Wellington City, Wellington, New Zealand
I am a Bachelor of Architectural Studies graduate transitioning into a Master of Interior Architecture program in 2026. My design perspective is shaped by my background as an Argentinian living in New Zealand for the past eight years, allowing me to draw from a diverse range of cultural influences and spatial values. Alongside my postgraduate studies, I serve as an Academic Tutor at Te Herenga Waka / Victoria University of Wellington. In this role, I mentor second year students in developing their creative "interior thinking" and technical skills in Revit and Adobe software. This position allows me to refine my own understanding of design while supporting others through their architectural development.
Mentor second-year students in the transition from foundational design to advanced interior conceptualization. I provide technical guidance in Revit to help students build accurate spatial models, while overseeing the use of Adobe Creative Suite (InDesign and Photoshop) to refine their visual storytelling and portfolio presentations. By bridging the gap between creative "interior thinking" and technical execution, I help students develop professional-grade design packages.
In this role, I facilitated the seamless operation of the Qantas International Lounge by managing food and beverage service in a premium, fast-paced environment. I was responsible for maintaining the presentation of the lounge, coordinating between the kitchen and the guest areas, and ensuring that the high service standards of a global airline were consistently met. Operating within the international airport required a high degree of punctuality, professional communication, and the ability to provide an elevated experience for a diverse range of travelers.
I specialized in the technical breeding and production of queen bees, a role requiring high levels of manual dexterity and observational precision. My responsibilities included the delicate assembly of queen cells and the strategic transfer of larvae into nucs to facilitate colony growth. I was also responsible for monitoring the development process and successfully capturing mated queens once egg-laying was established. This unique role demanded a disciplined adherence to biological timelines, a sharp eye for detail, and the ability to manage complex, multi-stage production cycles.
In this role, I supported the operations of a high-pressure kitchen by ensuring all prep stations and equipment were maintained to professional standards. I managed essential Back of House tasks such as the maintenance of a clean and safe workspace and helping with food preparation. This position required a high degree of physical resilience and the ability to anticipate the needs of the culinary team to ensure seamless service during high-traffic periods.
During my time at Sal’s in Wellington, I maintained a versatile role that spanned both kitchen production and customer service. In the Back of House, I managed high-volume food preparation and hand-stretched dough to meet strict quality standards during peak service hours. Simultaneously, I worked Front of House to manage orders and ensure a positive experience for customers in a fast-paced urban environment. This dual responsibility required a high level of adaptability, clear communication, and the ability to remain composed under pressure.