All the elements of hospitality will be reflected in both the décor and menus planned by Managing Partner David Miller when Elements at Water Street opens early 2017 in the much anticipated Hotel Indigo coming to Naperville’s newest downtown retail and restaurant district. Occupying the second floor of the hotel on the north, river side, the well -appointed 4200 square foot banquet and meeting facility will seat up to 250 guests for business and social affairs. An additional 3,000 square feet of meeting space or private dining is divisible for smaller groups of up to 80 and includes a 1500 square foot pre-function lobby for cocktail gatherings, event staging and breakout refreshments.
Elements will overlook Naperville’s famed Riverwalk, covered bridge, plaza and fountain, all of which will provide inspiring settings for event photographs. Naper Settlement’s Century Memorial Chapel, available for weddings, is directly across the street from the Water Street District, and guests can park in the onsite parking facility or take advantage of first floor valet parking services when attending events at Elements. Hotel Indigo offers 158 guests rooms and suites. A children’s drop-in activity center within the District will provide a welcome addition for families visiting or attending events in the Water Street District. In addition to the shopping and dining amenities at Water Street, Naperville’s vibrant downtown offers an extensive array of shopping and dining options from both national and local businesses.
Menus will feature fresh ingredients, bright flavors and clean, simple preparations that show off the natural flavors of the foods. Where possible, Miller is looking for locally sourced fresh ingredients. A full-service bar and an extensive wine program will feature a wide selection of vintages to compliment the menus. “Specific menus will be designed to welcome business outings as well as social celebrations,” Miller says. “Enhancing flavor elements can be added when we create custom menus that reflect culinary favorites with special meaning to the honored guests. Food and wine is meant to be enjoyable and memorable and we want to ensure that in every experience.”
But service is what Miller contends will most replicate the Naperville sensibility. Chef and Owner of Chef by Request, which has delivered award-winning off-premise catering to individuals and businesses for 20 years, Miller says his business has been built on a passion for hospitality in its most natural form- exceptional food and beverage service delivered by knowledgeable and experienced event planners, bartenders, chefs, cooks and servers. “We strive to make our events very personal, with the warm Naperville community feel. It turns out it was a vision we had in common with developer Nick Ryan as he was developing Water Street,” Miller explains. “Having established such great relationships through Chef by Request, the reputation we have in the local community gave us the opportunity for this next step for our business.”
Miller sees elements as the premier wedding destination serving the Western suburbs of Chicago. In addition to banquet services, he intends to build on his 20 years in the wedding industry to provide subcontracting and facilitation for lighting, music, av services, photography, floral, rental fixtures and more. Services and equipment rental for corporate seminars, conferences and retreats will also be offered.
Miller says he is currently developing sales materials and hiring sales and catering representatives and will be attending the upcoming bridal shows. Sample menus, table top elements and renderings of the facility are also being developed and he anticipates being able to book reservations beginning in January 2016 for events beginning in February of 2017. Once the Hotel Indigo is online, bookings will be handled through the hotel.
Chef By Request was named Naperville Small Business of the Year by the Naperville Area Chamber of Commerce in 2011 and has been named to the Best of Naperville for the past five years by Naperville Magazine. Trained at the prestigious Johnson and Wales Culinary University, Miller has been a certified Executive Chef for the past 18 years and is a recent inductee to the Escoffier Society. For more information on Elements at Water Street contact Chef by Request at www.chefbyrequest.com.