Latest news with #RichardBlais
USA Today
16 hours ago
- Entertainment
- USA Today
Chef Richard Blais' latest concoction may make your skin crawl
Chef Richard Blais is pretty adventurous when it comes to food. 'I've always been like that. If it sounds a little weird, it's cool for me,' the Top Chef All-Stars winner, restauranteur, James Beard-nominated cookbook author and 'Next Level Chef' judge said with a smile. But his latest project may make some people's skin crawl. Blais partnered with Orkin on series of recipes incorporating insects for a video called 'Bug Bites' debuting on Orkin's website on Aug. 18. 'One of our best recipes was a mealworm pesto, which was great because Orkin is the best in pests and I'm the best in pesto, so it was a match made in heaven,' he joked. However, it wasn't all easy to stomach, even for himself. He spoke with USA TODAY about facing his fears, why It's important for chefs to travel, the surprising thing he's done on planes and more. This interview was edited and condensed for clarity. Question: What inspired your involvement in this particular project? Richard Blais: Just up for the challenge. Also for me, if you would have asked me a question a couple years ago: what are some foods that you might not like? I would say insects, to be fair. I got to eat some on different shows, etc., so it was sort of overcoming my own mental hurdle to do this. And I'm so glad I did because I learned so much, and besides that, it was just a lot of fun. Like, "Hey, do you want to eat a tarantula on camera?' Yes. Let's see how that goes. Have you previously tried insects on your travels? Not on my own, like, hey, I'm in a restaurant, and I'm going to order. But in my reality show career, I have been tasked with a few, eating some insects. And in my travels, I have seen them in markets and stuff like that and always been amazed at their aroma or flavor and how it's not just, oh, it's just another protein source, but how every ingredient has its own flavor. That goes for meal worms and ants as well as it goes for octopus and sea urchin. Food can have a stigma when it's something that people are not familiar with. And this video may help break some of those barriers and let people know, it's OK to try all sorts of things. One-hundred percent. I always preach to my kids, "Hey, try it. You don't have to like it, but it's good to try things." And I think "Bug Bites" was great for me for that because it forced me to try some of these things. Am I going to be on the tarantula of the month gift club? Probably not. That still freaks me out, but I'm glad I did it and I overcame some fears. It's really, really important to realize that different people and different cultures eat different things and one's not better than the other. They just happen to be different. In other parts of the world, this is part of their diet. I've been to Thailand and seen grasshoppers and grasshopper wings and all sorts of things, and again it is normal. I think what really it came down to (is) at some point you're like, it's a scorpion or it's a crab, They're similar. We often call lobsters, the cockroaches of the sea. Once you wrap your mind around it, that it's just another food source – it is a normal food source, depending what that ingredient is and where you are in the world – it does make it a little easier to grasp. But we do have the skittishness, squeamishness, of which I had as well and still have a little bit. How did you come up with ways to make it more palatable so you even could enjoy them as much as possible? You know, I love being in front of the camera and producing things now, too and writing my own stuff, so one of the challenges was yes, I would like to be able to get through this challenge. I'd like to keep raising the ladder and the stakes as we eat each insect. So yeah, let's toss it in some sauce or let's ground it up there. There's that way that you could approach it, and I did with some recipes, but the other end of it is no, I want this to be hard for me, and I want to see a tarantula leg sticking out of this sushi roll, and I want the ants to just be whole on this ice cream cone. So it was kind of a balance – also knowing, I think for the viewer, you want to see, hey, is he going to eat a whole scorpion? They're little, by the way. Spoiler alert. Did anything surprise you? The mealworm pesto. Speaking to the entomologist about meal worms, that they're in grains and you sort of get into this you taste like what you eat. You know, like if a pig's eating acorns, they taste like acorns. And then using it, they have a nutty flavor. Replacing pine nuts in a pesto with the meal worms, that was one of the cheffy moments where I'm like, OK, this makes total sense. If I'm cooking on a competition show, or even in a restaurant quite honestly, and that was a recipe, you would think it was delicious and you would advance in the show. I'm still pretty excited about it. How does food influence you when you travel and how do you approach food when you travel? I'm a chef because I love to eat ... And it's a big part of all of my travel. If I'm traveling, I'm pretty simple when I'm alone on a business trip. Not to lose my chef credentials here, but