feb-2018c

54 55 include the Beach House, a AAA Four Diamond restaurant; Ferdinand’s for traditional and inventive Caribbe- an dishes; Tortuga Beach Grill and Bar for lighter fare, beach and pool- side; Catboat Bar for cozy drinks with an ocean view; and Cayman Coffee Exchange for specialty and creative coffee drinks, ice cream, and snacks; in addition to 24-hour in-room dining. Recently, the hotel initiated a $50 million program aimed at redesign- ing and renovating the entire prop- erty. According to Vice President and Managing Director Morty Valldejuli, the project has two phases. “Phase One completely demolished and re-imagined our lobby,” he says. “The objective was to give a view of the water as soon as a guest walks into the lobby.We were able to accom- plish that by removing all the obsta- cles between the point where you drive up to the hotel, to the edge of the ocean. To increase the height of the lobby, we moved all of the ad- ministrative offices, which were on the second floor, into a new building. In addition, we completely rede- signed the pool facilities, the pool bar, and added outdoor restrooms and Sol Caribe, where the resort stages its pool and beach concierg- es, as well as towel services.We THEWESTIN GRAND CAYMAN RESORT AND SPA MORTY VALLDEJULI VICE PRESIDENT AND MANAGING DIRECTOR