Portfolio by Danielle Vevea

D a nielle V ev ea | 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.

1152 W Randoloh St Chicago IL Co ncept : Culinary Concept Integration Size : ~15,000 sq. ft. Date Com pleted : December 2011

Second Level ELEV 17’-0”

Circulation Public Space Herb Garden Vegetable Planters General Garden

First Level ELEV 0’-0”

Natural Ventilation System

5 1. 2. 3. 4. 5.

4 Circulation Full Service Bar Lounge/ Event Space Kitchen Freight Elevator

First Level Floor Plan

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.

Second Level Floor Plan

ELEV 28’-0”

1. 2. 3. 4. 5.

3 2 1

1. 2. 3. 4. 5.

Entry Bar Dining Room Service Corridor Loading Dock

Lower Level Floor Plan

Culinary Concepts in Restaurant Interiors

Profile REstaur ant

Lo catio n :

Roof

2 1

1 point lines | Grey to Pink | Original

2 point lines | Grey to Pink | Adjusted

Culinary Concepts in Restaurant Interiors

Profile Pack aging

Ti m e 1

Salty

Swe et

B i tte r

Sour

U m a mi

Spicy

Ac i d i c

Ta r t

S avo r y

36 1

5 6

32 31

Cho colate Covered Baco n

29 28

10 Ta n gy

11 D r y

26 25

12 B o l d

14 B l a n d

11 12 13

24 23

13 R i c h

9 10

14 22

20 19 18 17

15 M i l d 16 M e d i u m 17 Co o l 18 E a r thy 19 M i nt y

Flavor Profile

20 S m o k y 21 Cr i s p 22 Cre a my 23 Cr u n chy 24 M e a l y 25 O i l y 26 S o f t

I nten si t y of S ensati on

27 Fl a k y

29 Ai r y 30 Th i c k 31 To u gh 32 C h u n ck y

Lo catio n :

33 M o i s t

1152 W Randoloh St

34 G e l at i n o us

Chicago IL

35 Fi r m 36 C h e w y

Co ncept : Culinary Concept Integration Size : ~15,000 sq. ft. Date Com pleted : December 2011

I ntensit y of S e nsatio n

28 S m o o t h

2 3 1 45

Time

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 D A N I Ereplaced L L E V E V E A by the radial flavor the O has been 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.

1 point lines | Grey to Pink | Original

Profile Logo

Culinary Concepts in Restaurant Interiors

Profile Web Design

Menu PhilosoPhy location Gallery

1 point lines | Grey to Pink | Original

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

Lo catio n : 1152 W Randoloh St Chicago IL Co ncept : Culinary Concept Integration Size : ~15,000 sq. ft. Date Com pleted : December 2011

1 point lines | Grey to Blue | Original

reservations

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.

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

PhilosoPhy

location

Gallery

1 point lines | Grey to Pink | Original

Gallery

1 point lines | Grey to Blue | Original

reservations

1 point lines | Grey to Pink | Original

West Loop

Menu PhilosoPhy location Gallery

1 point lines | Grey to Blue | Original

1 point lines | Grey to Pink | Original

reservations

Loop

1 point lines | Grey to Blue | Original

reservations

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

Directions 2 point lines | Grey to Blue | Adjusted

By tRanSIt Cta Green Line | Pink Line Morgan Street Stop 3 Blocks West + 1 Block South

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

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

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

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

The sustainable goals of PROFILE Restaurant are to promote 2 point lines | Grey to Blue | Adjusted

hours

the waste from the food preparation and other processes on site and use it to nourish and grow local, organic food on site.

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

2 point lines | Grey to Green | Adjusted

PhilosoPhy

Gallery

1 point lines | Grey to Pink | Original

1 point lines | Grey to Green | Original

2 point lines | Grey to Green | Adjusted

noveMBer

location Gallery

1 point lines | Grey to Pink | Original

1 point lines | Grey to Blue | Original

reservations

2 point lines | Grey to Blue | Adjusted

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

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

1 point lines | Grey to Green | Original

2 point lines | Grey to Orange | Adjusted

location

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

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

1 point lines | Grey to Orange | Original

2 point lines | Grey to Orange | Adjusted

and educate patrons about the production, preparation and consumption of local, sustainably harvested food, and to take