you can find me at the local fast-casual salad pickup spot pretty frequently, if I'm traveling domestically by myself. When my wife is involved, she's much more of the planner and we'll set a lot of things up and we'll read a lot of publications and find out what the cool, hip behind-the-scenes ramen spot is or what's the taco shop that we have to go to or what's the fine dining restaurant wherever we're at. But it's definitely a big part of travel for us, even if it just happens to be like we're going to go to the local market, we're going to buy a bunch of things, and we're going to come home and cook. We just spent a week on the island of Nevis, and it happens to be mango season there, so when you accidentally fall into one of those moments – you have all these beautiful, ripe mangoes – making a nice, easy salsa at the house on your vacation, that's perfect. It's a part of vacationing. How has your travel influenced the way that you cook? I think you are a sum of all of your experiences, so I think every cook and every chef goes someplace and comes back with an ingredient that they found or a technique or a flavor profile or even as a restauranteur, a concept you've seen that you want to riff off of. So I think it's probably the most important thing for a chef is to travel. Do you have a favorite travel memory? Not one specific memory, but I think just collectively, my family loves going to Hawaii. It's become a really special place for us, and even on the food and the cuisine side, it's just some of my favorite foods. And because we travel there somewhat regularly, one of my daughters, on like a third-grade questionnaire, the question was, what's your favorite food, and she wrote luau. Internationally, our family's first trip to Paris, the first trip to Rome. For me, as someone who studied a lot of European cuisines and then to be on the ground with your family and – kind of getting back to "Bug Bites" – introducing escargot to your daughter for the first time and she's like, yum. What is your preferred way to travel? I spend so much time in the air ... It is becoming now, in my life, more of a chore than it used to be. Used to love to lock in and watch five hours of movies and now it's more just like transportation, but I do like flying. There is something also really wild about being on the open ocean in a boat, if you're up for it. My whole family isn't, so we would do a lot more of that if it wasn't for some seasickness. When you fly, aisle or window seat? I am the middle on the family flights, where it has to happen. I'm taking one for the team. I prefer a window. Even though with all the all the time I've spent in the air, I love a good Instagram story of take-off or landing. There's something still just very entertaining to me about looking out a window and seeing the world from 30,000 feet. Is there anything you splurge on, on vacation? Depends, on the type of vacation. I think food for sure. I think we're always looking for one or two meals, and that might mean a Michelin-star restaurant or a really nice restaurant. I think for me, as someone who likes sports, it might be an expensive tee time at a nice golf course or hanging out at the spa. All of those sound great, by the way. If you can do all of those things on one trip, check it off: spa, a little golf, a Michelin-star restaurant, then go find like that local hole in the wall place, that works for me. And then as parents, just being able to sit in a hotel bed and watch TV for two hours uninterrupted is pretty fun. Disney's Michelin-starred restaurant: What to expect at Victoria & Albert's Is there a travel must-have that you always take with you? I've run six New York City Marathons – sorry, that's a weird flexy brag – and the first one I ran ... I have the bag from that marathon, and I still travel with that bag. You can't see that it says New York City Marathon. All the letters have just dissolved off of it. It's just a backpack, and now it's just like a security blanket sort of thing. I always travel with this bag. It has served me well. Do you have any travel pet peeves or maybe an unpopular travel opinion? It's a weird one. You know what, if I have enough time, I'm a big fan of the (airport) lounge shower, which not everyone is a big fan of. I'm just being very authentic here. And if I have a 2-hour layover and the shower is available, why not just try to smell your best at all moments? Does anything grind your gears, that other travelers do? If you're on a phone call or on your iPad or whatever and you're just playing it loud or we're literally rolling down the taxi (way) and you're on a phone call, I don't need to hear your business. No one needs to hear all of your stuff. But another pet peeve that a lot of people have that I'm up for is making your tuna fish salad sandwich on the plane. Go for it. One time I had a little black truffle that I was gifted at an event, and I started traveling with this little black truffle. I would get the eggs on the air flight meal, but I would pull out my own little black truffle and shave it on the eggs. I think if you can cook and like you're making a sandwich or a little charcuterie board and we're in the air, hey, listen, go for it.
