In January 2006, a hip bistro ambience and the aroma of fresh-baked goods will greet students in a new space where college life meets haute cuisine. It is all part of the topnotch dining hall that caters to sophisticated palates even as it draws architectural inspiration from a visual palette of textures, patterns and furnishings. Lamar’s dining options will expand three-fold.
Making this possible is “the best kitchen in Southeast Texas” – the machine behind the cuisine – said Tim Bautsch, project superintendent for Davis Brothers Construction, the facility’s builder. “It can rival any kitchen on the I-10 corridor between Houston and Baton Rouge.” Some have even called it Beaumont’s five-star restaurant, he said.
“It is going to be state-of-the-art,” said Jim Lahair, director of food services at Lamar for Chartwells Dining Services. While Bautsch’s workers were completing construction on the $6.2-million project in mid-November, Lahair looked forward to training staff to operate the new facility.
Lamar also has the recipe right when it comes to style. The 25,000-square-foot dining hall’s design blends with the architectural style of adjacent Cardinal Village. Inside is 13,000 square feet of dining area. Furnishings of booths, barstool seating, tables and a variety of mod chair styles will add atmosphere. In addition, a private dining area will provide seating for 40. Groups may reserve this area for special events or meetings.
There is no question that the venue was a long time coming, considering Lamar’s current dining hall is 50 years old, said Mike Ferguson, vice president for finance and operations. Construction was about 90 percent complete in November, he said. Davis Brothers plans to hand over the keys to Lahair the day before Christmas, giving his crew time to receive training before the spring semester begins Jan. 8.
The old dining hall seats 268 students, and the new facility will seat 600. Chartwells serves breakfast to 200 to 500 students daily, while 800 to 1,200 show up for lunch and the same number for dinner, Lahair said.
About 1,600 students have meal plans, but they don’t all eat at the university. With the new dining hall, student participation is expected to increase significantly. The new facility is open to faculty, staff and members of the community as well.
Dining options will triple with an expanded salad bar, grill and bakery, along with pizza, stir fry, pasta, deli and Mexican food stations. In addition, the new food court-style floor plan will cut down on lines and increase quality. A built-in oven will be part of the pizza station, just feet away from the customers, providing a hotter, fresher product, Lahair said.
“This is the big time,” he said. He has anticipated working in the building since its groundbreaking, but his role in shaping the facility began with input into the design to ensure it was functional and user friendly. Guests are greeted by a towering circular station with a futuristic design that reaches toward the vaulted ceiling beneath the cupola. Even the dishwashing area is first rate. Learning to use the high-tech machinery is “going to be the biggest challenge,” Lahair said. “I don’t think anyone has seen anything like this before.”
With the open dining area, vaulted ceilings and first-rate sound system, Ferguson said, the dining hall is sure to attract students.
They’ve got the recipe right when it comes to style and substance.
Striking interiors, high-tech equipment and taste-satisfying food are the right ingredients for students – as well as other guests – to find themselves too tempted to eat anywhere else but here.
