Peter is a mechanical engineer and NDY’s Global Retail Market Sector Leader. He also sits on the executive committee for NDY’s Sydney office. In addition to his retail work, he has worked on a wide range of workspace, education, residential and commercial projects. Peter is very keen on getting involved with the detail of projects and sees this as vital to ensure his high standards are maintained in project delivery.
Give us an overview of mixed use and the range of projects you work on.
We work on a wide range of mixed-use projects. Most projects have a combination of retail and commercial in the podium with high-density residential above. The other form of mixed use is a precinct with several towers, each with a distinct use.
Personally, I’ve been privileged to work on several mixed-use projects including the future redevelopment of the Campsie Centre, New South Wales, Australia and masterplanning for Macquarie Shopping Centre, Macquarie Park, New South Wales, Australia.
What are the current trends in this sector?
These include:
- net-zero targets for precincts
- smart buildings
- build to rent
- community creation.
Why building services engineering?
I really love building services engineering and have a passion to help our industry partners better understand it. Building services are an important part of the design process – they give a building life, making it breathable, safe and illuminated.
What professional relationships do you value the most?
I value relationships that stand the test of time and that offer both parties a benefit. This extends to all industry partners in design, construction, project management and clients.
What does Making Spaces Work mean to you?
Making Spaces Work, for me, is much more than the just the physical space, it’s also about building long-term relationships with industry partners. These relations make the projects we work on more collaborative and enjoyable.
Tell us something that not many people know about you.
I really love burgers and, in typical engineering fashion, rank them all in a spreadsheet based on taste, style and service.
