Culinary Hotel TO

Located on the south – east corner of Spadina Avenue and King Street West, Hotel TO stretches above the neighboring buildings serving as a new landmark on the Toronto skyline. At  street level its presence can be felt on both Spadina and King, as main entrances into the grand four-story atrium are situated on each side. The program includes a hotel, and a culinary, hospitality and tourism management institute.

The conceptual design of the project addresses both programmatic elements separately and then integrates them to function simultaneously and smoothly under one roof. Upon entering the hotel exchanges between guests and students are played out through an open concept lobby, central open staircase, and curtain walled kitchen labs all contained under the four-story atrium. The rest of the program is allowed to function on more individual levels.

The first four levels are devoted to the active learning, as it is the busiest area of the building. Having this high use area closest to street level was an important way to engage with the street and create dialogue between passers by and the initial experience of the building. The more passive learning area is located on the fifth through eighth floors, i.e. classrooms and offices.  Finally, the program transitions into the most passive, quiet, and private section of the building, on the upper tenth through 16th floors, with the hotel rooms.

The form, articulated by the cladding of the facades is the identity of the building. The facades attempt to continue the existing fabric of the neighborhood through the use of core ten, weathering steel panels. This connection to the surrounding architecture is further underlined by the proportions of the windows. The windows are based on the program within, gradually getting smaller as one moves towards the top of the building. The change in the size of the window also reflects the amount of privacy required for the program within.

While the overall form of the building is quite strong and static, horizontal louver systems, made of perforated core ten panels, assist not only in softening the façade but giving it texture and depth. The program and actions taking place on the interior are expressed on the exterior, through the position of the louvers. Thus, the building begins to take on a more dynamic appearance. In a sense the building is brought to life, both physically and figuratively, by the inhabitants.

The overall lighting design strategy for our project attempts to integrate natural daylight and artificial light in a comprehensive and cohesive manner. Glazing has been used in response to the program within, while solid panels and walls have been used in areas requiring less daylight.

Designed in collaboration with Alexis Schneider. 2009

 

 

Culinary Hotel TO > 12 flr. plan