MCA announces exciting new design concept for Museum

MCA announces exciting new design concept for Museum
Photo: Courtesy of MCA

Madeleine Grynsztejn, Pritzker Director of the Museum of Contemporary Art Chicago, has announced the names of the creative team that will reimagine many of the MCA’s public spaces as part of an architectural redesign of the building. 

The redesign will stay inside the original 12,000 square-foot footprint of the building in order to create public spaces that are free and accessible, from day to night.

The major projects, which are scheduled to begin this fall, include a destination restaurant on the ground floor that will connect to a new engagement space on the second floor, a new third floor with classrooms and a flexible meeting space that puts learning at the physical center of the museum.

Grynsztejn says, “We are thrilled to bring together this world-class artistic team for a new concept that interweaves art, food, design, and learning throughout the MCA’s public spaces.”

Sharon Johnston and Mark Lee, Photo: Eric Staudenmaier

Sharon Johnston and Mark Lee, Photo: Eric Staudenmaier

The project will be led by Los Angeles architects Sharon Johnston and Mark Lee of Johnston Marklee.

International artist Chris Ofili will create an environment for the newly redesigned restaurant at the MCA to include at its heart a permanent, large-scale, site-specific artwork—his first museum commission of this kind in the United States.

The Mexican design duo Pedro y Juana, who recently created Dear Randolph (2015), at the Chicago Cultural Center that features a network of movable lamps, rocking chairs, tables, and a wall tapestry for the 2015 Chicago Architecture Biennial, will design the Commons at the MCA--a multi-use engagement space at the center of the museum.

Conceptual drawing for the Commons by Pedro y Juana.

Conceptual drawing for Commons by Pedro y Juana.

Executive Chef and owner of award-winning Lula Café in Chicago’s Logan Square community will be the new chef for the restaurant which will offer an exciting new dining concept featuring his trailblazing, creative seasonal cuisine.

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