Mr. Lowe

Scott Lowe

Managing Partner & Co-Founder

5G Studio Collaborative

Scott Lowe drives 5G's vision as an innovative, client-centered group of architects, project managers, designers and planners. He launched the firm in 2005 with partners Hoang Dang and Yen Ong, later joined by Jacob Tindall, Mike Voegtle and Rick Walker.

Today, 5G has offices in Atlanta, Miami and international teams in Asia and beyond - with prestigious clients worldwide. The firm's Entertainment Division specializes in design and programming for cinema, gaming and sports, creating destinations for leading brands. The award-winning Interiors at 5G is designing space across multiple business sectors.

Mr. Lowe has extensive experience designing and managing large projects for major firms. Before founding 5G, he worked for The Beck Group (formerly Urban Architecture), designing in a wide range of categories, including religious, civic, office, residential and retail. Mr. Lowe is responsible for 5G Studio Collaborative's overall business vision and development, including growth tactics and financial success. He brings an innovative approach to the design and management of key projects.

His leadership skills inspire exceptional and extraordinary performance among the talented professionals who have joined the leading design and architecture practice that continues to receive iconic assignments that generate vibrant energy, economic progress and substantially important design and aesthetic contributions to communities in the US and internationally.

Among the roster of assignments for the firm are the multiple-award-winning 1,000- room Dallas Convention Center Hotel; the AIA award-winning Legacy ER Urgent Care facilities in Frisco and Allen, Texas; the iconic Parkland Hospital in Dallas; Solana in Southlake, Texas; five critically acclaimed dining destinations for DRG Concepts on Main Street in Downtown Dallas, helping revitalize the urban center of this top 10 US city; the renovation of Adolphus Tower in Downtown Dallas; the AIA Atlanta and Georgia headquarter offices in Downtown Atlanta; the new Convention Center in Allen, Texas in the burgeoning business center of Collin County; and the Novotel in Phu Quoc, a 200- room resort on an island south of Vietnam; a cinema in Metro Plaza in Shanghai, China; and many residential and hospitality destinations in Jakarta and Bali, Indonesia.

Mr. Lowe can be contacted at 214-670-0050 or scott@5gstudio.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.