“We have a robust team set in place that will guide Canyon Ranch through a new chapter of change,” Susan Docherty, CEO of Canyon Ranch, said in a statement. “With their wealth of experience, we will carry the company’s history of wellness and innovation forward.”
Canyon Ranch’s three newest team members are as follows:
Mark Andrew, global director of resorts & managing director, Tucson
Mark Andrew joins Canyon Ranch as the brand’s global director of resorts, bringing to the positionmore than 30 years of senior management experience in team development, sales and marketing, and successfully implementing transformations. As global director of resorts, Andrew will oversee day-to-day operations of all Canyon Ranch properties, including its flagship resort in Tucson, Ariz., and the Lenox, Mass., destination.
Andrew comes from a diverse hospitality background. For more than 11 years he was the GM of three Hyatt hotels in the United States and Canada. Andrew also worked as the GM of the Westin Bayshore Resort & Marina in Vancouver, B.C., where he lead the re-opening of the expansion and newly remodeled resort and conference center. Additionally, for seven years, Andrew worked for Fairmont Hotels & Resorts, where he served as regional VP Northeast and Pacific Northwest. Most recently, Andrew successfully ran the Semiahmoo Resort, Golf, and Spa in Blaine, Wash., for two years, during which he led the team through a $12-million renovation. Andrew holds a bachelor’s degree in hospitality management from Vancouver Community College and also is a recipient of the meeting professionals international president’s award.
Sean O’Connell, global director of food & beverage
Sean O’Connell joins the Canyon Ranch global leadership team with more than 30 years in food-and-beverage industry experience. As global director of food & beverage, O’Connell will play an integral role in menu and program development, while also supporting the corporate food development team, all culinary teams and the service staff to ensure all efforts continue to be collaboratively focused on the overall guest experience.
O’Connell’s background in the industry begins with the launch of his career as chef de partie at the Wigwam Resort Hotel in Arizona. From there, he went on to head the culinary operations of a variety of hotel and resort properties around the world, including Ritz Carlton, Bellagio in Las Vegas, Wynn Las Vegas, Mandarin Oriental and Fontainebleau Resorts, among others. O’Connell’s path has also exposed him to the food cultures of Singapore, Bali, Thailand, China and a number of North American locations. Most recently, O’Connell was the director of culinary at Desert Mountain Club, a golf and lifestyle community in Scottsdale, Ariz. O’Connell studied at the American Culinary Federation, followed by an apprenticeship at San Francisco’s National Maritime Union.
Angela Burley, global director of retail and merchandising
Angela Burley joins Canyon Ranch as the global director of retail and merchandising. She brings with her more than 26 years in the retail industry. As global director of retail and merchandising, Burley will oversee all elements of retail including buying, as well as merchandise that represents Canyon Ranch brand. Burley most recently spent 20 years with luxury retailer Neiman Marcus, where she held a variety of roles ranging from the St. John Evening Buyer to the VP of planning, allocation and analytics over the Last Call division. During her tenure at Neiman Marcus she achieved numerous accomplishments including receiving both the innovator of the year and the retail planning executive of the year awards, as well as sitting on several leadership boards. Burley received her bachelors in marketing from Texas Christian University.