The Laurel Hotel & Spa, a first-of-its-kind luxury teaching hotel on the Auburn University campus, has opened three dining and beverage concepts that integrate culinary education with hospitality operations.
1856 – Culinary Residence 1856 – Culinary Residence, a Michelin-recommended restaurant, operates under Chef in Residence Joël Antunes, an internationally acclaimed chef. Students from Auburn University's Horst Schulze School of Hospitality Management participate in food preparation and service across both à la carte lunch and tasting menu dinner service.
Walt's On The Roof Walt's On The Roof, situated on the hotel's rooftop, features innovative cocktails and tapas alongside scenic views. The concept includes a lounge area and over 4,000 square feet of edible gardens that supply ingredients to all three hotel dining venues, the school's on-site dining laboratories, and the hotel's spa. Students from Auburn University's Department of Horticulture cultivate the gardens.
The Library The Library functions as a private, club-style lounge exclusively for hotel guests, offering all-day food and beverage service. The venue serves refined breakfast, mid-day light bites, and curated hors d'oeuvres and desserts in the evenings.
Why It Matters
The hotel structure positions Auburn's hospitality program as both a training ground and operational venue—a model that allows students hands-on experience in a functioning luxury property while the institution controls quality standards and educational outcomes. The rooftop garden integration reflects growing industry interest in local sourcing and on-site production capabilities for hospitality groups.
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Written by FBM Publications Editors