Yahoo
14-05-2025
- Yahoo
Best hotel water parks and pools in metro Phoenix: 8 places to slide and splash
Staycationers and travelers who come to metro Phoenix during the summer almost always crave a hotel water park or swimming pool as part of their survival strategies. Hotels and resorts throughout the greater Phoenix area are famous for their pools and water parks, offering a refreshing escape from triple-digit temperatures. Some are designed for family fun and include theme park-style thrills like wave pools or an eight-story water slide. Others are adults-only oases where people can relax and enjoy a drink. Whether travelers are seeking thrills or tranquility, they can enjoy Arizona's hotel pools or water parks by staying at the hotels or purchasing a day pass through ResortPass. Here are the best hotel water parks and pools in Phoenix and Scottsdale. The Arizona Grand Resort and Spa's Oasis Water Park has 7 acres of family fun. It boasts eight-story-tall water slides, a wave pool, lazy river, hot tub and Wild Cat Springs, an area specifically for smaller 8000 Arizona Grand Parkway, Phoenix. 877-800-4888, Great Wolf Lodge Arizona offers an indoor water park where the temperature is climate-controlled to 84 degrees year-round. The 85,000‐square‐foot attraction includes a lazy river, wave pool, water slides, raft slides and an activity area for smaller visitors. Details: 7333 N. Pima Road, on the Salt River Pima-Maricopa Indian Community near Scottsdale. 888-962-9653, The JW Marriott Phoenix Desert Ridge Resort & Spa offers a collection of five pools, all heated to 82 degrees year-round. The resort opened the AquaRidge Waterpark in 2023, featuring three water slides, an enhanced lazy river and an adults-only lounge area. Details: 5350 E. Marriott Drive, Phoenix. 480-293-5000, This former Hyatt Regency hotel, which was elevated to a Grand Hyatt in November 2024, has a 2.5-acre water playground with nine pools, fountains and a three-story, high-speed water slide. Before the hotel became Grand Hyatt, the pool area was renovated with upgrades including new lounge chairs, cabanas, a kiosk where bathers can get towels and rent pool floats, and changes to the poolside restaurants that included new menus curated by celebrity chef Richard Blais. Details: 7500 E. Doubletree Ranch Road, Scottsdale. 480-444-1234, The Adventure Water Park at the Westin Kierland Resort & Spa in Phoenix has a lazy river and 110-foot water slide as well as a FlowRider surf simulator. Those looking to make their stay a little more special can reserve the Tommy Bahama Relaxation Reef for their own private island in the lazy river. Details: 6902 E. Greenway Parkway, Phoenix. 480-624-1000, The Hilton Phoenix Resort at the Peak in north Phoenix is an all-suite resort offering the River Ranch water park, a lush pool area complete with lazy river and water slide as well as a baby pool. Details: 7677 N. 16th St., Phoenix. 602-997-2626, Looking for the best things to do in Arizona? Sign up for our newsletter. The Fairmont Scottsdale Princess offers six pool areas for guests to enjoy. The Sonoran Splash pool caters to families with two 200-foot twisting water slides, one for riders 42 inches and taller and one for littler kids. If you have very small kiddos, Sonoran Splash offers a zero-entry pool deck, sandbox play area and beach toys. Sunset Beach, the newest and largest pool at the Princess, has white sand beaches and a splash pad. The Privado Villas, the Princess's exclusive hotel within a hotel, has its own relaxation pool with views of the TPC Scottsdale stadium golf course and the McDowell Mountains. Details: 7575 E. Princess Drive, Scottsdale. 480-585-4848, Arizona Biltmore, the historic resort distinguished by its Frank Lloyd Wright-style architecture, has seven pools. Its variety appeals to different sets of travelers, including the Saguaro Pool for adults-only relaxation and the Paradise Pool for family fun. The Paradise Pool is where guests can ride the Twist triple waterslide. The variety of pools was a significant factor in USA TODAY readers naming Arizona Biltmore as one of the resorts with the best hotel pools in the U.S. Details: 2400 E. Missouri Ave., Phoenix. 602-955-6600, Mountain Modern, Remi and VAI: Biggest new hotels and renos in Arizona in 2025 Michael Salerno is an award-winning journalist who's covered travel and tourism since 2014. His work as The Arizona Republic's consumer travel reporter aims to help readers navigate the stresses of traveling and get the best value for their money on their vacations. He can be reached at Subscribe to today. This article originally appeared on Arizona Republic: Best hotel water parks and pools in Phoenix for summer 2025
