The new 114-room Delamar hotel in West Hartford’s Blue Back Square exudes luxury.
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The new 114-room Delamar hotel in West Hartford's Blue Back Square exudes luxury.
Touches include original artwork; stylish, interesting furniture (one curved piece, part art/part bench, is made from quarters); a Blüthner PH Grand piano that's eye-catching for its unique, transparent design; finely appointed rooms; spa; Artisan restaurant with outdoor dining area surrounding raised garden beds growing vegetables on the menu; and an electric Tesla car for guest shuttling.
No expense appears to have been spared. Average room rates: mid-$200s to $2,000 for the presidential suite.
Orchestrating the hotel masterpiece is Daniel Coggins, regional director of operations for Greenwich Hospitality Group's (CHG) three Connecticut Delamar properties, including Greenwich and Southport. He moved to West Hartford to help oversee Delamar's construction and now its operations and roughly 120 employees as GM. He has been with CHG 10 years and in the industry 20, from small boutique properties to full-service luxury hotels.
The Delamar's luxury is defined not just by the quality of the property and services, “but most of all the attentive hospitality provided by the team,” Coggins said.
What is the hotel's anticipated business mix?
Midweek corporate travel will be strong in transient and group bookings. The hotel's banquet facilities will cater to small and large corporate meetings and provide a unique space for social events such as weddings and bar/bat mitzvahs.
Why did you build in Blue Back Square?
West Hartford is a prime location within Greater Hartford, close to downtown and affluent areas surrounding the city. Blue Back represents a vibrant food-orientated community perfectly suited to showcasing all Delamar has to offer.
What's the biggest challenge facing your company with the new hotel?
In an increasingly competitive environment, it's important to push the boundaries of what a hotel, spa and restaurant traditionally delivers. We strive to create a unique experience unparalleled in this market.
What's the biggest opportunity facing your company with the new hotel?
To make the hotel a regional focal point. We want to be synonymous with fine living and fun times in a relaxed environment.
Tell us something about you many people don't know.
I love to cook. With a background in the culinary arts, I'm no happier than when I'm creating a new dish for my family.
