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Plans Finalized for Park Plaza Lobby
The plans for the rebirth of The Park Plaza mezzanine and lobby, including a community room, garden terrace, residence-only concierge desk and private entrances specifically for The Private Residences at The Chase Park Plaza, were recently finalized.
“We want to create a distinct experience, while maintaining and extending the integrity of The Chase Park Plaza,” said Jim Smith, one of The Chase Park Plaza developers. “Aside from constructing new areas, the finer details will involve refreshing and polishing the travertine, laying out new furniture, installing new lighting, refurbishing the stairwell, creating two new elevators and a host of other improvements.”
The new plans let residents enter the mezzanine level directly from the private parking garage through a spacious stairway. From the entrance, residents will be just steps away from accessing an elevator, checking their mail, visiting the amenity and community room, or meandering to the third-level garden terrace (where owners can enjoy lush landscaping, outdoor seating, enclosed solarium, kitchen, fireplace, water feature, designated pet area and gazebo).
Ground-floor entrances into The Park Plaza will also be reconfigured, adding sliding glass doors and a new Maryland Avenue entryway with valet parking.
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Future Residents Picnic with The Private Residences
On three June evenings, future residents enjoyed an outdoor dinner with wine and gourmet picnic fare, while attending the Shakespeare Festival, a Twilight Tuesday, or The Muny’s performance of “Oklahoma!”
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Commerce Heralds Project in Three-Page Spread
The June 2007 issue of Commerce featured The Private Residences at The Chase Park Plaza as the lead story in its “From the Ground Up” section, giving additional praise to one of St. Louis’ most historic development projects.
Writer Linda F. Jarrett pointed out that transforming the individual residences involves great skill and planning specifically because The Chase is on the National Register of Historic Places. In referring to the work of the general contractor, BSI, Jarrett wrote, “BSI pulled samples from the existing building and custom milled all the trims to replicate the originals.”
Read the full article in the News Releases section of chaseresidences.com
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Chase Park Plaza Staff Profile
Coburn Continues Culinary Tradition
Aaron Coburn, manager at Eau Bistro, was virtually born into food. With an Italian mother and a German father, Aaron first cut his culinary teeth at his family’s restaurant in California. He’s been in the business of pleasing palates ever since.
What brought you to The Chase Park Plaza?
My father, as a new immigrant to St. Louis, actually worked in the Tenderloin Room. I most recently worked at the Montage Resort and Spa in Laguna Beach, and there’s no other hotel I’d rather work at than The Chase. The history, prestige, and the respect for quality and service are unmatched.
What’s your passion when it comes to your job?
Pleasing guests and establishing relationships with the patrons are my passions. I strive to make every night “perfect” and go the extra mile for hotel guests and restaurant patrons. My ultimate goal is to own my own restaurant.
What do you typically order when you dine out?
When I go out I usually order steak...we’re in the Midwest! Mexican food is another weakness of mine.
We have to ask, is there a food you avoid?
Cottage cheese.
Most memorable celebrities you’ve encountered at The Chase Park Plaza?
Vanessa Williams, Jessica Alba, Lebron James, Allen Iverson, Rod Stewart… so many I can’t remember them all.
So what do you do for fun?
Outdoor activities, mainly. I enjoy snowboarding and cycling. I’m 6’3”, so I play basketball, too.
What is one thing you love about living
in St. Louis?
The Central West End. This has got to be the most desirable neighborhood in the city—so much energy and life, and close to Forest Park. As people move into The Private Residences, we’ll have a chance get to know each other better. That’s what all of this is really about – forging relationships. When it comes down to it, that’s why I’m in the restaurant business.
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