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Stantec’s LA CLARA Featured in Ocean Home

Global design and engineering firm, Stantec, recently celebrated the groundbreaking of LA CLARA, a luxury twenty-five story residential building by internationally award-wining developer Great Gulf. The waterfront development is located at 1515 South Flagler Drive in West Palm Beach, Florida.

LA CLARA provides a new twist on Floridian Modernism with expansive terraces, luxury finishes, and unobstructed views. It includes 83 residences comprised of one-, two- and three-bedroom units ranging from 1,500 to more than 4,000 square feet.

“The goal of LA CLARA’s design is to maximize the views towards the Intracoastal and the Atlantic Ocean from every angle of the building,” said Jennifer Llop-Noy, project manager in Stantec’s Miami office. “We’ve accomplished this by staggering the floorplans, implementing a floor-to-ceiling glass envelope and creating exterior living areas for each unit.”

Check out the feature Ocean Home.

Choeff Levy Fischman Backyard Renovation Featured on Luxury Pools + Outdoor Living

Longtime client, Choeff Levy Fischman Architecture + Design, was recently featured in Luxury Pools Magazine for transforming an outdated Mediterranean-style Miami home into a modern beauty with elegant Spanish Revival notes. The award-winning architects give new meaning to resort-style living with revamped outdoor spaces, including the stunning L-shaped pool and cabanas which were opened up to enhance views.

The home’s indoor-outdoor focus is key to the project’s success, says Ralph Choeff, founding principal of Choeff Levy Fischman. “The new pool, deck, and cabana bring the built environment, as well as the outdoor environment, up to date with fresh aesthetics and integrated functions,” Choeff says. “It also gives the family a more functional space for relaxing and enjoying the bay views.”

Redesigning the backyard involved a major facelift to the swimming pool and deck. The pool’s new L-shaped infinity-edge design, with a catch pool and “floating” steps, is a visual wonder. The indoor-outdoor cabana, complete with Carrara marble accents and a custom wet bar, was previously a guest house.

For more details on the renovation project, read the full story on Luxurypools.com

Choeff Levy Fischman Design Available for $25M Featured on Forbes

https-blogs-images-forbes-com-amydobson-files-2019-02-bal-bay-drive-exterior-1200x798Imagine living in a brand-new, tri-level waterfront home with an open-concept floor plan, plenty of room for entertaining, and floor-to-ceiling expansive sliding glass doors with curtain wall windows to complete indoor-outdoor resort-style living. As featured on Forbes this month, take a tour of this newly listed dream home designed by award-winning architects at Choeff Levy Fischman!

There’s a new home overlooking Biscayne Bay that could become the highest priced single-family home in Bal Harbour if it sells for its $24.95 million asking price. Designed by team Choeff Levy Fischman—the same architects behind the ‘floating’ home of a certain famous rapper—this 8-bedroom, 9-bath house makes use of a similar architectural approach so that the whole home feels like it is floating both indoors and out. Bal Harbour is at the very northern tip of Miami Beach and has some of the highest priced real estate for the area.

To read more on this “floating” home visit Forbes.

Wesley Kean Tells Indulge The Story Behind His Latest KoDA Design, Apizza Brooklyn

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Photo By: Nick Garcia

Award-winning architecture and design firm, KoDA, practices design with ambition for its clients  and optimism for the world. Led by Principal and Founder Wesley Kean, he uses analysis and research to inform create the design of distinctive buildings, landscapes, interiors and experiences.

One of KoDA’s recent projects, the new Apizza Brooklyn restaurant in Coral Gables, is perhaps a perfect illustration of the firm’s research-based design process. Kean and his associates took on quite a bit of in-depth analysis, diving deep into the company’s brand and figuring out how the firm could communicate that vision through spatial configurations, materials and menu design. KoDA even read the restaurant’s online reviews.

“This process allowed us to distill the brand down to its essence, and build and evolve it back into the space,” Kean said.

Their findings led them straight to a familiar icon.

“The brand is very tied to New York, so we spent a lot of time evaluating the city,” Kean said. “The instinct is to jump to subway tile or brick, but we took a step back and asked ourselves, ‘What’s truly synonymous with New York?’ And we just knew we had to go with a scaffolding concept.”

To read more on Kean and his process of design, visit INDULGE Miami.

Miami Hospitality Design Awards Announces 2019 Call for Entries

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The American Institute of Architects Miami Chapter, the Greater Miami & The Beaches Hotel Association and Oberhausen Marketing & Public Relations has announced its call for entries for the 2019 Miami Hospitality Design Awards. Project owners and licensed architects and designers with hospitality projects in Miami-Dade County are invited to register through Jan. 25, 2019, but please note that a license architect must be a part of the team. Submission uploads will be due by Feb. 22, 2019.

