Seksendokuz Architecture Delivers Solutions for Innovative and Functional Spaces!

Led by Ayşe Çetin and Ufuk Çetin, Seksendokuz Architecture offers innovative and functional solutions with an approach rarely seen in Turkey, creating enduring designs across diverse living spaces, from restaurants to hotels and from residences to offices.

SEKSENDOKUZ offers innovative, functional, competitive, and highly engaging design solutions, making it a rare gem in Turkey's design landscape. While the firm has completed over 1,000 projects in the gastronomy sector alone, it also boasts an impressive portfolio in office and residential design. Ayşe explains that when a project comes their way, they first focus on "functional solutions": "The proper resolution of functional aspects, product flow, and human circulation is an indispensable starting point for us. When we achieve this, we feel we have already solved more than 50 percent of the design."

Çetin notes that interior design is heavily dependent on a space's physical characteristics, and while this may initially appear problematic, she emphasizes that once the technical workflow is properly conceived, it can be adapted to any space: "Having experience in this area is also crucial. Solving the same functions repeatedly gives us the ability to generate many different solutions for each unique space. It's not something we struggle with. We try to remain as faithful as possible to the physical characteristics of the space. However, there have been instances where we wanted to intervene, but none of these interventions create structural problems."

SEKSENDOKUZ has projects in various locations both within Turkey and abroad. When working on these projects, Founding Partner Ayşe believes that the most important aspect is properly understanding and thoroughly assimilating sector-specific needs. "Spaces in the service sector, in particular, have very specific dynamics and unique requirements," she states, emphasizing that an architect's deep knowledge and experience in the field are essential. Ayşe prioritizes "functionality" first, regardless of whether designing a restaurant or hotel, and underscores that correctly interpreting needs is paramount: "In spaces where people interact with food—restaurants, butcher shops, grocery stores, markets—we must have a thorough understanding of what the needs are. We must understand not only the customers' needs but also those of the employees."

She also has a small piece of advice for young architects entering the profession: "Travel extensively and observe thoroughly!" Additionally, Çetin recommends selecting a specialty area aligned with their interests, while touching upon the importance of proper plan flow resolution: "Aesthetically pleasing spaces, when observed, must also function correctly internally so that investors, staff, and guests can all be satisfied. Rather than trying to master everything, I recommend they choose a field where they can develop expertise."

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