A new contemporary hotel opening in Greenwich could become the basis for an international franchise.
Formally opening in September, The J House Greenwich will include 86 rooms, 3,400 square feet of meeting space, a pool with cabanas, a workout facility, the eleven14 Kitchen and café, and The Chocolate Lab.
The hotel and restaurant have had several soft openings, which general manager John Sheedy said have been well received both locally and from out-of-town visitors.
“We”™ve been exceeding our expectation,” Sheedy said. “I think we”™re in the perfect location. There”™s a sophisticated customer base here and they don”™t have another project like this in the area.”
Originally from Ireland, Sheedy started his 30-year career in hospitality blending his Irish hospitality studies with the efficiencies of his German work experiences. In New York City, he has worked at St. Regis Hotels, the Four Seasons and W Hotels. Before coming to Greenwich to head The J House project, he worked at Westchester”™s Hilton Hotel and developed additional Hilton properties in Boston and New Jersey.
“This is just an extremely exciting project,” Sheedy said. “When you dream of having and running a hotel, this has been my dream. It was very easy for me to come here.”
Brenwood Hospitality Group, which owns the hotel, plans to possibly franchise the brand both nationally and globally once it has finished and established its Greenwich location.
Sheedy said the hotel differs from others in that it will not be as corporate-minded. If a change needs to be made in a customer”™s favor, employees won”™t have to climb any ladders to get approval.
“If it favors customers, we can make the decision here and now and not wait for corporate feedback,” he said.
Each hotel room will be equipped with iPad controls, 52-inch TVs that double as mirrors and “the super bowl” of heated toilets, Sheedy said. The rooms will cost between $200 and $300 a night, and offer “all the comforts of home.” The rooms and lounge furniture were designed by Martin Albert Interiors and Lee Industries in New York City.
Outside, the poolside cabanas, for a “resort-style oasis,” will be available for $200 to $1,500 with food and bottle service. The open-air dining areas will be used for the majority of the year, using a system of heating units and trellises for protection.
Chef Francois Kwaku-Dongo of Cote d”™Ivoire will lead the hotel”™s restaurant, eleven14 Kitchen. Previously he worked at Wolfgang Puck”™s Spago in West Hollywood and Chicago.
Incorporating his global background, Kwaku-Dongo says he”™ll be using locally sourced ingredients whenever possible. The menu will include salads, pastas and artisan foods. Guest will also be able to watch the cooking process with an open fire in full view as well, watching the chefs roast seasonal flatbreads, fish and free-range meat products.
At The Chocolate Lab, Kwaku-Dongo will be importing cocoa and coffee from a fair trade importer and chocolate manufacturer from Cote d”™Ivoire, to make filled chocolates, truffles pastries, gelato and coffee drinks.
