Edition’s Fifteenth Property to Open in Tampa

The Tampa Edition, which is marketed as the city’s first five-star hotel, is Edition’s fifteenth property.

Currently open, the Tampa Edition will formally debut in October. It has 172 rooms and suites spanning 26 floors, along with 38 private apartments.

All of the accommodations enjoy views of the city or the boat-filled Garrison Channel. They have marble baths, furnishings made to order in the style of Jean-Michel Frank, and photos by the late fashion and portrait photographer Rodney Smith. While the one-bedroom Penthouse offers a cinema room, open-concept living and dining area, pantry, and walk-in wardrobe, the Garden Terrace has five rooms.

The building is a component of the $3.5 billion Water Street Tampa development, which aims to quadruple downtown Tampa’s footprint by adding hotels, shops, restaurants, office space, and residential options.

Along with seven bars and restaurants, the establishment has a rooftop terrace with a pool, a spa and wellness center, a fitness center, and a trademark dish by Michelin-starred chef John Fraser.

Ian Schrager, the founder of Edition, said: “John Fraser has created signature restaurants for us at The West Hollywood Edition and The Times Square Edition – both of which are amazingly successful. Recognised as one of the best chefs in the world, his health and wellbeing-focused cooking style is appropriate, not just for Florida’s climate, but it also fits into Water Street’s wellness principles. This is a great opportunity to bring a world class, internationally recognised, Michelin star chef to Tampa.”

Together with Marriott International, the Tampa Edition was developed, according to Schrager: “Not often have I had the opportunity to work on a project that will completely transform the very centre and heartbeat of a great city like Tampa, and make it even greater.

“I call it urban expansion, rather than urban renewal, and it serves as a model for how cities will transform and evolve the future. The scale of it is mind-boggling and we’re very happy to be right here and a part of it.”