Hyatt—which has invested significantly in the all-inclusive market over the past few years—is set to introduce its first Park Hyatt all-inclusive resort on 3 December 2026.
Located on a secluded stretch of Mexico’s Caribbean coastline between Cancún and Puerto Morelos, Park Hyatt Riviera Maya will offer a new interpretation of the all-inclusive experience, says Hyatt. “From personalised pre-arrival planning to entirely à la carte dining, every detail is designed to give guests the freedom to settle into Riviera Maya on their own terms,” the company promises.
Said Tamara Lohan, Global Brand Leader – Luxury, Hyatt, at ILTM North America this week: “If you think you know all-inclusives, think again.” She added, “We said, if Park Hyatt is going to be an all-inclusive, it needs to do things differently.”
With the property, Hyatt is looking to change the “negative connotations” surrounding the all-inclusive resort. When initially considering the project, Sam Kirby, General Manager of Park Hyatt Riviera Maya, also said at ILTM that it was about removing the “pain points” of a European plan and even existing all-inclusive resorts.
The obvious answers, he told LATTE, were to make it a truly all-inclusive experience: all guests receive a butler; all rooms come with an ocean view; locally inspired experiences should come with the rate; airport transfers and laundry are included. And, of course, there’s no need to sign the bill after a meal.
(Left: Sam Kirby, General Manager of Park Hyatt Riviera Maya at ILTM North America, held at Baha Mar)
“First and foremost, we are a Park Hyatt, but we’re just putting that inclusive lens over the top,” said Kirby.
The resort itself will sit within AMAI, a private coastal enclave reached through a winding mangrove landscape. Across the property, architectural details draw on local materials and techniques, with millwork, furnishings and artwork created alongside regional artisans.
The 148 guestrooms and suites will look out across the Caribbean; select accommodations will include private pools or plunge pools. A 215 square-metre (2,300-square-foot) penthouse will be the largest on site.
A chef-led culinary program will span seven distinct venues, each with its own point of view. Dining will be entirely à la carte, with refined Mexican cuisine and seafood at the centre, balanced by global influences. Leading the team is Chef Jesus Sánchez, who has worked in numerous luxury hotels and Michelin-starred restaurants.
Sommelier-led wine and premium spirits programs will be available throughout the venue. Kirby said the wine menu will include 25 to 30 labels, coming from Mexico, Italy, France, Spain, New Zealand and the like.
Other facilities include a beachfront pool lined with private cabanas, an open-air spa garden with secluded treatment spaces, and preferred access to El Tinto Golf Course. “If you forget your sunscreen, I have sunscreen at the pool. If you need a book to read, I have a library,” said Kirby.
As for whether Hyatt is planning any other luxury all-inclusives, both Lohan and Kirby said it has to fit the destination.
“We’re confident this is the right model for that market,” added Kirby. “Of course, you’re not going to [convert] the Park Hyatt New York as an all-inclusive model.” He added, “There’s certainly the opportunity that if this model works in this market, then it can be copied and put into different places, as well.”