Categories for the 2019 awards include hotels, restaurants, nightclubs, lounges and bars, and for the first time this year, food halls are welcome to submit and be recognized as well.

The awards will take place on April 3, 2019 at The Miami EDITION hotel. To enter, and for more information on the award categories and criteria, please visit www.miamidesignawards.com

Stantec Breaks Ground on Atelier in the Dallas Arts District

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Global architecture and design firm Stantec has broken ground on Atelier, the 41-story residential building located in the heart of the Dallas Arts District. Atelier, which means “artist workshop”, is designed to support the District’s local artists and residents with an appreciation for the arts and urban living.

The mixed-use high-rise will feature 364 luxury residential units and 52 mixed-income artist’s lofts that include 43 affordable artist residences. The project also includes an amenity deck with a pool, 15,000 square-feet of retail and gallery and exhibit space.

“Atelier is being built on the idea of patronage. The building’s modern design will integrate with its neighboring performing and visual arts venues, while also supporting local artists, residents and community members who share a common need to create beauty,” said Andrew Burnett, principal at Stantec’s Miami office, which is leading the architecture and interior design of Atelier.

After years of waiting, developers are set to break ground today on Atelier, which in its most recent incarnation is a 41-story luxury high‐rise in the Dallas Arts District.

The mixed‐use development, which is marketing itself as the tallest rental tower in the Dallas area, will be comprised of 364 residential tower units with sweeping views of Uptown and downtown Dallas.

The project between the Nasher Sculpture Center and the Morton H. Meyerson Symphony Center will have over 26,000 square feet of amenity space and 15,000 square feet of onsite retail.

Atelier is also planned to be home to Flora Lofts, 52 affordable artist lofts developed by DFW architect Graham Greene.

In addition, there will be 157 hourly‐fee public parking spaces in the underground structure and 553 resident spaces in a 10‐story parking garage.

Orlando-based multifamily developer Zom Living is developing Atelier in partnership with affiliates of Daiwa House Texas Inc. and Itochu Corp.

To read more, visit The Dallas Business Journal.

17 West Mixed-Use Development in Miami Beach Tops Off

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Architecture and design firm Stantec, Grycon, Turnberry Associates and Elion Partners celebrated the topping off of the five-story 17 West mixed-use development, which includes residences and Miami’s second Trader Joe’s grocery store. Located on 17th Street between Alton Road and West Avenue in Miami Beach, the 185,388 square foot project will include 23 residential units, a rooftop pool deck with a gym, ground level commercial space and a public garage with 193 parking spaces. The residential units range from one bedroom to three bedrooms. The project is scheduled for completion in January 2019.

Midtown 8 Residential Development in Midtown Miami Tops Off

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Architecture and design firm Stantec, Kast Construction and developer Wood Partners celebrated the topping off of the 28-story Midtown 8 residential development located on a two-acre site at 2901 and 2951 NE 1st Avenue in Midtown Miami. The mixed-use development includes 387 residences, retail space and parking.

When completed in May 2019, Midtown 8 will feature 30,000 sq. ft. of commercial space, an amenity deck above an attached 519-car garage, 27 Citi Bike spots, a clubhouse, a landscaped linear outdoor space with dog walk area and a colorful mural art wall expressive of the neighborhood. The residential units range from studios, one-bedrooms, two-bedrooms, and three-bedroom penthouses with elevated ceilings.

Other residential amenities include a co-working space in the lobby, spacious hammock garden, a rocking chair lounge area, yoga studio, demonstration kitchen and juice bar. The outdoor amenity spaces will have lush greenery and green walls creating an inviting and relaxing oasis for residents.

Stantec Designing Amenity-Driven Residential Buildings to Attract Millennials

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South Florida developers and architects are challenged to attract millennials by meeting both the price points and features that millennials are seeking. Multifamily residential developers must even re-think pricing, technological amenities, transportation and parking elements if they want to attract young buyers and renters. Architecture and design firm Stantec in Miami is implementing co-working spaces, communal kitchens and billiard lounges in their designs to appeal to this growing population. Their projects offer residents all the modern amenities to be expected of an upscale apartment community in an urban setting. According to Jon Cardello, Vice President of Stantec’s Miami office, “communal kitchens, like the ones at Vu New River in Fort Lauderdale, are a popular amenity for millennials. They are more likely to eat out or order takeout than cook at home, so they can have smaller kitchens in their apartments. The communal kitchens, with several ovens and a host of cooking appliances, allow them to throw parties and host family gatherings.”

Developers in South Florida are changing how they plan and design homes to attract the fast-growing millennial population, a group that faces unique challenges in the residential market.

Their construction initiatives are critical to preserving the building industry’s future bottom line. But businesses and cities have a stake, too. With more than 75 million people nationwide, the millennial generation will soon make up the heart of the workforce, and companies will decide to locate and grow in communities that can attract them.

