Stilwell Hotel in Carmel-by-the-Sea, nestled amongst the cypress trees and a stone's throw from the Pacific Ocean, is an iconic landmark. More than just a place to stay, it offers a unique and memorable guest experience.  We recently had the opportunity to interview Mark Stilwell, owner of this esteemed property. Here is our conversation.

The garden-courtyards of the hotel create a very private space in the center of bustling Carmel.  What was your inspiration in creating them and what is the story behind them?

The inspiration came from what the hotel wasn't before the renovation. It started as three separate hotels built decades apart, separated by asphalt, but run as one "cohesive" hotel. I wanted the Stilwell to feel cohesive and inviting. My goal was to see people working in the courtyard and using the common spaces to their fullest extent. The hotel is truly in the heart of downtown Carmel but guests only feel that way once they step off the property. No matter where one ventures on the property they are engulfed by the sound of water and lush greenery (wait a few years for the lush). The story is about an oasis only steps away from Carmel-by-the-Sea.

Stilwell Hotel is very high end and a notch or two or three above most of the offerings in the area.  What was your thinking in positioning the hotel this way?

When evaluating how to position Stilwell in the market we had to look at what the competition was doing and what we had the capabilities to build. When we started the renovation the market didn't have any new offerings and only a couple were updated. We saw this as an opportunity to fully rebuild the hotel from the ground up to assure we had the freshest, most up to date amenities and finishes. Given the nature of Carmel and the clientele that visit we also felt Downtown Carmel would benefit from a higher level offering. Most of the high end market in the area is located in Pebble Beach or Big Sur, and we knew from guest feedback Downtown Carmel would  serve a vacant niche in the market. During our construction and since opening, other hotels have been newly constructed/renovated and it excites us because better products on the market benefit the town as a whole.

The pizza oven and menu that is being offered at SH is pretty impressive,  especially for a smaller hotel.  What was your thought process in the development of the food and beverage offerings?

I appreciate the kind words because it was a very difficult task for us. We were very constrained with space when developing the new hotel out of the old. As you can imagine this didn't leave us with a lot of room for refrigeration or prep. The small menu we designed allows us to cater to a variety of appetites. All while being light enough to enjoy dinner in town afterwards or heavy enough to stay at the hotel and relax with a glass of wine after a day of exploring the area.

The small bites presentation at breakfast is creative and different, how did you come up with this idea?

If you can believe it, after I told you about the space constraints, we make all of those breakfast dishes in house daily. When I say we I mean our amazing manager duo Candace and Scott. They craft and rotate the menu daily and are always experimenting with new recipes.

We love the connection to the local area in the common rooms as well as the guest rooms; the photos and paintings are really beautiful and fun.  Tell us how you decided to emphasize this?

Growing up in Carmel was very unique because the area is so much more than one thing. The area boasts beautiful coastlines, beaches, wineries, golf, and the list could go on. But what I most enjoyed as a child and didn't appreciate until I moved away was how the entire town/area is basically one big forest. This for me is the backbone of the charm of carmel and why I feel guests choose to visit year after year. The design team brought this to life with a generous amount of wood, the headboard walls and panels, closets, floors, and furniture remind me of what it feels like to play in the forest as a kid. We softened the room with very natural colors that brought warmth to the space with fabrics.

With the photos and paintings we really wanted to showcase the history and local beauty. We have shots of Carmel's beginnings, coastal photographs and paintings, and a few hidden treasures you have to see in person to fully appreciate.

I have always liked design that speaks for itself and blends into the area, and I hope our guests feel like we accomplished this when they visit. 

The “soft-California-modern” style of the rooms is so comfortable and relaxing.  We understand that you did much of it without a designer.  Tell us about this process.  What was the hardest part about it and what was the most fun part.

When I first started on the project I took a backseat. I didn't have any plans to get as involved as I did but because it is my family hotel, I developed a deep pride in the property and wanted it to showcase the best Carmel has to offer. When I took the lead on design I didn't do it alone. I had a lot of the groundwork done for me by Charles Gruwell alongside KNA Design, who helped me throughout the process. I also had a lot of people on our team to bounce ideas off. Google was used for almost everything, I took in various publications, and spent days perusing the endless array of designers and their yearly catalogues both in person and online.

The hardest part was not having any past experience to lean back on. I had to wade through a lot of information and make sure I was making the correct decisions both for us and the guest. It doesn't help that most decisions I was making would be reflected across 42 guestrooms. 

The entire process was mixed with various emotions but I never felt like we weren't having fun. The most fun I had, though, was flying to Vietnam to modify almost all of the guest room furniture in the factory. It made me realize how important the tiny details and precise direction are on everything when bringing a project like this together. It was also a great excuse to visit a new country!

For exterior landscaping and design we created a comprehensive plan led by Simon Phillips of BFS Landscape Architects and hired Rolling Greens, based in LA, to layer the space with pots and more plants.

Are there other things that you are planning to do at SH?

In terms of development, I think we have done everything we can do. We are still procuring a few art pieces but inspiration has to strike. We also hope to develop and hone our guest experience by learning from feedback and implementing events/socials our guests would appreciate.

What aspect of the hotel are you most satisfied with and most unsatisfied with?

I am satisfied with the public's response about the hotel so far. This is the first project I have put into the world, and I wasn't sure how it would stand up to a hotel entirely designed by someone with much more experience. 

What future projects are you contemplating?  Will there be more Stilwell Hotels coming soon?

I would love to do future projects for my family or others. I hope to develop something from the ground up so I can truly make something unique. I am not sure about Stilwell Hotels but I plan to do more hotels in the future.

Your staff is very professional, nice and thoughtful.  What are your precepts of service?  What service training do you go through?

Our staff are all extensively trained by our carefully selected managers with the core tenants of our management company, Lark Hospitality. Lark believes in creating unforgettable experiences and building strong relationships with both our guests and employees. We strive to create a family like culture amongst our employees and provide a work environment they feel comfortable in. This translates to how our employees treat the guest and helps us retain strong talent.

What are you most proud of in creating the hotel?

I am proud of creating something worthy of Carmel. I am very happy everyone seems to enjoy it.