• Hilton Fort Collins Completes Multi-Million-Dollar Renovation

     
    POSTED October 23, 2017
     

Kevin F. Smith returns to the place he launched his hospitality career as Hilton Fort Collin’s new general manager. Smith’s 32 years of industry experience will be put to good use as he oversees the wholly redesigned 255 guest rooms, public areas, the atrium-style Spring Street Grill, Espresso Shoppe, Spring Street Lounge, ballroom space, and pool area with indoor swimming pool, fitness center, and whirlpool. State of the art RFID keys and Hilton Digital check-in with room selection technology for Hilton HHonors members round off the multi-million-dollar renovation.

“For three decades, Kevin has been a trusted leader for hotels that are now part of Atrium Hospitality, and his contributions have been invaluable,” said Daniel Abernethy, president, Atrium Hospitality. “We are confident we have the right person in place to lead Hilton Fort Collins as it enters this exciting new phase.”

Since 1985, Smith has honed his skills at various Atrium legacy hotels throughout the West and Midwest. He served as general manager of Madison Marriott West in Middleton, Wis. (2004-2010), Holiday Inn Springdale in Arkansas (2000-2004), and Holiday Inn Denver International Airport (1997-2000). Most recently, Smith served as general manager of Capitol Plaza Topeka in Kansas for six years.

Hilton Fort Collins is adjacent to Colorado State University and offers spectacular views of the Rocky Mountain foothills. Guest rooms and suites feature the brand’s popular Serenity Dreams bed, and executive rooms offer exclusive access to a Concierge lounge. The hotels dining options include the locally sourced menu of Spring Street Grill for breakfast, lunch and dinner daily; Spring Street Lounge, featuring microbrews, wines by the glass, and light fare; the Espresso Shoppe for quick snacks and Starbucks®; and 24-hour room service. The hotel accommodates groups of up to 1,300 with 20,000 square feet of flexible event space. 

There is not denying that something big has happened with Colorado’s culinary scene over the past decade. Throughout the state, from the Front Range and mountains to the Western Slope, creative chef/owners, research and development chefs for catering companies and resort executive chefs are using loads of local ingredients and shaking up menus and atmospheres in unexpected and delightful ways.

 

Luxury guest ranch C Lazy U Ranch recently won the Wine Spectator Award of Excellence for the third year in a row and simultaneously announced the appointment of Certified Level II Sommelier Elise Blann. Blann will work closely with Executive Chef Dennis Kaniger at C Lazy U to select the perfect wine for each meal. The dining program specializes in regional ranch cuisine, such as Rocky mountain trout, rosemary rack of lamb and aged western beef.

 

Gaylord Rockies Resort & Convention Center recently announced the addition of Director of Food & Beverage Saddiq Mir and Executive Chef Fabian Ludwig to its culinary team. The resort destination is set to open in late 2018 and will feature a wide variety of F&B options, including a steakhouse, a sports grill, a sushi bar, a cocktail lounge and multiple coffee and quick bite spots.