Forbes
01-05-2025
- Entertainment
- Forbes
Grand Hyatt Scottsdale Resort's $115-Million Renovation Is A Winner
When renovations started on the long-beloved Hyatt Regency Resort & Spa at Gainey Ranch in 2023, it was hard to know what direction the changes would take. The H-shaped building was brilliantly designed, in a style evocative of Frank Lloyd Wright's work, to make the place feel spacious and uncrowded even when it was was sold out. Luckily, the structure itself remains the same, but the room decor, restaurants, spa, pools and other areas of the 28-acre expanse have been beautifully carried forward while not losing sight of its family-friendly roots. THe view from the lobby of the newly renovated Grand Hyatt Resort Scottsdale. The reimagined Grand Hyatt Scottsdale Resort opened in October 2024 as Arizona's first Grand Hyatt, and the project was so successful that it will be a good model for other Hyatt Regencies to upgrade to Grand status. What you see when you enter the lobby is an expansive view of the desertscape ringed by the rugged McDowell Mountains that give this part of the state both texture and character. Bring the zoom in a bit, and you'll see kids doing cartwheels on the lawn and their adults having drinks at the aptly named Grand Vista Lounge. From this vantage point, guests can stroll around the corner to one of the pools (family or adult), both of which have stellar food menus and on-point service. Water is an important feature of any desert hotel, and the Grand Hyatt Scottsdale Resort takes it seriously, allowing the pool culture to claim a lot of real estate. This is a good decision in any season, and there's abundant shade for the summer months when there's not much between you and the sun. Pool cabanas make the experience even more comfortable, with sparkling wine or water, a fruit plate, and comfy couches and chaise lounges, not to mention a big TV. Whether you go from here to a room or suite in the main building or a luxe casita to shower before dinner, all of the interior decor has been redesigned to bring splashes of color, marble countertops, and earth-toned flooring to the spaces. The deluxe rooms have their own gas fire pits just outside the sliding glass door that leads to a common desert garden. There are 18 casitas set in a landscaped desert environment, each of which has a full kitchen and lots of outdoor space for entertaining. The quiet is noticeable, and it's astonishing for city ears to enter such a peaceful space. The casitas are easily large enough for a family of four, with a king bed in the very large bedroom and a comfortable queen sofa bed in the living room. One of the best features of the upgrade to Grand is the resort's partnership with Chef Richard Blais, who has designed all four restaurant concepts. La Zozzona is a bonafide destination hotspot, with a pan-Italian menu and a chef's table with a view of the open kitchen. The list of dishes not to miss exceeds most group's capacity to order, so I say go with the giant homemade fried cheese stick and that bone-in porterhouse steak cooked to perfection. Tiki-Taki, a play on a Spanish soccer term, combines Japanese and Spanish cooking to surprising and delightful effect. And Mesa Centrale is the breakfast hub (also open for lunch and dinner) with indoor/outdoor seating, a large buffet and a full menu, too. (Don't miss the huevos rancheros and the green juice.) Cliches about oases in the desert notwithstanding, Spa Avania sets a high standard for the skill of practitioners, the new menu of wraps, scrubs, massages and skincare offerings, and a linger-longer ambiance with a pool, outdoor shower and relaxation room. Everything about the new Grand Hyatt Scottsdale Resort encourages slowing down, breathing deeply and contemplating the beauty of its surroundings.
