The Omni Bedford Springs Resort in the Allegheny Mountains of south central Pennsylvania announced one new hire and two promotions to round out its stellar food and beverage team.

Specifically, hospitality experts John Hess, Chef David Noto and Kimberly McCombie will bring different skill sets to the department to help perfect the guest experience.


John Hess

Hess is joining the hotel as the director of sales and marketing. He will be responsible for the resort sales team and developing unique strategies to increase revenue and drive business. Most recently, Hess served as the director of sales for the nearby Seven Springs Mountain Resort. Prior to that, he held sales management positions in resorts such as the Snowshoe Mountain Ski Resort, the Mariners Landing Resort and Conference Center and the Wintergreen Resort.

He began his hospitality sales career in 2002 as the corporate sales manager for Omni Richmond Hotel in Virginia. Hess received his bachelor’s degree in mass communications from St. Andrews Presbyterian College in Laurinburg, N.C.; he obtained his master’s degree in business administration from the University of Richmond. From 2013 to 2015, Hess worked as mayor of the Rockwood Borough in Pennsylvania.

David Noto

Noto came to the hotel in 2010 as executive chef; he has now been promoted to the director of food and beverage. In his new position, he will oversee dining operations and procurement for six restaurants and food outlets at the resort. He also will manage room service, banqueting and special events. With nearly 20 years of restaurant experience, Noto most recently served as executive chef of the Hilton Dallas Lincoln Center.

In years past, he has held positions at the Petroleum Club in Fort Worth, Texas; the executive sous chef of The Fairmont in San Francisco; and garde manager chef at The Omni Homestead Resort in Hot Springs, Va., among others.

He also has served as a culinary instructor at the Art Institute of Dallas. He graduated from the Culinary Institute of America in Hyde Park, N.Y., with an associate of arts in culinary arts in 1991.

Kimberly McCombie

Kimberly McCombie was promoted to assistant director of food and beverage. She will assist Noto in overseeing all culinary operations and manage the operation of six restaurants and food outlets, as well as room service, banqueting and special events.

McCombie joined the restaurant in 2014 after nearly 10 years at management-level positions for a number of Olive Garden restaurants in Pennsylvania and Maryland. She started as a server in 2001 and climbed her way up to management in subsequent years, where she supervised managers and helped roll out new menu items for 10 restaurants.

She attended Pennsylvania State University studying hotel, restaurant and institutional management.

The average event-goer spends long days sitting in meetings or professional development sessions, followed by an hour or two of standing and sipping cocktails. But holding your next big event at a spa resort opens a realm of possibilities for wellness breaks. Moving the action from the boardroom to the steam room can improve morale by combining business with pleasure—while also boosting attendees’ health. 

 

 Seattle is young and ever evolving, a dynamic city where newness is an integral part of the culture. And it has a long, proud history of hospitality.

In the early 1850s, Chief Seattle welcomed strangers to the banks of Puget Sound. Because of his kindness, they named their new settlement on Elliott Bay after him. “Seattle is a new city with an ancient culture,” notes Ken Workman, Chief Seattle’s great, great, great, great grandson. “It’s less than two grandmas old, as we like to say.” 

 

Many see Portland as a progressive city. No event venues are likely more in line with that world view than the two run by Ecotrust Events. Ecotrust, the events branch’s overarching nonprofit, leads a staggering number of social equity, economic opportunity, and environmental programs, from supporting Native American land rights to building intergenerational wealth for Black, Indigenous, and people of color (BIPOC) individuals. What does this have to do with hosting a corporate meeting? Everything.