Editors’ Note

The recipient of a bachelor’s degree in business administration from the University of Hawaii, with a major in hotel and restaurant management, and an executive MBA from the University of California at Irvine, Wanda Chan began her career in the hospitality industry in 1983 at the Halekulani Hotel in Honolulu. She has since held senior positions at prestigious properties such as The New York Palace; Raffles Hotel Singapore; Rio All-Suite Hotel & Casino, Las Vegas; and the Beverly Hilton, Los Angeles. Prior to assuming her current role in June 2003, Chan was acting General Manager of Swissôtel The Drake, New York.

Property Brief

Built by William Randolph Hearst in 1927, the historic Warwick New York Hotel (www.warwickhotelny.com) is located in the heart of midtown Manhattan, featuring 426 elegantly appointed guest rooms and suites, many of which offer spectacular views of the city’s skyline from private terraces. Among the hotel’s additional attractions are the restaurant Murals on 54, the award-winning Randolph’s Bar & Lounge, eight conference and banquet rooms, a business center, and a well-appointed fitness center. The Warwick New York Hotel is one of the Warwick International Hotels’ collection of 38 luxury hotels worldwide.

Many New York hoteliers have noted the strength of the city’s hospitality market. Have you been happy with the performance of the business over the last year? How optimistic are you that the market will continue to grow?

Warwick New York Hotel demonstrated another strong year in 2007 as we achieved excellent results across all aspects of our business. Corporate travel continues to create very strong demand, and tourism is expanding with exchange rates favoring international inbound travel. The near-term outlook is strong, and we remain optimistic for another year with double-digit growth.

Are you happy with the current product? Do you have any projects or developments in the pipeline, as you look a year or two out?

In 2007, we completed refurbishment of 118 rooms and suites on six floors. We believe that 2008 will truly be a breakthrough year for Warwick New York Hotel, as a new image will emerge when the façade restoration is complete, with new lighting, new canopy, and new signage. Our plan for 2008 includes renovating guest rooms on three floors. Famous interior designer Alexandra Champalimaud will direct the design concept, which will seek to accentuate the rich history of the hotel, especially during the era in which the hotel was built.

Speaking of your accommodations, one area in which you are undoubtedly a leader is in your suite product, which is unique. Are you happy with your current ratio of suites to regular guest rooms?

We have 359 rooms and 67 suites. Among our suite product, we have nine premier suites, and each of them is one of a kind. The Hollywood Suite, for instance, recreates the essence of Hollywood glamour at the Warwick New York Hotel in the 1930s, coupling art deco elegance with today’s modern and luxury home living. Going forward we plan to renovate the rest of our premier suites with the same level of passion and vigor.

Many hotels in cities like New York are focusing on developing an exciting lounge product. You have been very successful with Randolph’s Bar, which has become an integral part of the community. Are you happy with the way that product is growing? Is it important to you that it caters to the local community?

Randolph’s has become the place where Manhattan mixes. The lounge offers wonderful views of Avenue of the Americas, and its unique menu of international light fare is perfect for lunch or dinner. We will continue to enhance Randolph’s Bar starting this summer with an extension to the sidewalk.

In Murals on 54, you have a very nice restaurant product and one that has done very well. Is it challenging to compete with all the excellent stand-alone restaurants in New York?

We chose to operate the restaurant ourselves as a hotel restaurant, and that is always challenging. Guests who visit the hotel tend to be attracted to independent restaurants outside the hotel. However, we are committed to keeping our restaurant under the hotel umbrella. We are very pleased with the creativity and the talent offered by our executive chef, Tom Silvestri. Tom has introduced new menus, which have gained rave reviews by our guests.

How much of a focus is the meetings business for the property? What facilities do you offer in this area?

The layout and design of our banquet space is suitable for smaller meetings of between 50 and 200 people. We added one more meeting room in October 2006 on the lobby level of the hotel. This additional meeting space is called the Davies Room, and was named after Marion Davies, for whom the hotel was built. It can accommodate up to 30 people. The unique ambiance with street level windows facing Avenue of The Americas has proven to be very popular, particularly for social functions.

You have a very extensive fitness center, where you provide all of the top equipment. Do you feel the need to broaden into spa offerings?

I foresee that, within two years, we will introduce a spa facility in this hotel.

You have installed all the in-room technology that your guests could want, but when you walk into the Warwick, there’s a personal feel. How do you gauge what level of technology to introduce, without losing the all-important human touch for which you are known?

Technology is desirable to make our operation more efficient. On the day prior to departure, our guests receive an e-mail inviting them to provide immediate feedback on their stay. These reports allow Warwick International Hotels to set benchmarks on the expected level of performance.

Many hoteliers talk about the need for the General Manager to have a good relationship with the owners. At the Warwick, you seem to have a very effective and open dialogue with the owner. How important is that to the success of the property?

Our hotel owner has spearheaded the growth of Warwick International Hotels Company for 30 years, as its President and Chief Executive Officer. I have the privilege to report directly to him and he is easily accessible to me. We have an excellent rapport and understanding. As the leader of his U.S. flagship hotel, it is important to me to have gained his full support.