Back to the Future - Hilton Sydney Welcomes First Guest for the Second Time
SYDNEY, Australia, July 15, 2005. He was the first person to dine at the hotel's San Francisco Grill when Hilton Sydney opened its doors in 1975 and he was the last person to swipe his card there when it closed 27 years later. Today, 69 year old Ray Louis is back, this time as the first guest to check in to the all-new Hilton Sydney.
Closed for a 30 month and A$200 million rooftop to basement rebuild, Hilton Sydney will today re-emerge as the city's most spectacular hotel with a contemporary new design and the nation's largest hotel conference facilities.
"Every single aspect of Hilton Sydney is a complete rethink - from design, to service, food and beverage, uniforms, communication and events and conferencing," said Oded Lifschitz, Vice President Hilton International Australasia.
"There are 647 people behind the hotel who start work today - all of them play a key role in our vision to create a hotel with an extraordinary difference. They are also part of a new generation for the hospitality industry in Australia," he added.
Despite the entire overhaul, some things remain the same. Ray will be greeted by one of the original team members, Mamdoh Kiriakos, Hilton Sydney's Doorman since 1978 who returns to his post today. Also greeting him will be Ms Kathryn Thiel-Sirett, the hotel's current Credit Manager and the then cashier who set up Ray's first client account for his inaugural Steak Diane and Flamb'e.
During his stay, Ray will continue a tradition that has seen him dine at the Hilton "probably a thousand times" spending what he claims he's "too frightened to think about". His family, including Sydney-based daughter Ariane and Dubai-based daughter Danielle, will dine at glass brasserie tonight to celebrate Ray's 70th birthday.
"To me, tradition is very important," Ray said. "I first brought my daughters here when they were pre-school kids. They grew up eating at Hilton. Now I'm bringing them back with their families. It's like a homecoming and a full circle. I wouldn't miss this for anything."
As for the new-look Hilton Sydney, Ray admits it was time for the hotel to move forward. "My first reaction when I saw the transformation on the news was, 'wow that's impressive. There's so much more space and light. I can't wait to experience it again," he said.
And he will. Although tonight under the creative direction of chef Luke Mangan, the San Francisco Grill-styled Steak Diane will give way to glass' French brasserie style Steak Tartare while the Flamb'e will become Stewed Rhubarb, Spices and Honey Parfait.
While the hotel opens for business today, the official launch party will be held later this year.
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