What improvements have been made to the W San Diego to better accommodate guests’ needs?

Two major renovations in late 2008 really transformed the property and made the common areas more guest-friendly. The hotel’s living room was completely renovated and offers DJs, games, wireless Internet, a signature drink list and full bottle service. We also renovated our legendary rooftop beach bar, Beach. The venue is unique to the W San Diego and is extremely popular both with guests and locals. Both renovations had profound impacts on the positioning of the hotel.

Define W’s “Whatever/Whenever” slogan. What does it specifically mean for guests at the W San Diego?

“Whatever/Whenever” means anything, anytime, anyplace for our guests. We will accommodate any need as long as it is not illegal, immoral or just plain wrong! At the W San Diego, we have grown our service culture over the past year through an aggressive hands-on approach. Our aim is to touch each guest with genuine “whatever/whenever” service. This approach turns transactions into interactions and helps us understand the question behind the question.

Tell our readers about Away Spa and the W San Diego’s dining and entertainment options.

Away Spa has just partnered with REN Bioactive Skincare to offer guests and locals an unmatched experience in aesthetics. Spa services include facials, body treatments, massages and skin care. Every treatment is customized using pure plant botanical products. In Rice, our signature restaurant, Executive Chef Rocio Varela brings a unique, creative and balanced approach to the cuisine. Varela joined the property in the summer of 2009. She was raised in Puerto Rico but always loved French cuisine; and her food is fun, flavorful and in the moment. Several gluten-free options are also available for breakfast, lunch and dinner. We were also the first hotel in the city of San Diego to offer a rooftop bar experience. Our rooftop Beach bar has 10 tons of heated sand and is a very popular hot spot for locals to come and hear their favorite DJs. The private cabanas offer VIP bottle service.

Tell our readers about your career in the hospitality and travel industry.

I have worked in all sectors of the business — from independent restaurants to country clubs and hotels. I come from a culinary background, so I have always had a strong presence in the food and beverage industry. I have had the chance to work in New York City and San Francisco as well as the Caribbean, twice. I like to keep hospitality light and fun; but, seriously speaking, our talents, our engagement and our commitment to service are the most important assets.