Hilton Hotels Corp. announced that its newest Hilton brand property, the Hilton San Diego Bayfront, has officially opened its doors for business.
The 30-story, 1,190-room hotel is situated on nearly 13 acres of bayside land owned by the Port of San Diego, and was designed by Portman and Associates. The interior boasts 165,000 square feet of meeting and event space, signature restaurants, a 7,300-square-foot health club and spa, a 2,400-square-foot business center and San Diego's reportedly first saltwater hotel swimming pool.
"The Hilton Bayfront combines a dynamic waterfront location with San Diego's coastal lifestyle to create a casually sophisticated vibe that will have wide appeal to both guests and locals," said Jeff Diskin, senior vice president, Hilton Brand Management, Hilton Hotels & Resorts. "With its picturesque location, beautiful public spaces, unique restaurants and bar and upscale guest accommodations, this property represents Hilton brand's mission to provide an exceptional guest experience."
Complementing the hotel is a 4.3-acre Waterfront Park that can accommodate 15,000 guests for outdoor meetings and events. There is also an adjacent parking structure to accommodate 2,000 vehicles. The hotel's 165,000 square feet of meeting and events space is larger than any other hotel in the region, and many rooms offer direct views to the water and access to eight outdoor terraces. The 34,000-square-foot Sapphire Ballroom is the largest pillar-free ballroom in San Diego. More than 30 breakout rooms are close in proximity to both the Sapphire Ballroom and the 24,000-square-foot Indigo Ballroom.
With an emphasis on locally grown, organic and sustainable products, the new Hilton offers exciting and distinct dining options. Vela emphasizes global coastal cuisines, and features innovative wine programs, modern interpretations of culinary classics and views of San Diego Bay. Odysea is a waterfront bar serving modern American Dim Sum and handcrafted organic cocktails.
The hotel's executive chef, Patrick Dahms, began his career in cuisine nearly 22 years ago. Born in Luebeck, Germany, Dahms attended culinary school in Hamburg, Germany, during his apprenticeship at the world famous Hotel Vier Jahreszeiten, where he became a certified chef. Not long after graduating, he began his globetrotting career, accepting a position at the 1700-room Anaheim Hilton and Towers in California. Dahms has worked in luxury properties all over the world, including Germany, New Zealand, Bermuda and the United States. Before joining the Hilton San Diego Bayfront, he spent two years at the St. Regis Aspen, as well as two years at the Intercontinental New Orleans.
J. Peter Lynn, Hilton San Diego's Bayfront Hotel's general manager, is a 26-year veteran who most recently served as general manager of the historic Palmer House Hilton in Chicago, where he oversaw the $170 million renovation of the 135-year-old landmark institution.
"From its design that embraces the water, to dining options and other amenities, the Hilton San Diego Bayfront was inspired by all that is great about San Diego," said Lynn. "You'll know you're in San Diego from the moment you arrive at the hotel -- and I'm thrilled to be involved in such an important project and San Diego's premier business and leisure hotel."