Thompson Zihuatanejo, the Luxury Lifestyle Resort Has Re-Opened

The 56-Room Resort Welcomes Guests With Advanced Safety Measures, New Executive Chef, and All-Inclusive Meal Package

Mexico, Guerrero, Zihuatanejo. September 17, 2020

Thompson Zihuatanejo - the third property in Mexico from luxury lifestyle brand Thompson Hotels - reopens today with all new safety procedures, an all-inclusive meal package, and introduces a new executive chef who has conceptualized new menu offerings.

Safety remains a top priority at Thompson Zihuatanejo with a newly implemented Global Care and Cleanliness Commitment that includes protocols to keep a safe environment for both guests and staff. Guests are now greeted with complimentary disinfectant kits upon their arrival, along with a temperature check, disinfection of shoes with special mats, and personal safety kits (protective masks, glasses, hand sanitizer, etc). Keeping social distancing in all areas of the hotel is a requirement, along with a reduction of capacity in all areas. Thompson Zihuatanejo uses the Curant app for its guest amenities, a mobile service platform designed to improve a safe guest experience by offering single-touch access to room service, poolside/beachside ordering, and other on-property amenities including on-demand communication with the resort's concierge and operations teams.

Guests can continue to experience HAO-Thompson Zihuatanejo's restaurant and bar steps away from the beach - for breakfast, lunch, and dinner. During the day, guests can relax with a tequila or mezcal and ceviche tasting, or participate in hands-on, chef-driven cooking classes. Additionally, a new Meal Plan has been introduced, available at Hao, the beach, poolside, and within the villas. The Meal Plan will include access to themed food nights, one beachfront cooking class to be booked upon arrival, one $50 USD spa credit per room, per stay, and mini bar snacks and beverages restocked daily. Prices will vary seasonally.

Under the direction of the new Executive Chef Bernardo Cabrera, guests dining at HAO can enjoy seasonal, Pacific-to-palapa cuisine inspired by harvests from the resort's garden. Bringing a decade of culinary experience, dedication and passion to Thompson Zihuatanejo, Cabrera leads the food and beverage program, drawing on his extensive experiences at leading resorts in Turks and Caicos, Vietnam, and Mexico.

As the region's only resort offering direct beach access, guests will be able to enjoy unparalleled views of Mexico's Pacific coast. All guestrooms and suites include distinct living areas, private balconies, or terraces, and most include private infinity plunge pools. Larger groups can choose from a number of two-bedroom suites including the Thompson Suite with an outdoor entertaining area complete with wet bar, and two Beach Suites with views directly overlooking the bay (all with private plunge pools). The property also features 11 distinct Swim-Up Suites, each with its own outdoor rain shower and terrace, and exclusive access to a shared, private pool.

Nightly rates begin at $139. For more information on the hotel and to book, please visit https://www.thompsonhotels.com/hotels/mexico/zihuatanejo/thompson-zihuatanejo.



Thompson Zihuatanejo
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Tags: Luxury hotel, hotel opening, mexico, luxury resort, Thompson

About Thompson Zihuatanejo

About Thompson Hotels

Media Contact:

Korin Fernandez
Director
Wagstaff Media & Marketing
T: 323-871-1151
E: ThompsonZ@wagstaffmktg.com
W: http://www.wagstaffmktg.com

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Food & Beverage: Necessity Breeds Invention


Hotel restaurants were not immune to the devastation that Covid caused in the food & beverage industry last year. In order to survive, many operations expanded their services to include packaged food sales, prepared meals to go, mini pop-up grocery stores, meal kits, takeout, and delivery to make up for lost revenues. These hybrid operations have become increasingly popular in hotels because they maximize limited F&B space and also attract local business. In those restaurants where customers are willing to dine in, there is a greater emphasis on safety protocols. Tables and chairs are spaced far enough apart to provide a sense of safety and comfort between parties. There are also stricter cleaning and disinfecting practices occurring in between dining encounters. In addition, there is a greater emphasis on outdoor dining with its offer of fresh air. The August issue of the Hotel Business Review will report on what some leading hotels are doing to manage their F&B operations in the wake of the pandemic.