About

The modern food hall, the newest up-and-coming trend hitting the retail industry, is a place where patrons can try a variety of different foods and restaurants under one roof. These spaces, which feature high-quality food and drinks from local eateries in modern, well-designed settings, offer distinct benefits to patrons, restauranteurs, and property owners alike. Andy Koglin, the president of OKW Architects, has been a leader in the food hall market, and his firm has designed many of the Chicago food halls we know and love.  Andy sits down with Skender project engineer – and food hall aficionado – Dan Turro to explore the modern food hall in depth. The two discuss: What makes a modern food hall, and why are they so popular? How do you design a food hall, and is the process different than designing a traditional restaurant space?Where will the next food halls be built?About Andy KoglinFour years after earning his Masters in Architecture from Yale University, Andrew “Andy” Koglin joined OKW. Another four years later, he became a principal. Having built a foundation in corporate interior planning and design, Andy grew the scope of his expertise to include residential, retail, institutional, and hospitality clientele. As the firm’s President, he directs OKW’s retail and mixed-use project group, drawing on over thirty years of experience in architecture to strategically steer projects. Andy also manages the daily operations of the firm, which range from establishing the firm’s vision and mission, to financial oversight, strategic planning, and client relations.Outside the office, Andy serves as a member of the Yale Alumni Schools Committee, where he interviews high school applicants, and is involved in both the Urban Land Institute and the Economic Club of Chicago. To decompress on weekends, he enjoys golf and driving his sports car as fast as possible (on a track and not at the same time), which allows him to connect with his not-so-secret dream of becoming a professional Formula 1 racecar driver.