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Arrive Like Royalty rolls into town

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If ever there was a company to get your motor running, your heart beating and your ego soaring, it's Arrive Like Royalty, a new boutique luxury transportation service just launched in San Diego.

Created by local entrepreneur Barry Robbins -- whose well known enterprises have included Chicago Brothers' Pizza, Milton's Deli and Milton Breads -- Arrive Like Royalty is different from the typical chauffeured car service.

"No tired town cars or limos here," said Robbins. "Arrive Like Royalty is first-class. Our guests are driven in one of five luxury cars from my private car collection. Guests definitely feel the 'wow' when they ride with us and arrive at their destinations in unparalleled style."

Sure to make a statement and turn heads, the $400,000 Maybach 57S is the crown jewel in ALR's fleet. This ultra-luxurious driving machine will cost you $250 an hour but it comes with a white-gloved, professionally trained chauffer dressed to the nines. If that's too pricey for your pocket, pampered guests can also go "economy." For $105 per hour, ALR offers four other automotive gems and Robbins plans to add a luxury hybrid car to his collection in the upcoming months.

"My true passion is cars," said Robbins. His own collection of 12 classic and luxury models was the inspiration for this latest enterprise. "At this stage in my life I wanted to do something smaller, more selective and exclusive. Arrive Like Royalty serves a high-end niche San Diego hasn't had before and the demand has been strong."

So good, in fact, Robbins has even gotten behind the wheel. "Here I am at the pinnacle of my career, driving people around," he joked. "But what better way to learn the business and do something I love?"

Hyatt appointment

Recently, the Hyatt Regency Mission Bay Spa and Marina announced the appointment of Ronan Doherty as its new food & beverage director. Doherty will oversee all facets of the food and beverage division, including Red Marlin, the hotel's signature restaurant; Swim, a poolside bar and lounge; catering services and room service for the 430-room property on Mission Bay.

A Hyatt veteran of more than 13 years, Doherty most recently transferred from the Hyatt Valencia and Santa Clarita Conference Center, where he also served as the food and beverage director. Previously, he was the assistant food and beverage director at the Hyatt Regency Century Plaza in Los Angeles. For two years, he helped to manage more than 300 employees and seven restaurants and oversaw the development and launch of the new X Bar and Starbucks at the 730-room hotel.

Doherty, who was born and raised in Greencastle, Ireland and earned a hotel and institutional catering management degree from Cheltenham University in England, also spent two years at the Hyatt Regency Baltimore as the assistant food and beverage director and the Hyatt Regency Grand Cayman as the Rum Point Club property manager.

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