Editorial Board   Guest Author

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 May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.