The iconic Union Club Hotel reopened in August following a yearlong $35 million restoration that incorporates Purdue’s traditions, icons, and history and celebrates the University’s legacy. Take a tour of its sophisticated new spaces, and meet some of the students and staff who deliver memorable experiences for hotel guests.

The moment you step through its new revolving door, the Union Club Hotel reveals itself as a space transformed.

A truly boutique hotel, it upholds and reflects the spirit and traditions of Purdue in every element of its design. Echoes of the past mix seamlessly with modern furnishings and amenities, creating a unique experience that gleams with Old Gold and Black.

“From the very beginning, we wanted to preserve the integrity of the original architecture,” says Vicki Wicks, the hotel’s general manager. “The Union Club Hotel celebrates the legacy of what was here while elevating it into the modern era. Everywhere you look, from design elements to the carpet to the lighting fixtures to the artwork—it’s all meant to celebrate the history of Purdue.”

The yearlong $35 million renovation was the first significant upgrade for the hotel, which was built in 1929 as an addition to the Purdue Memorial Union. The property is now managed by White Lodging, one of the largest hotel development and management companies in the country. Its founder is former University trustee Bruce White (M’75), who, along with his wife, Beth (Maloney) White (HHS’87), donated $30 million to fund the project. The 182-room hotel offers the largest number of rooms in Greater Lafayette.

Another factor that differentiates the Union Club from other hotels in the area is its large student workforce. In addition to providing on-campus job opportunities for students of all majors, the Union Club will serve as an experiential learning laboratory for students in the School of Hospitality and Tourism Management.

“The Union Club Hotel is so much a part of campus,” Wicks says. “We know that we have a responsibility to provide an enriching environment for our student employees. It’s one of the most engaging workforces I’ve ever seen. For HTM majors, we’re providing opportunities that prepare them for a career in hospitality. But even for students who plan to work in agriculture, astrophysics, or other industries, the people skills they learn here will help them for a lifetime.”

Entry Lobby

Chelsea Tillman, a junior from Gurnee, Illinois, majoring in hospitality and tourism management, has worked as a banquet server in the Union ballrooms for the past few years. She interned in the events department in the old Union Club Hotel. Through White Lodging, she’s now shadowing the sales and marketing team to learn different facets of the hospitality industry.

“I had a great experience working for the original hotel,” she says. “But it’s been really interesting to see the change of management and elevation of service from a hospitality aspect. It hasn’t fully hit me yet, the significance of working here during the transition and how I’m a part of ushering in a new era of hospitality for Purdue, but I’m excited about it. And I’ll be excited to come back as an alumna in 50 years and see how they’ve built upon this foundation of Purdue traditions, just like so many alumni are experiencing as they walk through the doors now.”

Reception

Entering the reception area, guests immediately realize the dramatic impact of the renovation and appreciate the unique touches that befit a boutique hotel property. Eliminating a handful of guest rooms allowed for a lofted ceiling above the reception desk; behind it, images of Amelia Earhart are projected on a canvas of white-bound books. The large-scale mosaic flooring is a nod to the original stone floors found in the Purdue Memorial Union.

Guest services associate Juliet Smith, a junior from West Lafayette majoring in hospitality and tourism management, enjoys watching the reactions of alumni who step into the overhauled reception space for the first time.

“They have no words,” she says. “They say, ‘Wow. This doesn’t even look like the same building.’ Everyone loves it. It’s more elegant. The design is timeless. It’s a better reflection of Purdue’s legacy.”

Smith’s own Purdue legacy is rooted in the Union Club. Her father, Jim Smith (T’85), worked as a bellman in the hotel as a student. Now, he and her mother, Janice (Shoff) Smith (LA’91), frequently dine at 8Eleven Bistro.

“The first time my parents saw the hotel, they didn’t want to leave,” Smith says. “I gave them a tour and showed them a couple of the guest rooms. They were hanging out everywhere. Now they come here for dinner almost every weekend—and sometimes they don’t invite me.”

Working the reception desk helped solidify Smith’s career aspirations. She enjoys guest relations and serving as a concierge for visitors during their stay. The experiential learning dovetails with her major.

“I’ve learned about revenue and facilities management in class, and I didn’t really understand any of it until I started working at the hotel,” she says. “This job helped me realize what I want to do after college. I love guest services. If there’s a way to improve someone’s visit or make their day, I want to do that.”

Main Lobby

The renovated lobby incorporates numerous design elements that reflect the history of the institution. The furniture upholstery and rugs mimic the tweed and houndstooth patterns found in faculty jackets of yesteryear. Etched glass art hanging above the seating pays homage to the Union’s iconic stained-glass windows. A circular rug emblazoned with the version of the Purdue crest that was in use when the hotel first opened in 1929 welcomes Boilermakers back home.

