Nathan Kriis Portfolio

A R C H I T E T U R E

P O R T F O L I O

N A T H A N K R I I S

P R O J E C T S

P A G E 3

P A G E 1 2 P A G E 1 4 P A G E 1 6 P A G E 1 8

P A G E 6 P A G E 8 P A G E 9

3 R D Y E A R S E M E S T E R 1P R O J E C T 2

LARGE IMPERMEABLE BUILDINGS

BUILT FORM NEEDS TO FIT INTO THE LANDSCAPE OPEN PLAN, CLEAR PATHWAYS UN-OBTRUSIVE ROOF SHAPE COMPLETELY PERMEABLE BUILDING

ILLEDGIBLE PATHWAYS ORGANIC BUILT FORM

IMPACT TO THE DESIGN

UNFAMILIAR TO SOUTHBANK PARKLANDS

FAMILIAR TO SOUTHBANK PARKLANDS

GREEN SPACE AND VEGETATION

LARGE IMPERMEABLE BUILDINGS


ILLEDGIBLE PATHWAYS ORGANIC BUILT FORM

PATHWAYS PUBLIC SEATING OPEN PLAN BUILDINGS (INSIDE-OUT, OUTSIDE-IN)


UNFAMILIAR TO SOUTHBANK PARKLANDS



100mm SQUARE TIMBERCLADDING

CURVED CONCRETESLAB

TWO PHASE REINFORCEDCONCRETE BEAM

STEEL REINFORCEMENT RODS

CONCRETE COLUMNS

EXTERIOR WALL

REINFORCEMENT MESH CONCRETE FLOOR SLAB STEEL REINFORCEMENTCAGE PRECASTCONCRETE BEAM

INTERIOR CEILING

MASONARY BLOCKWALL

SLAB ANCHOR BARS

CONCRETE SLAB

FOOTING SLAB BEAM

1:50 WALL SECTION DETAIL C-C

RECESSED STEEL GUTTER

1000mm MASONARYBLOCK WALL

CLADDINGANCHOR BOLTS

STACKED EARTH

GROUND FLOOR

BUILDING SECTION A-A 1 : 200

1 : 500

1 : 500

1 : 500

1 : 500

KITCHEN AND BAR FLOOR

LOWER FLOOR (mutech)

SUBMERGED FLOOR (food opera)

1.

1.

1.

2.

5.

3.4.

6. 7.

8.9.

10.

1.

2.3.

4.5.

11.

2.

3.

3.

4.5.

6.

7.

8.

9.

10.

11.

12.

13.

2.

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

7. 8. 9. 10. 11.

3.

4. 5.

6.7.

8.

9.

10.

11.

12.

13.

14.

1. SEMINAR ROOM

2. UNIVERSITY OFFICES

3. VOID

4. UPPER WORKSPACE

5. INFORMAL REHEARSAL SPACE

6. AIR CONDITIONING PLANT ROOM

7. LECTURE THEATRE/PERFORMANCE SPACE

8. OPEN BUILDING ENTRANCE, CAFE SEATING

9. FLEXIBLE SPACE/PERFORMANCE SPACE

10. ARBOUR

11. CENTRAL CUT THROUGH RAMP

12. SERVICE AND EMPLOYEE ENTRANCE

13. WASTE DISPOSAL

14. PLANT ROOM AND CIRCULATION EXHAUST

1. GREEN ROOF

2. ENTRY STAIRCASE

3. CAFE SEATING

4. CAFE

5. COMMERCIAL KITCHEN

6. WASTE DISPOSAL


8. STORAGE

9. RECORDING STUDIO

10. BATHROOM

11. SERVICE CIRCULATION

1. CAFE ORDERING PODIUM

2. CAFE CASH REGISTER



5. FREEZER

6. COOL ROOM / REFRIGERATOR

7. FOOD STORAGE

8. FOOD OPERA / RESTAURANT ENTRANCE

9. CLOAK ROOM

10. OUTDOOR BAR SEATING

11. BAR

12. FOOD OPERA EXPERIENCE ENTRY

13. SERVICE ENTRANCE

1. REHEARSAL SPACES

2. BATHROOMS

3. BUILDING ENTRY / EXIT

4. LECTURE THEATRE

5. STUDY SPACES

6. UNIVERSITY STORAGE

7. PERFORMANCE SPACE / REHEARSAL SPACE

8. RECORDING STUDIOS

9. WORK SPACE

10. MANAGERS OFFICE

11. EMPLOYEE BREAK ROOM

1. ENTRY / EXIT

2. PHASE 1 (private dining)

3. BATHROOMS

4. PHASE 2 (communal)


as humans we live and interact across a widely diverse set of physical spaces. we each formulate our own personal meaning of place using a myriad of observable cues such as public-private, large-small,

daytime-nighttime, loud-quiet, and crowded-empty. this project sets out to question the sense of comfort specifically playing with the feeling of familiarity

1. 2. 3.

