The 789-room Hyatt Regency San Francisco Airport has embarked on a multimillion-dollar renovation, scheduled to be completed by early summer. The hotel will remain open throughout the work, which will be done in phases. The project will include a new guest-room design, renovated public and event spaces, and reimagined food-and-beverage options.
Design firms Hirsch Bedner Associates and EDG Interior Architecture + Design have been tapped to remake the property, which will pay homage to its location on the San Francisco Bay and proximity to the nearby salt marshes. The design will focus on tranquility and nature, and call for ecoconscious and sustainable building practices.
Renovations to the meeting space will result in two new ballrooms, the Cypress and the Sequoia, the latter offering the option of connecting with the central atrium for larger events. Both ballrooms will have scenic views of the bay and natural sunlight. In total, the renovated hotel will have 69,285 square feet of event space, including the foyer, atrium and poolside pavilion, and will be able to accommodate groups of up to 2,200 people.
Redesigned guest rooms will be outfitted with double-paned windows, drop-down shades, new Hyatt Grand Beds and HD TVs, and the lobby and seven-story central atrium also will have a modern new look.
Executive chef Bernard Foster is leading a new culinary program at the hotel, geared toward attracting locals as well as guests. The new 3 Sixty will incorporate a bar, a lounge, a restaurant and a market, with menus that spotlight seasonal, locally grown and raised ingredients. Options will run the gamut, including grab-and-go bites, sit-down dining, shareable small plates and packaged delivery for in-room dining.