Murat Soygeniş, a Founding Principal of S+Architecture, is an internationally known professor and architect.
Born in Ankara, he studied architecture in Istanbul and the University at Buffalo (SUNY). He worked as a licensed architect in USA before he co-founded own architectural studio in Istanbul, S+ Architecture, in 1990. His work includes both industrial and residential projects, as well as urban design projects, sustainable design, proposals for post-disaster housing, and furniture design.
Soygeniş has given numerous lectures in many countries and participated in exhibitions and juries. His projects have been exhibited at American Institute of Architects in Baltimore (1990, 2002), School of Architecture and Planning Gallery at the University at Buffalo (2002), the Polytechnic University of Turin (2007), the Milan Build Up Expo (2007) , the House of Architects in Moscow (2008) and in many cities in Turkey throughout the years. He is the author of numerous books and articles including Platform
for Architecture (Rome: Aracne, 2011), Utopias for Istanbul (Rome: Aracne,
2011), Yapı 1-2-3-4 (Istanbul: Birsen Yayinevi, 2005), Mimarlik: Yasamin
icinden / Architecture: Through life (İstanbul: Birsen Yayinevi, 2012) and
Istanbul: Bir Kent Yorumu/An Urban Commentary (İstanbul: Birsen Yayinevi,
2006).He joined the Department of Architecture at Yildiz Technical University
in 1995, and served as Dean of School of Architecture from 2010-2013.
Soygeniş is a member of UIA Chamber of Architects in
Istanbul, the American Institute of Architects (AIA), and the Royal
Institute of British Architects (RIBA).
project is a restaurant in Istanbul which has 230 m2 of reworked floor area.
The restaurant opens to the backyard of the hotel which is used as an open
terrace. It is designed to respond to the needs of hotel guests, tourists and
business people. The problem was overcoming the shortcomings of the existing space.
The solution was found to play with rhythm and the contrast between solid and voids, dark and
light, and lively and pastel hues. To reinforce the spatial unity and visual
linkage between the entry area to the restaurant yet to preserve the privacy of
booths and tables, walls are designed with modular rectangular voids. Slots
have been created between walls and ceiling. Besides providing a rhythm in the
space, the modular openings help create larger, yet intimate corners. A freestanding
wall thus becomes an object in space with the ceiling floating over the corridor and
entry area. The grid of modular voids has been superimposed on corridor walls as
niches. The utilization of contrasting hues strengthens the solid / void