“We want our alumni to be proud of the new hotel,” says Wicks. “And we want visitors who didn’t attend Purdue to be impressed enough to share the experience with their friends and colleagues after their stay.

Hotel staff work with an array of guests—from faculty residency programs to wedding parties to corporate clients. Because of the nature of a boutique hotel, they can tailor packages to meet each guest’s needs.

“White Lodging is renowned for its service,” Wicks says. “Our culinary team can execute a variety of creative refreshment stations, coffee breaks, lunch and dinner options, and even customized menus and private dining experiences at our chef’s table.”

Wicks says that hotel visitors can expect top-notch attention to detail. “Everyone on staff relishes the opportunity to create enduring experiences for guests immersed in Purdue tradition and the White Lodging culture of hospitality.”

For Wicks, one of the best parts of her job is seeing the impact of the space firsthand.

“When people first visit the renovated Union Club, they are absolutely wowed,” she says. “The hotel honors Purdue’s proud history while offering new opportunities to form everlasting memories.”

Leaps Coffee

Named in tribute to the generations of Purdue innovators who make the world better by leaps and bounds, Leaps Coffee is billed as an “energetic hub for grab ’n’ go goodness.” In addition to featuring a variety of fresh-squeezed juices, all-natural smoothies, and barista-prepped signature coffees, Leaps offers artisan pastries made in house.

The coffee bar is primarily staffed by students, including Tessa Florek, a senior from Greensburg, Pennsylvania, who’s majoring in physics with a minor in astronomy. Working at a place called Leaps befits a student whose research centers on examining protoclusters to determine when galaxies were formed.

“I love working here because it’s so different from everything I do in my academic life,” says the self-professed coffee lover. “And I’ve learned valuable skills, such as working cohesively as a team and the importance of keeping everything clean. I really appreciate a clean environment now.”

Boiler Up Bar

Featuring a rotating selection of farm-inspired cocktails enhanced with fresh garnishes provided by the College of Agriculture, Boiler Up Bar’s refined cocktail-lounge aesthetic makes for a sophisticated gathering spot. The dark porcelain floors found here and in the adjacent coffee bar are a nod to old-fashioned blackboards. The whiskey room, which seats 10, can be reserved for private events. The bar’s extensive selection of bourbons and whiskeys tells the story of Indiana’s best small-batch distilleries.

“I love the whiskey room,” says Brooke Latka (M’20), sales coordinator for the hotel. “I have a good friend in graduate school who likes to order a glass of wine and do homework in the bar. And I see a lot of students studying in the second-floor lounge area or in the lobby. It’s cool to see students utilizing the space.”

Latka initially accepted another job with White Lodging for a property in downtown Indianapolis, but that offer was rescinded last March due to the COVID-19 pandemic. Knowing what a great asset Latka would be to the company, Wicks reached out to Latka about joining the team at the Union Club.

“I am lucky to work for White Lodging,” Latka says. “The team is incredibly positive and encouraging. They really place a lot of trust in you and push you to learn about yourself and the industry. I’ve gained so much experience already.”

8Eleven Bistro

8Eleven Bistro, the culinary anchor of the hotel, honors Neil Armstrong’s (AAE’55, HDR E’70) pioneering spirit. Armstrong served as mission command pilot for Gemini 8 and Apollo 11, two of NASA’s most daring aerospace programs. The restaurant is located in the site of the former welcome center and preserves the space’s vintage oak paneling, sweeping Gothic windows, and original stone fireplace.

Server Amanda Maples (BME’20), who hails from Minneapolis, Minnesota, works about 35 hours a week in the restaurant. She graduated in December. Though her position at 8Eleven may seem unrelated to her studies, Maples is quick to draw parallels between the two.

“Being a server teaches you basic professionalism and socializing skills which aren’t always inherent in a standard engineering education,” she says. “But both fields require reading the end user. Waiting tables, you are constantly evaluating a changing dynamic, anticipating a guest needs a drink refill before they ask for one or recommending menu items based on their dietary needs.

“That translates to product development for biomedical engineering. You have to talk with people and learn about their struggles so you can tailor a product directly to them without their realizing they even need it.”

Guest Rooms

Every guest room is comfortably outfitted with Boilermaker-themed décor, including Purdue plaid carpeting, custom historic artwork, throw pillows decorated with the historic University crest, and bathroom mirrors in the shape of the crest’s heraldic shield.

The three 675-square-foot bay suites offer the largest and most premier room amenities with separate living, lounging, and sleeping areas; they feature a dining table for six, a wet bar, a second guest bathroom, and original bay windows that overlook Grant Street.

Make lodging and dining reservations at purdueunionclubhotel.com.

Want more? Take a virtual tour of the redesigned Union Club Hotel.