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Hampton by Hilton has celebrated its Middle East debut with the opening of Hampton by Hilton Dubai Airport.
The opening reinforces the brand’s commitment to international growth, driven by concerted efforts in China and Latin America.
The opening bolsters Hampton’s international footprint of more than 2,380 hotels in 22 countries and territories.
With the largest pipeline in the brand’s history and in the Hilton enterprise with 620 planned hotels, Hampton is positioned for successful, rapid and steady growth in its target markets.
Hampton recently opened its first hotel in Kazakhstan, and soon will enter Argentina, Chile and France, with continued expansion in China, where it is the fastest growing international hospitality brand in the country.
“Hampton continues to bring quality accommodations, strong value, and outstanding service everywhere travellers need and want to be,” said Shruti Gandhi Buckley, global head, Hampton by Hilton.
“Hampton has a long legacy of delivering an incomparable guest experience, which will be led by general manager Nayla Chowdhury at Hampton by Hilton Dubai Airport, whose appointment signifies Hilton’s growing international female leadership representation.”
The contemporary 420-room hotel is located near the Dubai International Airport and the Dubai Airport Freezone Authority.
Hampton by Hilton Dubai Airport also features a state-of-the-art rooftop gym with panoramic views of the Dubai skyline, a large infinity pool and a fully licensed bar.
Guests will immediately feel at home with the property’s warm and modern interiors, flowing with natural light and complemented by touches of lavender, gold, and locally inspired artwork that adorn the hotel walls and corridors.
“With Dubai’s vision of welcoming 20 million tourists annually to the emirate by 2020, diversifying its hospitality offering has become a major priority for the travel and tourism sector,” said Rudi Jagersbacher, area president, Middle East, Africa, and Turkey.
“Today’s travellers are increasingly looking for affordable hospitality without compromising on quality.”
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