PhilosoPhy location Gallery

1 point lines | Grey to Pink | Original

1 point lines | Grey to Blue | Original

reservations

MorninG

8:00

9:00

10:00

11:00

12:00

1:00

2:00

6:00

7:00

8:00

9:00

10:00

11:00

eveninG

5:00 1152 W Randolph St. Chicago, ILto Pink | Adjusted 2 point lines | Grey 312 ·715 · 8080

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

2 point lines | Grey to Blue | Adjusted

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

CUISINE | DESIGN

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

1 point lines | Grey to Orange | Original

CUISINE | DESIGN

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

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

2 point lines | Grey to Blue | Adjusted

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 Orange | Adjusted

2 point lines | Grey to Green | Adjusted

Phase 2

Phase 1

Boiling Water Video Stills

Digital Time-Based Exploration

A Watched Pot

Phase 3

3D Digital Process Model

Co ncept : Food Preparation Size : N.A. Date Com pleted : February 2011

Considering the dynamic processes through which we prepare our food for consumption, this project was a multi media, time-based study in boiling water. Through video, 3D modeling, photography, and digital abstraction, the process of heating and activating water molecules was explored and documented.

Phase 5

Digital Time Based Media

Phase 4

Fo r mat :

3D Digital Process Model

Boiling Watr Video Stills

Client Conference Center

Danielle Vevea Randi Carletti Jess Holub Lyn Suiter Lo catio n : Aon Center 200 East Randolph Street Chicago, IL Co ncept : Branded Environments Size : 2,063 Sq.Ft. Date Com pleted : August 2011

1 9

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.

5’

Floor Plan

Site Map: Aon Center

Conference Room Kitchen/Break Out Area Entry Routunda Lounge/ Break Out Area Revitalization Area Copy/Print Luggage Storage Locked Safe Presentation Storage

10’

Reflected Ceiling Plan

Jones L ang L asa lle

Co llab o r ato rs :

20’

1. 2. 3. 4. 5. 6. 7. 8. 9.

5 6

8 7

Revitalization Area

Interactive Digital Approach Elevation

Entry Rotunda

Brownlands Redevelopment

P .O.E. Par k

Augmented Reality Marker

Co llab o r ato rs : Danielle Vevea Erin Costello

Bonnie Grudowski Kevin Fagan Lo catio n : Rooseveldt + Clark Intersection South Loop Chicago, IL Co ncept : Experiential Performace Park Size : 51 Acres Date Com pleted : December 2010

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.

Site Analysis

Site Model

Section Perspective

DIFFA 2010

Dining By Design

Co llab o r ato rs : Danielle Vevea Erin Costello Manuel Navarro Troy Atwood Tim Naus Lo catio n : Merchandise Mart DIFFAâ&#x20AC;&#x2122;s Dining By Design Event Chicago, IL Co ncept : Connections Size : 31 Sq.Ft. Date Com pleted : November 2010

Designed for DIFFAâ&#x20AC;&#x2122;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.

Preliminary Design Sketch

Table Top

Co ncept : Culinary Retreat Size : ~79,800 Sq.Ft. Date Com pleted : August 2010

Trepidarium/ Caldarium Lounge/Wating Space Treatment Rooms Swimming Pool Manicure/Pedicure Rooms Salon

7 8

1. 2. 3. 4. 5.

Entry/Host Stand Lounge/ Small Plates Bar Main Dining Room Roof Top Bar Chef’s Table Event Space Kitchen

28th Level - Restaurant, Roof Bar, Event Space

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.

1. 2. 3. 4. 5. 6. 7.

1 3

7 5

Standard Room Silver Culinary Suite Platnium Culinary Suite Dining Experience Space Grand Stair (Hotel To Restaurant)

27th Level - Hotel Suites

UBS Tower 1 North Wacker Chicago, IL

Locker Rooms

UBS Tower, 1 N Wacker

Lo catio n :

Spa Lobby

45th Level - Salon and Spa

Hotel, Restaurant, Spa

Culin ar y Mecca

1. 2. 3. 4. 5. 6. 7. 8.

4 3

Preliminary Design Sketches

Grand Stair from Hotel Level to Restaurant Level

Rooftop Bar

Conceptual Process Model: Sugar as Material

Hot Tub on the Spa Level

Disection Size : 9” x 9” Date Com pleted : April 2011

Bilateral Symmetry Radial Symmetry

Structural Exploration of Produce

Food of

T he A rchitectur e

Co ncept :

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.

