Team of 13
Design rooted in learning and dining.
Brookfield Sustainability Institute (BSI) &
The Chefs House
Telling the story of Toronto’s only student-led fine dining restaurant while adapting it to become a flexible, sustainably driven event and dining space. We propose a system that can benefit from an empathetic connection to nature, our senses, and the patrons to inspire sustainable integration.
The Problem Space
My role covered co-facilitation in the design process spearheading design sessions for 13-member interdisciplinary team that helped present to 20+ advisors and stakeholders
A redesign proposal for a unique learning and dining experience at The Chefs' House
Reviewed site visit notes/questions to better understand the problem area and the experiences of the potential user and other stakeholders
Primary and secondary research was used to inspire mind mapping
In order to provide valuable user experience and brand identity to the end product, research explored the capabilities and that exploration fit into the scope of the project.
The BSI asked, How might we reimagine a student run restaurant model to include sustainable design and service practices while providing an engaging physical and digital space for clientele?
"Learning is the main ingredient"
Integrating ethical and sustainable materials and practices.
Explore additional revenue streams for the Chefs’ House.
Tell a story of the Chefs’ House integrated work and learning model for fine dining.
To ensure the objectives were met, a problem statement was necessary:
As Toronto's only student-led fine dining restaurant having exceptional culinary talent, it needs a stronger experience design. It lacks a cohesive design system that facilitates stronger engagement.
Food Curious & Diverse student workers
The team produced scenarios using planning methods and mapped out key areas of exploration within those scenarios.
Collaboration style. Each of us had time to expand on our ideas and supported the direction going forward.
Resources. The design jam method was used to practice understanding the terms & ordering of the various elements.
We propose a system that can benefit from an empathetic connection to nature, our senses, and the patrons to inspire sustainable integration. We call this solution: Immersion
We designed an experience centred around engagement through the observation of the student chefs:
Communication strategies will play a crucial role in telling the story of The Chefs' House. The interactive window display to reach a wider audience will involve showcasing the restaurant's unique sustainability initiatives, student-led learning model, and diverse culinary offerings available.
We propose modular seating arrangements that can be easily reconfigured to accommodate the different group sizes and types of events
To achieve maximum seating capacity, the design prioritizes efficiency and flow by using wall-mounted fold-away seats. These arrangements will be made with sustainable wood material to include the community and cut down on the cost of sourcing.
1. PAINTWASHED BRICKWALL 2.
DEHYDRATED MOSS 3. LIGHT WOOD 4. CORK 5. HERBARIUM 6. STEEL BEAMS
Ensuring non-invasive passive design as it helps us retain majority of the existing material and fits into the restricted timeline. Using sound proofing doors, while the green plants absorb the noise of the busy city.
The appeal to the guests is the sounds of students working along with a natural ambience. The unique learning experience celebrates the culinary arts, including hosting themed events and wine tasting for the ultimate fine dining.
The sense of smell is a storytelling method with the seating arrangement.
Using ingredients such as parsley, mint, thyme, and rosemary as table accents, guests can touch, feel, smell, and use as garnish: