You are viewing items 1-10 (Page 1 of 16)
OAK BROOK, ILL.—Oak Brook Hills Resort announces the appointment of Stefan Mühle as General Manager. Bringing over 25 years of hospitality experience to the property, 12 of those with Portfolio Hotels & Resorts, Mühle oversees all operations at the renowned IACC Certified convention resort soon to become a member of the Hilton brand this summer. The resort features 386 guestroom including 38 suites, 42,500 square feet of meetings space, and the award-winning Willow Crest Golf Club, a certified Audubon Cooperative Sanctuary, preserving and enhancing wildlife habitat and protecting resources. “Seasoned leaders such as Stefan have the ability to bring heart and soul into both boutique and large-scale hotel properties,” Portfolio Hotels & Resorts COO Graham Hersham says.
STAMFORD, CONN.—If you chat with Rocio Hammershaimb about her sustainability role with Starwood Hotels & Resorts Worldwide, you will quickly discover that she is not only passionate about her day-to-day work tasks but also excited about her volunteer work with area children. “Last summer I mentored a youth,” she says. “Currently, a group of us help to teach healthy cooking skills to youth in a group home. It’s good to be embedded in the community.” The volunteer work of Hammershaimb and others at Starwood is a reflection of the company’s focus on global citizenship. That commitment includes not only community volunteerism but also measurable energy, water and greenhouse gas reduction goals. With a baseline year of 2008, Starwood’s goal is to reduce energy consumption by 30 percent per built hotel room by 2020 and water consumption by 20 percent per built hotel room by 2020.
MILWAUKEE, WIS.—Marcus Hotels & Resorts, a division of The Marcus Corp., announced that Ted Lorenzi has been named Vice President of Engineering and Sustainability. Lorenzi joins the company with more than 30 years of hospitality experience in operational planning and corporate facility management roles. In his new role, Lorenzi will be responsible for the development, advancement and implementation of engineering, environmental and energy management strategies and sustainability programs throughout the Marcus Hotels & Resorts portfolio. Prior to joining Marcus Hotels & Resorts he served as Senior Director, Engineering Design and Operations for Carlson Rezidor Hotel Group in Minneapolis. His responsibilities included overseeing new technical design standards, strategic planning, and the launch of the Radisson Blu brand in North America.
HOUSTON—Everyone at ForrestPerkins mourns the loss and celebrates the life of our colleague and dear friend, Clifford R. Tuttle, who passed away May 20 at 11:20 p.m. in Houston. He was with his loving family and is survived by his brother, Philip I. Tuttle and his wife Sharon, his niece, Kelly Day, her husband Alan and their son Brooks, and his nephew Robert and his wife Leigh and their son Weston. An award-winning interior designer, Cliff Tuttle managed the interior design practice in the San Francisco office of luxury hotel design firm ForrestPerkins. He joined ForrestPerkins at its founding in 1998, serving briefly in the firm's Dallas office, then as Senior Vice President in charge of design for eight years in the firm’s Washington, D.C. office, before launching the San Francisco office in 2007.
NEW YORK—Hotel sustainability will be in the national spotlight on television beginning May 26 on Showtime. It is then, at 8 p.m. EST, that sustainability consultant Scott Miller will be featured along with Caesars Entertainment Corp. on Showtime’s nine-part series, “Years of Living Dangerously.” The series was produced by executive producers including James Cameron, Arnold Schwarzenegger and five others. The show on which Miller appears was produced by Joel Bach and David Gelber. There are 14 correspondents who conduct interviews during the series. Among them are Lesley Stahl, Matt Damon, Harrison Ford, and Jessica Alba. Miller was interviewed by Jessica Alba. Miller took an interesting career path leading up to his appearance on the Showtime series.
YOUNTVILLE, CALIF.—Benchmark Hospitality International, a leading U.S.-based hospitality management company, has named Billy Alberigi Director of Operations for Bardessono, California’s first and only LEED Platinum certified hotel. Bardessono is located in Yountville, Napa Valley, and is part of Benchmark Hospitality’s Personal Luxury Resorts & Hotels collection. Jim Treadway, Benchmark’s general manager at the hotel, made the announcement. Previously, Alberigi was Director of Property Management for Bardessono, a position to which he was appointed in December 2008, two months before the hotel opened. Earlier in his career, Alberigi worked in sales and project management.
WAIKOLOA, HAWAII—Waikoloa Beach Marriott Resort & Spa on Hawaii Island’s Kohala Coast has announced the promotion of Jayson Kanekoa from Executive Sous Chef to Executive Chef. “Chef Jayson’s promotion is well-deserved and I have every confidence in him to provide exceptional culinary experiences for our guests,” said John C. Tolbert, Cluster General Manager of Waikoloa Beach Marriott Resort & Spa and Wailea Beach Marriott Resort & Spa. Kanekoa will oversee the resort’s culinary team, all food and beverage outlets, and will bring his expertise to cultivate the resort’s restaurant and catering menus. He attributes his passion for fresh, locally influenced cuisine to his upbringing in Kukuihaele on the Big Island of Hawaii. He attended the culinary program at Kapiolani Community College on Oahu before honing his culinary talents at the 555-room Waikoloa Beach Marriott Resort & Spa.
DENVER—When Chris Lane, Vice President of Environmental Affairs, Xanterra Parks & Resorts, announced he was leaving his position in 2012, Xanterra got to work to hire someone with similar leadership skills and experience leading complex sustainability projects. In Catherine Greener, now Vice President of Sustainability for Xanterra, they found that person. She brought more than 25 years of experience in the implementation of sustainability, lean manufacturing, and quality management systems to Xanterra. Leading sustainability development at Xanterra, the largest national and state park concessioner in the United States, is a huge challenge. The company’s portfolio has been growing as of late and it operates not only park facilities but also Kingsmill Resort in Williamsburg, Va., Windstar Cruises, and VBT Bicycling and Walking Vacations.
TROY, N.Y.—The appointment of Doug Bechtel as president and chief executive officer of Audubon International (AI), a New York-based organization that works with organizations in 36 countries on environmental sustainability, was announced by the AI board of directors. Bechtel has been serving as associate director of environmental programs for AI. Prior to joining the organization, Bechtel was director of conservation science for The Nature Conservancy’s New Hampshire Chapter for more than 15 years. AI is a not-for-profit organization that works with nearly 2,500 golf courses, business and other organizations to encourage good management of natural resources. Its mission is to deliver high-quality environmental education and facilitate the sustainable management of land, water, wildlife, and other natural resources in all places people live, work and play.
WARRENTON, VA.—Airlie Center General Manager Kevin Carter announces the promotion of Jeremy Anderson to Executive Chef. A member of the culinary team for more than nine years, Anderson has worked hand-in-hand with Culinary Director Jeff Witte who served as Executive Chef for 11 years. “Chef Anderson has been working with Chef Witte for many years and is ready to take Airlie’s culinary program to the next level,” says Carter. “Jeremy’s culinary talents will allow him to tell lots of stories about sophisticated simplicity through his creations.” As partners, Witte and Anderson have developed a sustainable, local and organic program. Anderson’s passion for educating his team as well as Airlie guests on the “simple sophistication” of great meals has been the foundation for his consistent delivery of unique food presentations. Anderson has a passion for learning and expanding his cooking prowess. His Neo-American style is centered on local, seasonal ingredients, either grown at Airlie’s Local Food Project or provided by local farmers.
Jump to a specific page: