G100
Interior design and interior architecture · Ñuñoa, Metropolitana, Chile
About G100
G100 combines architecture, design, and implementation for hospitality and dining spaces. Its presentation focuses on restaurants and food-related experiences, connecting venue identity, interior organization, and the delivery of elements involved in serving and welcoming customers. The relationship between program, layout, and context is central when considering services of this kind: spatial decisions need to respond to planned activities, site characteristics, and the needs of people using the facilities.
Defining a project requires connecting user needs with available areas and site characteristics. Reviewing references helps identify priorities for space, light, and materials, while coordination with specialists develops decisions within a coherent architectural proposal and the particular requirements of the building or intervention being studied.
An initial inquiry benefits from identifying the building use, location, approximate area, and whether the assignment involves new construction or an existing property. Reviewing comparable projects helps frame a discussion about scope, design stages, and coordination with the specialists required for the proposed work.
Defining a project requires connecting user needs with available areas and site characteristics. Reviewing references helps identify priorities for space, light, and materials, while coordination with specialists develops decisions within a coherent architectural proposal and the particular requirements of the building or intervention being studied.
An initial inquiry benefits from identifying the building use, location, approximate area, and whether the assignment involves new construction or an existing property. Reviewing comparable projects helps frame a discussion about scope, design stages, and coordination with the specialists required for the proposed work.