“Beauty will either be edible or not at all...” Salvador Dali

Co ncept : Integrated Transparancy Size : 50,000 Sq.Ft. Date Com pleted : April 2011

Open to Below

After exploring the dynamics of Sushi Bars, this design project focused on the integration of multiple stages of food consumption into one structure. Sushi bars and fresh markets find common ground in food display. The primary focus of this complex is to showcase premium ingredients and to educate consumers on how to cook and how to eat through three programs. The market on the lower levels reflect the intimacy of local specialty shops, butchers, dairies, and bakeries. The fifth level hosts an educational center for those interested in learning to cook, while the restaurant at the top of the building reflects the intimacy of a sushi bar which offers views of the ingredients and processes that go into meal preparation. Patrons, food specialists, and chefs would form relationships over glass cases filled with high quality ingredients.

Second Level - Bread and Produce

Fifth Level - Educational Center

First Level Floor Plan

Fourth Level - Non-Perishable Items

Open to Below

2620 West Washington Blvd Chicago, IL

Sixth Level - Restaurant and Bar

2620 W Washington Blvd.

Open to Below

Market, Restaurant, and Educational Center

comp lâ&#x20AC;˘EAT Cuisine

Lo catio n :

Third Level -Meat and Dairy

View of Market Entry

View of Restaurant

View of Dairy Department

Reflected Ceiling Plan

History Museum and Administrative Center

Lincoln Par k Zoo

Process Sketches

Lincoln Park Zoo Small Mammal House Chicago, IL Co ncept : Man and Nature Size : 22,110 Sq. Ft. Date Com pleted : April 2010

Section/Elevation

Lo catio n :

Zoos offer a place for humans to become educated about their connection with nature and the similarities and differences that exist between themselves and other creatures. This project looked to further examine the intersection between man and nature as a means to inform design. In combination with the columns, the reflected ceiling plan resembles trees and branches, a reference to the most primitive of structures. A vine pattern in the inlayed concrete flooring provides wayfinding. Both industrial and natural materials were incorporated in the space to juxtapose man with nature and again reiterate the concept.

First Level Floor Plan

Main Level

View of Museum Entry

Tuscan Inspired Home

Inspirational Image

1. 2. 3. 4. 5. 6.

Mother-in-law Suite Gallery Guest Room Master Suite Master Bath

Second Level Floor Plan

1. 2. 3. 4. 5.

1 4 2

Formal Living Room

Library Informal Living Room Dining Room Kitchen Pantry

First Level Floor Plan

Urb an Residence

1 4

Lakeview Neighborhood Chicago, IL Co ncept : Illumination Size : 4,962 Sq. Ft. Date Com pleted : February 2010

Focused around the concept of Illumination, the needs of a modern couple that enjoys entertaining were considered in the design. Integrating both the intellectual and literal aspects of illumination was the goal. This concept worked to utilize the exceptional access to daylight while also incorporating artificial light sources to allow the residence to radiate with the colors and warmth of the Tuscan countryside.

1. 2. 3. 4.

Theater Bar Wet Room Utilities

Lower Level Floor Plan

Lo catio n :

4 3

Master Bath Elevation

Kitchen Elevation

Nursury Mural Painting

Beach Ba by

Lo catio n : Madison, WI Co ncept : Southern California Size : ~40 Sq. Ft. Wall Space Date Com pleted : August 2008

Commissioned by a couple in the Madison area, the mural paintings in this nursery referenced the West Coast origins of the expectant mother. The project was negotiated, designed, and completed over a four week period, and left the new parents thrilled with the place where their baby would sleep.

Non-for-profit Mural Work

Intergener e ation al Center Lo catio n : Marshfield, WI Co ncept : Giving Size :

~100 Sq. Ft. Wall Space Date Com pleted : August 2008

Shel Silversteinâ&#x20AC;&#x2122;s The Giving Tree sets the tone of the high school learning lab in the Tiny Tiger Intergenerational Center in Marshfield, WI. The purpose of the center is to provide care for infants and seniors and educational opportunities for teens, while reinforcing stimulating interactions between all generations. Scenes depicting the growth of the young man and the tree that befriends him throughout their lives are intentionally placed around the room as a reminder that every person will experience every stage of life and that we can all impact the lives of others.

Publications

Digital Sk ills

Operating Systems

Computer Software

Internet Based Social Media

Danielle A Vevea

e-mail cell

vevea.d@gmail.com 715路207路8034

web

daniellevevea.com

blog

dveveathesis .wordpress .com

portfolio

issuu.com/vevea.d/docs/portfolio