Student Look - Tiana Giacomazzi

Student Look - Tiana Giacomazzi

Tiana Giacomazzi talks design philosophy, favourite previous project in the BIA & pushing design boundaries within her graduation proposal.

Describe your proposal in 3 key words:
Sensory, Growth, Flow

What is your design philosophy?
I believe that good design has the capacity to evoke emotion. When a designer can create a space which produces a specific response, they've done it right. This applies not only to the initial impression or overall atmosphere, but also very much within the details. The direct contact of a human to a space in which they use is influenced by details; the way your arm moves to open a cabinet, or the motion of using a handrail for support up the stairs. I believe that when these seemingly insignificant details are thought through just as much, if not more than the overall design, it has the capacity to transform a good design into a brilliant one.

Excluding grad project, what has been your favourite design project so far, why?
One of my earliest projects, in first year. I loved working on it and I love it still. The brief was to design a space for an artist in residence, and the site was a hill in the middle of the botanical gardens overlooking the harbour. There was so much freedom as there was no existing building to work around, so we had the liberty to design without restraint on form. The design I produced was inspired by the fluid movements of the water in the harbour and was made up of several curved and very fluid, yet somewhat imposing concrete forms.

Tiana's architectural model for her Artist in Residence project.

In what ways will your grad project push the boundaries of what is expected within interior environments?
It is intended to send a message. Our 21st century society is so preoccupied with chemically and scientifically altering natural foodstuffs to the point where it becomes a detriment to our health. Excessive amounts of chemicals are added in food production in the name of preservation, so much so that it becomes unhealthy to eat; particularly in the long term. My proposal introduces greenery into the space, effecting two functions; organic vegetation for the chefs to cook with, as well as enhancing sensory response through the colourful and fragrant vegetation. It is intended to highlight the chemical issue in food production as well as promote clean eating and organic food growth throughout the community.

 

If you would like to find out more about Tiana Giacomazzi please head to: https://imprint.be.unsw.edu.au/projects/tiana-giacomazzi