Search

Appointment

Anthony Duggan has been appointed as General Manager at L’Auberge de Sedona, A Destination Hotel

With 25 years of hospitality experience, General Manager Anthony Duggan brings a wealth of expertise to L'Auberge de Sedona where he oversees the resort's day-to-day operations, including guest satisfaction, execution of strategic planning and forward-thinking property development. Throughout his career, Duggan has worked for some of the world's most esteemed hotel brands including an 11-year stint with the InterContinental Hotels Group and seven years with Fairmont Hotels & Resorts. In July 2012, Duggan followed his passion to the Aloha State, where he held the role of director of operations at the Fairmont Kea Lani in Maui before returning to the mainland in 2014, where he managed The St. Regis San Francisco. His most recent roles include serving as the general manager of Amangiri in Canyon Point, Utah before crossing the country to manage The Westin Washington, D.C. City Center.

Hyatt
Sedona, Arizona, United States
Appointment

Christi Windle has been appointed as Director of Sales at L’Auberge de Sedona, A Destination Hotel

Newly appointed Director of Sales Christi Windle brings nearly 30 years of strategic sales and hospitality experience to her role. Prior to L'Auberge de Sedona, she spent time in Breckenridge, Colo. where she worked for Vail Resorts, Copper Mountain, and Beaver Run Resort before moving to New Mexico where she held the position of director of sales and marketing at Hilton Santa Fe Buffalo Thunder; director of sales at Sandia Resort & Casino; general manager at the Inn at Santa Fe; and the director of sales and marketing at Hilton Santa Fe Historic Plaza. Windle is excited to be back in her home state of Arizona and utilize her sales knowledge and expertise to execute a strategic sales model.

Hyatt
Sedona, Arizona, United States
Appointment

Ardi Dulaku has been appointed as Beverage Manager at L’Auberge de Sedona, A Destination Hotel

Overseeing L'Auberge de Sedona's beverage program is Beverage Manager Ardi Dulaku, tasked with refreshing the resort's cocktail menus along with beer, wine, and spirits offerings at signature restaurant Cress on Oak Creek and ETCH Kitchen & Bar, which serves elevated casual classics. A native of Kosovo, Dulaku has called Sedona home since 1999 and been captivated by the beverage industry since childhood. He grew up on various vineyards and watched his brother work as a bartender, ultimately deciding to follow in his footsteps. He worked at resorts and hospitality outlets including Amara Resort and Spa and Vacation Resorts International in Sedona, Ariz.. At L'Auberge de Sedona, Dulaku finds inspiration in the freedom to be creative with beverages bringing a keen eye for trendsetting, fresh ingredients, and an unmatched palate to his role. He is actively building a beverage program complementary of the resort's wellness-inspired, calming ambiance.

Hyatt
Sedona, Arizona, United States
Appointment

Executive Chef Lindsey Dale has been appointed as Executive Chef at SaltRock at SaltRock Southwest Kitchen

There's a fresh new face taking the helm as executive chef of SaltRockSouthwest Kitchen in Sedona and she's looking to shake things up witha simple, yet elegant approach to local fare on the menu.Hailing from Syracuse, NY, Lindsey grew up helping her mom in thekitchen and draws inspiration from her upbringing and love of art tocreate seasonal and vibrant dishes that pack powerful flavor. Workingto launch her first menu at SaltRock this summer, Chef Lindsey plansto introduce more sustainable, indigenous ingredients and ancientgrains sourced from purveyors within the Verde Valley, Phoenix andbeyond.A graduate from the Culinary Institute of America in New York City,Chef Lindsey gained her experience from a variety of kitchens beforelanding her first sous chef position at The Sherwood Inn within theFinger Lakes. No stranger to resort towns, her career then brought herto Enchantment Resort in Sedona where she started as a sous chef thenwas promoted to chef tournant, spending close to five years in theresort's kitchen.Chef Lindsey took over at SaltRock in February and has been makingincremental changes thus far, including an entire revamp of thedessert menu. Located at Amara Resort & Spa, SaltRock showcases a menuof Southwestern-inspired cuisine featuring fresh, light and seasonaldishes using culinary traditions and ingredients of the Southwest andVerde Valley.

