A special anniversary event on Nov. 19 recognized The Westin Denver International Airport hotel’s successful first year in style. A select list of VIP guests and clients enjoyed a night’s stay and culinary exhibition tour de force from Executive Chef Scott Snodell. As one of the first of its kind—a resort-style hotel at an airport that is only 5 minutes from the main terminal and on a new commuter rail route to downtown—the hotel is already 62.6 percent ahead of revenue expectations.

While the 519-room property offers convenient lodging for travelers with overnight layovers and Coloradans who have early morning flights, the meetings and conventions business is driving much of the property’s success with a 37,500-square-foot, on-site conference center and an 80,000-square-foot, open-air event plaza shared with the airport. See photos from Naughty or NACE held at The Westin DIA on page 86.  

The uptick in quick turnaround meeting bookings that condense meeting duration and keep budgets in check has benefited The Westin DIA since attendees can fly in and out with short notice and without the time and expense associated with ground transportation, says Michele Chalupa, director of sales and marketing for the hotel.

A work of art in itself, award-winning architecture also is a large factor in its popularity for business and pleasure travelers. The towering glass and steel structure comprises more than 433,000 square feet of crisp design and amenities appealing to groups and planners. The hotel has received three key awards recently including a Best of Year Award in the transportation category from Interior Design magazine; a Gold Magellan Award from Travel Weekly in the hospitality, overall business/conference resort/hotel category; and 2016 Best Project for the airport/ transit category from Engineering News-Record Mountain States. 

A special anniversary event on Nov. 19 recognized The Westin Denver International Airport hotel’s successful first year in style. A select list of VIP guests and clients enjoyed a night’s stay and culinary exhibition tour de force from Executive Chef Scott Snodell. As one of the first of its kind—a resort-style hotel at an airport that is only 5 minutes from the main terminal and on a new commuter rail route to downtown—the hotel is already 62.6 percent ahead of revenue expectations.