Courtyard by Marriott on Track to Open in Lexington This Spring

Construction began at the end of last year and is continuing apace

Neil Cooney
Written By Neil Cooney
News Writer
A groundbreaking that took place last fall (Image credit: MashburnConstruction.com)

Last October, Mashburn Construction announced a groundbreaking for the upcoming Courtyard by Marriott, a “new four-story, premium select hotel,” opening at 116 E. Main St. in Lexington. What Now confirmed this week that construction has proceeded on schedule, and the new Courtyard by Marriott is on track for an opening in the spring of 2027.

“The hotel will be located at 116 E. Main Street in downtown Lexington,” says the announcement. “With 111 guest rooms, a defining feature of the new building is a second-floor terrace overlooking the bustling Main Street. The hotel will also include a state-of-the-art fitness center, flexible meeting and event spaces, and The Bistro offering fresh meals, Starbucks coffee, and cocktails. Guided by Craig A. Otto Architects, the design blends welcoming public spaces with elements inspired by Lexington’s unique character, all while delivering the trusted quality and style of Marriott.”

Behind the hotel is Lexington Hospitality, headed up by brothers Ajay and Raj Champaneri, who bring 25 years of experience in hospitality in South Carolina to the project.

“Lexington has always been home for our family. Bringing Courtyard by Marriott here is a natural next step that honors our hospitality journey while creating a space that reflects the town’s welcoming spirit and commitment to quality,” Raj Champaneri said in the announcement.

What Now confirmed the scheduled opening with Ajay Champaneri on Tuesday.

“Construction is going well, with everything on schedule,” Champaneri said. “We expect to be open in March.”

Opening in the Main Street location, the new hotel will be well-placed among restaurants like Bodhi Thai Dining, Nicky’s Pizzeria, TakoSushi, and Ember Lexington.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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