The Miami Institute of Culinary Arts was designed with energy efficiency and sustainability. The com- pact footprint of the building along with the repeated layouts on each floor allow for minimal cooling with the use of central HVAC systems accompanied by compact VRFs in the bathrooms. The use of louvers on the East and West facades of the building reduces the amount of direct sunlight during peak hours while still allowing views from inside the building. Natural landscape was incorporated in many aspects of the builsing such as the green walls and the roof garden. The green roof serves to reduce the amount of heat transffered through the ceiling by radiation. The roof garden is comprised of two parts, the homegrown herb and vegetable garden for the culinary school and restaurant below and the large open lawn, which can be used as an event space with expansive views of Miami and the bay.

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In collaboration with Samantha Schneider.