The last piece of art has been hung, the last section of paint dry. After a year and a half, $25 million and seemingly infinite amounts of carpet, tile, paint, plaster, furniture and dedicated staff hours, the former Chaparral Suites Scottsdale is now officially the Embassy Suites by Hilton Scottsdale Resort, Scottsdale’s newest all-suite resort located in the heart of downtown Scottsdale.
Managed by Crescent Hotels & Resorts, the hotel’s management team paid close attention to every detail of the extensive renovation, whether making decisions to enhance guest comfort or pay homage to the city of Scottsdale. Along with refurbishing the traditional terra-cotta rooftops, touches include a massive original oil painting of Camelback Mountain in the soaring lobby, Scottsdale art and memorabilia along the walls, and natural landscaping with indigenous plants.
“We went all out to make a huge impact on visitors from around the U.S. as well as residents in the Scottsdale area,” said Mark Snyder, president, Snyder Nationwide Real Estate, Inc. and owner of the Embassy Suites by Hilton Scottsdale Resort. “We renovated every guestroom suite, the exterior, the lobby, the pools and the grounds. Everything is upgraded to create an authentic Scottsdale experience so that guests and convention-goers can relax and enjoy themselves while being within minutes of downtown Scottsdale.”
The cuisine is also bursting with fresh flavor. Executive Chef John du Toit, originally from Patagonia, Arizona, revitalized the hotel’s menu, blending culinary practices from his global travels and Southwestern heritage to create dishes that are uniquely local, surprising and satisfying.
Chef du Toit oversees the entire hotel’s food and beverage service, as well as the new Granada Bar and Grill, located on the top floor of the hotel. The Granada Bar and Grill is an urban-American restaurant with a comfortable and contemporary environment. Guests can enjoy a gracious meal in the remodeled dining room or enjoy a sporting event in the lounge. Featured menu items range from beef tenderloin bruschetta with arugula and Maytag blue cheese to a charcuterie slat with local Arizona honey comb and balsamic caviar to a variety of entrees including roasted vegetable flowerless tart.
“This is a complete transformation,” said Alan Klein, general manager of the Embassy Suites by Hilton Scottsdale Resort. “We’ve replaced every stick of furniture, updated every room, and refreshed every surface from the lobby to the landscaping to the terra-cotta roofing. We have a new chef, new restaurants and new menus. It’s all aimed at creating a distinctly Scottsdale urban retreat.”
