Celebrated hotel brand and management company Dream Hotel Group is pleased to announce the appointment of Simon Dewar as General Manager of The Chatwal Lodge in Bethel, New York, which opened in May 2022. With 15 years of luxury hospitality experience at award-winning Forbes Five-Star hotels and boutique luxury Relais & Chateaux resorts across the Northeast, Dewar brings a breadth of knowledge and a deep and intuitive sense of hospitality to The Chatwal Lodge. In this role, he will build upon the growing reputation of the property, which features 11 design-forward lodgings and draws travelers with a selection of outdoor adventures amid the serenity of the 1,000-acre Toronto Reservoir Lake as well as food and beverage experiences that celebrate local products.
Simon is an accomplished hospitality professional who recently led The Lake House in Canandiagua, NY, where he served as General Manager, spearheading the opening and operations for the five-star, 124-room resort with a spa, two restaurants, dedicated events space, and a boating dock, with a team of 250 associates. During his tenure, The Lake House was recognized on Conde Nast Traveler's "Best Hotels in the World Hot List" in 2021 and voted #1 Resort in New York State by Conde Nast Traveler's 2021 Readers' Choice Awards.
Prior to joining The Lake House, Simon held General Manager positions at the prestigious Weekapaug Inn, a 32-room, luxury boutique Relais & Chateaux hotel and club in Westerly, RI, and at the 25-room Blantyre Hotel in Lenox, MA, an award-winning, Forbes Five-Star, Relais & Chateaux hotel with an acclaimed restaurant and spa. Under his leadership, both properties successfully achieved Forbes Five-Star inspection service standards.
In addition, Simon brings a dash of culinary experience to The Chatwal Lodge, having served as Chef at The Claret in Harrogate, England and Executive Chef at The Orchards, in South Hadley, MA, before transitioning to hotel management. Simon earned his master's degree in business management from the Chartered Management Institute in London. He also holds a culinary arts degree from the Connecticut Culinary Institute, in Hartford, CT, from where he graduated with honors. He studied leadership and management at the Royal Military Academy Sandhurst in Camberley, England and continued his post-graduate education in leadership and strategic planning at the Royal Military College of Science, in Shrivenham, England. He also served as a military officer in the British Infantry.