CULINARY. Culinary & Restaurant Selected Experience. Prepared for Dickie Brennan & Co

Transcription

1 CULINARY Culinary & Restaurant Selected Experience Prepared for Dickie Brennan & Co September 2014

2 Firm Overview LS3P named 2014 southeast DESIGN FIRM OF THE YEAR by Engineering News Record (ENR) We at LS3P appreciate good food. Our firm was founded over 50 years ago in Charleston, SC, one of the world s finest food cities. Much like the process of design and architecture, we understand that culinary expertise is a blend of art and science, and we strive to create spaces which support both. Our culinary arts, hospitality, and culinary-focused retail projects are designed for both inspiration and efficiency, providing welcoming spaces in which to gather, learn, work, and enjoy sharing meals. At LS3P, we provide architecture, interiors, and planning services to our clients nationwide from our six offices in Charleston, Columbia, and Greenville, SC and Charlotte, Raleigh, and Wilmington, NC. We ve expanded over the years to more than 240 employees, and we draw on our multidisciplinary expertise to bring state-of-the-art design, technology, and expertise of a strong regional firm to a wide variety of clients in diverse practice areas. We are large enough to offer total design capabilities from site selection to occupancy, yet small enough to give personal attention to each client. We are invested in your success.

3 LS3P ranked among the TOP 100 GIANTS by Interior Design Magazine LS3P honored to be included as one of the 100 FASTEST-GROWING A/E FIRMS by Zweig Letter The editor of DesignIntelligence has called LS3P the most local of the global firms and the most world-class of the locals. We bring a history of 50 years of design excellence, with over 400 design awards across diverse practice areas. With a mission to engage, design, and transform, we are deeply committed to the communities we serve. We believe in collaboration, innovation, and building lasting relationships with our clients. Client engagement is at the core of our success. Our process is based on the core belief that a successful project is more than bricks and mortar. Your unique goals, needs, and educational challenges spark us to create distinctive and purposeful spaces for your faculty and students. Our architects and designers bring proven expertise in the design of culinary arts facilities, powerful analytics to help inform design solutions, and extensive experience in spaces for education, hospitality, and commercial clients. We understand that each project provides new opportunities, and our in-depth charrette process ensures that we have a deep understanding of your goals before we draw the first line. LS3P s commitment to engaging with our clients, their communities, and the issues they face reflects our passionate commitment to client success. We bring the right people to a project, foster engagement among team members and the community, and create unifying point of departure that opens the path to a design free of aesthetic preconceptions or predefined styles. Our designers use expertise-based, market-specific tools to encourage discovery, collaboration, creativity, and insight across the team and the entire project delivery process. We believe the problem-solving nature of architecture should inspire and energize all participants. We see the design process as an opportunity to bring delight, value, and meaning beyond your expectations. Our design work is driven by market-specific expertise and thought leadership, and we are always mindful of good stewardship of resources for the future of our clients and communities. The projects we design allow clients to achieve their goals, whether through transformational spaces, award winning design, operational efficiencies, environmental stewardship or economic sustainability. For LS3P, the idea of transformation culminates in better projects and enriched experiences for individuals, organizations, and communities. Transformation means that our designs have lasting impact. The greatest testament to the success of LS3P s work goes beyond the organizational, operational and business stewardship we provide it is in our strong and enduring client relationships.

4 Johnson & Wales Charlotte Campus Charlotte, NC The new Charlotte campus of Johnson & Wales University provides a state-of-the-art, $82 million culinary arts institute in this recently revitalized neighborhood. Students receive hands-on training in areas from retail store management to hospitality to food service in the new culinary arts instruction labs, classrooms, and practicum spaces. The campus supports both academic and residential facilities, including university dormitory housing and other privatized housing development. LS3P created the campus master plan, designed the 145,000 SF academic building, and designed the renovation of 30,000 SF of existing space for administrative and faculty offices. Community support was the linchpin for the construction of the new campus. The mayor, Center City Partners, Bank of America, Chamber of Commerce, and local industry leaders all played key roles in supporting the development plan. LS3P led the team through a solutions process to build consensus and community, resulting in unified acceptance of the conceptual design proposals. To prepare for the charrette, LS3P compiled a complete database for the campus assimilating the initial programming. The rapid start compressed the programming and conceptual design phase into a one-week process. COMPLETION: 2004 LOCATION: Charlotte, NC SIZe: 175,000 SF FEATURES: Residence Facilities; Academic Classrooms (145,000 SF); Culinary Arts Instruction Laboratories; Administrative Office Space (30,000 SF); Practicum Facilities RECOGNITIONS: Brick Industry Southeast Region (Design with Brick President s Award) PHOTOGRAPHER(s): David Sundberg

