall was a component of the detail to play with how the screens move in relation to beams supporting it. The screen panels move parallel to the support beams in the production area while the screen panels pull off of the facade by a hinge and wrap with the beams to screen the glass ceiling of the museum. The detail solves how a box frame structure meets an exterior wall and how a bay of the box frame can support an interior space, pass through an exterior wall and terminate as a second screen facade. We also researched the connection of a beam to column within the box frame and whether the flanges are bolted or welded.
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MUSEUM SCREEN WALL This view shows pathway between the screen panel wall and the exterior wall to museum, that leads to a biergarten. The main structure can be seen passing through the concrete wall to support the screen facade. 38 RYAN DETROIT
PRECAST CONCRETE PANEL TO WINDOW DETAIL
OPERABLE WINDOW DETAIL
STEEL PANEL TO COLUMN CONNECTION
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BEAM TRANSITION The bay model shows how hidden connections would be designed and how the beams pass through the interior walls. The thick interior walls also contain all heating and cooling systems so they are hidden from view.
DOUBLE FACADE WALLS The bay model shows how the interior structure would pass through the precast concrete panels that acts as the building envelope and support the screen wall. Secondary structure beams span between the columns and act as a track for the sliding corten steel panels.
PRODUCTION SPACE The bay model was cut through the production spaces to show how the beams interact with the equipment and divide spaces from the observation deck above and the production floor below.
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MUSEUM POSITION The museum was designed at an angle to the production and taproom to differentiate itself from the production and to react to the bend in the site.
MUSEUM BIERGARTEN The biergarten continues the bay motif on the exterior and is placed in a secluded area opposite the production and taproom area allowing people to meander through the museum before ending at the biergarten. The biergarten is accessible by passing between the two south facades of the museum.
MUSEUM ROOF ENTRANCE The museum is accessible from McMicken via a building length ramp that starts at eye level with the top of the screen wall and ends near the double facade.
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INDUSTRIAL FARM AND PARK REDESIGN OF A MODERN FARM CINCINNATI, OHIO GRADUATE YEAR DESIGN / SPRING 2018 / 14 WEEKS STUDIO CRITIC: KAROLINA CZECZEK
SITE: The site is in an abandoned industrial park west of the downtown riverfront in Cincinnati, Ohio. The site is located between the Ohio River, the Route 50 highway and the confluence of Mill Creek and the Ohio River. PROGRAM: The project is is a combination of several programs to form a riverfront park and working fish hatchery on the industrial site. The hatchery includes aquaculture pools for fresh and saltwater fish and oysters as well as a filtration shed, office space, slaughterhouses, salt storage/observation tower and fish market. The park element has programs including constructed wetlands, observation tower and a ferry port.
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A PLAY ON THE TRADITIONAL FARM The building forms aesthetic is designed to resemble iconic farm forms such as the slaughter houses and livestock barns, the filtration shed and equipment barns, the observation tower and grain silos and ferry stop as a modern take on a farmer’s market.
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TRANSPORTATION AND FLOW Though the project is situated in a relatively inactive industrial site, there are several types of transportation of goods around the site including a freight rail, highway system and barge system that the project integrates with.
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CONCEPT: The project started as a solution to a food scarcity problem in Cincinnati. Much of Ohio is at risk for low food security as much of Ohio agriculture is cash crops. Along with this, Ohioans have little access to both freshwater and saltwater seafood. The project is designed to collect water from the Ohio River, filter it and use it for aquaculture to supply the area with fresh seafood. Salt is shipped along the railways that travel over the site from Cleveland salt mines using a state resource as a means for producing saltwater seafood. The site also acts as another waterfront park within an industrial area. The circular pools contain the seafood, filtered water storage, natural wetlands and filtered competition swimming pool for the public as a way of integrating people within the industrial site. The site contains a meandering path that allow for people to observe the pools or travel directly to a programmed space. A market, ferry stop and observation tower act as destinations for people coming to the site and draws people from the nearby area to the site. The site allows for both a transient and slow progression through the site with options of travel, one could walk through the fish slaughter houses and see how their food is produced and packaged or walk straight to the market and buy some seafood and leave. The pools closest to the river are tidal pools containing a local ecosystem of Ohio river fish and native plantlife. A theme throughout the project is natural and manufactured processes from natural wetlands to a more artificial fish farm designed by simulating other natural environments.
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WATER NETWORK This diagram shows the filtration system and which water storage tank supplies water to which livestock pool. The diagram is based on decentralized distribution system in which several pools are controlled by a single reserve tank.
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TRANSPORT RAIL Salt is delivered to the site for production and stored in the observation tower for future use. The rail acts as a reminder that the site used to be an industrial brown field and for the theme of transportation of goods.
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PATH CHOICES The project is designed to allow people to choose between viewing the messy processes needed for preparing seafood for consumption seen in this interior render of one of the slaughterhouses and watching live seafood on the way to the market or ferry stop.
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MATERIALS This rendering shows the material concept of two types of wood, stained different colors to showcase their differences.
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SUPPORTING WORKS ANGLED INVERSES CONSTRUCTION TABLE THIRD YEAR DESIGN / FALL 2014 / 1 WEEK BUILDING CONSTRUCTION ARCH 5510 PROFESSOR: KEONI FLEMING DESIGN COLLABORATION WITH: ALEXANDRIA SANDHU
REQUIREMENTS: Design a free standing table, at least thirty inches tall that is able to hold at least one glass on top. Materials that were required to use in the design were steel, concrete, glass and wood, in the form of reused form work for concrete casting. CONCEPT: The project is based on two triangular posts that are opposite each other, not centered but in opposite corners to create the furthest separation. The concrete base holds the two posts together through the use of large bolts that connect the concrete to the wood. The concrete is angled opposite the posts to the center to emphasize the implied center. The glass is cut into a shifted box as to avoid the straight edge the concrete creates. The reused form work is then attached to between the posts and connected by a steel L bracket, that adds a connection from one post to the other. The posts were then stained with a dark stain to emphasize the difference of post and form work.
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ANGLED CONTRAST This photo shows the difference in angles not normally seen with wood and concrete, The concrete was set in a way that unnaturally slopes upward.
LAYERED CORE The the center contains layered plywood that act as small shelves and keep the two wood columns parallel to each other
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METAL CONNECTIONS Simple metal L brackets are used throughout the project as a low profile connection between different elements of the design.
FORM WORK This photo shows the construction process of designing and building form work that can be repurposed as connections between the columns.
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LAYERED CONSTRUCTION The diagram shows how the construction of each layer is in relation to the the next layer. The book rack and shelf are show n at the respective layers.
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CONTOURED MULTIFUNCTIONAL FURNITURE FOURTH YEAR DESIGN /AUTUMN 2015 / 2 WEEKS ADVANCED LANDSCAPE TECHNOLOGIES LARCH 4400 PROFESSOR: TROY MALMSTROM
REQUIREMENTS: Design and fabricate a piece of furniture that is milled from a CNC router using only single cuts to “cut out” individual pieces and later assembled using dowel rods. CONCEPT: The project is an end table the serves multiple functions depending on its orientation. The table also functions as an ottoman or as a bench. The edge of the design is pulled into the center to create shelves for books and a general smaller shelf that are functional both oriented vertically and horizontally.
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