Forbes
21-04-2025
- Entertainment
- Forbes
Chefs Making Waves Returns To The High Seas Out Of The Port Of Miami This May
Chefs Making Waves takes over Norwegian's Gem Back for its second sail, the Chefs Making Waves food and wine festival at sea – presented by Sixthman, Agency 21 Consulting, and EBG – is gearing up for its first of two 2025 voyages. Setting sail from the Port of Miami on Norwegian Cruise Line, this adventure features two sea days and a stop in Cozumel taking place from Monday, May 5 to Friday, May 9, 2025. This intimate culinary festival is the ultimate getaway for those with an appetite for unique opportunities to taste and learn from some of the industry's most acclaimed culinary talents. Featuring a wide array of events ranging from walk-around tastings, cooking demonstrations, curated dinners, late-night themed parties, mixology classes and more, passengers will get the chance to learn from some of the best. The epic line up includes: Richard Blais, Robert Irvine, Maneet Chauhan, Tom Colicchio, Scott Conant, Antonia Lofaso, Jonathan Waxman, Geoffrey Zakarian, Claudette Zepeda, Lindsay Autry, Giorgio Rapicavoli, Michael Schwartz, Nyesha Arrington and more. 'Talent is always going to be best in class, as evident by having a fresh new line up including such amazing names as Geoffrey Zakarian and Tom Colicchio," says Brett Friedman, CEO of A21. Furthermore, we are dedicated to improving food integration with our host talent and greater options for guests to enjoy.' New to this year's culinary cruise, guests can look forward to restaurant takeovers at any of the ship's four restaurants and two dining rooms . Each restaurant will be paired with a duo or trio of chefs who will create various menu items to be served in a coursed-out line-up. Plus, the ship's buffet will feature special bites curated by the visiting celebrity chefs. "The only thing better than cruising the high seas, is cruising with a bunch of the best chefs in the country, " says Michael Schwartz, James Beard winner and founder of Genuine Hospitality in Miami. 'You get to see a whole different side of them — hopefully not the sea sick side!' Find him taking over Orchid Garden's menu with Nyesha Arrington and Richard Blais. Passengers who want to enhance their skills in the kitchen can pop into any of the live culinary demos to watch as the guest chefs and mixologists dish out their secrets and tricks. The voyage will also feature several onboard experiences, such as The Secret Sauce Speakeasy, presented by Justin's House of Bourbon, offering guests spectacular onboard immersive tasting experiences. Demos, dinners, and activities galore at Chefs Making Waves 'We try to program our guest experiences from morning, afternoon, dinner and through the evening,' says Friedman. 'We know that access to talent and the ability to meet and engage with them is important, so we focus on multiple moments where our guests may meet, participate and interact with our various personalities.' Post-dinner events include interactive culinary games for the entire group to enjoy, including Robert Irvine Live: Culinary Chaos, where guests will be given the opportunity to throw their name in the Culinary Chaos lottery and be chosen to join Robert on stage. Celebrity chef Robert Irvine is looking forward to his second year at Chefs Making Waves saying the floating festival has quickly become dear to him. 'First of all, I'm a Royal Navy veteran and I learned to cook aboard a ship, with a wonderfully memorable part of my early career unfolding aboard the Norwegian Crown, one of Norwegian Cruise Line's great standard-setting ships,' shares Irvine. 'Secondly, the collection of culinary minds at Chefs Making Waves would make it an incredible event even if it were held on land in a hotel ballroom. The fact that it takes place on a scenic cruise aboard the Norwegian Gem — one of the most gorgeous ships in NCL's fleet — takes it into the stratosphere. It creates memories that last a lifetime. I couldn't be more excited for it.' Robert Irivine & Maneet Chauhan Chefs Making Waves takes the food festival experience to the next level, by allowing the chefs full reign of the ship. Just like on a regular cruise, this bustling weekend will feature plenty of non-food focused activities — but instead of being overseen by your typical cruise staff, the chefs are taking over leading activities that are true to who they are both inside and outside the kitchen allowing guests to really get to know the chefs behind some of their favorite restaurants and television shows. Super fit Miami-based Giorgio Rapicavoli, owner/chef of Luca Osteria and Eating House, loves his gym time just as much as he enjoys being in the kitchen making him the perfect host for this year's Chops-Fit Class (a Crossfit-inspired workout) and the Neon Dash sunset fun run. 