We are happy to announce that drawings for the Ixtapa Restaurant in Hood River, Oregon, were recently submitted for permit. The new 6400 square foot restaurant will have seating for about 220 patrons in the main dining area, bar, and outdoor seating area. The building was designed in a style that fuses elements of Pacific Northwest […]
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At LAE we view the practice of architecture and structural engineering as a complete and cohesive enterprise – we are tasked with creating a design that satisfies hundreds of project requirements, meets the client’s needs and budget, is constructible, is good for the environment, and contributes value to the users and the community at large. […]
When Diamond Foods sought to expand their existing Salem, OR production facility by 5000 square feet under a compressed timeline, LAE jumped in to help with the design. LAE worked closely with Diamond Foods and a team to create a structure that would maximize storage space and forklift access while meeting the needs of equipment […]
When Kai USA, maker of Kershaw Knives, needed to expand its offices in Tualatin, Oregon, Livermore A&E came forward and was able to present a design solution that extended the facility’s footprint by 6,400 square feet while also crafting a more modern exterior shell that still remained visually consistent with the broader commercial office park. […]
When Heidi Lovig of Heidi Ho Organics pitched her vegan “cheeze” product on the television show Shark Tank late in 2014, Lovig knew a significant expansion in their production capacity was on the horizon. In fact after the Shark Tank episode aired, “We sold more product in the last two months of 2014 than we […]