final project:
section:
final renderings:
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| front exterior |
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| ground level |
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| mezzanine level |
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| ground |
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| private dining |
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| stairs |
floor plans:
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| ground |
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| mezzanine |
bio:
Harold Dieterle, born in 1977, was the winner of the first Top
Chef competition. Dieterle received his culinary degree at the Culinary
Institute of America in New York, and proceeded to work several different
cooking jobs years after. In 2004, Dieterle went on a sabbatical to Thailand
where he studied South East Asian cuisine and culture. His studies from his
sabbatical are most influential on his dishes. Also, Dieterle’s sabbatical
location directly influences the concept for the restaurant design. Today,
Dieterle owns two different restaurants in NYC, Perilla and Kin Shop.
concept:
The concept for the proposed restaurant, Banaue, is the
Banaue Rice Terraces. These terraces are located in South East Asia, from which
most of Dieterle’s culinary inspiration is derived. The concept is reflected
throughout the restaurant: mainly on the stairs, walls, and bar. The concept
also greatly contributes to the color scheme and materials are chosen to be
placed throughout the space. The open restaurant space is designed with
asymmetrical, continuous, and horizontal principles; as well as earth-tone
colors, horizontal straight lines, and layered elements.
