Mr. Miller

Walt Miller

Design Director

John Portman & Associates

A registered architect, Mr. Miller has been an important member of John Portman & Associates (PORTMAN) since 1987. An accomplished designer and planner, Mr. Miller directs the design team in resolving how to implement PORTMAN design philosophy and vision into functional spaces. He also serves as the Education Studio Director, leading new business development within the higher education sector. His responsibilities include oversight of the administration of the Portman Prize at the Georgia Institute of Technology’s College of Architecture, an award created for the purpose of encouraging the school’s graduate students to develop a holistic design.

Mr. Miller has served as the lead designer on significant projects all around the globe. His recent experience includes the Hilton San Diego Bayfront, a 1,200-room convention center hotel adjacent to the San Diego Convention Center; the Park Hyatt Hyderabad, a five-star luxury hotel with over 200 guestrooms and 42 serviced apartments; the Renaissance Schaumburg Hotel and Convention Center, a mixed-use project located outside Chicago containing a 500-room hotel, a 100,000 square-foot convention center, and 28,000 square-feet of ballrooms and meeting space; and the Westin Shanghai at Bund Center, a 570-room hotel located in the historic financial district of the Bund.

He has been a guest lecturer and critic at a number of prestigious schools. Prior to joining PORTMAN, Mr. Miller was with the firm of Cesar Pelli & Associates, where he led the team which won the competition for the Key Center in Cleveland. Mr. Miller’s design integrated a new tower while repurposing the old Society for Savings building as large plate office space, saving it from demolition. Mr. Miller earned a Bachelor’s Degree from the University of Nebraska and a Master of Architecture Degree from University of Illinois at Urbana-Champaign.

Mr. Miller can be contacted at 404-614-5555 or wmiller@portmanusa.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.