'This will be my second year being a part of Chefs Making Waves, and not only do I get to cook with other chefs that I admire, but I also get to share my true passion which is fitness,' says Rapicavoli. 'Between teaching the Chops-Fit class and getting to lead the fun run, Chefs Making Waves is allowing me to share my passion for making healthy lifestyle choices. I'll also host a chat about incorporating delicious foods into your daily routine — which is something that's really important and I never take for granted.' Guests who prefer to opt out of the fitness routine and sleep in will have the chance to attend Bloody Mary Bingo presented by Bacardi for refreshing beverages and breakfast fun. For those looking for something a little more lively and party inspired, leave it to Food Network's Chopped judge and Tournament of Champions champ, Maneet Chauhan. Find her behind the DJ booth during the Silent Disco or leading the charge during the Salsa and Salsa class during the Cozumel stop. 'I think I manifested it last year by jumping in and taking over the music aboard the first Chefs Making Waves,' says Chauhan of her new events. 'I'm just so excited to be back and I love any chance I have to dance and have fun. I know this event will be full of those moments.' Catch Scott Conant on stage during his Saucy Gnuds demo This is the perfect festival for those who really want a chance to connect with their favorite chefs. Casual and relaxed, Chefs Making Waves gives attendees the ability to interact and socialize with the talent in ways you typically can't. 'The accessibility to the chefs is unlike any other event out there,' says Friedman. ' They are incredibly visible and engaging with the consumers on board. They are at the bar; they participate in the dueling pianos; they are in the casino. It's rare to have such access.' In full cruise fashion, the booking of your stateroom includes all programming, plus and a complimentary Premium Plus Beverage Package that includes top-shelf cocktails, spirits, beer, champagne, and wine by the glass, unlimited soft drinks and juices, unlimited still and sparkling bottled water, Starbucks® coffee, specialty drinks, and energy drinks. Cabins are selling fast, but are still available for this exciting food-filled cruise. Can't make this one? Check out the Boston voyage happening this October. For more information, visit
Yahoo
26-02-2025
- Business
- Yahoo
Grand Hyatt Scottsdale Resort Unveils Expansive, Newly Renovated Arizona Ballroom
Enhanced meeting and event space sets a new standard for gatherings in Scottsdale SCOTTSDALE, Ariz., February 26, 2025--(BUSINESS WIRE)--Grand Hyatt Scottsdale Resort has officially debuted its newly expanded Arizona Ballroom, marking the completion of the property's $115 million transformation. Nearly doubling in size to an impressive 24,000 square feet, the Arizona Ballroom is now one of the largest and most sophisticated event spaces in the region. The resort's full meeting and events facilities is now 90,000 square feet total, reinforcing the resort's status as a premier destination for meetings, conferences, and celebrations. The Arizona Ballroom hosted its first event in January, ushering in a new era of grand-scale gatherings at the resort. With this expansion, the Arizona Ballroom joins the resort's fully renovated meetings and events facilities, which includes 35,000 square feet of scenic outdoor venues and an additional 10,000 square feet of pre-function space, providing a seamless flow for large-scale gatherings. Guests and event planners also have access to 48 versatile meeting rooms, advanced onsite audiovisual support, and high-speed internet connectivity. The resort's four elevated restaurants by Chef Richard Blais and artfully renovated rooms complement the meeting space enhancements, creating a cohesive and elevated meetings experience throughout the property. Designed to accommodate everything from corporate conventions to grand social affairs, the reimagined Arizona Ballroom underscores Grand Hyatt Scottsdale Resort's commitment