J. Lauren PR
Sedona, Arizona, United States
Ad Tambourine One
All you need is one.

Some call it a website with a booking engine built in. Some call it a booking engine with a website built in. We call it One.
Tambourine
Appointment

Sean Olmstead has been appointed as General Manager at L’Auberge de Sedona, A Destination Hotel

Sean Olmstead is a hospitality veteran appointed general manager of L'Auberge de Sedona where he oversees day-to-day operations, including guest relations and property development. A native of Hawaii, Olmstead graduated from the California Culinary Academy and spent the first years of his career working in restaurants in Honolulu and San Francisco. In 1998, he started with InterContinental Hotels Group, working at multiple properties across the country including the InterContinental Mark Hopkins San Francisco, InterContinental San Francisco, InterContinental Chicago Magnificent Mile and InterContinental New York Barclay. Olmstead served in numerous management and F&B roles during his 20-year career with InterContinental Hotels Group, at one point managing more than 800 rooms and multiple departments. His more than 22 years of culinary and hospitality industry experience and constant hunger for success have led to him being honored with multiple high-profile awards and accolades for his excellence in service.

Destination Hotels
Sedona, Arizona, United States
Appointment

Franck Desplechin has been appointed as F&B Director and Executive Chef at L’Auberge de Sedona, A Destination Hotel

Adding to the resort's new executive team, seasoned food and beverage professional Franck Desplechin plays a dual role as L'Auberge de Sedona's director of food and beverage and executive chef at signature restaurant Cress on Oak Creek - elevated prix fixe menus incorporating locally sourced, seasonal ingredients and inspired by the nature of Northern Arizona tied with French culinary techniques - and ETCH Kitchen & Bar, which serves elevated casual classics. An internationally acclaimed chef with over 18 years of culinary experience, Desplechin has plated at three Michelin-starred restaurants in France including Les Barmes de L'ours Hotel & Spa, L'Atelier and La Ville Blanche. He also held various F&B and resort leadership roles within the St. Regis brand, working at properties including The St. Regis Bora Bora Resort, The St. Regis Princeville Resort in Kauai, Hawaii and most recently, The St. Regis San Francisco, a Forbes five-star property where Desplechin was the executive chef.

Destination Hotels
Sedona, Arizona, United States
Appointment

Tara Cline has been appointed as General Manager at Kimpton Amara Resort and Spa

Tara Cline has joined Kimpton's Amara Resort and Spa as the new General Manager. Cline was previously at Enchantment Resort in Sedona, Ariz. where she spent over 25 years educating herself in hotel operations, revenue management, sales and marketing. Throughout her time at the independent resort, Cline found her passion for the luxury hospitality industry as she took on many roles and eventually worked her way up to Director of Rooms. She believes that teamw ork and empowerment provide the ability to operate a successful hotel and is excited to become a part of the Kimpton family.

IHG
Sedona, Arizona, United States
Ad Apply Now!
Radical Innovation Hospitality TECHNOLOGY

Radical Innovation is an initiative that challenges creative thinkers and visionaries in hospitality TECH to pioneer compelling innovations that fuel the future of the hospitality and travel industries.  
Radical Innovation
Appointment

Mia A. Mackman has been appointed as Director at HVS Spa & Wellness Consulting

HVS and spa-and-wellness consultancy Mackman ES have formed an alliance in the United States to fill the need for comprehensive, future-driven, spa-and-wellness valuation, feasibility, and strategic planning. "This alliance offers the hospitality industry advanced, one-of-a-kind client solutions in the rapidly evolving spa-and-wellness space, and HVS divisions worldwide can tap into this expertise as needed. This relationship also fosters an inclusive understanding of spa and wellness through industry insight with an emphasis on the significance of wellness in hospitality and its future value and growth," said HVS Americas' President, Rod Clough, MAI. The global wellness real estate market represents one of the fastest-growing wellness sectors, having risen 19% from $100 billion in 2013 to $118.6 billion in 2015. Wellness tourism continues to surge at a reported $563 billion, in addition to $99 billion in global spa business, according to the Global Wellness Institute; moreover, wellness real estate is expected to rise to from $134 billion in 2017 to $180 billion by 2022, contributing to a $3.72-trillion global wellness market

