The 400-room Wyndham Grand Orlando Resort Bonnet Creek introduced a new $5 million ballroom and meeting space this week.
The 3,500-square-foot Bonnet Creek Ballroom, which can accommodate up to 360 people, and the 2,155-square-foot Expedition Meeting Room bring the total square footage of flexible indoor and outdoor meeting and event space on the property to 32,000.
The ballroom features a state-of-the-art lighting system that can produce a variety of colors, bathing the room in specific hues.
Included in the updates were the hotel's eateries. Bar 1521 was upgraded with iron dividers and elegant Spanish tiles, giving it an intimate look and feel of a tapas bar. A sushi bar was also added, and Tesoro Cove was completely reimagined, adding a Mediterranean feel.
On display during the celebration was the inventive cuisine of Executive Chef Andrew Edwards and his team. Edwards, who previously worked at Pacific Islands Club Resort & Spa in Guam for several years, reveled in exotic flavors: ibérico ham, raclette cheese, and shrimp shooters. Crème brûlée was served in hollowed-out egg shells along with nitrogen Champagne, chocolate covered key lime marshmallows, and a selection of truffles.
"This is a four-diamond property with the service, food and beverage you would expect from such a property," said John Branciforte, area director of sales and marketing for Wyndham. "We are not a big-box meetings hotel. We are most comfortable servicing groups that utilize 280 rooms and under."
The property is set on 500 acres and is minutes away from Walt Disney World Resort.