“We are competing more with other cities in other states for housing options for them,’’ said Art Falcone, managing principal of Boca Raton-based Encore Capital Management.

For local developers, millennials present a huge opportunity – and a big challenge. The tri-county region ranks near the bottom among major metropolitan areas for millennials as a share of the total population, and leads the nation for the highest percentage of young people living with their parents.

High housing prices, below-average wages, and a strained transportation network present major obstacles to homeownership for millennials here. Deep college debt also means many recent graduates are on a tight budget, so they must be prudent with housing costs.

But developers are adapting, offering price points and features that differ from South Florida’s traditional garden apartments and country club communities to appeal to millennials.

To read the full story, visit South Florida Business Journal.

Stantec Workplace Design Expert Discusses Office Kitchen Trends with WSJ

kitchenFor Michelle Scholtes, the secret to putting together a gourmet office lunch is the cooking toolkit she keeps at work. Ms. Scholtes, who is 30 years old, relies on mini salad tongs, a small cutting board, a paring knife, salt and pepper shakers, a miniature chef’s knife and two titanium sporks. She uses them in the kitchen of the non-profit in Washington where she works. Her favorite utensil is a silicone spatula with which she caramelizes onions and grills peaches for a savory goat cheese salad, she says.

Cubicle dwellers are stocking everything from chef’s knives to avocado slicers at their desks and bringing in ready-to-cook ingredients like those in DIY meal kits. The result is more time spent stirring—and socializing—in the office kitchen. The trend is taking off among young workers who are foodies but want to save money by not going out, says Diane Stegmeier, a consultant who helps companies manage change in the workplace. “We are seeing an emphasis on not just eating healthy, but also eating with others,” she says.

Gabriella Casimir, 25, a community manager for a co-working firm in New York City, sticks to just a few ingredients that can stay fresh in the office pantry. As far as ingredients, “I try to keep it minimal,” she says. One of her favorite lunches is summer rolls, an eggroll-type concoction that doesn’t require frying. To create it, Ms. Casimir uses warm water to transform crunchy rice paper into a soft shell. She stuffs it mostly with vegetables and “rolls into a burrito.” She uses the company blender to create a mango peanut dipping sauce or a creamy cilantro aioli.

While there are few hard-and-fast rules for cooking in the office, one no-no is fish, says Francesca Cwynar, a 28-year-old public-relations manager. “Even cold tuna smells pretty extra,” she says. To keep the open-plan office where she works from smelling like weekend brunch, Ms. Cwynar swaps morsels of unsmoked pancetta into recipes that call for bacon, which can be too strong for the office.

Microwaving certain vegetables is off-limits, too, because some can smell as bad as boiled eggs. “There’s nothing worse than someone who has microwaved a whole pack of Brussels sprouts,” says Ms. Scholtes, who adds that she avoids strong spices including cumin because the aroma can linger the entire day.

That said, people seem to like the aroma of melted cheese and tomato sauce. Ms. Cwynar keeps garlic, canned chickpeas and other non-perishables at her desk for an impromptu winter stew. She uses lunch as an excuse to step away from her email and “stimulate some good thoughts,” she says.

Quick and easy cleanup is key for Desiree Tizon, who keeps coconut oil, all-purpose seasoning and aluminum foil at her desk. Ms. Tizon often brings a sealed plastic sandwich bag of marinated tofu to the Weston, Fla., software firm where she works. She broils the tofu in the office’s convection oven to make it crunchy, and uses the oven’s bottom tray to cook asparagus or a sweet potato, which she pops in just before the lunch rush. Earlier in the day, she might use the same oven to make a breakfast frittata of egg whites and vegetables.

In recent years, Helen of Troy’s Oxo brand has introduced tiny sauce bottles, a microwave omelet maker and silicone baking cups for making mini frittatas. Many of the products are small enough to stash in a tote to customize meals on the go, says Karen Schnelwar, Oxo’s vice president of global brand strategy and marketing. A hand-held spiralizer, launched in 2015, cuts vegetables—including zucchini—into noodle shapes and can fit in a desk drawer. “We see a lot of people ‘zoodling’ in the middle of the day,” Ms. Schnelwar says.

Corporate kitchens are taking over larger, windowed spaces. Some are equipped with appliances and smaller kitchen gadgets such as waffle makers or panini grills, which appeal to office cooks, says Barbara Savage, a Miami-based senior associate at Stantec, a design consultancy. The option to cook in the middle of the day encourages a fun company culture where people can gather for lunchtime guacamole competitions, Ms. Savage says. Building codes prevent businesses from installing stoves, she says, but “you can make a batch of cookies in a toaster.”

To read the full story, visit The Wall Street Journal.