San Francisco gets Hyatt

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Hyatt Hotels Corporation and San Francisco International Airport (SFO) have announced the opening of Grand Hyatt at SFO.

The only on-airport hotel at San Francisco International Airport, the US$237m luxury hotel sits on 4.2 acres and features 351 rooms with 22 suites, 14,435ft2 (1,340m2) of meeting and event space, two restaurants, and an art collection curated for the hotel by the San Francisco Arts Commission.

“With the opening of Grand Hyatt at SFO, we offer travelers a new benchmark in airport hospitality,” said airport director Ivar C Satero. “The new hotel reflects our commitment to deliver a world-class experience for our guests, with sustainable building design, thoughtful service and amenities, and inspiring works of public art.”

Directly connected to all airport terminals, with its own dedicated, newly constructed AirTrain station, Grand Hyatt at SFO marks a key milestone in Hyatt’s west coast expansion plan to add 40 new hotels in California, Oregon and Washington by the end of 2021.

The design and architecture of Grand Hyatt at SFO is the work of San Francisco-based architect Hornberger + Worstell and associate ED21, along with two internationally acclaimed interior design firms, BraytonHughes Design Studios and RoseBernard Studio.

Quail & Crane, the hotel’s 108-seat signature restaurant, is open for breakfast, lunch and dinner, and has been designed to reflect the Bay Area landscape. Twin Crafts Market & Bar is a multifunctional lounge with a market open 24/7 for on-the-go provisions including breakfast, salads and hand-crafted sandwiches, as well as a cocktail bar serving up burgers, oysters on the half shell, and salads.

Designed to achieve Leadership in Energy and Environmental Design (LEED) Gold certification (expected early 2020), Grand Hyatt at SFO is 26% more energy efficient than a baseline hotel, identified by LEED, and the property generates 133,000kWh of energy annually with roof-mounted photovoltaic panels.

As part of a drive to save 6,700,000gal of water each year, the airport features water-efficient systems such as cooling towers with state-of-the-art water flow controls, efficient flush toilets, low-flow faucets and showerheads, and Energy Star-rated ice machines.

Regionally sourced building materials and recycled content were used in both the hotel’s construction and its furniture.

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Tara has worked for UKi Media & Events since 2013, initially as a freelancer. She has been a journalist for over a decade and has worked for a range of publications, including Personnel Today, Management Today and The Grocer.

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