4. 5. 6. 7.

8. 9.

1. SERVICE ENTRANCE

2. STAIR CASE

3. PLANT ROOM

4. FREEZER

5. COOL ROOM

6. FOOD STORAGE

7. BAR

8. PHASE 2 (food opera)


GROUND FLOOR

BUILDING SECTION A-A 1 : 200

1 : 500

1 : 500

1 : 500

1 : 500

KITCHEN AND BAR FLOOR

LOWER FLOOR (mutech)

SUBMERGED FLOOR (food opera)

1.

1.

1.

2.

5.

3.4.

6. 7.

8.9.

10.

1.

2.3.

4.5.

11.

2.

3.

3.

4.5.

6.

7.

8.

9.

10.

11.

12.

13.

2.

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

7. 8. 9. 10. 11.

3.

4. 5.

6.7.

8.

9.

10.

11.

12.

13.

14.

1. SEMINAR ROOM

2. UNIVERSITY OFFICES

3. VOID

4. UPPER WORKSPACE

5. INFORMAL REHEARSAL SPACE

6. AIR CONDITIONING PLANT ROOM


8. OPEN BUILDING ENTRANCE, CAFE SEATING

9. FLEXIBLE SPACE/PERFORMANCE SPACE

10. ARBOUR

11. CENTRAL CUT THROUGH RAMP

12. SERVICE AND EMPLOYEE ENTRANCE

13. WASTE DISPOSAL


1. GREEN ROOF

2. ENTRY STAIRCASE

3. CAFE SEATING

4. CAFE


6. WASTE DISPOSAL


8. STORAGE

9. RECORDING STUDIO

10. BATHROOM


1. CAFE ORDERING PODIUM

2. CAFE CASH REGISTER



5. FREEZER

6. COOL ROOM / REFRIGERATOR

7. FOOD STORAGE

8. FOOD OPERA / RESTAURANT ENTRANCE

9. CLOAK ROOM

10. OUTDOOR BAR SEATING

11. BAR

12. FOOD OPERA EXPERIENCE ENTRY

13. SERVICE ENTRANCE

1. REHEARSAL SPACES

2. BATHROOMS

3. BUILDING ENTRY / EXIT

4. LECTURE THEATRE

5. STUDY SPACES

6. UNIVERSITY STORAGE

7. PERFORMANCE SPACE / REHEARSAL SPACE

8. RECORDING STUDIOS

9. WORK SPACE

10. MANAGERS OFFICE

11. EMPLOYEE BREAK ROOM

1. ENTRY / EXIT

2. PHASE 1 (private dining)

3. BATHROOMS

4. PHASE 2 (communal)


as humans we live and interact across a widely diverse set of physical spaces. we each formulate our own personal meaning of place using a myriad of observable cues such as public-private, large-small,

daytime-nighttime, loud-quiet, and crowded-empty. this project sets out to question the sense of comfort specifically playing with the feeling of familiarity

1. 2. 3.

4. 5. 6. 7.

8. 9.

1. SERVICE ENTRANCE

2. STAIR CASE

3. PLANT ROOM

4. FREEZER

5. COOL ROOM

6. FOOD STORAGE

7. BAR



3 R D Y E A R

S E M E S T E R 1

P R O J E C T 1

2 N D Y E A R

S E M E S T E R 1

P R O J E C T 2

2 N D Y E A R

S E M E S T E R 1

P R O J E C T 3

2 N D Y E A R

S E M E S T E R 2

P R O J E C T 2

2 N D Y E A R S E M E S T E R 2P R O J E C T 1

2 N D Y E A R

S E M E S T E R 2

P R O J E C T 3

D A Y R E N D E R

2 N D Y E A R

S E M E S T E R 2

P R O J E C T 3

N I G H T R E N D E R

1 S T Y E A R

S E M E S T E R 2

P R O J E C T 3

2 N D Y E A R

S E M E S T E R 1

P R O J E C T 1

M O D E L P H O T O S

A R C H I T E T U R E

P O R T F O L I O

N A T H A N K R I I S

Nathan Kriis Portfolio

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