5 Culinary Institute Of Charleston At Trident Technical College (Palmer Campus) Charleston, SC This 22,000 SF renovation provides a state-of-the art facility to support rapid growth in the culinary arts program at Trident Tech s Palmer Campus. The project included interior renovations, additions, and a new façade. The building features a 125-seat demonstration kitchen, with tiered seating and quartered Anigre millwork to give the space a comfortable, high-end atmosphere. This unique space is a highly sought-after venue for community events in the Lowcountry area. The 50-seat teaching restaurant, 181 Palmer Dining Room, provides fine dining to the public and serves as a venue for business meetings downtown. As Mike Sabo, dean for the Culinary Institute of Charleston, states, The design of our culinary school encourages creative thinking among our students and our community gets to savor in their success. COMPLETION: 2008 SIZE: 22,000 SF FEATURES: Restaurant (50-seats); Auditorium (125-seats). RECOGNITIONS: ASID Carolina Chapter (First Place Institutional Category); AIA SC (Honor Award). PHOTOGRAPHER(S): Matt Silk Photography

6 Le Creuset Headquarters Charleston, SC Located along a tranquil marsh in Charleston, this new headquarters facility draws inspiration from its stunning natural setting as well as the client s sleek, brightly-colored high-end cookware. The new design transformed an aging seafood restaurant into a beautiful, functional office space which showcases the company s products and celebrates the five senses. The project required major structural modifications and the replacement of all systems, as well as a complete interior and exterior renovation, a new entrance sequence/grand stair, and a new roof and windows. The resulting space is open, light-filled, and tranquil, with expansive marsh views throughout the building. The layout provides both open and private offices, conferencing facilities, a cooking demonstration kitchen, a fitness center, and an elevated outdoor event space. Marsh grasses embedded into resin panels were used as a backdrop for product display to reinforce the connection to the marsh. Elevated architectural planters designed for the new exterior entrance feature a variety of herbs for texture, color, and aroma. These herbs are also used in the demonstration kitchen inside. Where solid walls were required for program purposes, transparent glass walls ensure light and view in the interior. Acoustical panels and acoustical plaster were used throughout the facility to maintain a tranquil environment. COMPLETION: 2012 SIZE: 10,239 SF FEATURES: Offices, conference facilities, teaching/ demonstration kitchen, fitness center, exterior entertainment area PHOTOGRAPHER: Matt Silk

7 Charleston Cooks Greenville, SC Charleston Cooks, a new culinary arts retail/classroom prototype store, has been a huge success. Located in a dynamic downtown city, this facility provides the space, tools and instruction with which foodies and wine enthusiasts can happily gather, taste and learn. With both demonstration and participation classes, beginners and experts alike can delve into an array of deliciousness, from savory sauces to wonderful wines. The instructional teaching kitchen offers tiered seating for 30 with a large center cooking island for gathering during cooking demonstrations. A palette of natural materials, combined with cleaned-up traditional forms, creates a comfortable shopping and learning environment and helps showcase the Owners brand and retail products. The adjoining retail store offers a plethora of equipment and gadgets to make the culinary magic happen for students returning home to practice their new culinary skills. COMPLETION: 2012 SIZE: 5,000 SF FEATURES: Culinary Arts Retail/ Classroom Prototype Store PHOTOGRAPHER: Matt Silk

8 Complex For Economic Development at Trident Technical College North Charleston, SC BEFORE The new facility houses the programs in hospitality, information technology, electromechanical skills, culinary arts, and tourism. The Information Technology department features a computer room, computer labs, computer maintenance and staging area, offices, and miscellaneous storage rooms, while the Electro-Mechanical Skills department includes an electro-mechanical skills lab, classrooms, and administrative area. The Culinary Arts, Hospitality and Tourism department features a production kitchen, a catering kitchen, 2 teaching kitchens, a baking kitchen, and a demonstration kitchen. Other program spaces include a housekeeping lab, a mock hotel room, a 15,000 SF multipurpose room with a pre-function area, executive meeting rooms, and administrative offices. A teaching dining room/restaurant offers a contemporary learning environment for skills training, and is a popular place for students and faculty to dine. A large opening between the kitchen and dining room offers a view of culinary activities inside. Curved walls of figured wood highlight the facility s primary entrance and multipurpose spaces. Large windows at the entry allow natural light into the building and provide views out onto a covered walkway. COMPLETION: 2002 SIZE: 147,000 SF FEATURES: College of Hospitality; Culinary Arts and Tourism; Information Technology Department; Department of Electro- Mechanical Skills; Covered Walkways; Multipurpose Room (15,000 SF); Computer Laboratories; Maintenance and Staging Areas; Equipment Storage; Administrative Offices; Meeting Rooms; 2 Kitchens; Dining Room; Amphitheater; Mock Hotel Room; Teaching Restaurant RECOGNITIONS: ASID/ Carolinas (Merit Award); IIDA (Government/Institution Design Award); Architectural Woodworking Institute of America (Award of Excellence)