to offering an unparalleled event experience in the heart of the Sonoran Desert. The ballroom features rigging points in the ceiling, allowing for the suspension of items like the new Flying LED Walls, which maximize floor space. Ample indoor and outdoor foyer areas, including the Arizona Courtyard provide fluidity between spaces. Private valet services are available outside the ballroom for private arrivals and departures. Guests can also expect an elevated banquet experience with curated menus, food & beverage activations, and art-driven cocktails. Beyond banquet offerings, Grand Hyatt Scottsdale Resort is home to four elevated restaurants conceptualized and led by revered Chef Richard Blais. Among these exciting new spots are La Zozzona, a modern Italian restaurant; Tiki Taka, featuring a variety of small plates; Mesa Centrale, a Southwestern grill; and Grand Vista Lounge, a modern, minimalist bar boasting a selection of craft cocktails and creative plates. For more information or to book a reservation, please visit About Grand Hyatt Scottsdale ResortThe beauty of the majestic McDowell Mountains, palm trees, cacti, wildflowers, and the spirit of Sonoran Desert combine to create the Southwestern elegance of Grand Hyatt Scottsdale Resort. Guests enjoy the many recreational amenities this desert oasis has to offer including the 2.5-acre water playground complete with 10 pools, a 30', 3-story, high-speed waterslide and its signature sand beach. Additional amenities include 27 holes of championship golf, world-class tennis, miles of jogging and bicycle trails and the award-winning Spa Avania, the first spa experience choreographed to the science of time. Other highlights feature four distinctly different food & beverage concepts by celebrated chef Richard Blais, two outdoor bars, and programming to connect guests to the resort's locale. In addition, this premier meeting venue offers 90,000 square feet of indoor and outdoor function space, providing both quality and flexibility of space. For more information visit Follow @HyattScottsdale on Facebook and Instagram About Hyatt Hotels CorporationHyatt Hotels Corporation, headquartered in Chicago, is a leading global hospitality company guided by its purpose – to care for people so they can be their best. As of December 31, 2024, the Company's portfolio included more than 1,400 hotels and all-inclusive properties in 79 countries across six continents. The Company's offering includes brands in the Luxury Portfolio, including Park Hyatt®, Alila®, Miraval®, Impression by Secrets, and The Unbound Collection by Hyatt®; the Lifestyle Portfolio, including Andaz®, Thompson Hotels®, The Standard®, Dream® Hotels, The StandardX, Breathless Resorts & Spas®, JdV by Hyatt®, Bunkhouse® Hotels, and Me and All Hotels; the Inclusive Collection, including Zoëtry® Wellness & Spa Resorts, Hyatt Ziva®, Hyatt Zilara, Secrets® Resorts & Spas, Dreams® Resorts & Spas, Hyatt Vivid Hotels & Resorts, Sunscape® Resorts & Spas, and Alua Hotels & Resorts®; the Classics Portfolio, including Grand Hyatt®, Hyatt Regency®, Destination by Hyatt®, Hyatt Centric®, Hyatt Vacation Club®, and Hyatt®, and the Essentials Portfolio, including Caption by Hyatt®, Hyatt Place®, Hyatt House®, Hyatt Studios, and UrCove. Subsidiaries of the Company operate the World of Hyatt® loyalty program, ALG Vacations®, Mr & Mrs Smith™, Unlimited Vacation Club®, Amstar® DMC destination management services, and Trisept Solutions® technology services. For more information, please visit About Grand HyattAround the world, Grand Hyatt hotels bring travel dreams to life by celebrating the iconic in small details and magnificent moments. Located at the crossroads of local culture and global business within major gateway cities and resort destinations, each Grand Hyatt hotel is uniquely designed to be a captivating destination within a destination. Grand Hyatt hotels deliver welcoming and elevated service, first-class accommodations and an abundance of options within a multicultural backdrop of dramatic architecture and bold and vibrant design. Grand Hyatt hotels boast inventive restaurants, luxury spas, fitness centers, and business and meeting facilities. For additional information or to make a reservation, please visit Follow @GrandHyatt on Facebook and Instagram, and tag photos with #GrandHyatt. View source version on Contacts PR: Jason RussoLaura Davidson Public Relationsjason@ Sign in to access your portfolio