HVS
Sedona, Arizona, United States
Appointment

Franck Desplechin has been appointed as Executive Chef at Enchantment Resort

Enchantment Resort is pleased to announce the appointment of Franck Desplechin as Executive Chef. Desplechin will drive the creative culinary direction of Che Ah Chi, the resort’s signature modern American restaurant, in addition to the resort’s four other dining concepts, in-room dining and banquet operations. Set on 70 acres of panoramic natural terrain in spectacular Boynton Canyon, Enchantment Resort is known for its fresh, locally sourced ingredients – imaginative, sophisticated menus – award-winning wine lists and views destined to take your breath away.

Tanzerra Resorts
Sedona, Arizona, United States
Appointment

Bruce Grosbety has been appointed as Managing Director at Enchantment Resort

Grosbety joined Enchantment Resort from MetWest Terra Hospitality, a boutique company based in Wilson, Wyoming. As Vice President of Operations for the past seven years, he led all operations and revenue management strategies for eight luxury properties including Hotel Terra, Teton Mountain Lodge & Spa, and The Inn at Jackson Hole in Jackson Hole, Wyoming; Hotel AbRi, Toll House Hotel, Casa Madrona Hotel & Spa, and The Lodge at Tiburon in the San Francisco Bay area; and Topnotch Resort & Spa in Stowe, Vermont. Under Grosbety's watch, total portfolio revenues and profits grew to their best year ever.

Tanzerra Resorts
Sedona, Arizona, United States
Appointment

Serene Sanders has been appointed as Spa Director at Mii Amo at Enchantment Resort

An accomplished professional with more than 20 years of experience in the holistic health industry, Sanders arrived at Mii amo from the tropical beauty of Jamaica where she provided spa consulting services at Round Hill Hotel & Villas in Montego Bay. Previously she was Spa Sales & Marketing Manager at Joya Spa at the Montelucia Resort and Spa Director at Scottsdale Plaza Resort, both located in Scottsdale, Arizona. Sanders brings wide expertise to her new position at Mii amo, including licensed expertise in massage therapy, certification as an Aura-Soma practitioner and Natural Force Healer, and credentials in metaphysical and holistic studies. A native of Bellevue, Washington, Sanders is thrilled to now be making her home surrounded by the red rock splendor of Sedona, Arizona.

Mii Amo at Enchantment Resort
Sedona, Arizona, United States
Appointment

Salvatore Moscato has been appointed as Executive Chef at Hilton Sedona Resort and Spa

The Hilton Sedona Resort and Spa, located in the world renowned Red Rock country, announced the appointment of Salvatore Moscato as the resort’s executive chef. In his new position Chef Salvatore will oversee the resort’s banquet dining options as well as the signature restaurant, Grille at ShadowRock offering a menu of fresh regional fare for breakfast, lunch or dinner. Chef Salvatore began his culinary training at a very young age in his hometown of Vittoria, Sicily, cooking traditional Italian dishes with his great-grandmother. He often helped his mother and father cultivate a variety of fruits and vegetables, while assisting his uncle in the family’s winemaking business. This upbringing taught Chef Salvatore to appreciate traditional approaches to dishes and cook with available seasonal ingredients. At the age of 19 Salvatore left for New York City to pursue his passion for food working at the renowned Casa Dante in Jersey City and eventually opening his own Trattoria as co-owner.

Hilton Sedona Resort and Spa
Sedona, Arizona, United States