9 Central Piedmont Community College Culinary Arts Facility Charlotte, NC The Culinary Facility at Central Piedmont Community College allows for expanded programs in culinary arts in the City of Charlotte that is experiencing a thriving culinary scene. The new 29,000 SF facility includes three cooking labs, an auditorium for televised cooking programs, a dining lab for the full experience, and general classroom spaces. The facility is located in a new park-like setting adjacent to the expanded Greenway. The facility sits at the top of a plaza overlooking an area with fountains, lawns, and memorial gardens stretching down to the revitalized Sugar Creek Greenway. A traditional exterior continues the College s goal of creating a classic setting for its Central Campus. COMPLETION: 2009 SIZE: 29,000 SF FEATURES: Cooking Labs; Auditorium; Dining Lab; Classrooms

10 King Street Grille - Myrtle Beach Myrtle Beach, SC Located in a new mixed-use development, this new sports bar and grill caters to flip-flops, stilettos, and wing tips; the one common denominator: love of sports. The owners objectives were to design an urban watering hole that welcomed the most diverse sports enthusiasts through its doors. The restaurant was designed with an open plan to capitalize on the energy and excitement of the sports reverberating throughout the space. Patrons enter into the bar, which serves both the interior and the patio that overlooks the new community sports complex located within the development. Because the interior bar is open to the patio through a large overhead door, the exterior bar can function without additional staff. Acoustical panels, hung above the bar at an angle, serve to reduce the noise of the loudest area of the restaurant. Multiple hanging plasmas screens allow customers the opportunity to watch the game at any orientation in the restaurant. The main feature in the restaurant is an enormous16-foot-high panoramic stadium mural that runs 60 feet along the bar wall and continues over the banquette seating area. The mural creates the excitement of being at the big game. Printed in black and white, the mural is juxtaposed to the action and excitement on the color plasma screens. A platform dining area was designed to mimic the elevated spectator stadium seating. Moveable tables and chairs are bookended by stationary banquette seating, which allows for a myriad of flexible seating options. Lighting was kept to a minimum by including extensive windows on the southeast facing facade. A light shelf was design to further harvest the outdoor lighting. COMPLETION: 2008 SIZE: 4,700 SF FEATURES: Interior Bar; Exterior Bar; Patio; Acoustical Panels; 16 x 60 Panoramic Stadium Mural; Color Plasmas; Platform Dining Area; Moveable Tables; Banquette Seating; Track Lighting RECOGNITIONS: AIA/SC (Honor Award); ASID/Carolinas (Merit Award) PHOTOGRAPHER(S): Matt Silk

11 JJ s Cafe at Ballantyne Charlotte, NC JJ s Cafe, located in the Harris Building at Ballantyne Corporate Park, is a 3,335 SF full service cafe serving office buildings within the Class A corporate park. Needs for the cafe included a commercial kitchen, serving line for hot food specials, grab-n-go snack section, drink station, open seating space, semi-private dining/ meeting area and restrooms. The design aesthetic of the contemporary, warm, fresh feeling cafe blends with the transitional style of the office building. Features include stained concrete floors, modern red dining chairs, quartz countertops, a feature wall of dark wood tile and shiny chrome accents, floating ceiling pods, and oversized pendants. Special attention was also paid to the smaller details such as signage, planters, trash stations, and storage space. COMPLETION: 2010 SIZE: 3,335 SF FEATURES: Commercial Kitchen; Serving Line; Snack Section; Drink Station; Open Seating Space; Semi- Private Dining; Meeting Area; Restrooms

12 Coal Fired Bistro & Wine Bar Greenville, SC LS3P was commissioned to renovate two existing leased spaces into an upscale restaurant and wine bar. The client wanted to create a high-end, yet casual, dining experience. LS3P sought to recreate the ambience of the 1920 s New York art deco era. One challenge was the integration of a coal fired oven that could be visible from the entire restaurant proper, because the original New York Italian pizza makers preferred coal. Coal Fired Bistro and Wine Bar has the largest coal fired oven in the Southeast. The restaurant features a unique wine bar that was integrated into the overall program. The Italian designed Enomatic Wine system allows wine enthusiasts the opportunity to mingle around a self-service wine bar. Art Deco inspired forms, metallic and reflective surfaces, period lighting fixtures and classic pin-stripe wall paneling all contribute to this very unique setting. Many of the interior features were custom designed, including the wine racks, booths, entry door, columns and oven surround. All of these custom features insured that everything worked together to achieve the design intent. COMPLETION: 2008 SIZE: 4,024 SF FEATURES: Wine Bar; Coal Fired Oven

