• Courtyard by Marriott Denver Downtown Finishes Upgrade

     
    POSTED June 21, 2017
     

The remodel that began in fall 2016 has been completed at the Courtyard by Marriott Denver Downtown. In celebration of the renovation, the hotel and Wynkoop Brewing Co. have partnered to offer guests exclusive access to the historic LoDo brewery.

The package includes accommodations in a downtown guest room, a 32-ounce growler filled with a craft beer of your choice and a $40 credit toward valet parking.

The remodel updated the hotel's lobby and 3,200 square feet of flexible meeting space. Designed to honor the hotel's historic architecture originally designed by Frank E. Edbrooke in 1887, the modern vintage theme comes through in dark wood beams accented by bright colors in the lobby. The hotel also features the art of emerging Colorado artists curated by Denver art consultants.

“We are so excited to welcome travelers to our stunning new downtown Denver lobby and event space,” says Jason Mueller, general manager for the hotel. “A lot of our guests come to Denver to visit the ‘Napa Valley of Beer,’ which is why we wanted to partner with the iconic Wynkoop Brewing for this special new promotion. We expect it to be very popular this summer.”

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to lauren.pahmeier@tigeroak.com.

Theron Gore was recently named the chief marketing officer for East West Hospitality.

1. What are you looking forward to the most in your new role?

 

Our editorial advisory board sounds off about what’s happening in their sectors of the meetings and events world.

 

Chef Adam Vero joined Hearth & Dram in Denver as executive chef last year and recruited Jeff Hickman as his chef de cuisine. Both previously worked for TAG Restaurant Group, also located in Denver. The duo has created inventive new menus at Hearth & Dram and reimagined the “Whole Beast Feast,” a group dining event for 10-12 participants that is designed to showcase the eatery’s nose-to-tail philosophy. Five to seven courses are prepared on a sevenfoot, wood-fired grill and served family style to highlight the team’s culinary abilities and no-waste philosophy.