L-R: Front office manager Carol Mendes, chief concierge Luciano Cantisani, general manager Christopher Dickinson, resaurant and bar manager Campbell Stodart, and guest experience manager Pablo Gonzalez.

Auckland’s 5-star Hotel Grand Windsor is this month celebrating its second anniversary, lifting the lid on some highlights from the past 24 months.

More than 68,800 guests have stayed at the Queen Street hotel, with New Zealanders accounting for the largest number of guests, followed by Australians and Americans.

Cooke’s Restaurant & Bar has served over 7,000 glasses of champagne and 5,000 high teas in the last two years. The Haute Grandeur Global Hotel Awards most recently recognised Cooke’s Restaurant & Bar as the Best Hotel Restaurant in Oceania, featuring the Best Interior Design in Oceania. Head chef Jinu Abraham was named Best Head Chef in Oceania.

The introduction of sustainability initiatives was another highlight, including partnerships with innovative organisations Again Again and Planet 21, monthly beach clean-ups by staff, a recycling programme for in-room amenities, and the use of organic, sustainably farmed produce in Cooke’s Restaurant.

“It has certainly been a tremendously successful couple of years and I couldn’t be prouder of the commitment from our team to providing our guests with a truly unforgettable experience every single day,” said general manager Christopher Dickinson. “Hotel Grand Windsor has set a new benchmark for excellence in the boutique accommodation sector.”

An MGallery by Sofitel property set in a 1920s Art Deco building, Hotel Grand Windsor was converted from a three-star to five-star hotel in 2017.