What improvements have been made to the W San Diego to better accommodate guests’ needs?
Two major renovations in late 2008 significantly transformed the property and made the public spaces far more welcoming. The hotel’s Living Room was fully redesigned and now features DJs, games, wireless internet, a signature cocktail menu and full bottle service. The legendary rooftop beach bar, Beach, was also renovated. Unique to W San Diego, Beach is a favorite gathering spot for both guests and locals. These upgrades strengthened the hotel’s identity and improved how guests experience the property.
Define W’s “Whatever/Whenever” slogan. What does it specifically mean for guests at the W San Diego?
“Whatever/Whenever” means delivering personalized service on the guest’s terms: anything, anytime, anywhere, provided the request is legal and reasonable. At W San Diego the team has cultivated this mindset through a hands-on service approach. Staff focus on creating genuine interactions rather than transactional exchanges, listening carefully to uncover the real needs behind each request. The result is flexible, attentive service that anticipates and fulfills guest expectations.
Tell our readers about Away Spa and the W San Diego’s dining and entertainment options.
Away Spa has partnered with REN Bioactive Skincare to provide tailored aesthetic treatments for both guests and locals. Services include facials, body treatments, massages and customized skin-care regimens using botanical products. Dining at W San Diego centers on Rice, the hotel’s signature restaurant, where Executive Chef Rocio Varela applies a balanced, creative approach to the menu. Raised in Puerto Rico and inspired by French technique, Chef Varela offers flavorful, playful dishes with several gluten-free options available for breakfast, lunch and dinner. The hotel also pioneered San Diego’s rooftop bar scene with Beach — a lively venue featuring 10 tons of heated sand, live DJs and private cabanas with VIP bottle service. The rooftop remains a top destination for locals and visitors seeking a social, energetic atmosphere.
Tell our readers about your career in the hospitality and travel industry.
My career spans multiple segments of hospitality, from independent restaurants to country clubs and hotels. With a culinary background, I’ve maintained a strong focus on food and beverage throughout my career, working in major markets such as New York City and San Francisco, and spending time in the Caribbean on two occasions. I aim to keep hospitality approachable and enjoyable, while ensuring that talent, engagement and a genuine commitment to service remain the organization’s most valuable assets.