Thursday, March 31, 2011
When Net-A-Porter were compelled to move their head office to the top floor of ‘The Village’ at London’s new urban shopping temple, Westfield, they ran a competition to find their perfect design partner, resulting with Studiofibre being awarded the task of leading them through this exciting journey from concept to completion, providing full project design, bespoke joinery design & production and furniture & fittings specification &
Wednesday, March 30, 2011
Tuesday, March 29, 2011
Monday, March 28, 2011
Sunday, March 27, 2011
Through a thorough briefing process with different views of the proposed facility, various different applications and scale of facilities were discussed and agreed.
Architectus designed the floor to maximise flexibility and included conference, lecture, training and informal areas within this heritage listed space.
Architectus also coordinated services consultants to ensure the fitout was as mindful of sustainable methods and resource usage as possible.........more
Friday, March 25, 2011
Tuesday, March 22, 2011
Monday, March 21, 2011
The first was a North American headquarters for an Italian automotive designer, the second and current tenant of the space, Enovate IT, is a company specializing in mobile computerized systems integration dedicated to the healthcare sector......more
Sunday, March 20, 2011
Our design solution sought to maximise the structure and nature of the pier building, while providing Patrick Corporation with new facilities and a clear identity.
The unique harbour views are maximized by uncluttered open plan offices and glazed meeting rooms allowing the maritime nature of Patrick's business to be brought into focus and supporting the organisations democratic culture.
Patrick's occupation of Pier 8/9 Walsh Bay successfully blended the needs of a very progressive and modern firm within the fabric of a heritage building and delivered the message "Our work is as old as time, but the way we do it steps into the future".....more
Thursday, March 17, 2011
In search of a new image and concept, the main idea was to find a style that is warm, classic, elegant without setting aside a modern and innovative, the idea and concept that was used for this store was the concept of a skein of yarn in which there are always lines that intertwine. Within this first property gave emphasis to which access is governed by a material change and this was creating a strip of wood and topped with a large wall to the center of the store lined with Venetian mosaic, two touches of unique material in space. On the sides seek a modulation according to the materials used.
Modulating floors and taking modules of 60 cm. It began to play with vertical and horizontal lines for achieving this intersection of lines within these intersections were created some gaps and spaces to enclose the furniture. It should be mentioned that the lines generated besides this modulation followed the pace until the ceiling to create an envelope in the space with these lines generated in an abstract way....more
Wednesday, March 16, 2011
Monday, March 14, 2011
RogenSi are a management consultancy who wanted a contemporary workspace that would reflect who they were and provide a creative environment for their staff whilst also offering a large, flexible, multi-purpose environment for their clientele to visit and train.
Using a crisp, clean palette incorporating plywood and cardboard bespoke furniture, the interior speaks of a company that can look at business with an ever fresh perspective........more
Friday, March 11, 2011
Restaurant Interior Design | Restaurant Okie Wokie Chicken Bamba | Santa Fe Mexico City | Arco Arquitectura
Oki Woki Chicken Restaurant Bamba in a union of Eastern food and chicken dishes as the main ingredient, located on the Mall in Santa Fe Zéntrica initial concept was to create the 2 pictures of this new food concept, merging them into a same space, later to be able to continue with a brand image and create franchises.
The use of materials, and the resolution of the shapes and space, create an effect of order, contrast and movement without losing a cozy feeling. The overall effect of the composition tends towards the vertical, separates and connects the space to find a middle ground that marks the main circulation indoors.
Main element predominant design a bench throughout the room, which functions as banking-ceiling mural, creating a continuous band which marks movement. The main material of this bench was the Venetian mosaic, using 4 colors in shades of green and yellow, and also has a series of phrases in 3 languages with the messages we find in fortune cookies at Chinese restaurants.....more
Thursday, March 10, 2011
Noting the physical layout we immediately notice the interest in open space chasing customers. Even the meeting area or the principal's office are closed, but are accessible from anywhere. In the same vein, the jobs have been arranged longitudinally along the window to take advantage of natural light and provide employees with spectacular views over the Atlantic Ocean.....more
Wednesday, March 9, 2011
The proposed approach begins with the client to create a project for a restaurant located in Santa Fe, Mexico City, based on a reputable establishment of Lebanese food in Panama. Since the beginning of the process, the intention was to return to concepts of Arab culture, and use their reinterpretation for the creation of various architectural and decorative elements for a space to express in a language with its own identity. The space is on two floors, the floor is made up of the lobby area, take out, cold kitchen, hot kitchen, laundry, bar, bath and area for disabled guests. In the upper floor area has tables and a VIP lounge, children's area, public restrooms, office, dry cellar, staff area, cold room and freezer room. The concept has two main interventions which originate intentions in space, on one hand the intention of linking the lobby to the area of the main guests (double height) by a weeping wall which forms the main corridor and that league level space, with the sheet of water which splits the area of diners, the second concept is the separation of space on the mezzanine floor, the same that serves as a hall for VIP, children's area and restrooms and to accommodate some tables that are privatized main area diners.....more
Sunday, March 6, 2011