13 Caviar & Bananas Gourmet Market & Cafe Charleston, SC The clients for this upscale gourmet food market and café wanted to create an inviting space unlike anything else in town. Located in the heart of downtown Charleston, the resulting minimalist design highlights the colorful and sumptuous gourmet food offerings. Exposed ceilings, white walls, and sealed concrete floors draw attention away from the interior architectural elements and onto the products. The lighting design incorporates clean, industrial-style glass and metal pendants for general illumination as well as perimeter track lighting for focused displays. In keeping with the simplicity and industrial aesthetic of the interior, custom millwork for the coffee and charcuterie bars utilized cost-effective metal and laminate materials. All fastening attachments were left exposed, with steel to lighten the visual mass of the units. Industrial wire racks display the abundant merchandise and complement the overall aesthetic. COMPLETION: 2008 SIZE: 4,500 SF FEATURES: Dining Area; Coffee Bar; Charcuterie Bar RECOGNITIONS: ASID/ Carolinas (First Place Retail Category); AIA Charleston Design Award PHOTOGRAPHER: Matt Silk

14 Just Fresh Restaurant At Seaside Farms Mount Pleasant, SC Just Fresh began as a privately owned restaurant in Charlotte, NC. As the number of stores grew, so did the concept. The owners wanted to franchise the restaurant all over the eastern United States. Just Fresh at Seaside Farms in Mount Pleasant was developed as the prototype design for the future franchises. LS3P suggested they take it a further step to capitalize on the essence of their story: serve fresh, healthy food in a fresh, healthy environment. By introducing sustainable design concepts into the actual restaurant space, they create a healthy environment for their patrons to enjoy healthy food. Several features have been included in this design to make the building construction carry out the healthy ideology of the owner. These include: Wheat Board substrates for all casework, paint and finishes with low VOC s, waterless urinal and other water saving devices, linoleum flooring made from rapidly renewable materials, and lighting controls and sensors to work with natural daylighting and reduce energy consumption. The Plan was developed to maximize efficiency for the employees and create a variety of dining areas for the customer. Smaller dining rooms were created through the use of low walls and banquettes providing maximum flexibility for all users from couples to mothers and children. COMPLETION: 2008 SIZE: 4,710 SF FEATURES: Dining Area; Sales Counter; Food Preparation Area; Kitchen; Office Space; Food Storage; Freezer; Cooler; Restrooms RECOGNITIONS: AASID/ Carolinas (Chapter Speciality Awards Honor Award); LEED Certified; Sustainable Charleston Award The project entered the US Green Building Council s pilot LEED program for Commercial Interiors, where it received LEED certification.

15 Ruth s Chris Steak House at Grande Dunes Marina Myrtle Beach, SC This new high-end steak house offers a luxurious dining experience for the most discriminating of diners. Inspired by the work of legendary architect Addison Mizner, the restaurant features one main dining room, two private dining rooms, two banquet rooms, a full bar, and outdoor dining, all of which accommodate a total of 230 guests. Although a franchise, each restaurant is uniquely designed around its location. Constructed beside a luxury marina on the Intracoastal Waterway, the predominate design style is Mediterranean. The Owner s objectives were three-fold: maximize the seating; create flexibility in the design; and work within the mandated square footage set by the corporate office. The Owner also wanted to appeal to local residents, golfers, vacationers, and businessmen. Banquet rooms of varying sizes were included to accommodate both local and visiting business needs. The design team created a space that was fresh and appealing to patrons both young and old. The vocabulary features rich African mahogany millwork, intricate iron grill details, elegantly scaled lighting, monumental arched windows, and high ceilings, dominated with heavy wooden beams. A large fireplace in the main dining room was designed to recall the grand-scaled fireplaces of that original era. COMPLETION: 2005 SIZE: 9,568 SF FEATURES: Main Dining Room; Private Dining Rooms; Banquet Rooms; Full Bar; Outdoor Dining Area; Kitchen; Bar; Technology Systems State-of-the-art technology systems were designed into the kitchen, bar, and dining areas to enhance food preparation and delivery to the customer.

16 Private Club Charleston, SC The renovation to this private club takes advantage of one of the best sites in an historic city in South Carolina. The building, originally built as a Shrine Temple in the early 1960 s, was transformed into high-end Private Club that includes a Ballroom, Informal Dining Room, Lounge and Formal Dining Room. The aesthetic of the interiors reflects the rich traditional heritage of the city, with traditional moldings, and other high-end finishes. New large exterior windows grace the interior spaces with incomparable views to Charleston s harbor and historic sites in and around the harbor. Design inspiration drew from two rich sources: the southern traditional heritage and the maritime heritage. Traditional composition, moldings, materials and patterns used are familiar to southern traditional design. Maritime motifs and patterns were woven into this rich tapestry with wood moldings that resemble rope and patterns in the custom carpet that allude to maritime themes. COMPLETION: 2013 SIZE: 20,000 SF FEATURES: Ballroom; Informal Dining Room; Lounge; Formal Dining Room