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visitors arrive to a living room where they are checked in via iPad rather than standing in line at a podium. " We don't want our guests to feel like a hotel customer," Chen says. "We want them to feel like a personal guest." That comfortable feeling extends to kitchen p rivileges, as guests are welcome to help them- selves to snacks 24 hours a day in the guest pantry, which stocks juices, salads, cold cuts and artisan ice cream, plus a toaster and coffee m aker. Three meals a day are also included on property, and staff will prepare any drink that is requested, although Chen acknowledges that m ost guests don't eat all meals in the hotel. "Palo Alto is a great restaurant town," he says. A modern esthetic carries throughout the h otel, which is decorated in soothing neutral tones. The one-bedroom suites are outfitted with modern touches from a remote con- trolled, heated Toto toilet with bidet feature, deep soaking tubs to televisions mounted in the bathroom mirror, motorized window shades, 65-inch TVs in the bedroom and living room, and Nespresso coffee makers. "We tried to make the furnishings aspira- tional," Chen says. "So you can say, 'Oh my gosh, I really want to have this in my home.'" The hotel dining room provides fresh California cuisine made to guests' preferences. All meals are included in the guest room pricing, along with wine and cocktails. Wine lovers can take advantage of a partnership with Thomas Fogarty Winery, and enjoy a personalized tour. 268 C A R M E L M A G A Z I N E • S U M M E R / F A L L 2 0 1 6 Clement Palo Alto visitors are welcome to help themselves to snacks in the 24-hour open kitchen, which provides, juices, salads, ice cream, coffee and sandwich makings.