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Customers get taste of Seattle at preview of new Delta Sky Club

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Customers seeking rejuvenation after a long flight or looking for a taste of the city during a layover can find both at the new Delta Sky Club in Seattle-Tacoma International Airport.

Delta hosted an exclusive preview event for the new Club Thursday, where more than 500 attendees sipped wines curated by the airline’s Master Sommelier Andrea Robinson, sampled locally inspired hors d’oeuvres by acclaimed Chef Ethan Stowell and enjoyed complimentary massages at the lounge’s Asanda Spa. The Club opened to the public today.

Mike Medeiros, VP - Seattle“This Club is a multi-million investment in SEA-TAC, in Seattle and in the region. It’s a great statement about what Delta’s all about in Seattle. It’s our way of putting a flag in the ground to say we’re really serious about this city,” Mike Medeiros, Delta’s Vice President – Seattle, told attendees before cutting the ribbon at the opening ceremony.

The new club, at the corner of Concourses A and B, is among the five largest Delta Sky Clubs. Themes of water, technology and forestry run throughout the décor, from the suspended wave-like sculpture hanging from the ceiling to the walnut wood in the furniture, all paying homage to the Pacific Northwest.

With 30-foot ceilings and floor-to-ceiling windows, the Club offers guests runway and tarmac views – with picturesque Mt. Rainier in the distance. In the spirit of Seattle’s environmentally conscious and tech-savvy sensibilities, the large windows are made from View dynamic glass, which tint in concert with the air conditioning system, keeping the Club cool, reducing glare and allowing guests to stay connected to the outdoors. Attendees had a chance to experience a virtual reality tour of the windows in varying levels of sunlight through VR goggles.

Seattle Sky Club counter“I like how spacious the new lounge is,” said May L., a Delta customer. “With the large windows and additional space upstairs, it doesn’t feel cramped. At the same time, the seating arrangement offers guests a more private space if they want that, too,” referring to high-backed seats called “hush pods” made for intimate talks.

"We're so excited to be in Seattle. It all started two years ago when Mike asked us out here, and now it's grown into this fabulous space,” said Claude Roussel, Managing Director – Delta Sky Club. “Thank you to all our partners in this project."

Club guests on Thursday indulged in tastings from local purveyors Beecher’s Handmade Cheese, Starbucks and Glass Vodka.

While guests relaxed with a drink and bite, they browsed The Gallery, a curated art program showcasing work from emerging artists and local galleries. One artist, Craig Alan, who created a Pike Place-inspired pixelated mural for the Club, chatted with attendees and signed prints of his featured piece.

“I think the art makes the Clubs so much more personable,” Alan said. “It’s not just a random print that’s on the wall – there’s a lot of thought behind each piece in here.” Alan, whose father was a Delta pilot, said having his work included in the new Club was an honor. “Now, we’re both a part of the Delta family, him through aviation and me through art.”

Seattle Sky Club - woodJoan H., an event attendee, commented, “The art really transforms the club from just a waiting room at the airport. It’s beautiful.”

Delta’s investment in its 51 Clubs across the globe is tied to the airline’s commitment to improving customer experience on the ground as well as in the air. Delta opened its last Club in Atlanta last month, and up next, the airline plans to open a renovated Club in Raleigh-Durham in late November and a Club expansion in Newark in late 2016.

The new Club at Sea-Tac, where Delta is the largest global carrier, represents Delta’s ongoing commitment to serving customers in the region.

 “Delta has 127 departures out here every day, bringing millions of dollars into this community day in and day out to support the city’s economic development,” Medeiros told guests. “And guess what? We’re here to stay and we’re not anywhere close to being done.”

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