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  • The Sanctuary Lands Among the Stars

     
    POSTED March 19, 2017
     

Forbes Travel Guide awarded The Sanctuary at Kiawah Island Golf Resort with five stars for the ninth year in a row. The Sanctuary was also received five diamonds from AAA for the 11th year in a row.

Forbes Travel Guide also awarded The Spa at The Sanctuary at Kiawah Island Golf Resort with five stars for the ninth year in a row. The resort’s high-end steakhouse, The Ocean Room, earned both Forbes Four Star and AAA Four Diamond awards (there are no five star or five diamond steakhouses).

“It is an honor to receive these distinguished and coveted awards,” says Bill Lacey, general manager. “To win them year after year is a tremendous credit to our staff who has continued to maintain the highest standards of service making The Sanctuary one of the finest destinations in the world.”

The soon-to-open Omni Frisco Hotel in Dallas has announced the names of its new director of operations, director of finance, director of sales and marketing, director of engineering, director of human resources and neighborhood services general manager.

The hotel will open in July 2017. All of the announced positions will report to Jeff Smith, hotel general manager.

 

As I write this, I am sitting in the Hilton Anchorage getting ready to head out for a day of tours and adventures with a group of about 30 event planners. About two weeks ago, I was in Vancouver, BC with a group of three other editors/writers doing the same thing in that city. Yeah. I know. I have a pretty fabulous job. And so, I wanted to give a shout out to the CVBs who plan these trips and help me get better acquainted to everything our region has to offer so that I can, in turn, introduce you to new places and things to do when you’re planning a meeting or event.

 

Kohler Co. has announced the appointment of Doug Stringer as head chef of The Immigrant Restaurant, located at The American Club resort-hotel at Destination Kohler.

Stringer joined Kohler Co. in 2015 as sous chef of Riverbend, where he oversaw all facets of kitchen operations, purchasing, food cost management, staffing, menu design, and overall leadership. He has over seven years of fine dining and hospitality experience. In his new role, he will oversee the development and creation of culinary programs.