Taking advantage of the freedom available at independent properties, Heidi Stone turned two rural resorts around with creative problem-solving.
It’s not always easy to understand the value and impact of a single dollar, but it has an enormous impact on a hotel’s top and bottom lines.
Lent most recently served as director of catering and private events at the Peninsula Beverly Hills in California.
Helmed by chef Antonio Herrera, Sushi ‘n’ Raw offers Japanese culinary concepts that focus on locally-sourced fish and produce.
Litherland began his career at 11 years old, when he roasted and carved lamb and other New Zealand specialties at a local catering company.
Rockwell Group designed the world’s first Omnia Dayclub and a luxury Japanese restaurant at The Cliff at Alila Villas Uluwatu.
Howard will helm the Park Hyatt's Blue Duck Tavern, bringing 16 years of experience to the position.
Katelyn Toben and Virginia LaFore will serve as administrators for all group, convention and programs at the renovated hotel.
Portman Holdings owns the 400-room hotel overlooking the San Diego bayfront, and IHG manages it.
Schaeffer, who previously spent eight years with Red Roof, most recently was regional director of development for G6 Hospitality.